Sometimes a spur of the moment cooking “experiment” turns into gastronomic gold. OK, slight exaggeration. But this side dish is definitely a winner on all fronts — taste, calories (approximately 235 calories per serving), nutrients.

For starters, have you discovered Cauliflower Crumbles? I just did! Cauliflower is a cruciferous vegetable filled with nutritional power: Vitamin C, Vitamin B6, Fiber, and 20 calories per 3/4 cup, just to name a few. I don’t know about you, but washing and chopping a head of cauliflower is definitely not one of my favorite activities. It’s messy and time-consuming. These organic crumbles eliminate all that. And make making a multi-step side dish so, well not, multi. All I can say is that Chris was skeptical, and he loved it. And leftovers are even better!

Ingredients (This was based on 4 servings as a side dish. Up the proportions as you need.)

Organic Cauliflower Crumbles, 2 Cups

Orrecietta (or other small pasta like Orzo, whole wheat preferred),  1 Cup

Mixed Organic Shredded Cheese (put @ 2 tbsp aside for topping), 2 Cups

Organic Unsalted Butter (I like Kate’s), 1 Tbsp

Salt & Pepper to taste (I used Himalayan Pink Salt and Multi Peppercorns)

Preheat oven to 400 degrees.

While you cook the pasta for @ 6 minutes (al dente!), microwave the cauliflower with 1/4 cup water for 3 minutes.

Drain cauliflower and pasta, then combine with cheese mixture, salt and pepper.

Pour into dish that has been basted with a bit of olive oil. I thought this fluted pie dish was perfect.

Pour in heavy cream.

Sprinkle on reserved shredded cheese. And more pepper if you like. Even red pepper flakes.

Wrap dish in aluminum foil and bake covered for 20 minutes.

Unwrap and bake for another 15-20 minutes. (Check!)

We served with grilled marinated chicken breast and sauteed spinach. Yum.

Let me know if you try this recipe. Or any other ones you come up with for cauliflower crumbles!

All Photos by MP Allegaert