10 delicious cauliflower casseroles

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Delicious combinations with cheese, meat, fish and vegetables.

These recipes are suitable for fresh and frozen cauliflower dishes.

1. Cauliflower casserole with sour cream and cheese

Ingredients

• 1 head of cauliflower;
• 130 g of cheese;
• 4 eggs;
• ½ teaspoon salt;
• 1 pinch of pepper;
• 1 teaspoon dried garlic
• 120 g sour cream;
• 1 teaspoon vegetable oil.

Preparation

Disassemble the cabbage into inflorescences and boil in boiling water for 8-9 minutes. Throw in a colander and cool slightly.

Grate the cheese on a coarse grater. Beat eggs with salt, pepper, garlic and sour cream. Add 100 g of cheese and stir.

Grease a baking dish with oil. Arrange the cabbage, add the egg and sour cream sauce and sprinkle with the remaining cheese. Bake for 25-30 minutes at 180 ° C.

2. Cauliflower casserole with cottage cheese

Ingredients

• 1 head of cauliflower;
• 50–70 g of hard cheese;
• 300 g of cottage cheese;
• 3 eggs;
• 300 g sour cream;
• salt to taste.

Preparation

Disassemble the cauliflower into inflorescences and boil for 5 minutes. Throw in a colander and cool.

Grate the cheese on a coarse grater. Mash the curd with a fork. Beat eggs with sour cream and salt.

Place half of the cabbage in a baking dish and sprinkle with cottage cheese. Cover with the remaining buds, top with the egg-sour cream sauce and sprinkle with cheese. Bake for about 20-25 minutes at 180 ° C.

3. Cauliflower casserole with yogurt and green onions

Ingredients

• 1,200-1,300 g of cauliflower;
• salt to taste;
• ½ teaspoon paprika;
• ½ teaspoon dried garlic;
• 70 g cream cheese;
• pepper to taste;
• 80 g yogurt;
• 50 g cheddar;
• 50 g mozzarella;
• 2-3 stalks of green onions.

Preparation

Disassemble the cabbage into inflorescences. Boil in salted water for 10-15 minutes. Throw in a colander.

Add paprika, garlic, cream cheese, salt and pepper to the inflorescences. Whisk with a blender until smooth. Combine with yogurt and coarsely grated cheddar and mozzarella (leave a little for sprinkling). Stir again and add chopped green onions.

Place in a baking dish. Sprinkle with cheese. Bake for about 15 minutes at 190 ° C.

4. Cauliflower casserole with fish

Ingredients

• 700 g cauliflower;
• salt to taste;
• 300 g fish fillets (cod, pink salmon or other);
• 150 g of hard cheese;
• 3 eggs;
• 100 ml of milk;
• pepper and spices to taste;
• 1 tablespoon vegetable oil.

Preparation

Disassemble the cauliflower into inflorescences. Boil in boiling salted water for 1 minute. Rinse under cold water.

Cut the fillet into small pieces. Season with salt. Grate the cheese on a coarse grater.

Beat eggs with milk, salt, pepper and spices. Combine with cheese.

In a greased baking dish, put half of the cabbage, on top - the fish and again the inflorescences. Pour over the sauce. Bake for 40–45 minutes in the oven at 180 ° C.

5. Cauliflower casserole with broccoli and bacon

Ingredients

• 8 slices of bacon;
• ½ a head of cauliflower;
• ½ a head of broccoli;
• 100-120 g sour cream;
• 100-120 g of mayonnaise;
• 1 tablespoon cream
• pepper to taste;
• 100 g semi-hard cheese;
• 3-5 stalks of green onions.

Preparation

Fry the bacon until crisp. Cool and grind.

Boil cauliflower and broccoli for 5-6 minutes. Toss with sour cream, mayonnaise, cream and pepper. Add half the bacon and cheese, chopped green onions. Stir again.

Place in a baking dish. Sprinkle with the remaining cheese and bacon. Cover with foil and bake at 180 ° C for 20 minutes. Then remove the foil and cook for another 5-10 minutes.

6. Cauliflower casserole with ham

Ingredients

• 1 head of cauliflower;
• salt to taste;
• 150-200 g ham;
• 3-5 stalks of green onions;
• 30 g parmesan;
• 70 g cheddar;
• 120 g cream cheese;
• 180 g sour cream;
• pepper to taste;
• 1 tablespoon vegetable oil.

Preparation

Disassemble the cabbage into inflorescences and boil for 5-7 minutes in salted water. Throw in a colander and cool.

Cut the ham into small cubes. Chop the green onion. Grate Parmesan and Cheddar on a fine grater. Soften the cream cheese and combine with sour cream, parmesan, onion, pepper and salt.

Combine the kale and ham with the sauce. Place in a greased baking dish. Sprinkle with cheddar. Bake for 30–35 minutes at 180 ° C. Leave at room temperature for 10 minutes before serving.

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7. Cauliflower casserole with sausages and cherry tomatoes

Ingredients

• 1 head of cauliflower;
• 200-250 g mozzarella;
• 200 g of sausages, kupats or wieners;
• 2 onions;
• ½ fennel root;
• 8-10 cherry tomatoes;
• 3 cloves of garlic;
• 60 ml olive oil;
• salt and pepper to taste;
• ½ teaspoon dried basil.

Preparation

Disassemble the cabbage into small inflorescences. Grate the cheese on a medium grater. Cut the sausages, onions and fennel into small pieces. Divide the cherry into halves. Pass the garlic through a press.

Combine cauliflower with sausages, onions, fennel, tomatoes and olive oil. Season with salt, pepper and basil. Fold into a baking dish and cover with cheese. Cook for 35-40 minutes in the oven at 200 ° C.

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8. Cauliflower casserole with béchamel sauce and chicken

Ingredients

• 1 head of cauliflower;
• 2 tablespoons of vegetable oil;
• salt and pepper to taste;
• 2 tablespoons of butter;
• 4 tablespoons flour;
• 700-720 ml of milk;
• 250 g mozzarella;
• 800-900 g chicken fillet.

Preparation

Disassemble the cauliflower into inflorescences, mix with vegetable oil, salt and pepper. Bake for 25-30 minutes in the oven at 220 ° C.

Melt the butter in a skillet over medium heat. Add flour and stir until the lumps disappear. Pour in milk little by little and keep stirring. When the sauce begins to thicken slightly, add the coarsely grated cheese (leave about a third) and remove from heat after a few minutes. Salt.

Cut the chicken into small pieces. Add to cauliflower. Pour in the sauce and bake for 10-15 minutes at 200 ° C. Then sprinkle with the remaining cheese and cook about the same amount. Leave at room temperature for 10 minutes before serving.

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9. Cauliflower casserole with pesto and chicken

Ingredients

• 200 g chicken fillet;
• 300-400 g of cauliflower;
• 120 g mascarpone;
• 1 teaspoon salt
• pepper to taste;
• 5-6 tablespoons of pesto;
• 70 g mozzarella;
• 50 g parmesan.

Boil the chicken fillet until cooked in about 15–20 minutes, and the cabbage until half cooked in 5 minutes. Cool and cut into small pieces.

Toss the kale with the chicken and mascarpone, salt, pepper, and pesto. Place in a baking dish. Sprinkle with coarsely grated mozzarella and parmesan. Cook in oven for about 20 minutes at 190 ° C.

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10. Cauliflower casserole with minced meat

Ingredients

• 1 head of cauliflower;
• 3 tablespoons of vegetable oil;
• salt and pepper to taste;
• 500-600 g ground beef;
• 1 onion;
• 240 g cheddar;
• 120 g mozzarella;
• 60 g parmesan or other hard cheese;
• 120 g cream cheese;
• 420 ml cream;
• 1 tablespoon dried garlic
• ½ teaspoon paprika;
• ¼ a teaspoon of ground mustard;
• ½ teaspoon of Italian seasoning;
• 3 slices of bacon.

Preparation

Disassemble the cabbage into inflorescences. Mix with 1 tablespoon of oil, salt and pepper. Place on a baking sheet lined with parchment. Bake for 10 minutes at 220 ° C, then stir and cook for about the same amount.

In a skillet, heat 2 more tablespoons of oil over medium heat. For 7-10 minutes, fry the minced meat along with chopped onions, salt and pepper. Then put in a baking dish, on top - cabbage.

Grate the cheddar, mozzarella and parmesan on a coarse grater. Combine them with cream cheese, cream, garlic, paprika, mustard, Italian seasoning, and chopped bacon. Heat over low heat, stirring constantly. When the cheeses are melted, pour the prepared mixture over the cabbage and minced meat. Bake for 25-30 minutes in an oven preheated to 190 ° C. Leave at room temperature for 5-10 minutes before serving.

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