The request for Friendsgiving was “sides”…but mashed potatoes, sweet potatoes, brussels sprouts and stuffing were already all taken. I decided it was time for a casserole. And, yes, I know Thanksgiving feels like ages ago and all sights are set on St. Nick, but this is a casserole that you can enjoy all winter long.
This cauliflower casserole was the perfect dish to bring. Why? Because it was so ridiculously simple and required the fewest ingredients of all the cauliflower casserole recipes I googled. Basically it’s cheese with a bit of cauliflower. Mix 2 tbsp flour with a cup of milk, an egg, and a cup of shredded mozzarella. Toss it with boiled cauliflower, pour it into a dish, top with more mozzarella and some grated parmesan. Some notes…I would use a little more than a head of cauliflower. Also, I changed up the recipe ever so slightly by adding a bit of shredded sharp white cheddar (because I only had a cup and a half of mozz when the recipe called for 2 cups and there was some cheddar lying around) and I added some cayenne to the milk mixture. I would do both of those things again.
This is exactly what you want for Thanksgiving: a vegetable that is in no way really a vegetable.