Cauliflower Casserole Recipe
Looking for a dish that's both cheesy and veggie? Look no further than this cheesy cauliflower casserole! This dish is like a warm hug in a baking dish, with ooey-gooey cheese and tender cauliflower florets. And don't worry, it's not just delicious - it's also packed with nutrients.
Equipment
- Stockpot
- Knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoons
- Casserole pan
Ingredients
- 4 cups cauliflower (about 1 head)
- ¾ cup sour cream
- 8 ounces white cheddar cheese (about 2 cups grated)
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
Instructions
- Preheat oven to 350º. Grease a small casserole dish, 8 x 8 or oval.
- Cut the cauliflower into bite-sized florets.
- Bring salted water to a boil and add cauliflower, cooking for about 4 minutes until just slightly softened. Drain in a colander.
- In a medium bowl stir together the sour cream, paprika, thyme, salt, red pepper flakes and ½ of the cheese.
- Add blanched cauliflower and stir to combine. Add to casserole dish and top with remaining cheese.
- Bake at 350°F for 30 minutes
Barbara's Notes + Tips
- Cut the cauliflower into uniform bite sized pieces so they are evenly cooked.
- Stir your casserole ingredients together gently so the cauliflower pieces don’t break.
- Grate a block of cheese yourself. It will melt much more evenly and have a stringier texture than a pre-shredded bag of cheese.
- You can make this in advance and refrigerate before baking.
Nutrition
Calories: 344kcal | Carbohydrates: 9g | Protein: 16g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 1000mg | Potassium: 416mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1181IU | Vitamin C: 49mg | Calcium: 471mg | Iron: 1mg
