This easy recipe for a cauliflower side dish couldn’t have come at a better time.
I’ve only recently come around to thinking not unkindly of cauliflower. The pivotal moment for me came when caramelized cauliflower drizzled with an herbaceous salsa was served to me in the form of a taco. It was stupendous. Prior to that, I would concoct complex excuses for not finishing — much less trying — cauliflower however it was served at a meal. So when this recipe for cauliflower green chile casserole from the Carillon restaurant in Austin, Texas, came my way, I was more than a little excited. It’s an easy one. It’s also timely. We’re in the midst of green chile season. And it makes for a great side dish to a family meal, especially accompanying grilled meats or roasted poultry.
Cauliflower Green Chile Casserole
Courtesy the Carillon chef de cuisine Kyle Barham
(Yields 4 – 6 servings)
2 pounds cauliflower florets
4 roasted and diced New Mexico green chiles or Poblano chiles
1 cup heavy whipping cream
2 cups panko bread crumbs
1 bunch of chopped cilantro
2 tablespoons salt
1 tablespoons black pepper
3 cups shredded Oaxaca cheese (mozzarella can be substituted)
In salted water, blanch the cauliflower florets until tender (approximately 3 minutes). Strain cauliflower florets and set aside to cool
In a large bowl, mix the cauliflower, chiles, heavy whipping cream, panko breadcrumbs, cilantro, salt, black pepper, and cheese, reserving ¼ of the cheese for topping the casserole.
Pack the mixture into an oven safe baking dish and top with remaining cheese.
Bake in a 400-degree oven for 12 – 15 minutes until the cheese is melted and golden brown.
Let cool for 10 minutes before serving.
For more information on the Carillon or to make reservations, visit the restaurant’s website.
Photography: Courtesy the Carillon