Delicious Cauliflower Casserole Recipes

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.

LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
• Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

DELICIOUS CAULIFLOWER CASSEROLE

Steps:

• In large saucepan, cook cauliflower in small of water for 6-7 minutes or until tender-crisp; drain well.
• In medium saucepan, sauté green pepper and mushrooms in butter for 2 minutes.
• Add flour; gradually stir in milk.
• Bring to a boil; boil for 2 minutes, stirring constantly.
• Remove from heat; stir in cheese until melted.
• Add pimentos and salt.
• Place half of cauliflower in greased 2-quart baking dish; top with half of sauce.
• Repeat layers.
• Bake uncovered, at 350°F for 25 minutes or until bubbly.
• Sprinkle with paprika.

CAULIFLOWER DELIGHT CASSEROLE

Steps:

• Separate cauliflower into small florets and steam over boiling water for about 10 minutes.
• Place cauliflower in an 8" square baking dish.
• Melt butter over medium heat in a saucepan, then stir in flour for about 1 minute.
• Gradually whisk in milk and simmer, whisking until thick for about 8 minutes.
• Add cheddar cheese, dry mustard, salt and pepper until cheese is melted.
• Pour cheese sauce over cauliflower.
• In a small bowl, mix together bread crumbs, Parmesan and parsley and sprinkle over cauliflower mixture.
• Bake at 400° until bubbly and golden, about 15 minutes.

WARM AND HEARTY CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place cauliflower into a 9x12-inch microwave-safe casserole dish or large bowl with water. Cover with microwave-safe plastic wrap and microwave on high power until half-steamed, about 5 minutes. Remove and pour out excess water but do not drain in a colander.
• Sprinkle cauliflower with mozzarella cheese, bacon, garlic, paprika, black pepper, salt, and red pepper flakes; toss to evenly distribute. Stir in mushroom soup until cauliflower is coated; spread mixture evenly in the dish. Top with French-fried onions, followed by Parmesan cheese.
• Bake in the preheated oven until golden and bubbly, about 45 minutes. Let stand for 5 minutes before serving.