The cauliflower casserole could be considered a complete meal due to its consistency.
A tasty recipe to prepare this vegetable in a different way, making it more appealing to those who don’t appreciate it much.
The cauliflower casserole with its soft texture and melty center will pass the taste test, and I assure you with this recipe it gets camouflaged enough to be enjoyed by even the most skeptical.
In this recipe, the cauliflower is first boiled and then mashed to create a puree and properly stuffed.
I used smoked cooked ham, and for optimal results, a melting cheese should never be missing.
- Portions: 4 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.3 lbs cleaned cauliflower
- 1/2 cup flour
- 1 oz grated Grana cheese
- 5.3 oz Prague cooked ham
- 5.3 oz fresh provola cheese
- to taste salt
- to taste white pepper
- to taste extra virgin olive oil
Steps
Clean the cauliflower, cut the florets, and place it in a pot with water to cook.
Once cooked, drain and mash it with a fork.
Mix the flour and grated Grana cheese into the cauliflower.
Season with salt and white pepper, and mix well.
In a baking dish, brush the bottom with extra virgin olive oil and add half of the cauliflower.
Add cooked ham and provola cheese.
Cover with the remaining cauliflower.
Bake at 430°F for about 25 minutes, until golden.
The cauliflower casserole is a dish that can be prepared in advance and stored in the fridge or even frozen to be baked when needed. A great solution for those who work a lot and have little time available.
