Recipes
Published: 12:44 AM, 14 November 2018
Crunchy cauliflower casserole
Ingredients: 1 medium head cauliflower, cut into small florets * 2 tsp. olive oil * 1½ cups plain non-fat yogurt (such as Siggis) * 1 Tbs. Dijon mustard * 1 Tbs. Vadouvan spice mix * 2 Tbs. chopped scallion tops * 1 tsp. kosher salt * Couple of grinds of pepper * 2 bars of Regrained Honey Cinnamon IPA
Preparation
*Preheat oven to 375° F. Brush an 8x8 glass baking dish with the olive oil on bottom and sides.
*In a large bowl, stir together yogurt, mustard, spice mix, scallions, salt, and pepper. Fold in the cauliflower florets until well-coated. Transfer to baking dish.
*Break Regrained bars into pieces, place in food processor, and pulse until coarsely chopped. Sprinkle over the top of the cauliflower.
*Bake for 35-40 minutes, until cauliflower is tender but not mushy. Serve warm.
