Tuesday, October 25, 2011

Cauliflower cassarole

I wasn't always a fan of cauliflower. Maybe it was the mushy texture or the generally bland flavor, but as time has gone on I've warmed to it. What better way to enjoy it than covered in cheese and topped with a crispy bread crumb topping. This recipe is basically the same as for Mac & Cheese, but with the cauliflower instead of pasta.

Cauliflower Casserole 
1 large head cauliflower, cut into large pieces
1 -2 cloves garlic, sliced
2 cups milk 
2 Tbs cornstearch
salt and pepper to taste
3 - 6 oz cheese (I used cheddar and gruyere)
about 1/4 cup bread crumbs

Preheat over to 400.
Warm the 1 3/4 cups milk with the garlic.


Meanwhile boil the cauliflower in a large pot of boil water for about 5 minutes, until just tender. Drain and set aside.


Mix the cornstarch with the reserved milk.


Slowly drizzle into the warm milk and cook until the sauce thickens. Turn off heat and add about half the cheese. Stirring until the cheese melts.


Add the cauliflower and season generously with salt and pepper.


Pour into a baking dish and sprinkle with the rest of the cheese and cover with the bread crumbs.


Bake in 400 deg oven for about 30 minutes, until the top is nicely browned. Let sit for a couple minutes before serving.


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