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READY IN 45 mins

Cauliflower Casserole

Read Reviews (194)

"A quick, delightful dish that is easy to make and sure to please! Those who say they hate cauliflower always enjoy this dish." — JEH30

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Original recipe makes 6 servings Change Servings

1 large head cauliflower, broken into small florets
1/2 cup butter, melted
1/4 cup grated Parmesan cheese
2/3 cup Italian seasoned bread crumbs

1 pinch salt
1 teaspoon crushed red pepper flakes
1 cup shredded Cheddar cheese

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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I gave this 4 stars because I didn't change the ingredients. It's a good combination. I knew I'd end up with a goopy mess by mixing bread crumbs and parmesan cheese with melted butter so here's how I made it: I steamed the cauliflower instead of boiling it. Added the red pepper flakes to the melted butter and poured it over the cauliflower then lightly sprinkled cauliflower with bread crumbs (about an 1/8 cup) then sprinkled on 1/4 cup parmesan cheese and topped it off with 1 cup of extra sharp cheddar and baked as directed.

—VICSGARDEN

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Most Helpful Critical Review

Jul 24, 2003

I wasn't that impressed with this recipe. It was rather spicy from the red pepper flakes, so those could definitely be cut down along with the bread crumbs. It also was on the high fat side, the bottom was swimming in butter. I also ended up adding extra cheese to it because once the topping was eaten, the rest of the cauliflower was plain.

—JONCIN

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230 Ratings

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Dec 12, 2003

I liked this and will make it again but may I please make 3 suggestions? This recipe has the potential for greatness but there are some changes necessary. #1 Reduce the breadcrumbs; I agree with one of the previous reviewers~ 2/3 cup is way too much, it absorbs all of the liquid. #2 Use a combination of cheese mixtures; Cheddar and American, Cheddar and Jack etc..it works! Last, feel free to use frozen cauliflower, if you like. I encourage the folks to give this recipe another try, it is a delicious way to get the family to eat "white brocolli".

—LIZ5

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Dec 12, 2003

This recipe is very good. If you would like to try a 'lite' version of this recipe, you can omit the butter. I combined this recipe with a recipe I already make. I make sure the cauliflower is well cooked and drained well, then mash it with a potato masher. Without using any butter, I blend the parmesan, salt and pepper, then top with the bread crumbs and more parmesan. Both ways make a great way to make cauliflower yummy!

—Jennifer : )

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Nov 18, 2007

I made this recipe the same way as VICSGARDEN did (I'll copy/paste his review). The only thing I changed about the recipe is that I mixed the bread crumbs and other seasonings together before sprinkling onto the cauliflower. From VICSGARDEN: I gave this 4 stars because I didn't change the ingredients. It's a good combination. I knew I'd end up with a goopy mess by mixing bread crumbs and parmesan cheese with melted butter so here's how I made it: I steamed the cauliflower instead of boiling it. Added the red pepper flakes to the melted butter and poured it over the cauliflower then lightly sprinkled cauliflower with bread crumbs (about an 1/8 cup) then sprinkled on 1/4 cup parmesan cheese and topped it off with 1 cup of extra sharp cheddar and baked as directed.

—ph2072

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Jul 08, 2005

I have a similiar recipe ..But I use instead of butter , I use 1 cup sour cream, 1/2 crushed corn flakes, 1 cup cheddar cheese,half of red bell pepper and half of a orange bell pepper, chopped,then I mix it and top it off with Parmesan cheese and paprika...Great recipes.Both of them!

—kelliegirl21

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May 16, 2004

This was an excellent recipe! I didn’t have the problem of butter pooling on the bottom, but wish the crumb topping had been a little more dry & crunchy for my tastes. Maybe next time I’ll add more bread crumbs and less butter. Also, adding broccoli is an excellent idea, it will give it better color too. It was a little overpowering to get a bite of just bread topping, so instead of sprinkling the bread topping on top, I’ll mix it in with the cauliflower/broccoli in a bowl before adding to the casserole dish, this way, every bite of cauliflower also has the tasty topping. Also, the casserole layer was too thin, so next time I’ll make a double batch, thus it’ll be a layer of cauliflower/broccoli with bread topping, cheese sprinkled on top, followed by a second layer of cauliflower/broccoli with bread topping, finished with cheese on top. With these changes I think it’ll be a hit at the office Christmas potluck. I can’t wait!

—MOCO_LATTE

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Jan 07, 2011

This was very enjoyable but I couldn't help to add a few things, I browned some sweet onion, garlic and diced jalapeno into a very small amount of butter (maybe 1/8 c or less) and tossed the 1/2 head of steamed cauliflower into in the pan then transferred it to an 8x8 and covered with a lite shredded cheese. Did not use parmesan. When steaming the cauliflower, I put italian seasoning, garlic and hot pepper flakes into the water for added flavour.

—Gally

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Nutrition

Calories
307 kcal
15%

Carbohydrates
14.5 g
5%

Cholesterol
64 mg
21%

Fat
24.1 g
37%

Fiber
3.1 g
13%

Protein
10.5 g
21%

Sodium
563 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cauliflower Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 307
Calories from Fat: 217

% Daily Value *
Total Fat 24.1g 37 %
Saturated Fat 14.5g 73 %
Cholesterol 64mg 21 %
Sodium 563mg 23 %
** Potassium 207mg 6 %
Total Carbohydrates 14.5g 5 %
Dietary Fiber 3.1g 13 %
Protein 10.5g 21 %
Sugars 3g
Vitamin A 18 %
Vitamin C 88 %
Calcium 28 %
Iron 12 %
** Thiamin 6 %
** Niacin 18 %
** Vitamin B6 15 %
** Magnesium 7 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.