Pepped Up Cauliflower Casserole Food

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
• Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
• Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
• Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.

CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 325°. Place 1 in. of water in a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 5-10 minutes. Drain. , In a large bowl, combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese and paprika. , Bake, uncovered, until heated through, 30-35 minutes.

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.

SPANISH CAULIFLOWER

Steps:

• Break the cauliflower into florets and cook in boiling salted water for 5 minutes Drain.
• In a large bowl combine the butter, sugar, salt, pepper and cracker crumbs.
• Stir in the green peppers, tomatoes, onion 1 1/4 cup cheese and drained cauliflower.
• Pour into a 2 quart casserole and top with remaining cheese.
• Bake in a 350* oven for 1 hour.

PEPPED UP CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350. Lightly grease or spray a 2-qt casserole dish.
• In a saucepan combine cauliflower with peppers and onion; cover with water and salt. Bring to a boil; cover and cook for about 10 to 12 minutes, or until tender. Drain and place into a casserole dish.
• In a separate saucepan; melt butter over medium-low heat. Stir in flour and stir until smooth and bubbly. Gradually add milk, salt, pepper and paprika, stirring constantly. Continue cooking and stirring until thickened. Stir in 1/2 cup of the cheese.
• Pour this sauce over cauliflower in the casserole dish.
• Top with remaining cheese, then buttered breadcrumbs.
• Bake at 350 for 30 minutes.