Title: Cauliflower Rye Casserole
Categories: Cheese Ethnic Vegetable
Yield: 4 Servings
| 1 | c | Beer |
| 3 | c | Rye bread; cubed |
| 1 | | Cauliflower; cut in florets |
| 2 | tb | Butter |
| 1 | ts | Caraway seeds |
| 3 | c | Sharp cheddar cheese; grated extra sharp |
| 4 | | Eggs |
| 1 | ts | Dry mustard |
| 1/2 | ts | Coriander seed; ground |
| | | Fresh ground black pepper; to taste |
Recipe by: Sundays at Moosewood Restaurant At least an hour before cooking,
pour the beer into a shallow bowl to sit until it becomes flat. Dry the
bread cubes o a baking sheet in a 300F oven until they are crisp but not
browned, probably about 15 to 20 minutes. Saute 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 a casserole dish. Bake at 350F for 30 to 45 minutes until
puffed and golden.