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Last week in my meal planning post I mentioned how much I was craving a meal reminiscent of my 5-year old taste buds. Everyone had macaroni and cheese with cut up hotdogs at some point, right? Seeing as I haven’t eaten wheat for the better part of a year, I decided to go about finding a way to recreate the idea of macaroni and cheese sans the macaroni. The resulting dish was quite delicious, but be warned that you really have to want to make it…it’s not nearly as simple as making a box of Kraft’s “The Cheesiest” and throwing in some Bar-S Franks.

So, if you’re up for a bit of a culinary adventure, here you go:

Franky-Cheesey Cauliflower (amounts listed should serve 6, but you’ll want the leftovers, I promise!)

2 heads of Cauliflower, cut into small pieces (think the size of macaroni)
2 tablespoons Olive Oil
12 oz of your favorite Cheddar Cheese, shredded (I chose 8 oz of Wisconsin Cheddar, and 4 oz of Seaside English Extra Aged White Cheddar for kick). Reserve 1/3 cup of cheese to sprinkle on top.
1 tablespoon Rice Flour (to thicken your roux)
6 tablespoons Heavy Cream (or half and half or whole milk)
1 tablespoon Butter
4 cloves Garlic, diced or pressed
1/4 cup finely diced onion
1 pound of your favorite *all natural* Hot Dogs (look for something with no preservatives, and nothing with “mechanically separated pork”…I didn’t make that up)
Salt and Pepper to taste

1. Preheat your oven to 375 degrees. Spread your chopped cauliflower on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Bake the cauliflower for 20 minutes, stir, and bake 15 minutes more. Doing so will make help your cheese sauce stay thick, rather than getting watery from steamed or boiled cauliflower.
2. While the cauliflower is baking, heat the butter in a sauce pan. Sautee the onions and garlic until fragrant, about 6 minutes.
3. When the onions and garlic are done, toss in the rice flour and stir.
4. Reduce heat to medium low, pour in your heavy cream, stir, then pour in all but the 1/3 cup of reserved cheddar cheese. Stir and watch your sauce closely, so as not to burn the bottom. Season with salt and pepper.
5. While your cauliflower is still baking, cut up the hotdogs into bite sized pieces.
6. When the cauliflower is done, transfer it to a 9×13 baking dish. Toss in the hotdogs, and then pour over the cheese sauce. Sprinkle the reserved cheese on top.
7. Put the dish back in the 375 degree oven for 20 minutes, or until the top of your cheese is golden brown and bubbly. (I used the broiler for about 2 minutes at the very end).
8. Let it cool for a few minutes, and Serve with something green!

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