Sunday, February 15, 2015

Cheesy Chipotle Cauliflower Casserole

I made this to go along with beef enchiladas that Jenna had made.  WOW!  This is an awesome side dish.  We already had a head of cauliflower that we had put through the food processor, so this was very easy to make.  See my changes in bold.
Cheesy Chipotle Cauliflower Casserole
Yield: 4 servings

For the puree:

1 head of cauliflower
2 Tbsp heavy cream
1 Tbsp butter
1/4 cup sharp cheddar cheese, shredded
1 Tbsp (or more) chopped chipotles in adobo sauce (canned)Beth used 2 tsp and it was plenty
1/4 tsp garlic powder
salt and pepper to taste

For the casserole: 

1/2 cup salsa verdeBeth used plain salsa
1/2 cup sour cream
1/2 cup chopped raw tomatoes optional if using salsa
1/4 cup chopped pickled jalapenos (optional)
1 cup sharp cheddar cheese, shredded

For the puree:

Clean and trim the cauliflower, breaking it into medium sized pieces.Beth put this in the food processor FIRST.  Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six - eight minutes on high (or until cauliflower is tender).Since the cauliflower was already pureed, I only cooked it 10 minutes Remove from the microwave and put into a high speed blender or foodprocessor along with the cheese, chipotles, and garlic powder. Puree until smooth. Season with salt and pepper to taste. Beth just stirred in the cheese, chipotle and garlic powder

For the casserole:

Spread the puree in an 8 x 8 casserole dish. Spread on the sour cream, then the salsa verde. Sprinkle the chopped tomatoes and jalapenos on top. Cover with the shredded cheese.

Bake in the oven for 30 - 40 minutes at 375 degrees (F), or until the cheese is golden brown and bubbling. Cool for 5 minutes before serving.

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