Friday, October 16, 2009

Mom's Cheesy Cauliflower Casserole

My mom always thoughtfully makes special dinners for our family when we come to visit, even though Dan's gluten-free diet makes her nervous. And the vegetarian part makes her crazy so she and her husband try to entice him into partaking of the meaty dishes on the table and convert him back to the carnivorous realm.

We had a sumptuous dinner at my mom's the other day and she made a terrific cheesy cauliflower casserole that we all devoured. Here's her great recipe:



Mom's Cheesy Cauliflower Casserole

1 head cauliflower, cut up into florets

1/4 cup gluten-free flour mix (Mom used Bob's Red Mill all-purpose)
3 Tbsp. unsalted butter
Pinch of salt
1 cup milk
1/3 cup sour cream
2 eggs
Grated Cheddar and smoked gruyere cheese (Mom says add as much as you like)

Steam cauliflower in boiling salted water until al dente.

Place in buttered baking pan.

Melt butter in saucepan. Whisk in flour. Add salt, sour cream, milk and eggs. Stir until creamy and until lumps are all gone. Add in cheese and stir until melted.
Pour over cauliflower in baking pan.

Bake at 350 degrees F for 1 hour, or until nice and bubbly and browned on top.

Makes 6-8 servings.

9 comments:

Sophie said...

Sounds delicious! The sour cream is such a cool addition, I'm gonna have to remember that one. Looks like this meal satisfied everyone :D.

Lauren said...

This sounds really good =D. I've never had a cauliflower casserole, but this might change things!

The Duo Dishes said...

Too bad cauli gets such a bad wrap. It's really good, especially with cheese.

Laila said...

Looks really delicious ..
Laila .. http://lailablogs.com/

jackie @ Lilolu.net said...

I think I'll try this one.

ARLENE said...

Looks heavenly, Rachel. Just clipped a recipe for sliced, roasted cauliflower. I'm sure I'll miss the cheese, but it's a new way to make a fave veggie. Great post and great photo.

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Jennifer said...

This recipe was great. We belong to a produce co-op and have been receiving cauliflower a lot recently. My family appreciated the change from my usual steamed veggies. One question, approximately how much cheese does your mom add to the recipe?

Rachel said...

I checked in with mom, and she's of the cook variety that kind of wings things in the measurement department, but I pinned her down to 3/4 cup to 1 cup grated cheese, loosely packed. She grates her cheese on a box grater using the bigger holes.