cauliflower casserole

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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