Cauliflower With Rye Crumbs Food

CAULIFLOWER RYE CASSEROLE

Cauliflower Rye Casserole image

Yeah, I know this looks a little odd, but it's really good. "Sundays at Moosewood" describes it as a baked cheese fondue...I suppose that's pretty accurate.

Provided by Aunt Cookie

Categories One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup beer
3 cups cubed rye bread (about 4 slices)
1 head cauliflower, cut into bite-sized florets
2 tablespoons butter
1 teaspoon caraway seed
3 cups extra-sharp cheddar cheese, grated
4 eggs
1 teaspoon dry mustard
1/2 teaspoon ground coriander
pepper

Steps:

The beer needs to be flat for this recipe, so pour it out and let it sit for about an hour before you start cooking.
Toast the bread cubes in one layer at 300 f until they're crisp. This will probably take 15 minutes.
Saute the cauliflower and caraway seeds in the butter until barely tender.
Combine bread cubes, cauliflower, and grated cheese, then spread in a greased 2 quart casserole dish.
Blend remaining ingredients (including that beer) and pour over the cauliflower.
Bake at 350 F for 30-45 minutes, until puffed up.

CAULIFLOWER WITH RYE CRUMBS

Cauliflower with Rye Crumbs image

Caraway seeds are often baked into and on top of rye bread, their nutty, spicy fragrance accenting rye’s earthiness. Here, the natural duo crisps in a pan of melted butter before topping steamed cauliflower. In this elegant, simple side dish, crunchy rye crumbs give way to succulent florets and bring out their natural sweetness

Provided by Ruth Cousineau

Time 30m

Yield Makes 8 servings

Number Of Ingredients 4

Ingredients

4 slices day-old rye bread, torn into 1-inch pieces
1 (2 1/2-to 3-pounds) head cauliflower
1 stick unsalted butter
1/2 teaspoon caraway seeds, lightly crushed

Steps:

Preheat oven to 350°F with rack in middle.
Pulse bread in a food processor to form medium-fine crumbs. Spread in a 4-sided sheet pan and toast in oven, stirring occasionally, until golden, 8 to 10 minutes. Cool.
Core cauliflower, keeping head intact, then cook in a large steamer rack over boiling water, covered, until tender, about 15 minutes. Transfer to a platter and keep warm, covered.
Melt butter in a large heavy skillet over medium heat and stir in caraway seeds, toasted crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until hot, about 2 minutes. Spoon over cauliflower.

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