Prep 1 min
Cook 45 mins
HeHe....I had to post this recipe just because the name was so amazing...plus it sounds pretty good! I think it means Cauliflower Rye Casserole. It is from Sundays at Moosewood.
- 236.59 ml beer
- 709.77 ml cubed rye bread
- 1 head cauliflower, cut into bite-sized florets
- 29.58 ml butter
- 4.92 ml caraway seed
- 709.77 ml extra-sharp cheddar cheese, grated
- 4 eggs
- 4.92 ml dry mustard
- 2.46 ml ground coriander
- fresh ground black pepper
- At least an hour before cooking, pour the beer into a shallow bowl until it becomes flat.
- Dry the bread cubes on a baking sheet in a 300F oven until they are crisp but not browned, about 15-20 minutes.
- Saute the cauliflower in the butter with the carraway seeds until just barely tender.
- Combine the bread cubes and cauliflower with the grated cheese.
- Spread the mixture into a buttered 2-qt 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 the casserole dish.
- Bake at 350F for 30-45 minutes until puffed and golden.
We liked this a lot. I skipped the caraway seeds because I used seeded rye and I thought the kids might not like so many. I also skipped the butter because I steamed the cauliflower. Will make again.
Yummy comfort food! I made the mistake of using a very stout beer, which was a little much--so next time I'll use a lighter beer. Other than a little more punch from the beer than we would have liked, my DH and I loved this flavor combination. (My 4-year-old just picked out and ate the cauliflower--I think the beer and caraway were a little pungent for kid-sized taste buds). I will certainly keep and share this recipe!
Hi Ms*Bindy, loved your recipe! What a great combination! The flavors melded beautifully and I loved the taste of the caraway seeds! Thank you for posting such a wonderful recipe, Diane :=)