Vegeterian Cauliflower Casserole Recipe
Ingredients:
1 large head of cauliflower
1 1/2 Tablespoons lemon juice
4 oz. of sliced mushrooms
1 Green Pepper, diced
3 Tablespoons Butter
3 Cups of Bechamel Sauce (recipe at the end)
3 Green onions, sliced in 1/4 inch segments, white and best parts of the greens
1 small jar of pimientos
8 oz. of sharp cheddar cheese, grated
Worcestershire sauce
paprika
Instructions:
Cut cauliflower into 1″ blossoms.
Cook cauliflower in salted water with lemon juice until tender.
Drain.
Saute the sliced mushrooms in butter and a splash of wine once softened.
Sautee diced green pepper in butter until they are soft.
Combine in a 1 1/2 Quart casserole dish, the bechamel sauce, green onions, pimientos, Worcestershire sauce, and half of the cheese and mix.
Add the cooked cauliflower, sauteed mushrooms and diced green pepper into the casserole dish and stir.
Top with remaining cheese and sprinkle with paprika. Bake at 350º for 25 minutes or until lightly browned.
Serve over toast.
Source: Atkinson Family Cookbook
This recipe includes Bechamel Sauce (below)
- Keep 2 1/2 cups of Milk well chilled.
- Melt 4 Tablespoons of Butter over moderate heat in a heavy-bottomed saucepan. Stir in 6 Tablespoons of Flour and cook stirring constantly for a couple of minutes until the flour is a light blonde color (no browning at all) and no longer smells raw. This is called a “blonde roux”.
- Take off the heat and stir in the chilled Milk all at once. Return to the heat and stir constantly until the sauce thickens and becomes smooth (about 10 minutes).
- Season with 1/2 teaspoon Salt, 1/4 t. White Pepper and 1/16 teaspoon Nutmeg.
- If you need to hold the sauce, cover the surface with plastic film, or otherwise protect it from the air. It can be refrigerated overnight – reheat very slowly with plenty of stirring.
If you are eager to get really hungry you can see the rest of our food blog posts!
