I don't like cauliflower. I don't like it steamed, boiled, roasted, or raw. I've never taken a bite of cauliflower and thought, "WOW". Last week we got the dreaded cauliflower in our bountiful basket (www.bountifulbaskets.org). My first thought was, "Ick, I may have to donate this directly to our compost bin". Then I searched and searched for a recipe that included cauliflower in some small capacity. I found one on www.allrecipes.com, it needed some serious retooling to be tasty, but I managed. We ate it for dinner and it was good, and then I had it the next morning for breakfast, and then I finished it off at lunch. When I was staring at my empty bowl I decided that I really, really liked it. When I first made the dish I wasn't planning on doing a post, so I apologize for the lack of tasty food porn.
1 C. Uncooked Instant Rice
3-4 C. Chopped Broccoli
3-4 C. Chopped Cauliflower
1/4 C. Butter
1 Chopped Onion
2 C. Sharp Cheddar
1 10.75 oz. Can of Cream of Mushroom Soup
Approximately half the soup can filled with milk
1 1/2 C. Crushed Ritz Crackers
Preheat oven to 350. Cook rice per package directions. Set aside.
Heat butter in large pan, saute the onion. Add broccoli, cauliflower and rice to the the sauteed onion, mix well. Let cook until the broccoli and tender crisp. Stir in cheese, soup, and milk, mix well.
Transfer mixture to 9x13 baking dish, top with crackers. Bake for 30 minutes.