Cauliflower Casserole
Cauliflower Casserole
How do you make cheesy cauliflower casserole?
One of the best things about this recipe, apart from the fact it’s delicious, is that this is such an easy recipe. I buy bagged cauliflower, so it’s already washed and cut into large florets – I just cut it into smaller florets. A quick roast in a hot oven, mix the roasted cauliflower with an easy sauce of sour cream, top with cheese, and place in the oven until cheese is melted. A sprinkle of bacon bits and sliced scallions adds flavor and color to this tasty, pretty cauliflower casserole.
INGREDIENTS
- 1 large head cauliflower, cut into small florets (1.5 lb. florets)
- Olive oil spray
- 1 teaspoon coarse kosher salt (not fine salt)
- 1/4 teaspoon black pepper
- 1/2 cup low fat sour cream
- 2 tablespoons whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- Pinch cayenne pepper
- 1 cup shredded sharp cheddar, divided
Garnish:
- 2 tablespoons bacon bits
- 2 tablespoons thinly sliced scallions, green parts
INSTRUCTIONS
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Arrange the cauliflower florets on the baking sheet. Liberally spray with olive oil and season with kosher salt and black pepper. Roast the cauliflower until tender-crisp, about 12 minutes.
- Meanwhile, in a large bowl, mix the sour cream, milk, Dijon, garlic, cayenne and 1/2 cup cheddar.
- next instruction HERE
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