cauliflower casserole
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More ways I use the abundance of cool weather veggies from my Southern Garden.
(1 rating)
yield
6 serving(s)
prep time
25 Min
cook time
15 Min
Ingredients For cauliflower casserole
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1head of cauliflower
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2 lgpotatoes
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2 qtchicken broth
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8 ozmascarpone cheese
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1 clovegarlic, peeled, and pressed
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1/8 tspfreshly ground white pepper
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pinchfreshly grated nutmeg
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1 cgruyère or swiss cheese,
How To Make cauliflower casserole
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1Remove the leaves from the cauliflower, slice it in half, then slice off florets from the stem. Discard the leaves and stem.
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2Peel the potatoes and slice in 1/2 inch cubes.
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3Bring the broth to a boil and add the cauliflower florets and the cubed potatoes. Boil the vegetables until they are tender - about 12 minutes. Remove from heat and strain.
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4Place the vegetables in a food processor and process until smooth. Alternatively you can use a stainless steel food mill to puree the vegetables. Stir in the mascarpone cheese, crushed garlic, egg, pepper and nutmeg until blended.
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5Spread the puree in a greased 1 1/2 to 2 quart baking dish and top with the grated cheese.
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6Bake at 400°F for 15 minutes, or until golden brown and bubbly.
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7VARIATIONS: Stir in cooked bacon or cubed ham for an extra hearty cauliflower casserole. Substitute broccoli florets for part of the cauliflower for a more colorful casserole. For a different flavor, add a couple of pinches of curry or cumin.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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