Cauliflower Rye Casserole: Like Fondue, in a Strata

As the heat outside blazes on, we continue in our vegetarian theme as a source of light, satisfying meals. I will be presenting a couple recipes from SUNDAYS AT MOOSEWOOD cookbook simply because I am enchanted with their recipes from around the world, which gives me not only the opportunity to try common vegetables (in this case cauliflower...which you can only mash so many times and pretend it's potatoes, and boiled? forget it.) in unique dishes, but also to experience the food of other cultures (almost like traveling but without having to go to the airport and be x-rayed naked or touched in inappropriate places by strangers).

This week's recipe comes from Finland and is called "Cauliflower Rye Casserole" and comes with the caveat that you should appreciate rye and cauliflower if you want to enjoy this very rich dish. It is for all intents and purposes an egg strata, however, in texture and taste, it comes closer to feeling like a fondue. So rich you might want to have a nice dry white wine with it, yes, even for breakfast.

The good news is, it's very easy to assemble. So if you open the bottle before you start cooking, chances are better than average that you'll still come up with a viable dish.

1 cup of flat beer
4 eggs beaten
1 teaspoon dry mustard
1/2 teaspoon ground coriander seeds
freshly ground pepper to taste

3 cups of rye bread (toasted or stale)

1 head of cauliflower cut into bite sized pieces
2 Tablespoons of butter
1 teaspoon of caraway seeds

3 cups of grated sharp cheddar


Saute cauliflower and caraway seeds in butter. Toss into buttered two quart baking dish with rye bread cubes and shredded cheddar.

Mix eggs, mustard, coriander, and pepper with flat beer. Pour of contents of casserole dish.

Bake at 350 for 35 minutes.

Serve for breakfast or for a light lunch or dinner with a tossed salad.