Sunday, June 24, 2012

Cauliflower 'N Bacon Casserole

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.
3. In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt to taste. Add cauliflower and pour the mixture into prepared baking dish. Sprinkle remaining 1/2 cup of cheese; top with the toasted bread crumbs.

4. Bake for 35 to 40 minutes until the cheese has melted, and top is golden brown.

Casserole just out of oven.
Servings: 8

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

Author's Tip:
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
Copyright: 2012

1 comment:

  1. Super idea!! My mother in law will love this! Thanks for linking up at Gluten Free Fridays!


Thank you for your comment.