About a week ago, we had a lovely sunny day, with just a bit of fall in the breeze and I had a few quiet moments to myself so I curled up on my newish outdoor loveseat under a blanket and read a bit of Nigel Slater's Kitchen Diaries.
I was reading January, February - all about cold, grey, bitter weather and lovely things to cook then. I adore his roasted onion soup and I began to get quite hungry under my blanket out in the sunshine. I did have a strong hankering for mashed potato when I put my book down.
I had a cauliflower hanging out in my veggie drawer for a bit and so I decided to do cauliflower cheese hash brown casserole. As I had a pile of chard from the garden as well,
I threw that into the mix for a bit of green. To balance out the greens, I added bacon. Actually it was the other way around, I added bacon, because..well, bacon. And then added the greens.
Cauliflower Cheese Hash Brown Casserole
1 head of cauliflower florets, roasted
2 large shallots, sliced
4 rashers thick cut bacon, sliced
1 big pile of chard, cut into ribbons
4 tbsp flour
560 mL milk (or broth and milk combined)
salt and pepper
1 tbsp dijon mustard
1 small package of frozen diced hash brown potatoes
1 1/2 c grated cheddar or other hard cheese (I used a combination of old cheddar and goat)
Preheat your oven to 375 deg F. Add the cauliflower florets to a baking sheet and roast for 10-15 minutes until slightly browned at the edges.
Add the shallots and bacon to a dutch oven over medium heat and cook until the bacon is mostly cooked and the shallots are tender.
Bake for 30 minutes at 350 deg F until the cheese is melted and bubbly and the edges of the dish are browing. Serve warm.