Cauliflower Rye Casserole

Name: Cauliflower Rye Casserole
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4 serving(s)
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

(6)

Recipe by Aunt Cookie

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.

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READY IN: 1hr 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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