Thursday, March 4, 2010

Cheese and walnut cauliflower

For a quick main or side dish, cauliflower is unbeatable. It provides similar benefits to broccoli, but has a more neutral flavor and color. It's even said to promote detoxification and help the body fight free radicals. I like to mash it instead of potatoes, but my grandma makes this really cool cauliflower dish that I suddenly craved today.

She uses breadcrumbs, butter, walnuts and crumbled hard boiled eggs. She mixes the whole thing as a salad. Now, I never really liked the eggs in there, so I modified the recipe a bit and made it into a casserole type dish instead of a salad.

Here is what you need:

1 medium cauliflower head, whole, cleaned of stem and steamed
10 cloves garlic, steamed with the skin together with the cauliflower
2 tbsp butter
3 oz crushed walnuts
2 oz oat bran
1 oz Parmesan cheese
2 oz Emental cheese

To start making this recipe, heat the oven to 400 F and start steaming the cauliflower. Place the garlic on the side of the cauliflower and let it steam too. This will soften it and allow you to easily slide it out of the shells later. After 15 minutes of steaming, cut the cauliflower, and toss the oat bran and walnuts in. Stir very well. I used oat bran instead of breadcrumbs, but I think both the texture and flavor work better in this recipe. Add the peeled steamed garlic and butter. Use a casserole dish to spread the cauliflower evenly. Place in the oven and cook for 10 minutes. Take out, sprinkle Parmesan and small pieces of Emental and finish cooking until you see they are golden brown and have formed a nice crust on top.

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