Cauliflower Casserole

6
Servings
30m
Prep Time
70m
Cook Time
1h 40m
Ready In


"I love this casserole; it has Ricotta, Mozzarella, and Parmesan cheeses. you can use gluten free bread crumbs"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (226.5 g)
  • Calories 512.9
  • Total Fat - 29.7 g
  • Saturated Fat - 16.4 g
  • Cholesterol - 146.7 mg
  • Sodium - 1583.7 mg
  • Total Carbohydrate - 20.2 g
  • Dietary Fiber - 1.8 g
  • Sugars - 5.4 g
  • Protein - 41 g
  • Calcium - 1194.7 mg
  • Iron - 2 mg
  • Vitamin C - 12.9 mg
  • Thiamin - 0.2 mg

Step 1

Cook cauliflower until tender.

Step 2

With a fork crush cauliflower into smaller pieces but don't puree.

Step 3

In a large bowl combine cauliflower, eggs, 1/2 cup Parmesan cheese, mozzarella, ricotta cheese, 2 tablespoons bread crumbs, salt and pepper.

Step 4

Preheat oven to 350 degrees Fahrenheit.

Step 5

Grease a 12x8 pan; sprinkle with 1/2 cup bread crumbs.

Step 6

Pour mixture into prepared baking pan.

Step 7

Sprinkle with remaining Parmesan cheese, and remaining 2 tablespoons bread crumbs.

Step 8

Cover with foil and bake for 30 minutes.

Step 9

Remove foil and bake 30 minutes more until browned.

Tips & Variations


No special items needed.

Related

Mikekey

This tasted good, but found it to be too dry. Maybe adding a bit of milk or cream to the mixture would help.

review by:
(8 Feb 2020)

Daily Inspiration

I really enjoyed this cauliflower casserole. I am a huge ricotta cheese fan and the ricotta along with the parmesan cheese made this a deliciously rich-tasting dish. The only change I made was to use fresh cauliflower vs. frozen -- which I steamed and then mixed up as directed. Definitely a keeper. : )

(6 Dec 2019)