Recipe#11368

Title: Blumenkohlauflauf

From: barb@altoetting-online.de 
 Newsgroups: rec.food.recipes 
 Subject: German Blumenkohlauflauf 
 Date: 13 Jul 1998 21:54:32 -0600 
 Message-ID: <6oekpp$f77$1@mack.rt66.com> 

1 cauliflower, in small pieces
 1 1/4 cups sour cream (I use about 1 1/2 cups)
 2 small onions, diced
 fresh chives and parsley (1-2 TBS each)
 garlic salt or powder
 salt & pepper
 sweet paprika powder
 6-8 tomatoes, sliced
 8-10 (+) slices of a good, grainy whole wheat bread, toasted
 1/2 lb cheese, grated (I use Gouda)
 Butter to grease the casserole form Cook the cauliflower in salt
 water until "al dente" or barely tender.  Mix the sour cream with
 the diced onions, herbs, spices (liberal hand with the paprika)
 and salt & pepper.  Drain the cooked cauliflower and add it to the
 sour cream mixture, mix well but carefully so as not to break up
 the cauliflower pieces too much.  Butter a large casserole form.
 Assemble the casserole in layers: toast, cauliflower mixture,
 tomatoes then cheese. Repeat until all ingredients are used, top
 layer should be cheese.  Bake for approximately 20 minutes at 425F.