Here's what I did: made a veg stock, boiled the cauliflower in it until fork tender, separated the stems and florets, riced the florets, and finely chopped the stems to add a little texture. Great flavors and perfect for a cold, rainy November day. I omitted the horseradish - just didn't sound good to me. I didn't have cracker, so I substituted with bread crumbs made from my homemade bread. I didn't have any scallions, so I used chives from my garden. I cooked the veggies (used cauliflower and a few brussels sprouts) in vegetable broth. YUM! I did change it up a bit but this recipe is super good. Thank you for sharing this recipe Epicurious. Made this just last night for my vegetarian thanks giving and my guests loved it. I've made it so many times! I love the horseradish which adds a fabulous zing to otherwise bland cauliflower And I did not cook the cauliflower as long.Īwesome dish. Will just assemble the individual components prior to baking. Overall it's a lovely recipe and there is usually very little leftover. I made it as written the first time except for Panko instead of saltines. Adjustments I've made over the years are upping the horseradish in the Panko crumb topping, adding dry mustard, a wee bit dijon and red pepper flakes to the cheese sauce, adding gruyere to the sharp cheddar. I laughed when I saw someone's family calls it "VeggieCrack" as mine call it Cauliflower crack. I've been making this recipe and variations for more than 5 years.
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