This is one of those super easy casseroles that freezes well, so there is no reason not to keep a couple to keep on hand at all times. Approximately on-half of an average sized cauliflower is adequate for one. When I already have all my ingredients out, I go ahead and make another. I often divide one recipe into three of the really small two-person size pans. Pictured here is my full size recipe.
|Cooked Cauliflower 'N Bacon Casserole|
Here is my recipe:
4 tablespoons butter (no substitutes)
2 cups bread crumbs made from Ener-G Gluten White Rice Bread
1/2 cup whipping cream
1 teaspoon Jackie's Quick Bread Flour Blend
1/4 cup capers drained
8 slices bacon, fried crisp & finely crumbled
1 cup Asiago cheese, grated
1 pound cauliflower florets
Here is how I did this:
1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Spray 8 by 8-inch casserole dish with butter flavored cooking spray. Set aside.
2. In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes. Set aside.
|Out of freezer and about to be ready for oven.|
4. Bake for 35 to 40 minutes until the cheese has melted, and top is golden brown.
|Casserole just out of oven.|
Calories Per Serving: 455
Main Dish Version can be made by increasing the amount of whipping cream to ¾ cup and add 1 cup cooked ham, cut into cubes, to cauliflower mixture. Follow remaining instructions. Yield: 8-10 servings
I always keep bread crumbs on hand, frozen. I buy two to three loaves of EnerG White Rice Bread. I break the slices into pieces, and working in batches, place broken bread slices in bowl of food processor. Using the highest continuing speed, I grind all the bread into fine crumbs, which I place in an airtight container in my freezer until needed.
Author: Dr. Jacquelyn P. Horne