An exciting recipe for a boring veggie with a lot of nutrients that no one knows how to cook!
Cauliflower Casserole as prepared by Chef Elle
3 roasted garlic bulbs (mashed)
1 T grapeseed oil
1 shallot (minced)
2 thyme sprigs
4 oz. mushroom stock
1 ½ c heavy cream
1/3 c whole milk
2 oz. Goat cheese
4-5 cremini mushrooms (sliced)
4 oz. Gruyere (shredded)
4 oz. Pecorino Romano (grated)
*Garnish with Chives
Tools: nonstick pot, single-serving casserole dishes, grater, measuring cup, measuring spoons, knife
Remove and discard the green leaves from the cauliflower. Cut away the florets from the core. Using your hands, gently pull the florets apart. Rinse thoroughly in cool water and drain in colander.
Place the florets in a medium size pot, cover with cool water and cover the pot with a lid. Cook over medium-high heat and allow the water to boil. Once water begins to boil, cook an additional 3 minutes. Remove the pot from the heat and drain the cauliflower. Season with a little salt and set aside.
Heat the oil in a small sauce pot over medium heat. Add the shallots and cook until translucent. Add cream, milk, mushroom stock, thyme, roasted garlic, and goat cheese to shallots and allow to simmer for 8 minutes. Season cream sauce with sea salt.
Remove from heat, cover with a lid and allow to set 10 minutes. Remove thyme sprigs. Transfer cauliflower to individual casserole dishes. Cover halfway with the sauce. Sprinkle Gruyere cheese over cauliflower and top with a layer of mushrooms. Bake in a preheated 425 oven for 25 minutes or until casserole is bubbling. Top with Pecorino Romano cheese; place under the broiler until cheese melts and becomes a bit brown.
Easy Solutions: If using a stainless steel pot, add 2 teaspoons of lemon juice or white balsamic vinegar to the water. This counteracts the phytonutrients in the cauliflower and ensures little to no odor released from the cauliflower.
If making ahead, follow the instructions up to the point of adding the Gruyere cheese. Cover and refrigerate. When ready to finish casseroles, allow to set at room temperature for 15 minutes before baking.
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© 2013 Elle Green All Rights Reserved. Chef Elle appears courtesy of Simple Conceptions. Recipes developed and tested by Elle Green. Credits: Food Styling and Photography: Sharky; Home Cook Recipe Testers: Jolena Campbell, Bethany McWherter and G. W. Weeks