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Cauliflower is available year round in the markets; however, they are at their best during the winter months. It is no wonder why I have been craving them… my body must be in tune with the seasons.
To start this dish off on the right foot, one must select the best possible cauliflower. When browsing the produce aisles, look for snowy/creamy white, compact, even heads that feel heavy in hand. If they have a grainy surface and the florets have begun to separate, it indicates over-maturity. Also avoid a green coloration which may be due to an over exposure to sunlight. Heads with bruised surface indicate poor handling of the flower and those with dark color patches indicate a disease known as downy mildew.
Once at home, be sure to store cauliflower in the refrigerator. It will stay fresh for about a week if stored properly.
The word, casserole, hasn’t been in my vocabulary since I started my raw adventure but as of today, that changed. Typically a casserole is cooked slowly in an oven, this recipe was slowly “cooked” in my dehydrator. If you don’t have a dehydrator, you can warm this casserole in your oven, set at the lowest temp. I can’t guarantee that it will remain raw but none-the-less, it will still be healthier for you than popping foods out of cans. Do you have a favorite casserole dish that you would like to healthify? One of my favorites growing up was Tuna Casserole. Hmmm, gunna have to see if I can convert that.
This dish is a sure-fire way to enjoy winter “cooking.” Enjoy!
Yields 4 cups
Top crust layer: