A very traditional Chilean dish: Cauliflower Casserole. Vegetables are the cheapest food in Chile, and my grandmother was skilled in making many different recipes with them: we enjoyed them in tortillas, casseroles, puddings, soups, fritters, purees, and more. This cauliflower casserole or pudding is very similar to the zucchini one, and appropriately enough one is a summer dish and this a winter one.
I cooked this casserole with a cauliflower I harvested from in my garden, we garden year around in Houston, and fall and spring are full of delicious cold season vegetables like cauliflower, cabbage, kale, bok-choy, beets, carrots, and chard.This recipe is an excellent way to introduce children to cauliflower. If you do not have cheese, you can replace it with toasted breadcrumbs.
Another good recipe: Zucchini Casserole
- 1 large or 2 small cauliflower heads
- 1 onion, any kind
- 3 eggs
- 1/2 cup grated Parmesan cheese
- 4 slices of cheese (Havarti or Munster)
- oil, salt, and pepper
- Cut the cauliflower into pieces. Place in a pot and cover with salted water. Cook over high heat until it boils. Reduce heat to medium and cook for 12 minutes.
- Test whether the cauliflower is cooked, it should be easy to cut with a fork.
- Chop the onion into small cubes and cook in a pan with oil for 8-10 minutes.
- Drain the cauliflower and mash with a fork or masher. Drain again.
- Preheat oven to 400F or 200C.
- Beat the egg whites.
- Mix the cauliflower, cooked onions, egg yolks, Parmesan cheese, salt, and pepper. Mix well.
- Add half of the egg whites and mix gently. Then add the other half.
- Pour into a bowl that can go in the oven and cover with the slices of cheese.
- Bake for 25 minutes or until cheese is golden and the casserole has risen.
- Let cool 5-10 minutes before serving.