Whatever happened to broccoli's lesser cousin? YES, I'm talking about cauliflower. It seems apparent that broccoli has made it to superstar status with all of it's health benefits and new wave recipe revival. Unfortunately, the same can't be said about cauliflower.
Of course, most people have heard of cauliflower and that it can typically be steamed and served with butter; too boring for most and obviously unappealing. Another crushing blow to cauliflower's reputation are complaints about greater flatulence associated with consuming it, compared to broccoli. Well, I must say, if I were personified as a cauliflower I certainly would have low self esteem, depression, and be in definite need of a boost knowing my reputation.
Well, don't fret cauliflower! I bring renaissance to your dark ages and a rebirth to the dinner table. All kidding aside, this dish has the "Knock ya socks off" taste we all look for, while being simple to make. If you can look past it's gaseous nature (or take "Beano" for relief), this dish is certain to impress all those eating it. Give this recipe a try and make your cauliflower happy once again!
Difficulty (Scale from 1-10): 6
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
1/2 cup of olive oil
1 head of cauliflower cut into bite sized pieces (6-7 cups uncooked)
1 large Vidalia onion - chopped
1/4 teaspoon of crushed red pepper
1 teaspoon of salt
2 eggs
1/2 cup of mayonnaise
1 can (10.75 ounces) cream of mushroom soup
4 ounces (1/4 pound) sharp cheddar cheese - shredded
4 ounces (1/4 pound) mozzarella cheese - shredded
1 teaspoon of black pepper
1 head of cauliflower cut into bite sized pieces (6-7 cups uncooked)
1 large Vidalia onion - chopped
1/4 teaspoon of crushed red pepper
1 teaspoon of salt
2 eggs
1/2 cup of mayonnaise
1 can (10.75 ounces) cream of mushroom soup
4 ounces (1/4 pound) sharp cheddar cheese - shredded
4 ounces (1/4 pound) mozzarella cheese - shredded
1 teaspoon of black pepper
Preparation
Preheat oven to 350 degrees Fahrenheit
In a skillet over medium heat add olive oil, cauliflower, onion, red pepper, and salt. Sauté briefly then cover until cauliflower becomes tender (approximately 15-20 minutes), stirring occasionally.
In a medium sized bowl, whisk eggs and mayonnaise together, then whisk in cream of mushroom soup. Next, mix in cheddar cheese, mozzarella cheese and black pepper.
In a casserole dish add cauliflower mixture and evenly spread along the bottom of the dish. Add egg and cheese mixture on top of cauliflower, spreading evenly.
Place uncovered casserole dish in oven and bake for 30-40 minutes or until cooked. The casserole will be cooked when the surface boils and congeals slightly.
In a skillet over medium heat add olive oil, cauliflower, onion, red pepper, and salt. Sauté briefly then cover until cauliflower becomes tender (approximately 15-20 minutes), stirring occasionally.
In a medium sized bowl, whisk eggs and mayonnaise together, then whisk in cream of mushroom soup. Next, mix in cheddar cheese, mozzarella cheese and black pepper.
In a casserole dish add cauliflower mixture and evenly spread along the bottom of the dish. Add egg and cheese mixture on top of cauliflower, spreading evenly.
Place uncovered casserole dish in oven and bake for 30-40 minutes or until cooked. The casserole will be cooked when the surface boils and congeals slightly.
Enjoy your meal!
Article Source: http://EzineArticles.com/?expert=Peter_Alfieri
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