Cauliflower Rye Casserole
Preparation Time: 15 minutes
Cooking Time: 1 hour
1 cup beer
3 cups rye bread cubes
1 head cauliflower cut into bite-sized florets
2 Tbsp. butter
1 tsp. caraways seeds
3 cups grated sharp cheddar cheese
1 tsp. dry mustard
1/2 tsp. ground coriander seeds
Fresh ground black pepper to taste
At least 1 hour prior to cooking, pour beer into shallow bowl to sit until it becomes flat. Dry the bread cubes on a baking sheet in a 300F oven until they are crisp but not browned, about 15 to 20 minutes.
Sautee the cauliflower in the butter with the caraway seeds until just barely tender. Combine the bread cubes and cauliflower with the grated cheese. Spread the mixture into a buttered 2-quart casserole dish.
Mix the eggs, mustard, coriander and black pepper in a blender or by hand with the flat beer and pour the mixture into the casserole dish. Bake at 350F for 30 to 45 minutes until puffed and golden.
Source: Moosewood Collective, Sundays at Moosewood Restaurant