I'm a lover of Brussels sprouts, but it only happened in my recent adult years when I finally had them cooked properly. I guess they are like any other food... when done right, it tastes good. 

This recipe is so indulgent and pleasing, I dare anyone who "hates Brussels sprouts", adult OR child, to try it out. I think it just might be the most tastiest way to get the wonderful benefits of this veggie in to your belly. This vegetable is high in fibre, vitamin C, indole-3-carbinol (a liver detoxifier) and very low on the glycemic index chart (important for you Ketogenic-ers or anyone with blood sugar dysregulation issues).

I found this Brussels Sprouts Gratin recipe on: bestrecipebox.com and I'm so glad I did! The recipe is gluten free, vegetarian, and very easily made grain free for Paleo or Ketogenic eaters. It is definitely not a low calorie dish, but I think we're all coming around to the fact that counting calories hasn't really served us very well. Eating a well balanced diet low in: sugar, inflammatory/processed foods, and simple carbohydrates is definitely the underlying theme to most beneficial diets these days (Mediterranean, Keto, Paleo, Vegan, etc.).

I hope you guys enjoy this recipe as much as we did tonight!

Ingredients

• 2 pounds Brussels sprouts , halved
• 3 Tablespoons butter
• 2 Tablespoons flour (I used a gluten free flour, you can also sub coconut or almond flour to make it grain free)
• 1-1/4 cups milk
• 1 cup grated parmesan cheese , extra for topping if you like
• 1/2 teaspoon sea salt 
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• black pepper to taste

Directions

1. Pre-heat oven to 375° F.
2. Clean, trim stems of Brussels sprouts. Cut in half and keep all of loose leaves. Fill medium stock pot half way with water, bring to boil. Add Brussels sprouts, stirring in hot water and blanch quickly for about 2 minutes or until they turn bright green. Immediate drain. Do not cook Brussels sprouts too long and make them soft!
3. In large pan melt butter, then add flour and quickly stir with whisk to combine and remove clumps. Turn off heat.
4. Add milk, salt, cheese, mayo, garlic powder and black pepper. Stir until cheese is melted.
5. Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and bake for about 40-50 minutes or until Brussels sprouts are tender.
6. If you want an extra cheese crusted, top with grated parmesan cheese before baking.

This roasted cauliflower is delicious and nutritious! Warming on a cold winter night and naturally gluten free. The cauliflower itself is delightfully good for you: your gut, liver, and nutrition status will all benefit.
This recipe is from an old Chatelaine magazine, I want to add it to my archives just in case I lose this old tattered copy! 

Ingredients:

• 1 red bell pepper, diced
• 1 small onion, diced
• 1 garlic clove, minced
• 1/2 796ml can of diced tomatoes
• 1 tbsp tomato paste
• 1 tsp fresh thyme (or use 1.5 tsp dried thyme)
• 1/4 tsp salt
• 1 large cauliflower
• 3/4 cup grated parmesan
• 3/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 1.5 tsp coconut sugar (or cane sugar)
• 1 tsp apple cider vinegar

Directions
1. Preheat over to 400F.
2. Combine pepper with onion, tomatoes, garlic, tomato paste, thyme and salt in a 9x13in baking dish.
3. Remove and discard leaves from the cauliflower. Using a paring knife, cut out most of the core from the stem of the cauliflower, but leaving enough so that the cauliflower stays in one piece. Place on top of the pepper mixture and cover with foil. Roast for 45 minutes.
4. While cooking, mix the parmesan, Dijon, and mayo together in a bowl.
5. After 45 minutes, remove the pan from the oven and remove the foil. Spread the mixture all over the cauliflower. Continue roasting uncovered until fork tender (about 15 minutes).
6. Transfer cauliflower to a platter.
7. Puree pepper mixture with sugar and cider vinegar in a blender and serve with the cauliflower.