Lots of cruciferous veggies coming on right now. Cauliflower casserole is a great solution for making use of the veggies and freezing individual portions for eating later.
Ingredients
- Garden fresh cruciferous and/or root vegetables you like
- Leeks/shallots/garlic/onion or other alliums you have on hand
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 1/2 cup asagio/romano/parmesean cheese (whichever you prefer)
- 3 cups Panko breadcrumbs
- 1/2 stick butter
- 1 cup shredded smoked gouda
- 1 cup shredded Swiss cheese
- Salt and pepper to taste
Directions
- Slice cauliflower, broccoli (and any other crucifers/root vegetables you like) 1/4″ thick
- Put the veggies in a steamer basket and steam for 5 minutes
- While the crucifers are steaming, slice leeks, onions, garlic, shallots or whatever other alliums you have on hand, and heat until soft in a tablespoon of butter
- Add 1/2 cup dry white wine to the allium mixture, heat to simmering
- Put 1/4 cup heavy cream into allium mixture, simmer on medium heat until mixture thickens to medium thick sauce consistency, salt to taste
- Grate asiago/romano/parmesan cheese (whichever you prefer) into 3 cups panko breadcrumbs
- Melt remaining butter, mix into the breadcrumb/cheese combo
- Shred a cup of Swiss cheese and a cup of smoked gouda, combine
- Oil a casserole dish and place one layer of the cruciferous veggies on the bottom
- Sprinkle with the Swiss/gouda mix
- Add a second layer of the cruciferous veggies
- Spread a thin layer of the bread crumb/cheese/butter mix next
- Sprinkle with another layer of the Swiss/gouda mix
- Add the final layer of crucifers
- Dollop the cream sauce evenly over the crucifers, sprinkle with black pepper
- Put a thick layer of the remaining breadcrumb mix over the top
- Finish with the remaining Swiss/gouda mix
- Bake at 375F for 30 minutes or until top is bubbly and browned.
The casserole can be cut into individual servings and frozen for an easy microwave meal. Or you can eat it fresh!
