Mexican Tomato-Cauliflower Casserole

4
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"Created this tonight to try different ways to fix cauliflower. Raided the pantry and come up with these."

Original recipe yields 4 servings
OK

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.

Related

Bergy

Lovely tasty casserole - great side dish. I served it with Cod File. I cut the recipe back to 2 servings and left off the cheese.

review by:
(23 Jul 2017)