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Keep It Simple Cauliflower Cheese Casserole

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“A creamy, delicious dish that you can throw together quickly. I have served this to several people who had never tried cauliflower and they loved it!”
READY IN:
20mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 1 medium cauliflower, separated into flowerets
  • 283.49 g can cream of mushroom soup
  • 44.37 ml sour cream (I use light)
  • 9.85 ml dried onion flakes
  • 473.18 ml cheese, shredded (Cheddar or a mix of cheddar and monterey jack)
  • 1.23 ml pepper
  • 177.44 ml Ritz cracker, crushed (I use reduced fat)

Directions

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

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