Corned Beef Bucket of Fun

cauliflower-corned-beef-hash-351464-342524.cardLeft over corned beef motivated this recipe. Of course, you can buy deli corned beef to use as a substitute, so don’t feel you can’t use this recipe except when you’ve made a full corned beef. Still, homemade is usually the best, so do indulge if you can.

I think I ran into a recipe for cauliflower and kale somewhere and got the idea to add the corned beef.

I think that’s what happened but I can’t be sure since I can’t find any cauliflower/kale recipe anywhere in my computer of recipes.

So I am kind of winging it on this one, but since I’ve made a kazillion casseroles along similar lines, I’m sure it will be about accurate if you make it.

It’s a pretty fast put together so have fun and I hope you enjoy it.


  • 1 lb of corned beef, shredded (give or take)
  • 1 medium head of cauliflower, broken into bite-size pieces
  • 1 bunch of kale, stems removed and chopped into bite-size pieces.
  • 1/2 of a medium onion, diced
  • 2 cloves of garlic, microplaned
  • salt and pepper to taste
  • olive oil
  • 1 c Gruyère cheese, shredded (other kinds can be substituted) + 1 c Monterey Jack
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 c chicken or vegetable stock, or half that with 1 c milk
  • pinch of nutmeg
  • 1 c of fresh breadcrumbs, toasted lightly


  1. Toss the cauliflower with some olive oil in a plastic bag and spread out on parchment-lined baking sheet. Place in a 425° oven until just fork tender–about 40 minutes or so. You want some charred marks on the cauliflower, so turn once during the process.
  2. Meanwhile, saute the onion and garlic in a couple of tbsp of olive oil until softened.
  3. Add the butter and melt, and then the flour and stir until a roux is formed. Cook for one minute.
  4. Add the liquid or liquids. Stir and heat until bubbly and thickened.
  5. Add the cheese, stir until incorporated, add the nutmeg.
  6. Butter a 9 x 13 baking dish well.
  7. Add the cauliflower and spread around the bottom. Then add the kale and corned beef.
  8. Pour the cheese sauce over evenly.
  9. Spread the breadcrumbs over.
  10. Foil the top loosely  and bake for about 30 minutes at 350°. Remove foil in last 10 minutes.


NOTES: You can switch out the cheese as you wish. Substitute swiss chard for the kale if you like. You could also substitute any sausage such as kielbasa or andouille for the corned beef.


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