This recipe combines cauliflower and cheese in a way that doesn’t result in a watery mess (and not a lick of Cheez Whiz anywhere). Not quite a quiche, not quite some kind of weird soufflé, it has great scope for a one-dish dinner, with wiggle room for flavor variations.
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Ingredients
- 1 cup Finely Chopped Cooked Cauliflower
- 3 Tbsp Finely Chopped Onion or Shallot
- 2 tsp Olive oil or Butter
- 1 large Egg
- 2 Tbsp Milk or light cream
- 2 Tbsp Flour (Gluten free flour works well)
- 1/4 Tsp Baking Powder
- Pinches of Salt and pepper
- To taste Herbs and/or Spices (dry herb blend, mustard, hot sauce, etc.)
- 1 Cup Shredded cheese of choice (Cheddar, Havarti, Jack, etc.)
- 2 1/2 Tbsp Dry Crumbs (Panko, crushed crackers or chips)
Instructions
- Microwave or steam fresh cauliflower, or thaw and drain frozen cauliflower. Chop finely before measuring.
- In a small frying pan, or in the microwave, sweat onion in olive oil or butter until translucent. Set aside.
- Combine egg, cream, flour, baking powder, and seasonings, whisking or processing in a blender to combine. Add cauliflower, sweated onion, and about 2/3 of the grated cheese, stirring in by hand or pulsing to combine.
- Pour mixture into a small, greased, ovenproof casserole or baking dish. Smooth the top.
- Sprinkle with remaining cheese and crumbs.
- Bake in a pre-heated 350°F oven (or toaster oven) until puffed, golden, and set. Baking time will depend on the size of the baking dish: the thinner the layer of cauliflower, the faster it will cook. Start checking for doneness at the 20 minute mark. Peek into the centre of the dish with a fork to make sure it is softly set.
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