Hi there! It’s time for another delicious round of recipes from Group D of the Secret Recipe Club.
What’s The Secret Recipe Club you ask? Why, just the original and most fun Secret Santa of the food blog world! The way it works, is members of the club are assigned another members blog each month. They pick any recipe from that blogger’s site, make it and write about it. Who has who is a secret until reveal day though (today!). There’s also a link hop at the end of the post so that I (and you) can check out all the other participating blogs and the great recipes they made. Interested in learning more, or joining? Check us out! How The SRC Works.
My assignment this month was Table For Seven a blog written by Erin, a wife and mommy to five adorable kids. Boy does that bring back memories of my 5 kiddos! Mine are all grown now, with my youngest being 16 and a junior in high-school, so she will be leaving the nest as well in the not-so-distant future. I dread it after being such a large family for so long, I'm not looking forward to being an empty nester. So I can sympathize with how busy and hectic Erin's life is. I found a lot of yummy choices on her blog, and if my family had, had it's way, I would have made several of her desserts. Lemon Squares, Cranberry Sour Cream Pound Cake, and Wonton Strawberry Stacks called out to us and begged to be made. My healthier side won out though, plus I needed a side dish for supper the day I checked her blog out. I ultimately decided on her Broccoli-Rice Casserole
How many potlucks and family reunions have you been to, that didn't have this rich and creamy dish as part of the spread? Alas, with my food intolerance to rice, I'm not able to enjoy this comfort food anymore. But as I was browsing through Erin's blog, I kept coming back to that recipe. Food memories die hard, so I decided to make it, but to experiment and use cauli-rice instead of regular rice. What's cauli-rice you ask? It's the greatest discovery I've made since having to give up rice. It is a fantastic alternative to those who choose to forgo grains because of food intolerances or personal preference. (My husband wont touch rice, but he devours my cauli-rice).
Other then substituting cauli-rice for the regular rice, I didn't change a thing in Erin's recipe, except subbing arrowroot powder for the flour called for because of my gluten intolerance, and heavy cream for the evaporated milk because that's what I had on hand. It turned out cheesy, filling and loaded with veggies, something that we all need more of in our diets. My whole family enjoyed it. Thanks for another winning dish for my recipe box Erin! :)
Broccoli Cauli-Rice Casserole
4 cups fresh or frozen broccoli, stems and florets, stemmed
1/2 tablespoon lemon juice
1/4 cup chopped onion
1 stalk celery, chopped
2 tablespoons butter
1 tablespoon arrowroot powder
12 ounces heavy cream
2 cups shredded cheddar cheese
3 cups riced cauliflower
salt & pepper, to taste
garlic powder, to taste
Preheat oven to 350 degrees.
Grease an 8 inch baking dish and set aside.
Steam broccoli until tender, but still bright green. Transfer broccoli to a large bowl and toss gently with lemon juice.
Melt butter over medium heat in a medium saucepan. Add onions and celery and saute until soft.
Combine milk and arrowroot powder and stir until arrowroot is dissolved and mixture is smooth. Add milk mixture to pan, stirring frequently until thickened and bubbly.
Season with salt, pepper and garlic powder and add 1 1/2 cups of the cheese. Stir until cheese is melted.
Combine cauli-rice with the broccoli and pour cheese sauce over the veggies, tossing gently until thoroughly combined.
Pour mixture into the prepared baking pan and sprinkle with remaining 1/2 cup cheese.
Bake for 20-30 minutes or until cheese is bubbly.
Serve and enjoy.
Don’t miss all of the other recipes in today’s Secret Recipe Club reveal! The blog hop is below the recipe, just click on any of the photos and you will be taken straight to the blog and recipe.
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