Warm And Hearty Cauliflower Casserole Recipes

LOADED CAULIFLOWER CASSEROLE

Loaded Cauliflower Casserole image

Cauliflower just got loaded -- like a baked potato, that is. All the familiar flavors of your favorite stuffed spud are in this cheesy casserole that is low in carbs and high in flavor.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

6 slices bacon, cut 1/2-inch thick
2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total)
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar
4 scallions, white and light green parts only, thinly sliced
2/3 cup sour cream

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.

WARM AND HEARTY CAULIFLOWER CASSEROLE

Warm and Hearty Cauliflower Casserole image

This twist on cauliflower casserole combines the traditional green bean casserole-style dish with a tastier, spicier flavor. Fresh cauliflower, bacon, and Italian-inspired ingredients make this casserole just delicious.

Provided by 2smarty

Categories Side Dish Casseroles Cauliflower

Time 1h15m

Yield 10

Number Of Ingredients 12

Ingredients

2 large heads cauliflower, chopped into bite-size pieces
¼ cup water
½ cup shredded mozzarella cheese
¼ cup cooked and crumbled bacon
2 teaspoons crushed garlic
1 teaspoon Hungarian paprika
½ teaspoon ground black pepper
¼ teaspoon kosher salt
¼ teaspoon red pepper flakes
1 (10.75 ounce) can condensed cream of mushroom soup
1 ½ cups French-fried onions
½ cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 26 g, Cholesterol 11.4 mg, Fat 22.7 g, Fiber 4.3 g, Protein 8.4 g, SaturatedFat 7.1 g, Sodium 790.2 mg, Sugar 4.6 g

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