CHEESY CAULIFLOWER BREAKFAST CASSEROLE
I love finding new ways to add veggies to my meals. This cauliflower breakfast casserole swaps in riced cauliflower for the usual hash browns to make it not only keto-friendly but also a real crowd-pleasing addition to the brunch rotation. -Robyn Warren, Lakeway, Arkansas
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add onion and chopped peppers to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. In a large bowl, whisk eggs and ricotta. Stir in riced cauliflower, shredded cheeses, bacon, onion mixture, pepper and salt. Pour into a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes. Let stand 10 minutes before serving., Freeze option: Cool baked casserole completely; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 307 calories, Fat 22g fat (11g saturated fat), Cholesterol 194mg cholesterol, Sodium 534mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 400 degrees F. Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets. Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain. Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg. Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish. Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.
- Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.
WARM AND HEARTY CAULIFLOWER CASSEROLE
This twist on cauliflower casserole combines the traditional green bean casserole-style dish with a tastier, spicier flavor. Fresh cauliflower, bacon, and Italian-inspired ingredients make this casserole just delicious.
Provided by 2smarty
Categories Side Dish Casseroles Cauliflower
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place cauliflower into a 9x12-inch microwave-safe casserole dish or large bowl with water. Cover with microwave-safe plastic wrap and microwave on high power until half-steamed, about 5 minutes. Remove and pour out excess water but do not drain in a colander.
- Sprinkle cauliflower with mozzarella cheese, bacon, garlic, paprika, black pepper, salt, and red pepper flakes; toss to evenly distribute. Stir in mushroom soup until cauliflower is coated; spread mixture evenly in the dish. Top with French-fried onions, followed by Parmesan cheese.
- Bake in the preheated oven until golden and bubbly, about 45 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 26 g, Cholesterol 11.4 mg, Fat 22.7 g, Fiber 4.3 g, Protein 8.4 g, SaturatedFat 7.1 g, Sodium 790.2 mg, Sugar 4.6 g
CAULIFLOWER NOODLE CASSEROLE
I received this recipe from Philocrates. I'm posting it here so I can save it in one of my cookbooks. Thanks Philocrates.
Provided by Queen uh Cuisine
Categories Cauliflower
Time 1h5m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil one pound of noodles (pasta) according to package directions. Drain and set aside.
- Chop two heads of cauliflower into florets.
- Boil the cauliflower for ten minutes. Drain and set aside.
- Mix together two eggs, one pound of cottage cheese, 8 ounces of shredded cheddar cheese, 1/4 cup of chopped scallions, and 1/2 teaspoon salt.
- Combine the noodles, cauliflower, and egg mix.
- Grease a large flat glass baking dish, pour the mix into it.
- Stir together 1 cup fresh breadcrumbs and 1 tablespoon olive oil. Spread over the casserole.
- Bake the casserole at 375 degrees for 45 minutes.
Nutrition Facts : Calories 689.3, Fat 24.8, SaturatedFat 11.5, Cholesterol 179.4, Sodium 956, Carbohydrate 80.5, Fiber 7.3, Sugar 8.8, Protein 37.6
EGG AND CAULIFLOWER RICE CASSEROLE
Excite the family with our delightful Egg and Cauliflower Rice Casserole. Egg and Cauliflower Rice Casserole includes salsa and chiles for extra flavor.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Whisk first 5 ingredients in large bowl until blended. Add remaining ingredients; mix well.
- Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Bake 40 to 45 min. or until golden brown.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
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