Another Ol’ Big Jim Treat

I think this recipe will become a regular at our house! I’m calling it a cauliflower casserole simply because I didn’t know what else to call it. So, without further ado, let’s get to rattling those pots and pans!

Cauliflower brings back warm memories from the 50s and 60s. We lived just across the road from Mother’s parents, Nannie and Granddaddy. Nannie always kept a jar of mixed sweet pickles in her big ol’ Westinghouse refrigerator. She always saved the cauliflower bits just for me. I reckon, thanks to her, I’ve had a life-long love affair with cauliflower.

First, we’ll cut a head of cauliflower. In my case today, it’ll be two heads because they were a bit smaller than we usually get. So, we’ll cut off the leaves and cut the sections down a bit. Next, we’ll put them in some salted water to boil for about 3-4 minutes. Drain it and cut it into smaller, bite-sized pieces and set it aside.

While the cauliflower is boiling, I’ll cut a large chicken breast into small, bite-sized pieces and fry it in oil. When it’s finished, drain it and set it aside.

Now, into a mixing bowl we will break two eggs,

to which we will add 125 ml of milk,

and 125 ml of vegetable oil. Let’s whisk this all together, shall we?

Now, we want 200 ml of plain yogurt,

2 T of flour,

1 t paprika,

1 t of salt,

1 t baking powder and,

Black pepper to taste. I used 1 teaspoon.

Add the cauliflower/chicken mixture to the mixing bowl. Make sure everything is well coated. Pour the cauliflower mixture into a Pyrex baking dish and cover with 100 grams or so of cheese. I didn’t measure the cheese. I just put it on until the dish was well covered and I was satisfied.

Pop it into the oven and cook at 200° for around 20-25 minutes.

Now, dig in and enjoy! Despite parboiling and baking, the cauliflower maintained good firmness. This one goes into the recipe book for sure and we’ll be having it fairly often, as we both love cauliflower.

*****

Do you enjoy eating cauliflower? How do you prepare it? Care to share your recipe(s)? Let’s have a cauliflower cooking orgy, shall we?

*****

Now, let’s talk about New Yesterdays. I want to get it in your hands as soon as possible. You shouldn’t be left out of the story! Shoot me an email (theolbigjim@gmail.com) and I’ll make sure your copy is in your hands soonest possible. I’ll even sign it and tuck in a wee bookmark. Of course, you can also go to Amazon and get a copy. It’ll cost you USD $5ish over there. I’ll give you a $2 discount and pay for the shipping. How’s that for a deal? This is for a limited time. Offer expires 31 May.

*****

Thanks for coming by my place today! It’s always gratifying to see regular readers as well as newcomers. Stick around and browse awhile. You’re bound to find something you like! Until next time, thanks again for coming and y’all come back real soon!

About Ol' Big Jim

Ol' Big Jim, has been a storekeeper, an embalmer, a hospital orderly, a medical biller, and through it all, a teller of tall tales. Many of his stories, like his first book, New Yesterdays, are set in his hometown of Piedmont, Alabama. For seven years, he lived in the oldest continuously inhabited city in the world, Amman, Jordan where he spends his time trying to visit each one of the thousands of Ammani coffee shops and scribbling in his ever-present notebook. These days, you can find him back stateside, still filling notebooks.
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8 Responses to Another Ol’ Big Jim Treat

  1. It sure sounds good. I’ll bet even without the chicken it would be tasty as a side dish.

    Liked by 2 people

  2. Cauliflower Cheese With a Twist.
    Looks good, our Jimbo.

    Thanks for sharing this delicious recipe.

    Liked by 3 people

  3. Looks really good, Jim.

    Liked by 2 people

  4. PRAPTI GUPTA says:

    Looks tasty😋

    Like

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