Cauliflower Delight 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.

CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
• In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
• Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

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.

SAUTEED CAULIFLOWER DELIGHT

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add cauliflower, cherry tomatoes, raisins, and white sugar to onion; cover skillet and cook, stirring occasionally, until cauliflower is tender, 4 to 5 minutes.
• Mix garlic, parsley, and red pepper flakes into cauliflower mixture; increase heat to high and saute until cauliflower is browned, 1 to 2 minutes. Drizzle lemon juice over cauliflower.

LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• 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, 15 to 20 minutes.
• Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese.
• Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.

KEEP IT SIMPLE CAULIFLOWER CHEESE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Boil or steam cauliflower until just barely tender. Plunge into cold water to stop cooking.
• Spray a square casserole dish with non-stick spray.
• In a medium bowl, mix soup, sour cream, onion flakes, pepper and cheese.
• Place well-drained cauliflower in casserole dish.
• Cover cauliflower with soup mixture.
• Sprinkle Ritz cracker crumbs all over top.
• Bake until bubbly - about 15 minutes.
• Serve.