Mexican Tomato-Cauliflower Casserole
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
50m PT50M
Cook Time
Cook Time
1h 5m
Ready In
Ready In
Recipe: #22941
February 23, 2016
"Created this tonight to try different ways to fix cauliflower. Raided the pantry and come up with these."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (197 g)
- Calories 86.4
- Total Fat - 4.4 g
- Saturated Fat - 1.4 g
- Cholesterol - 14.5 mg
- Sodium - 86.6 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 2.8 g
- Sugars - 4.5 g
- Protein - 4.9 g
- Calcium - 63 mg
- Iron - 0.7 mg
- Vitamin C - 49.3 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 350°F.
Step 2
Put cauliflower in a large bowl. Pour stewed tomatoes over them, crushing the tomato chucks with your fingers so they're not such big chunks. Add remaining ingredients except parmesan cheese, and stir well to mix seasonings throughout. Pour into a medium baking dish that has been sprayed with non-stick cooking spray. Spread out evenly. Sprinkle with parmesan cheese.
Step 3
Bake in preheated 350°F oven for 50 minutes.
Tips & Variations
No special items needed.
Tags :
Side Dishes
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