A simple cauliflower casserole prepared with fresh cauliflower florets and a flavorful cheese, cream, and egg mix.
This is a quick and easy dump and bake recipe which can either be a vegetarian stand-alone meal or a side dish for all celebrations.
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TL;DR
I came up with a set of popular vegetable casserole recipes years ago, and the cauliflower version was one of these.
If you have been following my recipe creations over the years, you will remember my broccoli casserole and my zucchini casserole, among others.
The process is just about the same and a therefore a favorite at home because fresh veggies are easily turned into a comforting meal.
You just need to separate the cauliflower florets to arrange them in your casserole dish, and prepare the creamy egg mixture, which is poured over the broccoli in the baking dish.
Then you are left to just watch the cauliflower casserole bake golden to perfection. That’s all there is to it!
Ingredient Notes
- Cauliflower — Fresh cauliflower. I used white, purple and Romanesco because the color combo looks nice. You can use plain white cauliflower or one of the colorful varieties. Frozen cauliflower can be used as well, but I recommend thawing them a bit first, because otherwise they will make the dish soggy. Besides, frozen cauliflower takes longer to cook through in the oven.
- Eggs
- Table Cream — A liquid, unflavored cream. That can be table cream or heavy cream.
- Salt & Black Pepper
- Oregano or a Herb Seasoning — You can use oregano or a herb blend such as Italian seasoning, Herbes de Provence, Ranch seasoning or my garlic seasoning. Herb seasoning adds more complexity to the flavor profile. Oregano is nice, but if you don’t have a blend on hand, you can use oregano, thyme, and parsley mixed as well. The herbs can be freshly chopped too.
- Dijon Mustard — Adds more complexity to the flavor profile, and mustard paste can help bind the creamy egg mixture.
- Shredded Cheese — I use a pizza or mozzarella cheese blend, but you are free to use your favorite shredded cheese.
- Olive Oil — to drizzle over the dish before baking.
Process Overview
Step 1
Wash the cauliflower in water with a dash of vinegar. Pat dry and cut the cauliflower florets.
Arrange them in your baking dish.
Step 2
Combine the egg, cream, seasoning, mustard and shredded cheese.
Step 3
Pour the creamy mix over the cauliflower in the baking dish.
Drizzle some olive oil over the cauliflower and cover with the aluminum sheet. Bake halfway through, uncover and bake until golden.
📖 Recipe
Instructions
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Roughly separate your cauliflower florets and soak them in a bowl of clear water to take out any impurities. I like to add a dash of vinegar, which helps take out critters (if any) and impurities. Rinse and pat dry.
1 Medium Cauliflower
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Preheat your oven to 350 Fahrenheit (180 °C).
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Prep the cauliflower florets, cut them into the same size. Smaller florets cook through faster. Remove any fibrous stem and spoiled parts.
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Place and arrange the cauliflower florets in your baking dish.
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In a mixing bowl, break in the eggs, pour in the cream, add the salt, pepper and oregano/herbs, as well as the Dijon mustard and shredded cheese.
2 Eggs, 1¼ Cups Table Cream, 1 Teaspoon Salt, ½ Teaspoon Black Pepper, 1 Tablespoon Oregano, 1 Tablespoon Dijon Mustard, 1 Cup Shredded Cheese
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Mix the cream blend well with a whisk.
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Pour the creamy flavored egg mixture over the cauliflowers in your baking dish. Sprinkle some olive oil over the top.
1 Tablespoon Olive Oil
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Cover the baking dish with an aluminum foil.
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Bake at 350 Fahrenheit (180 °C) for 15 minutes, first covered. Uncover, and continue baking at the same temperature without the aluminum foil for another 25 to 30 minutes, or until the dish is golden and looks cooked and ready.
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Serve up hot.
Notes
1 medium head Cauliflower = 1.3 pounds/ 5–6 cups florets/ 600 gram.
Use either oregano or a herb blend such as Italian seasoning, Garlic Herb seasoning or the French Herbe de Provence. The choice is yours.
Nutrition
Nutrition Facts
Cauliflower Casserole Recipe
Amount Per Serving
Calories 436
Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g110%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 183mg61%
Sodium 935mg39%
Potassium 582mg17%
Carbohydrates 12g4%
Fiber 4g16%
Sugar 5g6%
Protein 15g30%
Vitamin A 1401IU28%
Vitamin C 70mg85%
Calcium 439mg44%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Serving
This cauliflower bake can be enjoyed as a vegetarian low-carb meal. I like it with a small tangy side dish salad on the side, such as a shredded radish salad or a carrot salad.
Your second option is to serve it as a side dish with other main course meals as a festive or celebratory meal combination.
Storing
Leftovers can be stored in the fridge for about 4–5 days cooled. The dish is simply reheated in the oven.
To Freeze
Line a casserole dish with foil and prepare the dish according to the recipe’s instructions. After putting the casserole in the freezer, let it freeze all the way through.
Remove the dish from the freezer once it has reached a solid state (it is easier to do so because we have lined it with foil) and completely encase it in foil.
Return your casserole dish to the freezer, where it will keep for up to three-four months (no longer, in my opinion).
Before baking your cauliflower cheese casserole, place it in the refrigerator for approximately 12 hours to allow it to thaw in your baking dish.
Your casserole might turn out soggy after baking if it hasn’t been properly thawed. Follow the baking process as per instruction.
