Cauliflower Tomato Cobbler Recipe

From Dorothy McNett's Recipe Book.

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Cauliflower Tomato Cobbler

From Dorothy McNett's recipes at So perfect for a great party casserole!

1/2 cup unsalted butter
2 cups diced cauliflower, any color or assortment
2 cups diced fresh tomatoes, unpeeled
1/2 teaspoon sea salt
freshly ground pepper
2 teaspoons baking powder
3/4 cup raw sugar
1 cup unbleached all purpose flour
1/4 teaspoon sea salt
1 cup milk
1 teaspoon pure vanilla extract or vanilla paste

Put the butter into a 9 by 13 inch baking dish, put in the cold oven, and then preheat to 350 degrees. While the oven is heating combine the diced cauliflower, tomatoes, salt and pepper and set aside. Whisk together the baking powder, sugar, flour and salt. Whisk in the milk and vanilla. When the butter has melted and the oven has reached 350 degrees, remove the dish and quickly pour the batter into the dish without stirring. Now pour the vegetables and their juices into the batter. Do not stir. Return to hot oven and bake 50-60 minutes, or until the batter is done and the top is golden brown. Serve hot, warm, or at room temperature. If serving hot as a main dish, serve with greens splashed with a bit of extra virgin olive oil and classic balsamic vinegar.

Recipe created 2008-11-01.

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