Cauliflower 'n' Cheese
Ellise Pierce is the author of "Cowgirl Chef: Texas Cooking With a French Accent" (Running Press, $25)4 serving(s)
3 tablespoons olive oil
Sea salt and pepper
4 cups cooked grains (you may use barley, brown rice, or a mixture)
8 tablespoons shredded Comté or Gruyere cheese
A few fresh chives, for garnish
1. Preheat oven to broil.
2. Put the cauliflower florets on a parchment-lined cookie sheet and drizzle them with olive oil, then lightly sprinkle with salt and pepper. Slide into the oven. After about 15 minutes, once the florets start to brown, pull them out of the oven and turn them over, so the other side gets brown, too. This will take about 10 more minutes. When browned on both sides, remove florets from the oven and let cool. (I often do this ahead of time.) Heat oven to 350 degrees.
3. In 4 jam jars that will each hold at least 2 cups, layer 1 cup of grains on the bottom, 2 tablespoons of cheese, 1 cup of roasted cauliflower florets, and 2 more tablespoons of cheese, then put in the oven for 20-30 minutes or until the cheese is bubbly. Snip fresh chives on top and serve.
Per serving: 397 calories, 11 grams protein, 54 grams carbohydrates, 16 grams fat, 13 milligrams cholesterol, 82 milligrams sodium, 7 grams dietary fiber.