I abhor the taste of cauliflower. Cooked, raw, either way I can barely take it. But thanks to my organic produce bag that I get weekly (and never knowing what is going to be included) I got a head of cauliflower. Knowing it shouldn't be wasted I started looking for recipes. Most recipes involved doing very naughty things to it, like deep frying it, or smothering it in butter and loading it up with tons of stuff to camouflage the flavor and texture of it. I'm all for camouflaging the flavor, but there's a point when it ceases to be any sort of healthy and the recipe I took inspiration from looked more like something Paula Deen might slather up and serve. I decided to go the slightly lighter route and came up with this. It's basically the same recipe, but halving or quartering all of the ingredients that were previously in excess.
Cauliflower Casserole
What you'll need:
1 head of cauliflower, broken up into small florets
1/4 c unsalted butter, melted
1/8 c Parmesan cheese, grated
1/2 c Italian breadcrumbs
1/4 t crushed red pepper flakes
1/2 c cheddar cheese, shredded
Preheat the oven to 350 degrees. Bring two inches of water to a boil in a medium saucepan. Add the cauliflower, cover, and cook for about ten minutes. Drain, and place it in a small casserole dish. In a small bowl mix together butter, Parmesan cheese, bread crumbs, and red pepper flakes. Sprinkle mixture over cauliflower, and top it with Cheddar cheese. Bake for 20 minutes, or until cheese is melted.
Ratings from the Experts*: For cauliflower, 10/10! I can actually eat it this way, (and not feel too guilty.) The original recipe was around 24 grams of fat per serving. This, although not exactly light, but improved... sits at 11 grams of fat.
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