120 Min
Cauliflower Bread Pudding
Thanksgiving is, hands down, my favorite American holiday. And I’m sure many immigrants share my sentiment_ It’s inclusive in that we all join hands, with family and friends, in giving thanks to the land that feeds us, yet we all celebrate it a hundred different ways. From masalas to mole, every culture gives the big bird a dressing of its own. Since my first Thanksgiving in this country, when I stared in complete astonishment at the huge roasted turkey smothered with Indian spices on a platter, I have tried to like turkey. I have bought the farmers market hand-massaged cosseted variety, brined it for days, then roasted it with various masalas and more. I even made turkey biryani. Yet, honestly, after all that fuss, I’d rather just have chicken. Or quail. If I must cook meat on Thanksgiving, I’d probably go for a slow-roasted leg of lamb cooked with lots vegetables that take on the meat flavor. Or serve a vegetarian entree such as this Cauliflower Bread Pudding. It’s decadent, deeply satisfying and well worth the time it takes to prepare. You can also make it a day ahead and serve it as a side to your turkey.
Thanksgiving is, hands down, my favorite American holiday. And I’m sure many immigrants share my sentiment_ It’s inclusive in that we all join hands, with family and friends, in giving thanks to the land that feeds us, yet we all celebrate it a hundred different ways. From masalas to mole, every culture gives the big bird a dressing of its own. Since my first Thanksgiving in this country, when I stared in complete astonishment at the huge roasted turkey smothered with Indian spices on a platter, I have tried to like turkey. I have bought the farmers market hand-massaged cosseted variety, brined it for days, then roasted it with various masalas and more. I even made turkey biryani. Yet, honestly, after all that fuss, I’d rather just have chicken. Or quail. If I must cook meat on Thanksgiving, I’d probably go for a slow-roasted leg of lamb cooked with lots vegetables that take on the meat flavor. Or serve a vegetarian entree such as this Cauliflower Bread Pudding. It’s decadent, deeply satisfying and well worth the time it takes to prepare. You can also make it a day ahead and serve it as a side to your turkey.
120 Minutes
6
Notes & Variations
- Any fragrant herb can be used instead of sage, such as oregano, basil, or rosemary.
- For a dairy-free version, replace cream with coconut milk and ghee with olive oil.
- Make the pudding a day ahead, but bake it for only 30 minutes; it will not be completely done. Before serving, pop it in the oven again for 15 to 20 minutes. If serving from cold, heat longer.
- For a gluten-free version, replace the bread with store-bought cornbread.
- Discard all the water from the garbanzo beans can and rinse the beans 2 to 3 times in cold water before using.
Notes & Variations
- Any fragrant herb can be used instead of sage, such as oregano, basil, or rosemary.
- For a dairy-free version, replace cream with coconut milk and ghee with olive oil.
- Make the pudding a day ahead, but bake it for only 30 minutes; it will not be completely done. Before serving, pop it in the oven again for 15 to 20 minutes. If serving from cold, heat longer.
- For a gluten-free version, replace the bread with store-bought cornbread.
- Discard all the water from the garbanzo beans can and rinse the beans 2 to 3 times in cold water before using.
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A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.
Ghee is a class of clarified butter that originated in ancient India.
A solid brass pot with steel lining. Ideal for ghee or other kitchen ingredients.
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You can't go wrong with cauliflower.
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