Cheesy Cauliflower Casserole

I love cauliflower. It has the ability to be nearly anything you want it to be. Need a low carb rice and/or potato replacement? Try cauliflower! Want a hearty vegetarian main? Cauliflower. Want a simple roasted vegetable side dish? Yep, you guessed it: cauliflower. Whenever you read the word “cheesy” you immediately imagine a heavy dish, but this dish is anything but. The lightness of the brassica pairs wonderfully with the toasty melted cheesiness of this dish. It’s the perfect winter side and it makes plenty for leftovers!

Cauliflowercasserole-1aKelsey Kinser

1 large head cauliflower, cut into florets

1 cup whole milk

1 egg

2 tablespoons flour

2 teaspoons salt

1/2 teaspoon fresh ground black pepper

1 1/2 cups shredded mozzarella cheese

2 tablespoons grated parmesan

1 tablespoon minced parsley, optional

Cauliflowercasserole-1-2aKelsey Kinser
  1. Bring a large pot of water to boil and preheat your oven to 350°F. Boil the cauliflower florets for 5 minutes, or until slightly softened, drain.
  2. In a medium bowl whisk together the milk and egg. Whisk in the flour, salt, black pepper, and 1 cup of the mozzarella. Toss in the cauliflower and stir to combine.
  3. Pour this into a 7×11″ casserole dish and top with the remaining mozzarella. Bake in the upper half of the oven for approximately 25 minutes or until the top is golden brown and bubbling.
  4. Remove from oven and top with parmesan and parsley. Serve immediately.

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