Peanut Butter Cauliflower Casserole

While I may wax poetic on the numerous merits of caker cooking (the taste, the ease, the strangely filling sensation for hours afterwards), you’ll never hear me say that caker cooking is esthetically pleasing. It’s not. Caker food is some of the butt-ugliest food you’ll ever come across.

Take this Peanut Butter Cauliflower casserole for example. If this dish was a person, you’d say it had a face for radio. This casserole made its debut at Caker Christmas 2010 and was met with some resistance. (Let’s face it—that’s true of most caker dishes.) But it tasted great.

Don’t believe me? Try it for yourself. Just keep your eyes closed while eating.

1 cup cauliflower (in florets)

1 cup chopped green pepper

½ cup sliced onion

3 tablespoons butter

3 tablespoons flour

1 ½ cups milk

Dash of Tabasco and pepper

¾ cup grated cheddar cheese

½ cup peanut butter

¼ cup grated cheddar cheese

Pimento strips (optional)

Heat over to 350°.

Cook cauliflower, green pepper and onion in a pan for 10 minutes, then place in a greased casserole dish. In a saucepan, blend butter and flour and gradually add milk. Bring to a boil. Cook for 1 minute. Stir in Tabasco, pepper and cheddar cheese. Pour the sauce over the cauliflower. Add drops of peanut butter on top to jeuge it up.

Bake for 25 minutes. Sprinkle with ¼ cup grated cheese and bake for another 5 minutes. Garnish with pimento strips.

Source: "Let's Break Bread Together," The United Churches in Canada