Cauliflower Casserole
Cooking in Sens
Cooking in Sens
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  • 1 large head of cauliflower
  • 2 tbsp butter
  • 3/4 cup lardon
  • 3 scallions, sliced
  • 2 cups emmenthal, shredded
  • 1 cup Greek yogurt 1/2 cup cream Salt and pepper Separate the cauliflower into florets, wash, then boil for about 10 minutes Drain. Coarsely mash the cauliflower with the butter and set aside. Brown the lardon in a skillet, then add the scallions and saute until they soften. Set aside. Mix together the cauliflower, lardon, yogurt, 1 cup of the emmenthal, the cream, salt and pepper to taste. Divide the mixture between ramekins or place in one large baking dish, sprinkle with the remaining cheese and bake in a 350 F oven for 15-20 minutes until golden brown and bubbly.



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