cauliflower casserole

★★★★★ 1 Review
mrdick1950 avatar
By Marsha Gardner
from Florala, AL

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

★★★★★ 1 Review
serves 6
prep time 25 Min
cook time 15 Min

Ingredients For cauliflower casserole

  • 1
    head of cauliflower
  • 2 lg
    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,

How To Make cauliflower casserole

  • 1
    Remove the leaves from the cauliflower, slice it in half, then slice off florets from the stem. Discard the leaves and stem.
  • 2
    Peel the potatoes and slice in 1/2 inch cubes.
  • 3
    Bring 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.
  • 4
    Place 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.
  • 5
    Spread the puree in a greased 1 1/2 to 2 quart baking dish and top with the grated cheese.
  • 6
    Bake at 400°F for 15 minutes, or until golden brown and bubbly.
  • 7
    VARIATIONS: 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.

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