Thursday, December 8, 2011

Scalloped Cauliflower Casserole

I can’t remember specifics about the first time my mother made Scalloped Cauliflower Casserole, but I can definitely remember the smell.
It reeked.
I was lying in my bed some holiday morning – I can’t remember if it was Christmas or Thanksgiving – and I thought my mischievous brother had put socks he’d worn during long runs over my face.
I couldn’t imagine where it was coming from. So, naturally, it called for an investigation.
My nose led me to the kitchen, where my mother was stirring something in a boiling pot. I didn’t realize it was cauliflower.
She assured me the result would be well worth the odor.
A few minutes later the smell had subsided. When we got to the table about an hour later, the casserole was right next to the turkey. I had to make sure it didn’t taste like feet.
It didn’t. It was amazing.
My mother had the same experience when she was little. Her great aunt Edna Oakes, who lived in Kingman, would make this for holiday dinners. The cooking cauliflower had the same aroma, yet the end result was delicious.
Aunt Edna passed the recipe to my mother, she gave it to me and now I am sharing it with you.
In our family cookbook, my dad even wrote “It’s not a Thanksgiving or Christmas meal without the scalloped cauliflower.”
So try it. You will be glad you did.

Scalloped Cauliflower Casserole
1 head cauliflower
3 Tbsp. butter
1 ½ c. milk
½ lb. Shredded American cheese
1 c. chopped dried beef
3 Tbsp. flour
Salt and pepper
Buttered crumbs

Break cauliflower up and cooked in boiling salted water until tender (about 30 minutes). Drain and arrange in casserole dish. Add meat. Make cream sauce with butter, flour, milk and seasoning. When thick and smooth, add ¾ of cheese. Stir until melted. Pour sauce over meat and cauliflower. Bake 10 minutes at 350 degrees. Sprinkle with crumbs and remaining cheese and bake 10 minutes more.

- Edna Oakes