Peri & Sons Farms is an equal opportunity employer. We offer many great benefits to full time eligible employees that include competitive wages, 401(k), medical, dental, vision insurance, paid training, vacation and more, in a drug-free work environment.

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Farm Equipment Mechanic and Service Technician »
Nevada: Payroll Clerk »
California: Safety Coordinator »
Inventory Manager/Firebaugh, CA Facility »


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Peri & Sons Farms es un empleador que ofrece igualdad de oportunidades. Ofrecemos muchos beneficios excelentes a los empleados elegibles de tiempo completo que incluyen salarios competitivos, 401 (k), seguro médico, dental, de la vista, capacitación pagada, vacaciones y más, en un ambiente de trabajo libre de drogas.

Haga clic en una de las posiciones a continuación para ver las descripciones de trabajo y para aplicar:

Mecánico de equipos agrícolas y técnico de servicio »
Nevada: empleado de nómina »
California: Coordinador de seguridad »
Gerente de Inventario/Instalación de Firebaugh, CA »


Solicitud en línea (español) »

Cauliflower and Onion Casserole
Cut down the carbs in your holiday meal with this savory, creamy casserole. Gruyére is the classic cheese for a gratin, and although it is darn good, it can be a little pricey. Feel free to use a good Swiss in lieu of the Gruyére, if you like. This recipe serves 6.
15 minutes
40 minutes
Cauliflower and Onion Casserole
1 tablespoon olive oil
2 slices crusty bread, cut into 1/2" cubes
1/2 cup freshly grated Parmesan, divided
1 cup Gruyére cheese, shredded
7-8 cups cauliflower florets (about 1 large head)
3 tablespoons unsalted butter
3 cloves garlic, minced
1 medium yellow onion, chopped
3 tablespoons flour
2 teaspoons chopped fresh thyme leaves
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste
Preheat your oven to 375 F.

In a small bowl, combine olive oil, bread cubes and 1/4 cup Parmesan; set aside.

Place cauliflower in a steamer basket and set over boiling water. Cover and steam until crisp-tender, about 4-5 minutes; drain well.

Melt butter in a large skillet over medium heat. Add onion and cook until onion becomes translucent, about 5-6 minutes. Add garlic and sauté for another two minutes. Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in milk and heavy cream. Cook, whisking constantly, until incorporated and slightly thickened, about 4-5 minutes.Add thyme leaves, nutmeg and season with salt and pepper to taste.

Stir in cauliflower, Gruyére and remaining 1/4 cup Parmesan until the cheeses have melted, about 1-2 minutes.

Put mixture into a greased baking dish and top with breadcrumb mixture. Bake for 20-25 minutes, until casserole is golden and bubbling. Serve right away.
Looking for inspiration? Try these recipes:
Shepherd’s Pie
Shepherd’s Pie
Mushroom, Zucchini and Chickpea Sauté
Mushroom, Zucchini and Chickpea Sauté
Roast Chicken with Potatoes, Carrots and Onions
Roast Chicken with Potatoes, Carrots and Onions