EAT YOUR VEGETABLES IN THIS MULTICOLORED CAULIFLOWER CASSEROLE! Here’s a delicious way to get more vegetables in your diet. Cauliflower comes in a variety of colors to match your mood and brighten your day.
I created a vegan version of this recipe years ago for a cooking class I held for some of my “sisters”. I wanted to prepare something delicious that a wide variety of tastes would enjoy but I also wanted to serve a dish that many of the ladies hadn’t tried yet. This Multicolored Cauliflower Casserole makes use of the white cauliflower as well as colorful purple and yellow/orange cauliflower that is becoming more widely available in local grocery stores. If you don’t see it in the produce section ask the manager to order some, that’s the best waay to get a wider variety of vegetables in the store.
This updated version was created for a potluck brunch with non profit organization Slow Food Atlanta a local chapter of an international group concerned with, among other things, preserving local food traditions as well as helping people develop their growing interests in the food they eat. I’m a new member of the group so this “Slow Food 101” brunch was a great way for me to learn about the group and my place in it. I’m still not exactly cure what my place will be but I have certainly learned a few new things. I learned about the Arc of Taste “a living catalog of delicious and distinctive foods facing extinction”
Learn more about SLOW FOOD U.S.A and SLOW FOOD INTERNATIONAL
We ate well that day dining on foraged mushrooms picked and prepared by experienced members of the Mushroom Club of Georgia. Please don’t pick wild mushrooms and eat them, some may be poisonous, go see the good folks at the Mushroom Club of Georgia or local experts in your area. We also sampled a vegetable from the Arc of Taste- Seminole squash, a delicious, local vegetable in danger of extinction.
Have you ever tried any of the colorful varieties of cauliflower? Let me know how your prepared it and if you liked it.
- 3 tablespoons butter
- ¾ cup medium chopped onion
- ¼ cup diced carrot
- 1 cup red bell chopped pepper
- ¼ chopped celery
- 1 clove of garlic chopped
- 2 tablespoons lemon juice
- ¾ cup water
- 3 heads of cauliflower- white, purple, yellow/orange (about 6 cups)
- 4 ounces cream cheese
- ½ cup shredded Parmesan cheese
- ¾ cup panko bread crumbs
- Sauté onions, carrot, red bell pepper and celery in 2 tablespoons of butter until softened.
- Add lemon juice, water and cauliflower to the pan.
- Stir to mix all vegetables together and cover the pan.
- Steam on low for about 10 minutes or until cauliflower is tender.
- Stir in cream cheese, ½ cup Parmesan cheese and salt to taste into the cauliflower.
- In a bowl, mix panko crumbs, ¼ cup Parmesan cheese, 1 teaspoon salt and 1 tablespoon melted butter and sprinkle on top of cauliflower.
- Broil for 1 minute or so (watch it closely) until the topping is browned