Cauliflower in the garden and the kitchen
From garden to kitchen: A gardener and a chef team up with advice on growing and serving cauliflower.
(Page 2 of 2)
Lawry’s seasoning saltSkip to next paragraph
How to keep a holiday topiary alive
Christmas decorating with snowballs from the garden
The balance of light in the garden
Green in the winter garden
Subscribe Today to the Monitor
1 cup shredded, reduced-fat 4-cheese Mexican (I used Sargento’s for testing purposes.)
Preheat the oven to 400 degrees F. Line a large baking sheet with foil. Lay the cauliflower on the baking sheet and brush each side with olive oil. Sprinkle liberally with Lawry’s seasoning salt. Roast cauliflower for about 25 minutes or until caramelized and very tender. When cauliflower is done, break it apart, and place it in a 9-by-13-inch or 10-by-12-inch casserole dish that has been sprayed with a nonstick cooking spray. Add the cheese and mix with the cauliflower.
Then, prepare remaining ingredients:
2 tablespoon butter
2 tablespoons flour
2-1/2 cups fat-free half and half (I used Land of Lakes for testing purposes.)
1/2 teaspoon Worcestershire sauce
Pinch dry mustard
1 cup shredded, reduced-fat 4-cheese Mexican
3/4 cup crushed Ritz crackers
1 large tomato, thinly sliced
Lawry’s seasoning salt
3 slices bacon, cooked and crumbled
Add butter to a large skillet. When butter starts to sizzle, add the flour and stir for about 2 minutes, not letting the flour brown. Add the half and half, Worcestershire sauce, and dry mustard, and cook until mixture starts to thicken. Pour over the cauliflower-cheese mixture. Spread remaining cup of cheese on the top of the casserole. Add crushed crackers evenly over the cheese, then top with sliced tomatoes and sprinkle withseasoning salt. Bake in a 400 degree F oven for 25 to 30 minutes, or until casserole is bubbly and hot in the center. Add crumbled bacon to the top before serving. Serves 8.
Editor's Note: To read more of Anne and Linda's "how to grow and prepare" series, click here.
Linda Weiss is a personal chef. She attended Le Cordon Bleu of Paris’ catering program and is a professional member of The James Beard Foundation and the Southern Foodways Alliance. Her cookbook, "Memories From Home, Cooking with Family and Friends" is available at Amazon.
Anne Moore is an award winning free lance writer. She is the horticulture editor, gardening consultant, and e-newsletter editor for GardenSmart.tv. She is a member of the Garden Writers Association. Follow Linda and Anne as they blog at www.thegardenerandthechef.com
Making a Difference