Cauliflower Casserole

INGREDIENTS:

  • 1 large Cauliflower
  • 2 tablespoons Butter
  • Colonna Italian Style Bread Crumbs or Colonna Plain Bread Crumbs
  • ½ cup Colonna Grated Parmesan Cheese
  • 2 Egg yolks
  • 1 tablespoon Flour
  • ¾ cup Milk
  • ⅓ cup minced, Cooked Ham
  • Dash of Nutmeg
  • Colonna Coarse Kosher Salt and Spice Farms pepper to taste

DIRECTIONS:

Preheat oven to 350ᴼF (176 °C)

  1. Trim and wash the cauliflower, separate into flowerettes, discard core and stems. Boil in salted water for 10 minutes, until fork tender. Drain well.
  2. Butter the baking dish, sprinkle bottom and sides with Colonna Italian Bread Crumbs or Colonna Plain Bread Crumbs. Arrange a layer of flowerettes in the dish, sprinkle with Colonna Grated Parmesan Cheese, continue with another layer sprinkle with cheese, and so on. Top with remaining cheese.
  3. Blend lightly beaten yolks and flour, add milk and minced ham, stir well until smooth.
  4. Season with nutmeg, salt, and pepper, spoon the mixture over the cauliflower. Top with a sprinkle of Colonna Italian Style Bread Crumbs or Colonna Plain Bread Crumbs and a few small pats of butter. Bake at 350ᴼF degrees for about 30 minutes until the top is nicely browned. Serves 4 to 6 people.
 
Alex Colonna