nom nom nom
Mar. 1st, 2008 03:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
xifengPer ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
forgottensanity's request, I bring you creamed cauliflower with herbed crumb topping, ganked straight from the pages of the December '04 edition of Cooking Light magazine, with which I am entirely too much in love. My comments are in (parentheses and italics).
Also: in the US we use English, not metric, and because we don't use metric, I cans not do conversions. D:
Also also, the casserole is supposed to serve 10, though I halved it because there's only the two of us.
YOU WILL NEED
6 (1-oz) slices sourdough bread (Plain old regular Italian or French works well too)
10 cups coarsely chopped cauliflower florets (about 2 heads)
4 tsp. butter
3 cups chopped leek (about 4 large)
6 garlic cloves, minced
1/2 cup all-purpose flour
3 1/2 cups 2% milk
1 tsp. salt
1 cup (4 oz) grated Parmigiano-Reggiano cheese (The plain old regular stuff you buy in the can in the store works fine)
1/4 tsp. black pepper
Cooking spray
2 tblsp. finely chopped fresh parsley
2 tsp. thyme (The recipe specifies fresh thyme, but dried works fine too)
1.) Preheat oven to 400 degrees (Fahrenheit; I'm not sure what Celsius would be).
2.) Place bread slices on a food processor and process until fine crumbs measure 3 cups. Set aside. (It's easier to do this if they are drier; you can toast them for about 5 minutes in the oven.)
3.) Cook cauliflower in boiling water 15 minutes or until tender; drain.
4.) Melt 1 tblsp. butter in a large nonstick skillet over medium heat. Add leek and 3 garlic cloves; cook 7 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk, stirring with a whisk; add to pan. (I find it easier to scoop the flour straight from the bin and combine it with the milk after it goes into the pan, but whatever floats your boat.) Bring to a simmer; cook 2 minutes or until thick, stirring constantly. Stir in 1/4 tsp. salt, cheese, and pepper. Remove from heat, stir in cauliflower. Spoon cauliflower mixture into a 13 x 9" baking dish coated with cooking spray.
5.) Melt remaining 1 tsp. butter in a small skillet over medium heat. Add remaining 3 garlic cloves, cook 30 seconds or until lightly browned, stirring constantly. Remove from heat. Combine breadcrumbs, remaining 1/4 tsp. salt, parsley, and thyme. Drizzle with garlic-butter mixture, toss to combine. Sprinkle breadcrumb mixture evenly over cauliflower mixture. Bake at 400 for 30 minutes or until bubbly and browned. Yield: 10 servings (serving size: about 1 1/4 cups).
forgottensanity's request, I bring you creamed cauliflower with herbed crumb topping, ganked straight from the pages of the December '04 edition of Cooking Light magazine, with which I am entirely too much in love. My comments are in (parentheses and italics).Also: in the US we use English, not metric, and because we don't use metric, I cans not do conversions. D:
Also also, the casserole is supposed to serve 10, though I halved it because there's only the two of us.
YOU WILL NEED
6 (1-oz) slices sourdough bread (Plain old regular Italian or French works well too)
10 cups coarsely chopped cauliflower florets (about 2 heads)
4 tsp. butter
3 cups chopped leek (about 4 large)
6 garlic cloves, minced
1/2 cup all-purpose flour
3 1/2 cups 2% milk
1 tsp. salt
1 cup (4 oz) grated Parmigiano-Reggiano cheese (The plain old regular stuff you buy in the can in the store works fine)
1/4 tsp. black pepper
Cooking spray
2 tblsp. finely chopped fresh parsley
2 tsp. thyme (The recipe specifies fresh thyme, but dried works fine too)
1.) Preheat oven to 400 degrees (Fahrenheit; I'm not sure what Celsius would be).
2.) Place bread slices on a food processor and process until fine crumbs measure 3 cups. Set aside. (It's easier to do this if they are drier; you can toast them for about 5 minutes in the oven.)
3.) Cook cauliflower in boiling water 15 minutes or until tender; drain.
4.) Melt 1 tblsp. butter in a large nonstick skillet over medium heat. Add leek and 3 garlic cloves; cook 7 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk, stirring with a whisk; add to pan. (I find it easier to scoop the flour straight from the bin and combine it with the milk after it goes into the pan, but whatever floats your boat.) Bring to a simmer; cook 2 minutes or until thick, stirring constantly. Stir in 1/4 tsp. salt, cheese, and pepper. Remove from heat, stir in cauliflower. Spoon cauliflower mixture into a 13 x 9" baking dish coated with cooking spray.
5.) Melt remaining 1 tsp. butter in a small skillet over medium heat. Add remaining 3 garlic cloves, cook 30 seconds or until lightly browned, stirring constantly. Remove from heat. Combine breadcrumbs, remaining 1/4 tsp. salt, parsley, and thyme. Drizzle with garlic-butter mixture, toss to combine. Sprinkle breadcrumb mixture evenly over cauliflower mixture. Bake at 400 for 30 minutes or until bubbly and browned. Yield: 10 servings (serving size: about 1 1/4 cups).
