Tuesday, May 22, 2007

Creamy Cauliflower and Kielbasa

This dish is something I first learned from Steven’s mom. It's really easy, quick to make, and only calls for 4 ingredients (2 of which are negligible): cauliflower, canned cream of mushroom soup, salt, and water. Soon after I started making it, I added a few of my own little touches: some kielbasa for a smokey, savory flavor, swapped milk for water for a creamier sauce, and added fresh ground pepper but even with these additions, this dish is still incredibily simple.

I store the leftover soup in the freezer but you can use a whole can if you want saucier dish. I’m sure it can be made into a casserole baked with some cheese and/or crunchy croutons but I haven't tried this yet.

Creamy Cauliflower and Kielbasa
1 head cauliflower, cut into florets
8 oz. kielbasa, cut into 1/4in coins (can be omitted for a vegetarian dish)
Half can of cream of mushroom soup
About the same amount of milk as soup, eyeball it
Salt and pepper to taste

Using a pan with a lid (lid will be used later), brown the kielbasa on both sides, drain on paper towels and set aside. Cut the kielbasa coins in half into half-moon pieces.

Mix the half can of soup with an equal amount of milk in a small bowl. Over medium heat, add the cauliflower, kielbasa, and mushroom soup mixture back into the pan. Scrape up the browned bits, season with salt and pepper, and cook covered over medium heat until cauliflower is to desired tenderness, stirring occasionally. If it’s starting to look too dry before the cauliflower is done, add a tablespoon or two of water.

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