Cauliflower Casserole

"cauliflower in a great sauce."
 
Download
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Tanibumit photo by Tanibumit
photo by aylett photo by aylett
photo by hmlukas700 photo by hmlukas700
photo by Homemade Mom photo by Homemade Mom
Ready In:
42mins
Ingredients:
8
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Put cauliflower in saucepan, add 1 cup water, cover and cook on med for 8 minutes.
  • Drain.
  • Mix cauliflower with sour cream, cheddar cheese, crumbs, pepper, onions, and salt.
  • Put in greased 2qt casserole.
  • Sprinkle with parmesan.
  • Bake, uncovered at 325* for 30 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Yummmmy!! This is the best cauliflower casserole recipe I've ever come across! Thank you Inez.
     
  2. Inez, a 5 star plus! You are the Cauliflower Goddess! These lips of mine may never touch cauliflower prepared any other way. :) I wasn't paying attention and added 1/2 cup onion instead of the 1/4 cup called for. No problem, I love onion. I'm also partial to red bell peppers. Other than that, I made this as is. Oh yeah, and I used my gluten-free corn flakes by Glutano. This is a terrific make-ahead dish, too. Thank you!!!
     
  3. I am astounded! I have been making my grandfather’s recipe for cauliflower and cheese for years and didn’t expect to deviate until I tried yours! I made it this evening and could not believe how fresh and crisp the flavours were in contrast to the roast beef we enjoyed with it. I did make two minor adjustments: substituted green onions (the cooking onions I had would have been too strong had they not been sautéed first) and passed on the corn flake crumbs. I am always delightfully surprised by the marriage of the simplest ingredients and their clever ability to recreate themselves as something quite new and wonderful. Thank you!
     
  4. Very tasty casserole. I didn't have any corn flakes, so I substituted 3/4 cup buttery cracker crumbs instead. I'll be making this one again!
     
  5. This is a great way to use cauliflower. Unfortunately, my store did not have any appetizing heads of cauliflower, so I used a bag of frozen instead and blanched them for several minutes. Otherwise I followed the directions exactly and wouldn't change a thing. Great creamy, cheesy flavor with some nice textures from the green pepper, onion, and corn flakes.
     
Advertisement

Tweaks

  1. This was delicious. I took a few minor liberties; I used frozen cauliflower florets, frozen diced onion and frozen diced green pepper. I didn't pre-cook any of it, just tossed it in frozen. I also substituted Italian seasoned bread crumbs for the cornflakes. We all loved it!<br/>Update: Made again using fresh cauliflower, skipping all the other veggies and the topping. Cut the sour cream in half and just added a dash of onion powder. We STILL loved it!
     
  2. Wooowwwwie! I LOVED this recipe. This will definitely be a regular in our home! The few changes I made were to use dry cracker crumbs in place of cornflakes (didn't have them), lite sour cream, and only 1/2 c. of cheddar cheese to cut down on calories and fat. Fabulous!!!!
     
  3. I just served this for our Thanksgiving Dinner - everyone raved over it! It was very easy and the only thing I did different was substitute Italian bread crumbs for the corn flakes.
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes