C'est Cheese!




Cauliflower casserole la Astoria

This dish also came from the New York Cookbook; I served it last year at Grammas house in place of the usual Sloppy Canned Green Bean/Canned Cream of Mushroom Soup casserole, and Id like to think it was a decided improvement! With a busy oven on Thanksgiving, Id suggest making this early on up to Step 4, and then popping it in the oven to brown while youre whipping potatoes, carving turkey and making gravy. The recipe doesnt specify fresh oregano, but Id insist on it.

  • 1 head cauliflower, cut into florets
  • 1 cups chicken broth
  • 1 tomato, minced
  • 1 tablespoon fresh oregano, or 1 teaspoons dried
  • 1 teaspoon salt
  • cup crumbled feta cheese
  • 1 fine dry bread crumbs
  • 2 tablespoons olive oil
  1. Preheat oven to 350F.
  2. Place the cauliflower florets in an 11x9-inch baking pan. Pour on the broth. Sprinkle the minced tomato, oregano, salt and pepper over the cauliflower. Add the feta cheese and toss well.
  3. Cover the pan with foil. Bake for 45 minutes. Remove the foil and continue baking until the cauliflower is very tender, 30 minutes longer.
  4. Toss the bread crumbs with the olive oil. Sprinkle the crumbs over the cauliflower. Bake until the crumbs are golden brown, an additional 30 minutes.

Serves 4