10 medium peeled Yukon Gold potatoes, sliced thinly. I used my food processor attachment at 2mm
2.5 tbsp butter
salt and fresh pepper to taste
1 clove of garlic, or if you are a garlic lover (like me) 2 cloves minced or microplaned (if you don’t have cloves, 1/2-1 tsp garlic powder)
1 cup shredded reduced fat Cheddar or Gruye cheese or a combo of both
1/4 cup large grate parmesan cheese
2 cup fat-free milk
pinch freshly grated nutmeg
3 tsp thyme
2 tsp dijon mustard
1 green onion, thinly sliced for garnish First off, I can’t take credit for this recipe. I got it from Rachael Ray. It is the BEST cauliflower recipe ever! My kids don’t eat or like cauliflower for that matter or any veggies really and we eat the entire head of cauliflower with this recipe! I am at the point now that I automatically get 2 heads of cauliflower when I make this. (YES it’s that good!)

4 cloves garlic, halved
About 1/3 cup extra virgin olive oil (EVOO)
1 head cauliflower, cut into florets (the smaller the better)
Juice of 1/2 lemon
2 tablespoons fresh thyme
Salt and pepper
1/2 cup grated Parmigiano Reggiano cheese (must get this cheese, you can substitute, but this is the best!) Parmigiano-Reggiano cheese, the true “parmesan” (Photo credit: Wikipedia) 1 pound short-cut pasta with lines ( i use the pasta made with veggies)
2 tablespoons extra virgin olive oil (EVOO)
1/2 lb. thick-cut good quality bacon, cut up in bits
1 leek, trimmed, cleaned and halved lengthwise and sliced in 1/2″ rings
1 shallot, peeled, and sliced in rings
3-4 cloves garlic, thinly sliced ( I use microplane)
Black pepper, to taste
1 tablespoon tomato paste
1/2 cup cooking sherry
1 pint cherry tomatoes
5 oz Philadelphia Cooking Creme, Italian Cheese and Herb flavor 1/3 less fat Gorgeous bounty of tomatoes! leeks and shallots cooking sherry tomatoes being added to vegetable mix cover tomatoes and wait for them to burst open
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