Thursday, October 27, 2011

Baked Cauliflower and Leek Casserole

Yes, it’s cauliflower, again, but this time, so much more delicious! You can make this casserole ahead of time and put it in the refrigerator. Pull it out at dinnertime and pop it in the oven. It’s a nice side dish for any kind of plain meat. Braise some pork chops, then put them in the oven to finish cooking with the casserole.

1 head cauliflower, cooked and mashed
2 large leeks, cleaned and chopped into 1 inch pieces (white an light green parts only)
1 clove garlic, chopped
Olive oil
3 tablespoons almond meal
2 large eggs, lightly beaten
¼ cup parsley, chopped
¼ cup dill, chopped
1/3 cup chopped almonds

Preheat the oven to 350 degrees.

Roughly mash the cauliflower. Heat 1 tablespoon olive oil in a pan. Add the leeks and garlic and cook until the leeks are tender and just beginning to brown. Add to the cauliflower. Mix in the almond meal, eggs, a tablespoon of the parsley, ½ tablespoon of dill, and a dash of the salt and pepper.

Brush an 8 x 8 casserole dish or pan with olive oil. Fill the dish with the cauliflower mixture.

Mix together the remaining parsley, dill, almonds and 2 teaspoons of olive oil. Sprinkle over the casserole.

Bake the casserole for about 25 minutes, or until it lightly browned on top and bubbling along the sides.

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