Friday, September 16, 2011

Broccoli, Cauliflower and Onions = Fabulousness

Rachel, this post is not for you. Go do yoga or something while I talk to Miss M.

Maxine, your mother is a wonderful human being who really loves you and is a terrific mother. But she has this one genetic flaw: Apparently she has mutant taste buds that tell her broccoli and cauliflower taste bad. As someone who eats broccoli multiple times weekly and thinks it is perhaps the best veggie ever grown, I find it a little hard to believe your mother came out of my body. (I assume this genetic flaw is from the Reynolds side of the clan, along with premature gray hair and height deficiencies.)

Anyway I'm here to tell you that when (note that was not an if) I make this casserole for you from Faith Durand's new cookbook, Not Your Mother's Casseroles, you are going to love it and, therefore, broccoli. It's just the truth. Nana wouldn't lie.

1 head broccoli, chopped, florets only about 4 cups
1 head cauliflower, florets only, chopped about 4 cups
2 tablespoons unsalted butter
2 large onions, diced
3 teaspoons salt
4 cloves garlic, minced
1/4 cup minced fresh chives
3 large eggs
1 1/2 cups shredded Gouda cheese
1/2 teaspoon pepper

for the bread crumb topping

1 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Heat oven to 350 degrees. Lightly grease 9X13 baking dish.

Bring a large pot of salted water to a boil. Cook the broccoli and cauliflower in the pot for 10 minutes or until tender. Drain and mash together in a large bowl until soft. Drain off any additional water. Set aside.

Heat the butter in a large skillet over medium heat and add the onions. Sprinkle with 1 1/2 teaspoons salt and cook for about 10 minutes or until translucent. Add the garlic and cook for another 3-4 minutes or until the garlic is fragrant and golden. Add the chives, stir for about a minute and remove from the heat.

Beat the eggs in a small bowl. Then stir them into the mashed cauliflower and broccoli. Stir in the cheese, the remaining 1 1/2 teaspoons of salt, pepper and finally the onion mixture. Place in baking dish.
For the topping, mix he breadcrumbs with the salt, pepper and olive oil. Spread evenly over the vegetable mixture in the baking dish. Bake uncovered for 40 minutes or until golden brown. Let stand for 10 minutes before serving.


  1. This is like my dream meal! Rachel: no broccoli? Really? Also, it actually seems easy enough that I *might* be able to make it. Here is a question though: I like some crunch in my casseroles. Do you think that, in addition to the broccoli/cauliflower that is in there, I could add some lightly steamed broccoli into the mix for some texture/crunch/extra vitamins?

  2. Janet here:

    Georgia--I LOVE my veggies crunchy, barely cooked at all, so absolutely go for it. You can make this however you like your broccoli.

    And, yes, clearly this is a genetic flaw in Rachel's makeup. All I can say is it's not my side of the family