I am so glad that cauliflower has received the recent spotlight in several cooking magazines lately. As long as I can remember, I have loved cauliflower more than most people. I think it is key to any salad and also adds a unique flavor to any assortment of roasted vegetables. The thing I love the most about it is the ability to transform it. It packs flavor, but it’s flavor can be transformed in any way. One of my favorite snacks is raw cauliflower dipped in yellow mustard. I was eating it the other day at school when one of my students came to my desk and greeted me with a simple, “gross”.
In 2007, when I was on an disgustingly limited diet to prepare for my wedding, I ate only vegetables. After a few weeks, the raw and roasted stuff was becoming boring, and I needed a new twist. Blake made mashed cauliflower, and I fell in love with it. We replace mashed potatoes with mashed cauliflower all the time now. Last month, Blake had a brilliant idea. He wanted to make a mashed cauliflower souffle. BEST.IDEA.EVER.
The pictures will never do this side justice. For two reasons, it is basically a colorless dish, and I am horrible at taking pictures. Trust me, this one is worth making.
Asiago Cauliflower Souffles
Total Price- $2.63
Total Price per serving- $0.66
Average Retail Price- $4.39
Total Savings– $1.76
(You will need 4 equal size baking ramekins)
– 1 head of cauliflower
-1 tbsp butter
-1tbsp sour cream
-3/4 cup shredded Asiago cheese
1. Break the cauliflower into large heads
2. Boil until fork tender
3. Strain and cool for 5-10 minutes
4. Blend with butter, sour cream, milk and salt and pepper (adjust seasonings and ingredients to your liking.)
5. After blending, the mashed cauliflower should be the consistency of grits.
6. Pour mashed cauliflower into baking ramekins.
7. Top with shredded Asiago (just enough cheese to cover the top)
8. Bake 400 degrees for 15-20 minutes or until cheese is bubbly and melted.
9. If you want to make these the day before or the morning of, compose them, place them in the refrigerator and bake from cold at 400 degrees for 40-50 minutes.
Savings in this side dish
Cauliflower $1.38/head at Super H Mart
Asiago cheese $2.99/lb at Costco