Cauliflower Rye Casserole
"Yeah, I know this looks a little odd, but it's really good. "Sundays at Moosewood" describes it as a baked cheese fondue...I suppose that's pretty accurate."
photo by Caroline Cooks
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup beer
- 3 cups cubed rye bread (about 4 slices)
- 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
- pepper
directions
- The beer needs to be flat for this recipe, so pour it out and let it sit for about an hour before you start cooking.
- Toast the bread cubes in one layer at 300 f until they're crisp. This will probably take 15 minutes.
- Saute the cauliflower and caraway seeds in the butter until barely tender.
- Combine bread cubes, cauliflower, and grated cheese, then spread in a greased 2 quart casserole dish.
- Blend remaining ingredients (including that beer) and pour over the cauliflower.
- Bake at 350 F for 30-45 minutes, until puffed up.
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Reviews
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I thought it was good. Mixed reviews by my family so can't give it 5 stars. -
What a surprise! I, like others, thought the flavors might be strange together! NOT! I used some Pumpernickel bread, which has a stronger taste--but was delish! Otherwise--I followed the recipe exactly. Made for One Dish Wonders in Cooking Photos. -
I really enjoyed this dish, but it got mixed reviews at my family's Christmas dinner. Almost everyone enjoyed it, but there were a few who didn't care for the flavors (just a matter of preference I suppose). I made this as posted and I thought it was excellent. :)
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It seems like an odd combination, but it works so well. I made this one out of the book, and liked it so much that my notes in my recipe journal say "next time, double the recipe for leftovers." I'm not sure I would have tried this one ordinarily, but it had a lot of my favorite ingredients, and I have learned to trust Moosewood. Generally, they know how to put foods together to create unique, but addictively tastey, foods. This one is a keeper for my household.
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This sounded so odd, yet good, as it contained a lot of my favorites. Very glad I decided to give it a try! I loved the flavors and texture, as well as loving that it was a meatless (but high protein) dish. Next time I will add some chopped onions while sauteing the cauliflower and use a rich grained mustard instead of dry. Very unique recipe and one I'll be sure to make again.
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RECIPE SUBMITTED BY
I wandered onto Recipezaar less than a year ago, looking for a lentil soup recipe. I'm pretty sure I haven't left the computer since then...I've been completely sucked in by this site! Of course, I do take the occasional break to actually cook the recipes I find.
When I'm not at my computer or in the kitchen, I'm working toward my PhD in clinical psychology from Kent State. I also work as a therapist at the campus clinic, teach a class (Social Psychology this semester), and work as a research assistant. I'm a little bit busy. I do usually find time every day to cook something for myself with the help of this site, and to exercise (to counteract the effects of the great recipes I find here).
I don't have much time in my life for hobbies at the moment (sigh), but I seem to recall that I used to like reading, going to see musical performances, and watching movies. I still do my best to travel as much as possible. My sister, Kate, my boyfriend, Jake, and my friend, Kris, are my favorite travel partners. Kate and I go on an "eatacation" every year.
The picture above is (from left) Andrea, me, and Kris, on our first annual Tacky Tourist Weekend.
