1 large head cauliflower, cut apart into bite-sized pieces
1 tsp. kosher salt (for water you use to boil the cauliflower)
½ cup coarsely-grated Parmesan
1 ½ cups grated sharp cheddar, yellow or white
½ cup grated three cheese blend (or any cheese blend that melts well)
coarse-ground black pepper
Preheat oven to 375F/190C. We used an 8.5 ” X 11″ baking dish for this recipe.
Bring water to boil in a pot that’s large enough to hold all the cauliflower.
While the water comes to a boil, cut up the cauliflower, cutting away and discarding the core and leaves and cutting cauliflower florets into bite-sized pieces.
When the water boils, add the salt and cut-up cauliflower, turn heat down to a low boil, and cook cauliflower 5 minutes.
Drain cauliflower very well in a colander placed in the sink.
When cauliflower is well-drained, put it into a bowl (or back into the pan you used to cook in) and add the butter. Stir to melt the butter and coat the cauliflower. Then add the coarsely-grated Parmesan, sharp cheddar, and a little black pepper if desired.
Put the mixture into the baking dish and top with the three-cheese blend.
Bake 20-25 minutes, or until the cauliflower is cooked through and the cheese is melted and lightly browned. Serve hot.
This will keep in the fridge for a few days and reheats well.
8-10 lamb loin chops, about 1 inch thick (you can use thinner ones, but adjust the cooking time)
sea salt to taste to season cooked lamb chops
2 T chopped fresh rosemary
1 tsp. garlic puree or minced fresh garlic
fresh ground black pepper to taste
trimme some of the outside fat from lamb chops; keep more fat on if you prefer.
Combine red wine vinegar, chopped fresh rosemary, chopped fresh thyme, minced garlic, olive oil, and black pepper to make the marinade.
Place lamb chops inside Ziploc bag, pour marinade in, and marinate lamb for 1-4 hours in the fridge. (Or marinating all day while you’re at work is also fine.)
When it’s time to cook, drain lamb chops into a colander placed in the sink and let them come to room temperature while you preheat the grill.
Preheat gas or charcoal barbecue grill to medium-high heat. (You can only hold your hand there for 2-3 seconds at that heat.)
Put lamb chops on the grill, placing them diagonally across the grill grates, and cook until you see nice grill marks, about 4 minutes.
Rotate each lamb chop to go the opposite way on the grill grates and cook about 4 minutes longer (or until you have nice criss-cross grill marks.)
Turn lamb chops over and cook to your desired doneness, about 2 minutes more for medium rare.
Let the lamb rest for a couple of minutes when you take it off the grill. Then season with sea salt to taste and serve hot.
If you don’t have an outdoor grill, these lamb chops can be cooked on a stove-top grill pan with ridges.
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1⁄2 teaspoon freshly ground black pepper
About 4 hours before you wish to serve dinner, prepare marinade: in a mixing bowl, whisk together the vinegar, fresh herbs and garlic, oil, salt and pepper.
Pour this mixture into a large zip-lock freezer bag, add lamb chops, squeeze out all the air and seal; place in a glass dish and refrigerate, turning it over at least once; let marinate for three to four hours.
Alternatively, if you don’t have a zip-lock bag, marinate lamb chops in a covered glass dish.
Shortly before you wish to serve dinner, grease grill rack and preheat grill to medium-high heat.
Reserve marinade and place chops on preheated greased grill and cook, with a closed lid, for about 15 minutes for medium-rare– baste with reserved marinade and turn once during cooking.
