CAULIFLOWER RYE CASSEROLE

1 cup beer
3 cups rye bread cubes (about 4 slices)
1 head cauliflower, cut into bite-sized florets
2 tbsp butter
1 tsp caraway seeds
3 cups grated extra sharp cheddar cheese
4 eggs
1 tsp dry mustard
1/2 tsp ground coriander seeds
freshly ground black pepper to taste

At least an hour before cooking, pour the beer into a shallow bowl to sit until it becomes flat. Dry the bread cubes on a baking sheet in a 300 oven until they are crisp but not browned, probably about 15 to 20 minutes. Sauté the cauliflower in the butter with the caraway seeds until just barely tender. Combine the bread cubes and cauliflower with the grated cheese. Spread the mixture into a buttered 2-quart casserole dish. Mix the eggs, mustard, coriander, and black pepper in a blender or by hand with the flat beer and pour the mixture into the casserole dish. Bake at 350 for 30 to 45 minutes until puffed and golden..

(from Sundays at Moosewood)

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