Mexican Tomato-Cauliflower Casserole
Recipe: #22941
February 23, 2016
"Created this tonight to try different ways to fix cauliflower. Raided the pantry and come up with these."
Original is 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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When choosing a can of stewed tomatoes, look for one with minimal added salt and sugar.
- When picking fresh cilantro, look for leaves that are vibrant and green, with no signs of wilting or browning.
- Substitute 1 can of diced tomatoes for the stewed tomatoes - This substitution will add texture to the dish and make it more visually appealing.
- Substitute 1 cup of cooked quinoa for the parmesan cheese - This substitution will add additional protein and fiber to the dish, making it a more complete meal.
Cheesy Mexican Tomato-Cauliflower Casserole Preheat oven to 350°F. 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, including 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 extra parmesan cheese. Bake in preheated 350°F oven for 50 minutes.
Mexican Rice: Mexican rice is a flavorful side dish that pairs perfectly with Mexican Tomato-Cauliflower Casserole. It is made with cooked white rice, diced tomatoes, bell peppers, onions, garlic, and spices, and is sure to add a delicious Mexican flavor to the meal.
Black Bean Salad: Black Bean Salad is a delicious accompaniment to Mexican Rice and Mexican Tomato-Cauliflower Casserole. It is made with black beans, bell peppers, onions, cilantro, lime juice, and a variety of spices, and is sure to add a bright, flavorful touch to the meal. The black beans and vegetables provide a healthy, crunchy contrast to the creamy, savory casserole and rice.
FAQ
Q: How long should I bake the casserole?
A: Bake the casserole in a preheated 350°F oven for 50 minutes.
Q: What ingredients do I need?
A: You'll need 2 cups of cooked macaroni, 1/2 cup of diced onion, 1/4 cup of butter, 1/4 cup of all-purpose flour, 2 cups of milk, 1 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 cup of shredded cheddar cheese, and 1/2 cup of shredded mozzarella cheese.
1 Reviews
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Fun facts:
The taco seasoning mix used in this recipe is a staple in Mexican cuisine, and was first introduced in the 1940s by the McCormick & Company spice company.
Cauliflower is a favorite vegetable of actor and comedian Steve Martin, who has said it is one of his favorite things to eat.