Egg and Cauliflower Casserole

This Egg and Cauliflower Casserole is made with cheese and topped with breadcrumbs, this recipe has been passed down to me by my grandmother.

This is the first recipe in a series I will make recreating the large recipe book my grandmother sent me right before she died.

My grandmother was many things. She was an artist, a sculptor, a cook and most importantly, my favourite person to go to when I needed comforting or just a good story.

Recreating her recipes with more modern (or more American) taste buds in mind will be my way of remembering her, forever and always.

In this very large recipe book of hers, over half of the recipes are in Danish. My grandmother was born in Denmark, so I guess it was only natural for her to document her ideas in her native tongue.

Sadly, I cannot read or understand Danish. I have been wanting to got through the exercises in Duolingo to be able to read at least a little bit. But now it’s too late. First day of work is here, and I expect to be swamped with work.

This is where Julie comes in.

One of the best things about blogging is the friends you make. It sounds weird, but when you are in the same space as other people, you want to support and encourage them. And of course, make some of their recipes. I stumbled across her blog a while ago, and ever since, we have kept in contact via each other’s blogs and Instagram. So when I was lamenting the fact that I have this recipe book that I could not read, she reached out and said she could translate it.

Her original translation is below. When I first made it, I made it exactly like the original recipe. When I asked John for advice, he said he liked it, but wasn’t so sure others would. Our American diet is so full of salt that we can’t appreciate a simple dish like we used to, unless it has more flavour.

BUT, feel free to try the original. I like both versions, but the addition of cheese and more salt definitely gives it a flavour kick!

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

This is the Danish recipe from my grandmother’s cookbook:

Here is the original translated recipe from the lovely Julie over at Wolf it Down.

Below is the recipe that I made, with alterations and clarifications to steps.

Egg and Cauliflower Casserole

This Egg and Cauliflower Casserole is made with cheese and topped with breadcrumbs, this recipe has been passed down to me by my grandmother.

5 from 1 vote

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Prep Time: 5 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Ingredients

• 1 head cauliflower
• 25 g butter
• 3/4 cup all-purpose flour
• 2 1/2 cups milk
• 1 tsp salt
• 3/4 cup cheddar cheese, grated
• 6 large eggs
• 1/2 cup breadcrumbs, divided

Instructions

• Cut the cauliflower unto florets. Boil for 3 minutes, then drain and set aside.
• Preheat the oven to 355˚F. Lightly grease a baking dish and coat with 1/4 cup breadcrumbs. Set aside.
• In a medium saucepan, melt the butter. Mix in the flour and milk, and bring to a boil. Reduce heat and continue mixing until thickened. Mix in the salt and cheese and set aside.
• Separate the egg yolks and egg whites. In the bowl of a stand mixer, whip the egg whites on high until they form stiff peaks. 
• Mix in the egg yolks into the flour mixture. Then mix in half of the egg whites, followed by the boiled cauliflower. Mix well. Fold in the remaining egg whites.
• Pour the mixture into the prepared baking dish, and top with the remaining 1/4 cup breadcrumbs.
• Bake in the preheated oven for 1 hour.