Cauliflower Casserole
By
Marsha Gardner
@mrdick1950
1
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.
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
