Cauliflower Casserole

I love cauliflower. More than I love broccoli.

The problem with cauliflower is that is tends to have no taste.

We have half the cauliflower from last week and so I bought one this week at the store, because I saw a recipe for a nice cheesy casserole.

It got served for Valentine's Dinner and was quite tasty.

Cauliflower Casserole

Ingredients:

1 large head cauliflower, cut into florets (about 20 ounces florets)

2 tablespoons flour

1 cup whole milk

1 egg, beaten

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

2 cups shredded mozzarella cheese (I had ricotta cheese, so I used 1 cup in the cauliflower and then the second cup of cheese for the top, was the mozzarella)

2 tablespoons grated Parmesan

1 tablespoon chopped parsley

Directions: Preheat the oven to 350 degrees Fahrenheit.

Bring a medium pot of water to a boil and add the cauliflower florets. Boil for 5 minutes, or until nearly tender, and drain.

In a medium mixing bowl, whisk the milk into the flour, then add the beaten egg, salt, pepper and 1 cup of the mozzarella cheese.

Add the cooked cauliflower and stir to coat with the mixture.

Pour the coated cauliflower mixture into a 7-inch-by-11-inch casserole dish. Sprinkle the remaining 1 cup of mozzarella on top.

Bake on the top oven rack for 25 minutes, until the top is browned and the cauliflower is tender.

Sprinkle with Parmesan and parsley, and enjoy!