Serves 4
You'll Need: 1 head cauliflower (majority of stems removed), 6 medium yellow or red potatoes, 1 shallot (diced), 3 cloves garlic (minced), 1 jalapeno (seeds removed, diced), 3 Tbsp olive oil, 3 Tbsp unsalted butter, 1 cup shredded parmesan cheese, 1 cup panko bread crumbs, 1 cup organic whole milk, 1/2 cup white wine, 3-4 sprigs fresh thyme (left on stems), pinch kosher salt, pinch black pepper (freshly grated), 1/4 cup water (if needed to prevent burning during saute)
How to Prepare: Pre-heat oven to 300 degrees F.
Heat 1 Tbsp olive oil and 1 Tbsp butter in saute pan. Add shallot and jalapeno and saute for 3-4 minutes.
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| Saute Cauliflower, Potatoes and Thyme |
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| Layer ingredients (twice) |
Add garlic and saute an additional minute. Transfer to a bowl and set aside. Thinly slice cauliflower and potatoes (about 1/4" thick). Heat remaining oil and butter in saute pan. Add cauliflower, potatoes and thyme. Stir or shake the pan every once in awhile to avoid burning. You want a nice browning, so saute for about 10 minutes. Remove thyme sprigs. Note, if food starts to burn during saute, stir in 1/4 cup of water. Spray a large casserole dish with olive oil non-stick spray. Layer the dish accordingly: 1/2 the crumbs, 1/2 the potato-cauliflower mixture, 1/2 the shallot-jalapeno mixture, 1/2 the cheese. Repeat (a total of 2 layers). In a separate bowl, beat the egg and stir in the milk, wine, salt and black pepper. Evenly pour this over the casserole. Set the casserole on a parchment lined, baking sheet. Place in oven for 1 hour 30 minutes. Note, you can check the casserole at 1 hour to see if it's tender, but since it's baking at low heat, the flavors will marry and develop for that extra half hour. Use your judgement! Enjoy!
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