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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 4 |
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HeHe....I had to post this recipe just because the name was so amazing...plus it sounds pretty good! I think it means Cauliflower Rye Casserole. It is from Sundays at Moosewood. Ingredients:
1 cup beer |
3 cups cubed rye bread |
1 head cauliflower, cut into bite-sized florets |
2 tablespoons butter |
1 teaspoon caraway seed |
3 cups extra-sharp cheddar cheese, grated |
4 eggs |
1 teaspoon dry mustard |
1/2 teaspoon ground coriander |
fresh ground black pepper |
Directions:
1. At least an hour before cooking, pour the beer into a shallow bowl until it becomes flat.
2. Dry the bread cubes on a baking sheet in a 300F oven until they are crisp but not browned, about 15-20 minutes.
3. Saute the cauliflower in the butter with the carraway seeds until just barely tender.
4. Combine the bread cubes and cauliflower with the grated cheese.
5. Spread the mixture into a buttered 2-qt casserole dish.
6. Mix the eggs, mustard, coriander, and black pepper in a blender or by hand with the flat beer and pour the mixture into the casserole dish.
7. Bake at 350F for 30-45 minutes until puffed and golden.
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