German Cauliflower Casserole

Blumenkohl by Herb Senft

1 Large Cauliflower or about 2 quarts florets
1/2  cup+ mayonnaise  (German or Polish recipes would use two beaten egg yolks , poured over the cauliflower)
2  tsp. brown mustard  (or more)
1/4 tsp. fresh-ground white pepper
1 + cups (6 oz) shredded cheese (Gruyere , cheddar or your preference) My mom used less and usually it was Parmesan with  bread crumbs.)
1/2 tsp. salt
2-3 Tb’s. butter 
1 Tb’s. bread crumbs

Break cauliflower into florets. Rinse
Cook in 3 quarts boiling salted water until tender when pierced 8 minutes.  Drain and carefully remove so the florets do not break up.  (Or nuke in a microwave with some water.)
Arrange cooked florets in a a 1 1/2 quart casserole.
Drizzle mixed mayonnaise/mustard over cauliflower, sprinkle with pepper, and top with the cheese. (or use the egg yolk option.)

Melt the butter and brown the bread crumbs. Cover cauliflower with the cheese, then the breadcrumbs.
Bake in a 425 degree oven just until the cheese is lightly browned, about 5 minutes. Salt to taste.
(Variations, add a tsp. of dill seed for a totally different flavor.  Or for a more Indian flavor try frying off 2 Tb’s. mustard seed in oil. Instead of mayo use 1 cup yogurt, no prepared mustard, tsp. sugar and a 1/2 -1 tsp. ground cumin. Garnish with some mint.) 

If you do not want to roast the mustard seed, you can try 1 cup yogurt, 1 Tb’s or even two (depends on the mustard) prepared mustard. 1-2  clove garlic minced, 1/2-1 tsp. cumin ground cumin seed. 1/2 tsp. paprika.)  On these two Indian variations — leave off the cheese and breadcrumbs!  This is supposed to be healthier!  Maybe some Sesame seed!

This marinade is drizzled over the cauliflower and allowed to sit some 15 minutes. Preheat oven to 475. Bake about 20-25 minutes.

Don’t pray when it rains if you don’t pray when the sun shines –Satchel Paige

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