…there’s a hot, new dish in town and it’s this Baked Swiss Cauliflower recipe!
Before reading the ingredients for this dish I had serious self doubt about how many spoonfuls of this stuff would make it past my proverbial piehole. One plate later and I was ready for a refill.
And s t r e t c h pants!
Beth Calkins of Nashville, Tennessee – I don’t know anything about your life outside this recipe but it must have been a kinder, gentler place where sweet, sweet swiss cauliflower rained from the heavens!
Lucky for me my Mom could read between the lines; she knew that anything with cheese and butter becomes a fast, fond feeding moment destined to be recreated.
Ding! Ding! Ding! This just in – come Thanksgiving 2014 this Baked Swiss Cauliflower recipe has secured a guaranteed place at our Thanksgiving table.
Foodie Tips ~
♥ Don’t discard the 3 egg whites (below)! I made an egg white omelette the morning after I made this dish and I became a better person because of it. Whoops. Did I say better? I meant butter … and cheese! They both made my egg white omelette their new BFF, along with some chopped green onions. Just sayin’.
1 | large head of cauliflower
½ cup | bread crumbs
2 ¾ cups | swiss cheese, shredded
1 ½ cups | half and half
3 | egg yolks, beaten
¼ teaspoon | ground nutmeg
½ teaspoon | salt
¼ teaspoon | fresh cracked pepper
¼ cup | melted falfurrias brand butter
ii. what to do
0. Preheat oven to 350°F.
1. Wash the cauliflower and discard the green leaves. Break cauliflower into flowerets and place in a medium-sized pot.
2. Cook, covered, 10 minutes in a small amount of boiling salted water. Drain.
3. Place the cooked cauliflower in a buttered 1 ½-quart shallow baking dish. Combine the remaining ingredients – except the butter – and pour over the cauliflower. Drizzle the melter butter over top.
4. Bake for 15-20 minutes or until the top is golden brown.
Yields about 6 servings.
Here’s a scan of Mom’s original recipe!