1 can of corn (about 1 to 1-1/2 cups)
1/2 head of cauliflower cut up into flowerlets (about 2 to 3 cups)
2 tablespoons olive oil
2 tablespoons flour
1/2 cup milk
1/2 cup creme fraiche
1 tsp. mustard
2 tbsp. dill (I use top quality freeze dried dill and it tastes great but you can use fresh)
3 tbsp. Parmasan cheese
good pinch of nutmeg
salt and pepper to taste
1/3 cup of breadcrumbs
Cook the cauliflower until just tender and drain. In a large pan, whisk the flour and oil to a paste and add the milk. Cook gently for a moment and then add the creme fraiche, mustard, dill, nutmeg and Parmasan. Salt and pepper to taste. Add the corn and cauliflower and mix well. Place in an oiled baking dish and sprinkle the top with breadcrumbs and paprika. Bake in a 375F/180C oven for about 30 minutes until the casserole is bubbling and turned golden brown on top.
This makes a great side dish for any meal but I used the casserole for a topping on a baked potato. A tasty meatless meal when you want a light dinner.
My next post is for a pasta dish made with a base of the corn and cauliflower bake leftovers.
Bon appetit or eet smakelijk!