Baked Cauliflower Casserole Food

BAKED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch baking dish with cooking spray.
• Heat vegetable oil in a skillet over medium heat; cook and stir onion in hot oil until browned, 8 to 10 minutes.
• Transfer onion to a large bowl; add cauliflower, mushrooms, chiles, and olives.
• Beat eggs with flour in a separate bowl. Stir cottage cheese, Cheddar cheese, Monterey Jack cheese, salt, and black pepper into egg and flour mixture.
• Combine egg and cheese mixture with the vegetable mixture until well mixed.
• Spread cauliflower mixture into prepared baking dish; sprinkle with bread crumbs.
• Bake in the preheated oven until cauliflower is tender and bread crumbs are lightly browned on top, about 1 hour.

LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
• Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

CAULIFLOWER CASSEROLE

Steps:

• Put cauliflower in saucepan, add 1 cup water, cover and cook on med for 8 minutes.
• Drain.
• Mix cauliflower with sour cream, cheddar cheese, crumbs, pepper, onions, and salt.
• Put in greased 2qt casserole.
• Sprinkle with parmesan.
• Bake, uncovered at 325* for 30 minutes.