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Saturday, August 30, 2008

Cauliflower Rye Casserole

Seasonal Recipe of the Week
Apparently cauliflower is a big deal in Finland or so my cookbook, Sundays at Moosewood tells me. I think what really excited me about this recipe is the use of rye bread cubes.

Ingredients
1 cup beer
3 cups rye bread cubes, about 3 slices
1 head cauliflower, cut into bite-size florets
2 tablespoons butter
1 teaspoon caraway seeds
3 cups grated extra sharp cheddar
4 eggs
1 teaspoon dry mustard
1/2 teaspoon coriander seeds
Salt and pepper to taste

Procedure
At least 1 hour before cooking, pour the beer into a shallow bowl so it can sit until it becomes flat. Bake the rye bread cubes on a sheet pan in a 300-degree oven until they are crisp but not browned, about 15-20 minutes. Sauté the cauliflower in the butter with the caraway seeds. Mix in the rye bread cubes and the cheese. Now spread mixture into a buttered, 2-quart casserole dish. Mix the eggs, mustard, coriander seeds, salt, and pepper in a blender, along with the beer and pour mixture over casserole. Bake at 350 for 30-45 minutes till puffy and golden.