Sunday, March 27, 2016

Easter Dinner with recipe for Cheesy Cauliflower Casserole

It's nothing much but here are some pictures of our Easter dinner. Something about Easter makes me want to make it colorful. Maybe it is inspired by all the hues of the plastic Easter eggs and yummy jellybeans but I always breakout Mima's purple china plates and choose colorful foods to eat.

As an appetizer I spread Endive leaves with Boursin and topped witha locally made salsa.

Mashed purple potatoes and a Cheesy Cauliflower casserole. (From but see below). I made the cauliflower extra cheesy but I did use an orange Cauliflower.

Lamb with mint jelly and a nice wine.

Cheese Cauliflower Casserole

Serves: 6
  • 5 cups small cauliflower florets
  • ½ lemon to avoid the bad smell when cooking cauliflower
  • 1 and ¼ cups milk
  • 1 tablespoon olive oil
  • 1 egg
  • 2 tablespoons flour
  • 1 and ½ teaspoon salt
  • 2 teaspoons ground black pepper
  • 1 cup parmesan
  1. Preheat oven to 390F 
  2. Steam the cauliflower florets in a steam basket for 10 minutes.  Place ½ lemon in the steam basket or in the pot to avoid the bad smell. 
  3. Drain and transfer the florets into very cold water. Drain and put aside.
  4. Whisk milk, olive oil and egg. Add in flour, salt and black pepper and whisk until smooth. Fold in ¾ of parmesan. Toss in the steamed cauliflower florets and coat them well with this sauce. 
  5. Transfer it into a casserole dish and bake for 40 minutes. 
  6. Remove the casserole from the oven, throw the remaining Parmesan over it and bake for another 5 minutes or until the cheese melts and gets golden.

No comments: