Several months ago I found an interesting post from one of my favourite bloggers, Lindsay of A Pinch of Yum. She had created a recipe for Creamy Cauliflower Sauce which she transformed into a delicious rich-tasting Alfredo-like concoction without the scary calories and fat content.
I made it this summer at home, stashed some in the freezer, and took the rest onboard for an evening meal.
For you lucky boaters who have a blender onboard this would be an easy fix. A friend says she has a battery operated one which she will share with us next summer.
(her primary use is for making her delicious Margueritas, so I won’t turn down the chance to see just how well it works)
I was delighted to find out that Lindsay had created an e-book centering around her Cauliflower Sauce. It is well worth the purchase – so many yummy dishes and great pictures.
Now that we have become ‘dirt people’ for the next six months I thought I would revisit the book and try out something for our little Omnia Oven in anticipation of next year on the boat…
I have modified the recipe somewhat…
Three Cheese Hash Brown Casserole
5 frozen hash brown patties thawed and crumbled
3/4 cup grilled chicken cut into 1″ pieces
1/2 cup onion minced
1 tbsp butter or grapeseed oil
2 tbsp each grated Parmesan, aged cheddar, mozzarella
salt & pepper to taste
1/2 cups grated parmesan
1/2 cup Panko crumbs
Place Omnia base plate on burner on high for 5 minutes
Melt butter or oil and sauté onion until translucent.
Combine chicken, hash browns, sauce, S&P with onion
Pour into a well greased Omnia Pan.
Layer part Parmesan with Panko and top with rest of Parmesan
Cover Omnia and put on base plate.
Reduce heat to medium and cook for approximately 40-45 minutes until golden on top.
…the results were a ‘Mon Dieu this is good!!’
…the ultimate comfort ‘almost’ sinless dish…




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