Cauliflower or Broccoli Mushroom Casserole 11.27.18 elink

Source

Ceres Kitchen Project

Ingredients

Display units in Metric

Yields 1/3 hotel pan originally 1/3 hotel pan

4	cup	Cauliflower Florets Fresh
1 ¹⁄₂	pound	Mushrooms Fresh, Chopped
4	Tablespoon	Oil Olive
³⁄₄	teaspoon	Salt has been reduced by 1/4th 8.30.19
¹⁄₄	teaspoon	Pepper Black, Freshly Ground
1	cup	Onions Yellow, Fresh, Chopped Fine
3	cloves	Garlic Minced
¹⁄₂	Tablespoon	dry herbs of choice
1	teaspoon	granulated garlic
9		Eggs Fresh, Large, Beaten
³⁄₄	cup	Cheese Cheddar, Grated
¹⁄₄	cup	Cheese Parmesan, Shredded
1	cup	Plain Yogurt
¹⁄₄	cup	Water , (we have gone without this extra liquid...)
2	Tablespoon	Parsley, or other fresh herbs Fresh, Chopped

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups and spoons, etc.).

Preheat oven to 350 degrees (low fan if convection).

Toss cauliflower florets and mushrooms with oil, salt and pepper in LARGE mixing bowl until well coated. Spread out in even layer (NOT too deep!) on parchment-lined sheetpans. Roast in oven for 20-30 minutes until the vegetables are lightly caramelized, rotating the pan once halfway through.

Heat a heavy bottom rondo saute pan until very hot and add second measure of oil and immediately add onions. Saute, stirring, for a few minutes until onions are translucent, then add dry herbs, granulated garlic and fresh garlic. Cook, stirring, for another 3 or 4 minutes just until garlic is lightly cooked. Remove from heat.

Spray and line with parchment _________ shallow hotel pans.

In an EXTRA large mixing bowl or cambro combine eggs, one third of both cheeses, yogurt, parsley and water, stir in sauteed onion mixture.

Scoop roasted mushrooms and cauliflower evenly into prepared hotel pans. Gently add egg and sauteed onion mixture, dividing evenly into pans. Tap bottom of pans on table to flatten batter out and remove any bubbles. Try to ensure even thickness by spreading out flat with rubber spatula and spreading all the way into corners of pans.

Bake for 25 minutes and check. If casseroles are not done, turn pans around in oven so they brown more evenly, and cook another 5-10 minutes until cooked throughout. Use paring knife in center to check for doneness.

Chill thoroughly before cutting. To remove parchment and cut: place large plastic cutting board on top of casserole, and, holding tightly, flip over so casserole is upside down on cutting board. Remove parchment and place another cutting board on top of the casserole and flip again. You should have the casserole on a cutting board, right side up.

Clean your work area and anything you used to complete this recipe.

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups and spoons, etc.).
Preheat oven to 350 degrees (low fan if convection).
Toss cauliflower florets and mushrooms with oil, salt and pepper in LARGE mixing bowl until well coated. Spread out in even layer (NOT too deep!) on parchment-lined sheetpans. Roast in oven for 20-30 minutes until the vegetables are lightly caramelized, rotating the pan once halfway through.
Heat a heavy bottom rondo saute pan until very hot and add second measure of oil and immediately add onions. Saute, stirring, for a few minutes until onions are translucent, then add dry herbs, granulated garlic and fresh garlic. Cook, stirring, for another 3 or 4 minutes just until garlic is lightly cooked. Remove from heat.
Spray and line with parchment _________ shallow hotel pans.
In an EXTRA large mixing bowl or cambro combine eggs, one third of both cheeses, yogurt, parsley and water, stir in sauteed onion mixture.
Scoop roasted mushrooms and cauliflower evenly into prepared hotel pans. Gently add egg and sauteed onion mixture, dividing evenly into pans. Tap bottom of pans on table to flatten batter out and remove any bubbles. Try to ensure even thickness by spreading out flat with rubber spatula and spreading all the way into corners of pans.
Bake for 25 minutes and check. If casseroles are not done, turn pans around in oven so they brown more evenly, and cook another 5-10 minutes until cooked throughout. Use paring knife in center to check for doneness.
Chill thoroughly before cutting. To remove parchment and cut: place large plastic cutting board on top of casserole, and, holding tightly, flip over so casserole is upside down on cutting board. Remove parchment and place another cutting board on top of the casserole and flip again. You should have the casserole on a cutting board, right side up.
Clean your work area and anything you used to complete this recipe.

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