Cauliflower Rye Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Beer,
3 cup: Rye bread, cubed
1: Cauliflower, cut in florets
2 tbsp: Butter,
1 tsp: Caraway seeds,
3 cup: Sharp cheddar cheese, grated extra sharp
4: Eggs,
1 tsp: Dry mustard,
1/2 tsp: Coriander seed, ground
Fresh ground black pepper, to taste
Directions:
Recipe by: Sundays at Moosewood Restaurant At least an hour before
cooking, pour the beer into a shallow bowl to sit until it becomes
flat. Dry the bread cubes o a baking sheet in a 300F oven until they
are crisp but not browned, probably about 15 to 20 minutes. Saute the
cauliflower in the butter with the caraway seeds until just barely
tender. Combine the bread cubes and cauliflower with the grated
cheese. Spread the mixture into a buttered 2-quart casserole dish.
Mix the eggs, mustard, coriander, and black pepper in a blender or by
hand with the flat beer and pour the mixture into a casserole dish.
Bake at 350F for 30 to 45 minutes until puffed and golden.
Source from luhu.jp
cooking, pour the beer into a shallow bowl to sit until it becomes
flat. Dry the bread cubes o a baking sheet in a 300F oven until they
are crisp but not browned, probably about 15 to 20 minutes. Saute the
cauliflower in the butter with the caraway seeds until just barely
tender. Combine the bread cubes and cauliflower with the grated
cheese. Spread the mixture into a buttered 2-quart casserole dish.
Mix the eggs, mustard, coriander, and black pepper in a blender or by
hand with the flat beer and pour the mixture into a casserole dish.
Bake at 350F for 30 to 45 minutes until puffed and golden.
Source from luhu.jp