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Finnish Cauliflower Recipe

Finnish Cauliflower Recipe photo by Taste of Home

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“After my Finnish grandmother passed away, I found a large index card in a box of her trinkets. I had the writing translated, and it turned out to be this festive casserole.” —Judy Batson, Tampa, Florida

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Finnish Cauliflower Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

2 cups cubed day-old rye bread
1 small head cauliflower, cut into florets
2 tablespoons butter
1 teaspoon caraway seeds
3 cups (12 ounces) shredded sharp cheddar cheese
4 eggs, beaten
1 cup flat beer or nonalcoholic beer
1 teaspoon ground mustard
1/2 teaspoon ground coriander
1/4 teaspoon pepper

Directions

Place bread in a 15-in. x 10-in. x 1-in. baking pan; bake at 300° for 15-20 minutes or until crisp. In a large skillet, saute cauliflower in butter with the caraway seeds until tender. Remove from the heat; stir in bread and cheese. Transfer to a greased 11-in. x 7-in. baking dish.
In a small bowl, whisk the eggs, beer, mustard, coriander and pepper. Pour over bread mixture. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Nutritional Facts 1 serving equals 261 calories, 18 g fat (12 g saturated fat), 158 mg cholesterol, 387 mg sodium, 10 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Finnish Cauliflower in Taste of Home December/January 2011, p109

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Reviews for Finnish Cauliflower

Finnish Cauliflower

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Reviewed on Dec. 26, 2012 by matteliz@swbell.net

This is a tasty comfort food that is easy for non-cauliflower lovers to eat, and it is a good use for old bread. On the other hand, it is not as flavorful as I expected; perhaps more spices would bump it up a little. But still, it's worth making again when I need a filling side dish with a bit of veggie nutrition tucked inside.

Reviewed on Nov. 19, 2012 by markaitym

I used light butter and cheese and 4 egg whites and one whole egg. A self-proclaimed cauliflower hater was the one who polished it off!

Reviewed on Sep. 08, 2011 by Annie1227

Have made this recipe several times and it is one of my favorites!

Reviewed on Nov. 22, 2010 by judypepiot

I had a 2# chunk of ham and was debating on chunking it up into a pasta dish when this recipe in the new tasteofhome edition caught my eye. I made this cauliflower dish exactly as presented, using my favorite Oroweat Dill Rye bread and warmed the sliced ham with apricot jam atop. Fresh green beans compleated the meal. This is a rich dish so I can make it a main dish with a big salad too!