This easy mashed cauliflower casserole recipe is the perfect solution when you want to sneak in a vegetable on the picky eater's plate. Mashed and baked with cheese, this puree is so rich and satisfying that it could even act as a main dish when served with a mixed salad.
If you're looking for a tasty way to serve cauliflower, but get overwhelmed by its size, this dish can help out. One cauliflower makes a lot of eating, especially if you have only a few mouths to feed. By making it into a casserole, you extend its possibilities and leftovers are no problem, as this tastes fine warmed in the microwave the next day.
It is named after the Countess du Barry. She is a sort of patron saint of cauliflower recipes in France. You can read more about why here: cauliflower soup recipe.
1 cup (about 3 ounces) grated cheese (Gruyère or Swiss)
Remove the leaves from the cauliflower, slice it in half, then slice off florets from the stem. Discard the leaves and stem.
Peel the potatoes and slice in 1/2 inch cubes.
Bring the bouillon to a boil and add the cauliflower florets and the cubed potatoes. Boil the vegetables until they are tender - about 12 minutes. Remove from heat and strain.
Place the vegetables in a food processor and process until smooth. Alternatively you can use a stainless steel food mill to puree the vegetables. Stir in the mascarpone cheese, crushed garlic, egg, pepper and nutmeg until blended.
Spread the puree in a greased 1 1/2 to 2 quart baking dish and top with the grated cheese.
Bake at 400°F for 15 minutes, or until golden brown and bubbly.
Stir in cooked bacon or cubed ham for an extra hearty cauliflower casserole.
Substitute broccoli florets for part of the cauliflower for a more colorful casserole.
For a different flavor, add a couple of pinches of curry or cumin.