Cauliflower Casserole With Mozzarella Cheese Recipes

EASY CHEESY LOADED CAULIFLOWER CASSEROLE RECIPE

Steps:

• Preheat the oven to 450 degrees F (232 degrees C).
• In a large bowl, toss the cauliflower florets with butter. Season with sea salt and black pepper.
• Transfer the cauliflower to a small 1.5 quart (1.4 L) casserole dish in a single layer. (Line the pan unless it's glass or stoneware. If there's too much cauliflower to fit in a single layer, roast on a larger baking sheet instead.) Roast in the oven for 15-20 minutes, until crisp-tender.
• Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the bacon bits, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don't oversalt - it will get more salty as the cheese melts later.)
• When the cauliflower is done roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce.
• Return the cauliflower mixture to the casserole dish. Top with remaining cheese and bacon bits.
• Bake for 5-10 minutes, until the cheese melts. Top with remaining green onions.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.
• Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
• Mix bread crumbs and melted butter together in a small bowl.
• Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
• Bake in the preheated oven until bubbly and browned, about 20 minutes.

LOADED CHEESY CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover, and steam until tender, 8 to 10 minutes. Drain and let cool 10 minutes.
• Combine mozzarella cheese, sour cream, mayonnaise, 1/2 the bacon bits, and chives in a large bowl. Add cauliflower; mix well. Pour mixture into a baking dish. Sprinkle remaining bacon bits and Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted and golden brown, 15 to 20 minutes.

CHEESY CAULIFLOWER CASSEROLE

Steps:

• Spray a 9x9 or similar sized baking dish with cooking spray and set aside. Preheat oven to 375°F.
• Bring a large pot of salted water to a boil then add in the cauliflower. Lower the heat to medium and cook for 10-15 minutes or until the cauliflower is very soft. Drain the water then return the cauliflower to the pot.
• Add the smoked paprika, granulated garlic, salt and pepper and cream cheese. Use an immersion stick to purée the cauliflower until smooth. Add in the Greek yogurt and all of the cheese minus 1/4 cup and purée again until smooth. Taste for seasoning. Stir in the green onions then transfer to the prepared baking dish. Top with the remaining cheese.
• Bake for 15 minutes or until bubbly and the cheese on top is golden and melted. Sprinkle with extra smoked paprika and green onions.

CAULIFLOWER CASSEROLE WITH MOZZARELLA CHEESE

Steps:

• Preheat your oven to 375 degrees F.
• Bring a large pot of water to a boil on the stove. Add cauliflower and boil until cauliflower is slightly tender, about 5-10 minutes. Drain cauliflower and place in a 8x8 baking dish.
• In a mixing bowl, mix together mozzarella cheese (except save 2 tablespoons for the topping!), Parmesan cheese, garlic, oregano, salt, pepper and half and half.
• Pour mixture on top of cauliflower and mix to completely coat. Sprinkle the remaining 2 tablespoons of mozzarella cheese and bread crumbs on top.
• Bake for 30 minutes or until the top is lightly browned. Serve and enjoy!

CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 325°. Place 1 in. of water in a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 5-10 minutes. Drain. , In a large bowl, combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese and paprika. , Bake, uncovered, until heated through, 30-35 minutes.

CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 325 degrees F.
• Bring a medium sized pot of salted water to boil. While water is heating, wash and cut cauliflower into small or medium pieces. If using frozen cauliflower, skip this step.
• Once water is boiling, carefully add cauliflower. When water has returned to boil, turn down and simmer - uncovered - for approximately 8 minutes (or until cauliflower is about half cooked).
• While cauliflower is simmering, use a fork or whisk to mix mayonnaise and sour cream in a bowl. Sprinkle with garlic salt to taste. If too thick, add a small amount of milk. You want this to be about as thick as pancake batter.
• Once cauliflower is cooked to half-way, strain and allow to sit for a few minutes to "dry out". Once rested, place cauliflower in oven-proof baking dish (glass or metal), sprinkle with a touch of salt and pepper, and cover with mayonnaise/sour cream sauce.
• Cover with shredded cheese. Place in oven and bake, uncovered, for 15 minutes or until cheese is melted.
• Remove from oven and place French Fried onions on top. If you don't have French Fried onions, try crushed corn flakes or a mixture of bread crumbs and/or cracker crumbs. Return to oven and bake long enough to crisp and brown onions or other crunchy toppings (about 5 to 7 minutes). Watch this carefully so the onions or other topping doesn't burn.
• Serve immediately but be careful! It's really hot and will catch little ones unaware!

SLOW COOKER CAULIFLOWER CASSEROLE

Steps:

• Spread half the cauliflower in a crockpot.
• Drop spoonfuls of cream cheese on top.
• Sprinkle half the mozzarella cheese and half the cheddar cheese.
• Sprinkle garlic powder, Italian seasoning, salt, pepper.
• Spread the remaining cauliflower florets on top of this cheese mixture.
• Sprinkle remaining mozzarella cheese and cheddar cheese on top.
• Cover and cook on low heat for 3 hours, stirring once halfway through.
• Remove lid and gently mix everything together.
• Garnish with fresh parsley and enjoy!