March 29, 2011

Cauliflower Souffle

                                         


1        head cauliflower, florets only    
1        cup bread crumbs
1        egg
4        tbsp vegetable oil
4        tbsp sour cream
2        tbsp mayonnaise
1/2    cup grated Parmesan
1/3    cup milk
1        tbsp margarine
1/2    tsp Salt
1/4    tsp pepper
1/4    cup grated cheese, like Mozzarella, optional

Cook cauliflower in a covered pot with enough water to cover it.
Add a pinch of salt to the boiling water. Cook until fork tender, for about 15  minutes. Drain; Set aside.

In a small bowl whisk together the egg and oil, one spoon at the time until creamy; add mayonnaise, sour cream, pepper, half of the
Parmesan cheese and the milk. Set sauce aside.

Grease a 9x13 oven proof dish, with the margarine and cover the bottom with about 1/3 of the bread crumbs. Spread out the cauliflower florets in the pan. Sprinkle with the remaining bread crumbs.
Poor the egg sauce on top and sprinkle with the remaining Parmesan cheese. (Optional; reduce Parmesan cheese amount to half and use 1/4 cup grated Mozzarella on top).



Bake at 350 F. for 45 minutes or until top is lightly brown.




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