The weather is miserable, again, and since we still have to eat, exploring the back of the pantry seems like a better idea than layering up and putting on the coat and boots to truck to the store.  There’s always something in there, and waaay up on the top shelf, I found a jar of sauerkraut.  It has possibilities, but it’s not a meat day, so what can I do with sauerkraut. I found some frozen cauliflower in the freezer.   Now here in the upper midwest, white food is looked upon with a fair degree of reverence, and it usually involves something with potatoes.  Well, guess what, we don’t have any potatoes, but I’ve got onions and cheese, so cauliflower and sauerkraut it is.  Sounds like a hotdish is taking shape.  I’m not sure what reception this will get at dinner, but we established years ago, that if I put it on the table, it gets eaten.

Here it goes, sauerkraut-cauliflower hotdish.

Assemble the Ingredients:

• 1 15 oz jar of sauerkraut, rinsed, drained and chopped
• 1 15 oz. package of frozen cauliflower
• 1/2 cup low fat mayonnaise
• 1 minced garlic cloves
• Salt and pepper to taste
• 1/2 teaspoon Hungarian paprika
• 2 1/2 cups shredded cheddar cheese, parmesan, pepperjack (even a little goat cheese is good) – Set aside about 1 cup of the cheese for topping
• 1 small to medium onion, chopped fine
• 1/2 cup large red bell pepper, chopped
• 1/2 cup Anaheim or Poblano pepper, chopped
• 3 tablespoons melted oil (olive, canola or coconut)

Directions:

Preheat oven to 425 degrees and lightly grease a casserole dish.

Steam the cauliflower until tender and drain all the liquid.

Cauliflower

In a large bowl, combine the cauliflower, mayonnaise and garlic and mash with a potato masher until you get the desired consistency (I like mine a little lumpy).  Add in the sauerkraut.

Add salt, pepper, paprika, onion, and both kinds of pepper.

Mix in about 1 1/2 cups of shredded cheese.

 Pour into the greased casserole dish and sprinkle with the remaining cheese, and dot with butter if you like.

Bake in the oven for about 15 minutes or until the top is nicely melted and browned.

Remove from the oven and let rest for 5 minutes before serving.

*You could also use shredded cabbage if you have it, and you just really hate sauerkraut, but go ahead and take a chance and sample the joys of white food.