I’m sending my newsletter with one of Hannah’s recipes a little early this month because you may wish to put it on your menu for Thanksgiving or Christmas. As with all of Hannah’s recipes, I’ve adjusted the ingredients and process to accommodate the ease of cooking we enjoy today.
Since cauliflower was not in season during November or December of 1865, I have changed the name of this recipe to holiday cauliflower since it features red and green peppers. Hannah only made it when there was an abundance of cauliflower and peppers in her garden. We’re so fortunate to be able to make this delicious vegetable casserole any time of year. Lucky us!
Holiday Cauliflower
Ingredients:
1 large cauliflower head, broken up.*
1/4 C diced green peppers
1/4 C diced red roasted peppers in a jar, diced
1 jar (7.3 oz.) sliced mushrooms, drained
1/3 C flour
1/4 C butter (that’s a half a stick)
2 C milk
1 C shredded Swiss cheese
1 tsp. salt
Paprika (optional for garnish)
*I have used a comparable amount of frozen cauliflower, and it turns out just fine—a lot less work too if you’re in a pinch. You can skip the first step in directions below if you use frozen cauliflower.
Directions:
1. In a large saucepan, bring water (enough to cover your cauliflower) to a boil, add cauliflower to saucepan and boil for 6-7 minutes stirring occasionally. (Cauliflower will still be crisp.) Drain.
2. In medium saucepan, sauté green pepper and mushrooms in butter for 2 minutes. Add red roasted peppers during the last minute.
3. Keep the heat on low and add the 1/3 C of flour to sautéed peppers and mushrooms, mixing well.
4. Gradually add the milk to the saucepan, mixing the milk well with the flour, peppers, and mushrooms.
5. Bring this milky mixture to a boil for 2 minutes, stirring constantly.
6. Remove from the heat and stir in the Swiss cheese until melted. Add salt. Mix.
7. In a greased 9 x 13 casserole baking dish, place 1/2 the cauliflower in the bottom of dish and top with 1/2 of the sauce. Repeat. Bake at 325 degrees F. for 25 minutes. Sprinkle lightly with paprika and serve.
Note: I usually make this a day ahead of the holiday and the flavors meld together beautifully.
Wishing you a happy Thanksgiving.