Recipe #373: Easy Cheesy 3-Layer Mashed Cauliflower Bake (with Kale-Spinach Tomato Sauce)

Recipe #373: Easy Cheesy 3-Layer Mashed Cauliflower Bake (with Kale-Spinach Tomato Sauce)

Yes, I'm baaaack, BABY! So hello there. :) Or perhaps, rather, I should say, "Hello, are you still there after all this time?" Hahaha. Hey, I needed a break, a super-duper long break so that I'd come back to this blog feeling renewed and ready to blog and write recipes again. I don't care what the blogging experts say, if you're feeling super burned out, it's better to just take a break for as long as you need and then come back to it when you're ready. I don't believe in half-hearted blogging or worse, that resentful "Ugh-I-I'm blogging-because-I-feel-obligated-and-don't-want-to-lose-my-audience" type of blogging, blogging under the gun, or blogging just for blogging's sake, especially if you've got nothing interesting or useful to say. So there! I'm here because I want to be here, not out of some life-force-sucking obligation to anyone,  whether imagined, perceived, or real. ;-P And likewise, readers come here because they want to and not because they have to do so. So, hopefully any readers who've stuck around in hopes that I'll one day post recipes again (Hahaha!) will be able to have some compassion and understand that, while I'm very happy and grateful that you've stuck around as readers, especially after all of this time (of me blogging!), a writer's first obligation has to be to the preservation of their own health and sanity. :-D We're all only human, after all.Anyhow, back to what you probably came here for -- the recipes: As promised yesterday evening on Twitter, here (below) is the recipe for the mashed cauliflower bake. It's super-easy, healthy, and best of all, quick. And there's almost zero cleanup to do, aside from putting a few things in the dishwasher after you're done. :) It took me 60 minutes to make from start to finish: Only 10 minutes to do the kitchen prep (thanks to a food processor and a blender :) ) and 50 minutes to bake it. And since it'll keep in the fridge and also freezes well, there's no reason why you can't make it on a weekend and eat it during the week.Right now, I'm into super-easy but healthy, no-brainer style cooking. This is mostly because, after 2 solid years of doing nothing but writing nutritional lifestyle books/cookbooks and all that goes with that territory -- regular social media promotion efforts via Facebook, Twitter, Google+, etc., writing articles, and of course also cooking (i.e., recipe testing freaking everything :-D ), food staging, snapping and editing photos, etc. -- I was burnt to a crisp and decided to take a year off from all of it. So I got off the hamster wheel. :) Bluntly put, after we'd submitted the finalized manuscript to the publishers sometime in December 2013, I didn't want to cook, not even so much as boil an egg. Nor did I want to blog. And really, can you blame me?!

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