Kukkakaalialaatikko

Kukkakaalialaatikko with a twist!  I decided to add pancetta, and I'm calling it Finland meets Italy!  It's so freaking delicious. 

KUKKAKAALIALAATIKKO

from Sundays at Moosewood Restaurant

1 C beer
3 C rye bread cubes (about 4 slices)
3 C grated extra sharp cheddar cheese
1 head cauliflower, cut into bite-size florets
2 T butter
1 tsp caraway seeds
4 eggs
1 tsp dry mustard
1/2 tsp ground coriander seeds
freshly ground black pepper to taste

Pour the cup of beer into a shallow bowl and let it sit out until flat. Polish off the beer (optional).

Butter a 2-quart casserole dish.

Toast bread cubes on a baking sheet in a 300-degree oven until crisp, not browned—15-20 minutes. Use a good rye bread, with caraway if you like.  (I short circuit this process by using gourmet cut salad croutons purchased from grocery store.)

Remove bread cubes and increase oven to 350-degrees.

Saute cauliflower in butter with caraway seeds. When florets are just tender combine bread cubes, cauliflower, and grated cheese. Spread into casserole dish.

Mix eggs, mustard, coriander and pepper with the flat beer and pour over the mixture.

Bake at 350-degrees for 30 – 45 minutes, until puffed and golden.

And use quality beer and croutons.  I like New Belgian Flat Tire Amber Ale, and Cardini's Gourmet Cut Caesar Croutons -- they are made with a mix of whole wheat and pumpernickel bread.  I've made this recipe many times over the past twenty years, and these two ingredients can make all of the difference.