So how about a little smooth and creamy singing by Iggy Pop with "The Passenger". (I dug all the clips from classic movies on this video.) -jen
CHEESY CAULIFLOWER BAKE
Prep Time: 25 minutes
Bake Time: 30 minutes
Yields: about 8 cups
- 2 heads of cauliflower
- 3 tablespoons butter, cubed
- 1/4 cup milk
- 1 teaspoon minced garlic
- 3/4 teaspoon cayenne pepper
- salt and pepper to taste (and any other seasoning)
- 2 eggs
- 1/4 cup green onion, chopped (about 3 onions)
- 3/4 cup Cheddar cheese, shredded
- 3/4 cup Gruyere cheese, shredded
Cut cauliflower into medium-sized florets. Steam until tender. Times will vary, depending on the size of your florets, 5-15 minutes. You should be able to slide a fork into it easily - "fork-tender". Remove from heat.
Place cauliflower into food processor bowl (if you don't have a food processor, egg-beaters/hand mixer would probably work). Add butter, milk, garlic and cayenne. I added just a pinch of salt, a few cranks of fresh black pepper, and a pinch of Caldo de Pollo (seasoned Mexican chicken bouillon). You can use whatever seasoning you want - thyme, rosemary, dill, seasoning salt. Blend in the food processor until smooth and creamy. At this point taste it to see if it's seasoned to where you want it, add more seasoning if necessary. Then add the eggs and blend those in.
Stir in the green onion and cheeses with a spoon, leaving a little bit of cheese to sprinkle on top; don't use the food processor. Pour into your greased pan. Sprinkle the remaining cheese on top and bake at 350 degrees for 30 minutes.