Cauliflower Casserole

Cauliflower Casserole Recipe

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Marsha Gardner

By
@mrdick1950

More ways I use the abundance of cool weather veggies from my Southern Garden.

Rating:
★★★★★ 1 vote
Serves:
6
Prep:
25 Min
Cook:
15 Min

Ingredients

1
head of cauliflower
2 large
potatoes
2 qt
chicken broth
8 oz
mascarpone cheese
1 clove
garlic, peeled, and pressed
1/8 tsp
freshly ground white pepper
pinch
freshly grated nutmeg
1 c
gruyère or swiss cheese,

Step-By-Step

1Remove the leaves from the cauliflower, slice it in half, then slice off florets from the stem. Discard the leaves and stem.
2Peel the potatoes and slice in 1/2 inch cubes.
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.
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.
5Spread the puree in a greased 1 1/2 to 2 quart baking dish and top with the grated cheese.
6Bake at 400°F for 15 minutes, or until golden brown and bubbly.
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.

About Cauliflower Casserole

Course/Dish: Vegetables, Side Casseroles