Using cheese to make vegetables more palatable is an ancient practice that stretches back to the beginning of time.
OK, maybe I just made that up, but it is a well-known and simple act that adding cheese can make just about anything delicious.
We all know we should be eating more vegetables, but sometimes that’s easier said than done.
Sometimes a pile of plants just doesn’t look or sound appetizing. That’s where (at least with this recipe) cheese plays a role.
Herbs Again Come To The Rescue
On the other hand, if you have practice preparing and eating lots of vegetables, you probably know the right combination of herbs and spices can also come in handy.
I love spicing up my dishes, with the entire spice drawer at times, which is why I made sure to include plenty of garlic, onion, basil, and oregano. Those flavors always play well with mozzarella and Parmigiano-Reggiano and in this instance, they give this dish a wonderful Italian flavor.
This recipe was inspired by my sister Amanda, who made a similar dish and posted it on Facebook. It looked so yummy and got some people interested so I asked her about how she made it… and then made it my own (i.e. probably made something completely different) but both recipes have cheese & cauliflower so that means their pretty similar. ;)