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Cauliflower Casserole

by on January 8, 2014 in Casseroles, Main Courses January 8, 2014 CasserolesMain Courses
See post on Olga Chernyateva’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Cauliflower casserole baked with cheese and sour cream.

Ingredients

  • 8 cups Water
  • 2-½ pounds Cauliflower
  • 6  Eggs, Beaten
  • 5 ounces, weight Sour Cream
  • 3-½ ounces, weight Cheese (Gouda Or Parmesan), Finely Grated
  • 5 Tablespoons Flour
  • 2 ounces, weight Spinach, Chopped
  • 2 ounces, weight Basil, Chopped
  • Salt And Black Pepper

Preparation

Preheat oven to 350ºF. Pour the water in a medium-sized pan, add 1 teaspoon salt and bring to a boil.

Divide the cauliflower head into florets and add to the boiling water. Boil the cauliflower for 2 minutes. Drain and let cool.

Meanwhile, beat the eggs in a large bowl. Mix the sour cream with the eggs. Add the finely grated cheese, flour and chopped spinach and basil. Add 1/2 teaspoon salt and black pepper to taste. Stir the pastry well, set aside.

Transfer the cauliflower onto the bottom of a greased, deep roasting tin (about 9 inches in diameter) and spread evenly. Pour the pastry over the cauliflower and place the casserole in the preheated oven.

Bake at 350 ºF (180 ºC) for 20-30 minutes. Cool the cauliflower casserole before serving.

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Beth on 1.12.2014

I’ve been trying to overcome my childhood hatred of cauliflower, so I’m always intrigued by recipes that combine it with ingredients I like (you know…cheese, eggs, all that great stuff). This recipe came out well, despite the fact that I didn’t have a deep 9-inch casserole pan and had to use a 9×13 inch cake pan instead. My version was much thinner than the one in the picture, but it was still delicious. Maybe this cauliflower thing can actually happen!

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