Three Cheese Cauliflower Casserole Recipes

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THREE-CHEESE CAULIFLOWER CASSEROLE



Three-Cheese Cauliflower Casserole image

I made this cheesy cauliflower dish for dinner one night when my husband was gone. It was so good the boys and I ended up not eating anything else but the casserole! I used fat-free milk and cream cheese and it turned out great!

Provided by jentrue

Categories     Side Dish     Casseroles     Cauliflower

Time 45m

Yield 6

Number Of Ingredients 7

1 head cauliflower, chopped
2 ounces fat-free cream cheese, softened
¼ cup fat-free milk
¼ cup grated Parmesan cheese
¼ cup shredded Cheddar cheese
½ cup bread crumbs
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 12.8 g, Cholesterol 19 mg, Fat 7.1 g, Fiber 2.8 g, Protein 7.3 g, SaturatedFat 4.2 g, Sodium 257.3 mg, Sugar 3.5 g

EASY CHEESY LOADED CAULIFLOWER CASSEROLE RECIPE



Easy Cheesy Loaded Cauliflower Casserole Recipe image

This cheesy loaded cauliflower casserole recipe needs just 10 minutes prep. All the flavors of a loaded baked potato, without the carbs. Easy & delicious!

Provided by Maya | Wholesome Yum

Categories     Main Course

Time 30m

Number Of Ingredients 10

1 large head Cauliflower ((cut into small florets))
2 tbsp Unsalted butter ((melted))
Sea salt
Black pepper
2/3 cup Sour cream
1/4 cup Heavy cream
2 cloves Garlic ((minced))
1 1/2 cup Cheddar cheese ((shredded, divided))
6 tbsp Bacon bits ((cooked, divided))
1/4 cup Green onions ((chopped, divided))

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.

Nutrition Facts : Calories 231 kcal, Carbohydrate 7 g, Protein 10 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 360 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving

CAULIFLOWER "MAC" AND CHEESE CASSEROLE



Cauliflower

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

Kosher salt, as needed, plus 1/2 teaspoon
1 large head cauliflower, cut into small florets
Vegetable oil spray
1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

Steps:

  • Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
  • Spray the baking dish with vegetable oil spray.
  • Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
  • Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

THREE-CHEESE CAULIFLOWER CASSEROLE



Three-Cheese Cauliflower Casserole image

There's no shortage of richness in this casserole. Here, three types of cheese and heavy cream result in something luxurious and comforting, perfect for colder weather. Make sure to drain and dry the blanched cauliflower well, since excess water could break the creamy sauce and make it separate. Serve as a side with any braised or roasted meat or, for a vegetarian dinner, balance it with a salad tossed with a bright, lemony vinaigrette.

Provided by Colu Henry

Categories     dinner, casseroles, vegetables, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter, plus more for greasing
Kosher salt
1 medium head cauliflower (about 2 1/2 pounds), broken into medium florets
2 tablespoons all-purpose flour
1 cup heavy cream
3/4 cup grated Gruyère cheese
1/2 cup grated fontina cheese
Freshly ground black pepper
1/4 cup panko or bread crumbs
2 tablespoons pecorino or Parmesan
1 tablespoon chopped fresh thyme
1 tablespoon olive oil
Flaky sea salt, for serving (optional)

Steps:

  • Heat oven to 400 degrees and butter a 2-quart glass baking dish.
  • Bring a large pot of salted water to a boil and blanch the cauliflower until tender, about 5 minutes. Transfer to a colander to drain and cool.
  • In a small saucepan, melt the 2 tablespoons butter over medium heat. Stir in the flour until it forms a pale-golden paste, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a low simmer, stirring frequently, until it thickens, about 2 to 3 minutes. Off heat, stir in half the Gruyère and fontina.
  • Pat the cauliflower dry then transfer it to a large bowl. Pour the creamy sauce over the cauliflower and stir to coat. Season generously with salt and pepper.
  • Transfer the cauliflower mixture to the buttered baking dish, spreading it in an even layer. Top with the remaining Gruyère and fontina. Bake until the mixture begins to bubble and the cauliflower starts to turn golden, about 20 minutes.
  • Meanwhile, in a small bowl, stir together the panko, pecorino, thyme and oil.
  • Spoon the panko mixture on top of the cauliflower and bake until the topping is crisp, about 10 minutes. Allow the casserole to cool for about 5 minutes or so, then serve. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 31 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 18 grams, Sodium 640 milligrams, Sugar 5 grams, TransFat 0 grams

CAULIFLOWER CASSEROLE



Cauliflower Casserole image

Creamy and cheesy cauliflower casserole with cream cheese and bacon is an easy, low-carb side dish perfect for holidays and gatherings.

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 50m

Number Of Ingredients 12

2 medium heads of cauliflower
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
6 slices bacon
4 ounces reduced-fat cream cheese (at room temperature)
1/4 cup nonfat plain Greek yogurt
2/3 cup freshly grated Gruyere (or similar melty, nutty, alpine-style cheese, divided)
1/4 cup finely grated Parmesan cheese (divided)
3 tablespoons fresh chives (chopped)

Steps:

  • Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart (9x13) casserole dish, with nonstick spray, and line a rimmed baking sheet with parchment paper.
  • In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, pepper, and nutmeg.
  • Transfer the cauliflower to the prepared casserole dish and spread it into an even layer. Keep the bowl handy. Roast cauliflower on the lower rack for 30 minutes, until the florets are tender and begin to brown.
  • Meanwhile, arrange the bacon strips in a single layer on the prepared foil-lined baking sheet. Bake on the upper rack until crisp, about 10 to 15 minutes.
  • Remove the bacon and cauliflower from the oven. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time.
  • Transfer the bacon to a paper-towel-lined plate and lightly pat dry. Once cool enough to handle, roughly chop or crumble the bacon into small pieces.
  • In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in 1/3 cup Gruyere cheese, 2 tablespoons of Parmesan cheese, and half of the chopped bacon.
  • Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining 1/3 cup of Gruyere and 2 tablespoons of Parmesan.
  • Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 to 7 minutes. Turn the oven to broil. Broil the casserole until golden on top, 1 to 3 minutes. Do not walk away, and watch carefully to make sure the cheese does not burn.
  • Remove from the oven and sprinkle with fresh chives and remaining bacon. Serve hot.

Nutrition Facts : ServingSize 1 of 8, Calories 229 kcal, Carbohydrate 9 g, Protein 11 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 34 mg, Fiber 3 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 9 g

CAULIFLOWER CASSEROLE



Cauliflower Casserole image

To dress up cauliflower, Mom used a delightful mixture of a cheesy sauce, bright red and green pepper pieces, and crushed cornflakes. We enjoyed this casserole so much that leftovers were rare. -Linda McGinty, Parma, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 9

1 medium head cauliflower, broken into florets
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup crushed cornflakes
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 teaspoon salt
1/4 cup grated Parmesan cheese
Paprika

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.

Nutrition Facts : Calories 162 calories, Fat 10g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 503mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

CAULIFLOWER CASSEROLE



Cauliflower Casserole image

This is Grandma Nichols's recipe...I hope you enjoy it as much as I do! We miss you, Grandma! I always HATED cooked cauliflower...until I tasted this! It's oh, so, good! Great with holiday roasts, hams, turkey, etc. or just on it's own when you are pressed for time and don't have the energy to cook a big dinner.

Provided by A Good Thing

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 head cauliflower (or use a bag of frozen)
1 cup mayonnaise
1 cup sour cream
1 cup cheddar cheese, shredded (or try colby jack)
1/2 teaspoon garlic salt
1 cup French-fried onions

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!

Nutrition Facts : Calories 492, Fat 40.7, SaturatedFat 15.6, Cholesterol 74.8, Sodium 683.5, Carbohydrate 23.6, Fiber 3, Sugar 8.7, Protein 11.6

CHEESY CAULIFLOWER BAKE



Cheesy Cauliflower Bake image

A simple and delicious Cheesy cauliflower bake - classic comfort food. A wonderful vegetarian accompaniment to anything from Sunday supper to Holiday feasts.

Provided by Erren Hart

Categories     Dinner     Side Dish

Time 50m

Number Of Ingredients 9

1½ lbs cauliflower (approximately 1 large head, cut into even sized pieces)
3 tablespoons butter
3 tablespoons flour
1½ cup milk
1 teaspoon salt
½ cup Parmesan Cheese
1½ cup cheddar cheese (grated)
black pepper (Freshly ground to taste)
½ cup cheddar cheese (for the top)

Steps:

  • Preheat oven to 400º
  • Cut the cauliflower into bite-sized pieces. Steam in a steamer or microwave until slightly tender (about 5 minutes).
  • If necessary, drain and allow to dry before using. Add to an 8x8 baking dish and set aside.
  • In a medium saucepan melt the butter and then mix in the flour to form a paste.
  • While mixing constantly, slowly pour in the milk until smooth.
  • Mix in the salt, and Parmesan cheese until combined.
  • Mix in 1 cup of cheddar until melted.
  • Mix in the pepper.
  • Pour the cheese sauce over the steamed cauliflower in the pan.
  • Top with the remaining ½ cup of cheddar
  • Bake until cheese is melty and deeply golden, 30 minutes.

Nutrition Facts : Calories 359 kcal, Carbohydrate 9 g, Protein 18 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 81 mg, Sodium 1154 mg, Sugar 3 g, ServingSize 1 serving

CAULIFLOWER PARMESAN CASSEROLE



Cauliflower Parmesan Casserole image

A lighter version of a classic white sauce coats the cauliflower in this dish that's perfect for a potluck buffet. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 13

3 packages (16 ounces each) frozen cauliflower, thawed
1 large onion, chopped
1/3 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon pepper
2 cups fat-free milk
1/2 cup grated Parmesan cheese
TOPPING:
1/2 cup soft whole wheat bread crumbs
2 tablespoons butter, melted
1/4 teaspoon paprika

Steps:

  • Place 1 in. of water in a Dutch oven; add cauliflower. Bring to a boil. Reduce heat; cover and cook for 4-6 minutes or until crisp-tender. Drain and pat dry., Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in the flour, salt, mustard and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted., Place cauliflower in a 13-in. x 9-in. baking dish coated with cooking spray. Pour sauce over top., For topping, combine the bread crumbs, butter and paprika. Sprinkle over sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 257mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

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From planttestkitchen.com


CHRISTMAS CAULIFLOWER CASSEROLE FOOD
2021-10-30 Cook cauliflower according to package directions; drain., In a large bowl, mix sour cream, cheese, bouillon and mustard until blended. Stir in cauliflower; transfer to a greased 13x9-in. baking dish., In a large skillet, heat butter over medium heat. Add stuffing mix and walnuts; cook and stir until lightly toasted. Sprinkle over casserole. Bake, uncovered, 17-20 minutes or until heated ...
From allfoodsrecipes.com


CHEESY CAULIFLOWER CASSEROLE | COOKING PROFESSIONALLY
Step 3. Add the cauliflower and corn to a medium-sized casserole dish. Pour the cheese sauce over the vegetables, mixing it so the cheese covers everything. Sprinkle it with salt and pepper to taste, then add the 1 cup of remaining cheddar cheese on top.
From cookingprofessionally.com


THREE CHEESE CAULIFLOWER CASSEROLE RECIPES
THREE-CHEESE CAULIFLOWER CASSEROLE RECIPE - HEALTHY MEAL PREP. 2020-10-28 · 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 …
From tfrecipes.com


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