Savor Cafe’s vegetable casserole can be any way you like it
Alice Beidleman wrote, “Savor Cafe has the best cauliflower casserole I’ve EVER eaten!”
With that endorsement, I couldn’t wait to try it. I stopped by the cafe on West Morehead Street and let chef Jeff Stevenson know just how much Alice wanted the recipe. That day, the casserole du jour was broccoli. They rotate the vegetable based on what is in season, and I was happy to discover the versatility of this dish.
The broccoli version is prepared exactly the same way as the cauliflower. They also do asparagus, Brussels sprouts, carrots, and green beans. If you try other vegetables than broccoli, Stevenson said he would probably forgo the Velveeta and cheddar because he feels they benefit from the cream sauce alone. I tried all of them with the cheese and thought they were fantastic!
One challenge I encountered was the topping, because there isn’t a standard recipe. Savor makes the crumbs from a combination of their house kettle chips and croutons, made from six different breads. It changes every time they make it depending on what they have on hand. I would suggest you do the same: Make it from whatever breads you have on hand.
Are you looking for a recipe from a Charlotte-area restaurant? Send your request to Jennifer Lover, jen@jenlover.com or on Instagram (@jenniferlover). Please include your name, why you like the recipe, the area where you live and the restaurant’s location. Lover is a creative director, stylist and cook who lives in Charlotte.
Savor Cafe
1404 W. Morehead St. 704-334-0098; savoronmorehead.com.
Savor Cafe’s Veggie Casserole
1 head cauliflower, broken down into small florets (or use another vegetable)
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 cups (1 16-ounce carton) half-and-half
4 ounces processed cheese, such as Velveeta, cut into cubes
1 cup grated cheddar cheese
Salt and pepper to taste
Topping:
1/2 cup finely crushed kettle chips
1/2 cup finely crushed croutons
Preheat oven to 450 degrees. Fill a bowl with ice and water and set aside. Place a large pot of salted water over high heat until boiling. Blanch the cauliflower for about 4 minutes, then immediately plunge the florets into the ice bath. Once cool, drain well and set aside. (If the cauliflower is left in the ice bath too long, it will get soggy.)
Melt butter in a heavy-bottomed saucepan over medium heat. When the bubbles subside and before the butter starts smoking, whisk in the flour. Continue whisking for 3-4 minutes. You don’t want a color change, and you don’t want any brown or black bits (i.e. burned flour). Gradually whisk in the half-and-half and continue whisking until smooth and creamy. Season with salt and pepper. Continue cooking for several minutes longer, stirring occasionally. You will know it’s ready by taste (raw flour is distinct).
Stir in the processed cheese cubes until melted. Add the cauliflower to the cheese sauce to coat it, then layer in a heatproof casserole dish or individual ramekins. Cover generously with shredded cheddar. Combine the crushed kettle chips and croutons, then sprinkle over the casserole.
Bake at 450 degrees for 25 to 30 minutes until golden.
Yield: 4 servings.
This story was originally published May 12, 2015 at 10:58 AM with the headline "Savor Cafe’s vegetable casserole can be any way you like it."