Friday, January 30, 2009

Cauliflower, not too complicated

Cauliflower is one of those vegetables I buy when it's reasonably priced but then have to find something to do with that will get eaten in one meal. Because leftover cauliflower--ugh. Unless maybe it's soup, and even that's sometimes hard to pull off successfully. It's the smell, you know?

Here's one easy way to cook it (raw cauliflower, that is) that's good for using up other leftovers as well. This is what I did:

Cut up one medium-sized cauliflower, put in a large greased casserole.
Add some cut-up cooked chicken and sliced cooked potatoes.
Add milk around the edges (how much, I can't say--think scalloped potatoes)
Add a blob of butter or margarine on top
Sprinkle with any cauliflower-compatible seasonings. (I had a homemade salt-free cajun-type mix; plain paprika would work too.)
Bake, covered, until the cauliflower is tender and the potatoes and chicken are heated through.
You shouldn't need to thicken the sauce if you've used a medium amount of milk--the potatoes will soak a lot of it up.

What do you call this one? The Apprentice suggested "Chicken Chowder Casserole." Or maybe Scalloped Vegetables with Chicken?

1 comment:

dawn said...

My suggestion is to roast it. Olive Oil, your favorite seasoning(s) (Italian Dressing-like seasoning is our favorite) Put it in the oven at 400 until browned. There won't be leftovers.