Ingredients for Baked Cucumbers With Cauliflower
- Cucumber
- Butter
- Dried Dill Weed
- Cauliflower Florets
- Jalapeno Pepper
- Chicken Stock
- Light Soy Sauce
- Salt And Pepper
- 1/4 cup grated parmesan cheese (optional)
How to Make Baked Cucumbers With Cauliflower
- Steam 1 medium head of cauliflower, cut into florets, for 5 minutes until crisp-tender.
- Preheat oven to 375°F (190°C).
- Cut 2 large cucumbers in half lengthwise. Gently scoop out some of the seeds (optional, for less moisture).
- Place cucumber halves, cavity side up, in a baking dish.
- Dot each cucumber half with 1 tablespoon of butter or margarine.
- Sprinkle 1 teaspoon of dried dill weed over the cucumbers.
- Divide 1/2 cup of chopped jalapeno peppers and the steamed cauliflower evenly between the cucumber halves, filling the cavities.
- Season generously with salt and pepper to taste.
- Sprinkle 1 tablespoon of soy sauce and 1/4 cup of grated parmesan cheese (optional) over the cucumbers and cauliflower.
- Pour 1/4 cup of chicken or vegetable stock (or water) into the bottom of the baking dish.
- Bake uncovered for 30-45 minutes, or until cucumbers are tender and slightly browned. Cooking time will depend on the thickness of your cucumbers.
- Let cool slightly before serving. Enjoy!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
18g
Fat
37g
Carbs
3g
