Hearty Cauliflower And Egg Casserole Recipes

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.

HEARTY EGG CASSEROLE

Steps:

• In a skillet, cook sausage and onion until the sausage is browned and the onion is tender; drain.
• Remove from the heat; stir in 1 cup cheese, spinach and mushrooms.
• Transfer to a greased 9x13 baking dish.
• In a bowl beat eggs. Add cream and nutmeg; mix well. Pour over sausage mixture.
• Bake, uncovered, at 350°F or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese.
• Let stand 5 minutes before cutting.

HEARTY EGG CASSEROLE

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in 1 cup cheese, spinach and mushrooms. Transfer to a greased 13x9-in. baking dish. , In a bowl, beat eggs. Add cream and nutmeg; mix well. Pour over sausage mixture. Bake, uncovered, at 350° or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before cutting.

CAULIFLOWER AND BACON EGG BAKE

Steps:

• Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
• In large skillet, heat butter and oil over medium heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until soft. Add cauliflower and 1/2 teaspoon of the salt. Cook 2 to 3 minutes, stirring occasionally, until cauliflower begins to brown. Spoon mixture into casserole.
• In medium bowl, beat Bisquick mix, milk, eggs and remaining 1/2 teaspoon salt with whisk. Stir in bacon and chives. Reserve 2 tablespoons of the cheese; stir remaining cheese into egg mixture. Pour evenly over cauliflower mixture. Sprinkle with reserved 2 tablespoons cheese.
• Bake uncovered 35 to 45 minutes or until knife inserted in center comes out clean.

CHEESY CAULIFLOWER BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add onion and chopped peppers to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. In a large bowl, whisk eggs and ricotta. Stir in riced cauliflower, shredded cheeses, bacon, onion mixture, pepper and salt. Pour into a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes. Let stand 10 minutes before serving., Freeze option: Cool baked casserole completely; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CAULIFLOWER & EGG CURRY

Steps:

• Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
• Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
• Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
• Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.
• NOTE - You can add potatoes, sweet potatoes, butternut squash or other root veg to bulk if you want. Add them at stage 2 before you add the curry paste. Fry for 4-5 minutes then add the paste. If you want to add something like spinach, then add it at the end of cooking time for say a minute or 2.
• The preparation time and cooking times may vary.

EGG AND CAULIFLOWER RICE CASSEROLE

Steps:

• Heat oven to 350°F.
• Whisk first 5 ingredients in large bowl until blended. Add remaining ingredients; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Bake 40 to 45 min. or until golden brown.

HEARTY CAULIFLOWER AND EGG CASSEROLE

Steps:

• Preheat oven to 350º and lightly grease a 9x13 baking dish with butter or non-stick spray. Place cauliflower florets in a large saucepan 1-2-inches full of water and cover. Steam over medium heat until tender. 8-10 minutes. Drain cauliflower and transfer to baking dish. Whisk eggs and milk together in a large bowl and add cheeses, reserving 1/3 cup to sprinkle over the top, garlic powder, salt and pepper. Pour egg mixture over the cauliflower and top with remaining cheese. Place in oven and bake for 40 minutes, or until cheese is melted and bubbly and top is golden brown. Remove from oven, garnish with fresh dill and serve immediately.