Hi all. Given that we’re all at home these days, I suspect we’re cooking more than ever. If you want to give your kitchen a bit of a break, whip up this cucumber, tomato, and onion salad. It takes just minutes, and it’s a true classic on any Southern table. If you have some cauliflower on hand, try dressing it up a bit by baking it. The cheese, sour cream, and onions really add a wonderful compliment to this veggie.
I hope everyone is doing well and taking a little time to gather around the dining room table as a family these days. Great cooking just makes everything so much better.
Cucumber, Tomato, and Onion Salad
- 3 cucumbers, peeled and sliced 1/4-inch thick
- 3 tomatoes, chopped
- 1 onion, sliced
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 cup water
- 1/2 cup distilled white vinegar
- 1 Tbsp. fresh, coarsely ground black pepper
- 2 tsps. salt
Place all the ingredients into a large bowl and mix well. Cover and refrigerate for at least 1-2 hours. Serve chilled.
Loaded Baked Cauliflower
- 1 large head cauliflower (cut into small florets)
- 2 Tbsps. melted butter
- Salt and pepper to taste
- 2/3 cup sour cream
- 1/4 cup heavy cream
- 2 cloves minced garlic
- 1 1/2 cups shredded cheddar cheese
- 6 Tbsps. bacon bits (cooked)
- 1/4 cup chopped green onion
Preheat oven to 450 degrees.
In a large bowl, toss cauliflower with butter and season with salt and pepper.
In a small baking dish, place cauliflower in a single layer and roast in over for 15-20 minutes, tossing halfway through.
In the same bowl used for the cauliflower, mix sour cream and heavy cream until smooth. Then stir in garlic, half the cheddar cheese, half the bacon bits, and half the green onions.
Remove cauliflower from oven when done roasting and add the sour cream mixture. Stir to coat. Return to baking dish and top with remaining cheese and bacon bits.
Bake for 5-10 minutes or until cheese melts.
Top with remaining green onions.