May 20, 2009

Caulifredo Casserole

She ain't gonna win no beauty contest, but she's what's for dinner.

I bear the burden of having to pass by one of my more favorite Italian restaurants every night as I make my way home from the subway stop, and that burden is doubled now that they've opened up their sidewalk seating. Piles of pasta and the mouth-watering smell of garlic taunt me as I routinely muster the willpower to keep walking and cook up whatever I had planned for dinner. Tonight, however, I saw this guy tucking into tortellini smothered in cream sauce, and I knew immediately that whatever I made for dinner was gonna have to involve cheese and HOW.

And so, Caulifredo Casserole was born, and it was good.

Ingredients:
  • 1/2 of a 10-oz box frozen cauliflower florets
  • 1 wedge Laughing Cow Light swiss cheese
  • 2 tbsp grated parmesan cheese
  • 1/2 cup lowfat, no salt cottage cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • splash Worcestershire sauce (to suit your taste...or not)
  • 1/2 can no salt chunk light tuna packed in water
  • 1 package shirataki noodles
  • 1 tbsp bread crumbs
Cheese please:
  1. Preheat oven to 350*.
  2. Steam/microwave the cauliflower to the point of no return, until it flakes apart easily with a fork. Transfer to a medium bowl.
  3. Meanwhile, drain, rinse and boil a package of shirataki noodles for about 3 minutes. Drain and snip into small (1 inch or so) pieces with clean scissors.
  4. Add cheeses and seasonings to the bowl with cauliflower and use a fork to mush together until you have a fairly even, pastey blob.
  5. Drain the can of tuna and flake 1/2 of it into the bowl, mix in until evenly distributed.
  6. Add the noodles and do the same.
  7. Spread the mixture into a small casserole dish prepared with nonstick cooking spray. Sprinkle bread crumbs over the top, along with a little bit of dried herbs (like an Italian mix of basil, oregano, thyme, etc.), if desired.
  8. Bake for 15-20 minutes and enjoy with some fresh ground pepper on top.
Serves 1! :D

If you wanted to make this vegetarian, simply omit the tuna and perhaps double the cauliflower. Don't be alfredo, it'll be just as good. [Insert your bad-pun groans here.]

9 comments:

Anonymous said...

Sounds really good. Sure you don't want to write a cook book?

RunToFinish said...

ok that sounds really great! i make some cauliflower mashers that are similar, I'm going to try this next time instead

K from ksgoodeats said...

I don't care what it looks like - it sounds AWESOME!! I need to try mashed cauli and caulifredo casserole one of these days!

eatingbirdfood said...

Very creative and it looks and sounds delish. I love cauliflower.

Missy said...

Looks delicious!! I have been dying to make cauliflower as a substitute to mashed potatoes! One of these days when I stop being so lazy with cooking!

talesofexpansion said...

your mu shu looks so "authentic," whatever that means! as does your caulifredo casserole .... mmmm i can almost taste the cheese. and, ummm, is dave single? :-P

Sweta said...

Oh-this is a cool way to cook cauliflower!!Love it :)

Erin of Care to Eat said...

Dude, I will be making a version of this. Looks aren't everything!

Julia said...

BRILLIANT!!!! thanks so much, i keep trying to come up with new uses for shirataki. yummmy.