- 1 head of cauliflower
- 1 medium sized summer squash
- generous sprinkle turmeric
- 1 cup chicken broth
- 1 egg
- 2 tbsp mustard
- 1 clove garlic
- 1 pack dill (15ish sprigs)
- juice of 1/2 of a lemon and zest of a full lemon
- 1 1/2 cups panko breadcrumbs
- 10 leaves sage
- 2 tbsp asiago
- pinch nutmeg
- 5 pats butter
- pepper
- 2 shallots
- parboil cauliflower for 10 minutes (so that it’s still firm but easily stab-able with a knife), then let cool
- cut cauliflower and squash into 1/2 inch pieces and put them in a big pot
- mince garlic and add to the pot
- add chicken broth, mustard, turmeric, nutmeg, 1/2 the dill (destemmed and minced), lemon zest and lemon juice
- add pepper to taste then mix in an egg
- pre-heat oven to 350º F
- in a small bowl combine bread crumbs, the other half of the dill (destemmed and minced), sage and asiago (grated or cut in really small pieces)
- melt 3 pats (fat slices) butter and incorporate into the bread crumb mixture
- in a large, shallow baking dish spread cauliflower-squash mixture evenly and bake for 45 minutes
- meanwhile melt the other 2 pats butter (and a splash olive oil) over medium low heat and slice shallots
- put them in the melted butter and let them cook slowly
- remove from oven and spread bread crumb mixture over the top and continue broil for 2 more minutes
- serve with extra mustard!
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