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November 02, 2005

Cauliflower Casserole

This cauliflower dish is tender, colorful, crisp and juicy! It is a good recipe for those that prefer a milder cauliflower taste.
1 medium head of cauliflower (white or green), cut into florets
1 large or 2 medium size tomatoes, cored and cut into 1" chunks
1/2 c. Italian seasoned bread crumbs
3 TBS butter cut into pea sized pieces, the trick to this recipe is to make sure the butter pieces are quite small (if using the green Panther cauliflower, increase the butter to 4TBS)
1/4 c. coarsely grated Parmesan cheese.

Steam the cauliflower until crisp tender. Spread the cauliflower into a buttered 9" by 9" pan. Liberally sprinkle the tomato over the cauliflower. Spread the breadcrumbs over the tomatoes and cauliflower. Top with the butter pieces and Parmesan cheese.

Bake at 350 for 15-20 minutes until the breadcrumb/cheese crust is brown and crispy.


Posted by Christine at November 2, 2005 07:43 PM

Food with a Passion

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Comments

Here is a link to some wonderful looking celeriac recipes.
http://www.vegsoc.org/cordonvert/recipes/celeria2.html

Posted by: Eden at November 5, 2005 03:38 PM

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