And just like that Thanksgiving was here. We are incredibly fortunate as my husband and I’s may be far from our families, they are close to each other. This made our long awaited ten day, Southern Thanksgiving tour much easier. Less care time and more face time. It still left room for lots of traveling stories (one captured at the end of this post).
As we created new memories on old traditions, new dishes came to the table. No one messes with the green bean casserole. We love it just the way it is. My mom made these delicious avocado deviled egg with an egg bar. Avocado + Bacon = Love . I couldn’t leave the mac and cheese alone this year. Since gluten free is the name of our game, it would seem a simple pasta switch out is all one needs. Not really. I do have my fav ancient grain gluten free pasta; however, I wasn’t taking chances with crunchy or sticky. Yes it happens alot with the g free pasta. Ew. I opted with a caulimac that is creamy and more bacon. This “side dish” started out as a main dish with some veggies. Then I was in love. It made its Thanksgiving debut. The best part of this relationship- easy. Put it together. Bake or crock. Stir and done.
Gouda and Bacon Caulimac
⚠️ Warning ⚠️ Addictive
Serves 6-8 as a main dish
Ingredients and Prep
36 oz of frozen cauliflower
2 8 oz of Neufchâtel cream cheese, cut into cubes
3 8 oz of Gouda cheese, cubed
1 16 oz package of bacon (cooked and cut)
1. Take one baking dish (size) throw in frozen cauliflower
2. Throw in cubed cream cheese and Gouda
3. Bake on 375 for 15-20 minutes.
4. Remove from heat and stir. Add bacon on top
5. Cook for 15-20 minutes until melted and bubbling. Stir again
1. Dumped it all together in 7 quart slow cooker or crock pot
2. Cook on high for 2-3 hours and stir half way between
You know it’s done when all the cheeses are melted together and a bubbly personality.
Make your food relationship deliciously easy with out skipping out on the nutrition you need.Namaste #notjusthealthnut