Archives for category: Cauliflower

Yes, you read the title correctly. 

I intended to make a savoury bean bake because I had leftover, cooked cauliflower that had to be used up.

But my chocolate craving just happened to be in the stratosphere.

What to do?

Use both chocolate and cauliflower in the bean bake, of course. The result? Amazingly delicious and brownie-like without a hint of healthy vegetable lurking in the depths!

Try it on your family and see if they can guess the secret ingredient? The spouse couldn’t and just rolled his eyes when I told him.

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This bean bake was my very first experiment. Its texture was perfect, and its taste so subtle I was reminded of a specialty bread.

I was truly thrilled by it, and it inspired me to continue experimenting. Since then I’ve discovered how lucky I was to have such a successful first go.

As I may have mentioned, I’m still trying to make the perfect kiwi with lemon-lime bean bake, but to no avail. If it isn’t taste, it’s a texture problem. If it isn’t texture, it’s a taste issue.

This afternoon will be my 6th try! The kiwi marketers should give me an award or something.

I’ll let you know how it goes.

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I used to enjoy snack foods such as nachos, cheese, crackers, and spicy salsa dip—in my pre-diet and pre-gluten intolerant state. Recently, I asked myself: Could I replicate, to some degree, those great snacks in a bean bake?

Here’s what I had on hand:

  • Cooked cauliflower leftovers
  • A jar of mild salsa
  • Soft, creamy goat cheese that needed to be used up or else…!
  • Four olives that had taken up residence in a dark corner of the fridge
  • Nostalgia inspired by the jar of salsa

This cooking adventure was of the taste-and-test variety. I threw in the basic ingredients plus the cauliflower and then, ¼ cup by ¼ cup, I added the salsa from which I had drained most of the liquid. I knew from previous experimentation that too much liquid will create a pudding rather than a bake.

After using up all the contents of the salsa jar, I had a pale red batter that tasted like it was heading in the right direction. I added the cheese and, with a what-the-hell feeling, threw in the olives.

The result? A rich, salsa-flavoured bean bake with a creamy texture which suggested to me that this particular dish could be a dip as well as a bake. Hence the rice crackers in the photo.

Besides, the more a dish can multitask, the better it is, right?

Update: This recipe, along with savoury “Butternut Squash Bean Bake with Coconut,” into the “My Legume Love Affair” event, hosted by The Well-Seasoned Cook and Girlichef. Wish me luck!

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Welcome to my first bean-bake posting!

This bean bake is a delicious, rich mix of both vegetables with a tang of ginger and a hint of garlic. For meat-eaters, it would make a great complement to a roast beef or steak.

I decided to make this bean bake my first posted recipe because, in addition to being terrific taste-wise, it’s also a lovely bright yellow-orange. Not all bean bakes are both yummy and pretty at the same time. It all depends on the vegetables or fruits that you use. Think mushroom, and you’ll see what I mean. (Update: I just posted the Mushroom Bean Bake with Sage and Olive, and now you can see what I mean.)

I sprinkled cheese on the top because I was afraid that this bean bake would be bland. But it didn’t need the additional seasoning. It was very, very good just on its own.

Bon appétit!

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