Yellowtail Cauliflower Casserole

I broke a big rule with this one, but heck what do those professional Chefs know. I like cheese with my fish sometimes, and I used 2 different cheeses in this recipe.
Sounds kind of weird I know, but it was so good, George went back for 2nds!

Costco had some beautiful large heads of Cauliflower last week, had to have one. It was a very large head, so I only used half of it.

Yellowtail Cauliflower Casserole

Either 1 can of cream of mushroom soup or my gluten free recipe below.
1 small head of cauliflower cut into flowerettes
1 lb cleaned yellowtail
2 stalks of celery chopped
½ med onion chopped
½ cup sour cream
1 cup grated cheddar cheese
½ cup grated mozzarella
Salt and Pepper to taste.

Preheat oven to 350 degrees

Lots of steps to this recipe!

Put a pot of water on to boil for the cauliflower. Add some salt to the water.

Poach the yellowtail in a sauce pan with water and chili oil. How much depends on your personal heat index. If you don’t have chili oil, use dried peppers for your heat. The chili oil mixed well with the dish and it did not make it spicy hot.
Let fish cool so you can handle it.

You want to cook the cauliflower for just a minute or two until it starts to change color, with a slotted spoon pull it out of the hot water into a bowl.
Flake the fish into the bowl, toss gently just to mix it up.

In a lightly greased 9 x 13 pan, add your cauliflower, and fish.

Mix together sour cream, celery, onion, cheddar cheese, pour this mixture over the top. Then I sprinkled on salt and pepper.

Now spread your mushroom soup evenly over the top. (GF recipe below)
Spread evenly the shredded mozzarella cheese.

Bake for 25-30 minutes until cheese on top is a light brown.

GF Cream of Mushroom Soup
¼ cup butter or we use ‘I can’t believe it’s not butter!’
1 tbs minced onion
1 cup sliced mushrooms, ( we like lots of mushrooms in our soup!)
2 tbs cornstarch
1 tsp GF flour, rice, sour-gum, mine is a GF all purpose flour.
½ tsp salt
1 ¼ cup milk

Melt the butter in a large sauce pan, saute the onions and mushrooms,
until onions translucent.
Whisk in the cornstarch, flour, salt and pepper until thoroughly combined.
Slowly whisk in milk, stirring constantly to prevent lumps.
Stir until thickened.

Soup Recipe is from http://www.allglutenfreerecipes.com

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