Last Night's Side Dish: Cauliflower Casserole

I also adapted this from The NY Cookbook by Molly O'Neill. She put some oregano, salt and pepper in the one given to her for the book - I used Penzey's Greek Seasoning which had all that and more in it. This came out quite good. No one complained but no one finished it either - except me! I'll eat the leftovers for lunch today! I loved it. Next time I'll use a bit less chicken broth though as it was too wet when it came out of the oven. Otherwise this was excellent. I used Greek Feta, which I think is a must here. Do not use the domestic kind as it is overly salty. The Greek Feta is much milder in flavor and also less salty. I ate it without anything, just cut from the brick!

The original used a fresh head of cauliflower. I removed all the work of cutting it and used the frozen florets. Much easier.

Since it is a baked dish, and I cut the amount of cheese (I thought that feta had a strong flavor so I could use a bit less), it is a bit healthier than something covered with cheddar or mozzarella cheese. Feta has less fat anyway.

                     *  Exported from  MasterCook  *

                       Greek Cauliflower Casserole

Recipe By     : adapted from NY Cookbook by Molly O'Neill
Serving Size  : 4    Preparation Time :0:00
Categories    : Side Dishes                      Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      16 oz bag     frozen cauliflower -- thawed
     3/4  cup           chicken broth
   1                    tomato -- minced
   1      tb            Penzey's Greek Seasoning
   1      cup           Greek Feta Cheese -- * see note
   1 1/2  cups          whole wheat panko crumbs
   2      tb            olive oil

Preheat oven to 350 degrees F.

Place cauliflower florets in a 11x9" casserole dish. Pour on the broth, sprinkle with tomato and greek seasoning. Add the feta cheese, mix well.

Cover casserole dish with tin foil. Bake for 45 minutes. Remove foil and continue to bake for another 20 minutes.

Toss the panko with the oil and sprinkle it on top of the cauliflower. Bake for another 20 minutes until the crumbs are golden.

Serve.

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NOTES : Risa's notes:

* Try and get Greek feta cheese as it is far less salty than the domestic version. If you can't find it, soak the feta cheese in some water for about 1/2 hour and then drain well.