In seeking a hearty and flavorful vegetarian dish, look no further than the Swiss Cauliflower Casserole, an extraordinary culinary creation that blends the earthy taste of cauliflower with the richness of Swiss cheese. Originating in the heart of Switzerland, this casserole embodies the essence of comfort food, offering a delightful combination of textures and a symphony of flavors. Perfectly suited for both weeknight dinners and special occasions, it caters to diverse dietary preferences, including gluten-free and low-carb options.
This versatile recipe offers a customizable experience, allowing you to tailor it to your liking. Whether you prefer a classic rendition or a more modern twist, the Swiss Cauliflower Casserole provides endless possibilities for experimentation. From the traditional recipe featuring a creamy sauce and a crispy breadcrumb topping to variations that incorporate vegetables, herbs, and spices, this dish promises a unique culinary journey with every bite.
For those seeking a traditional Swiss Cauliflower Casserole, the recipe adheres to the classic preparation, delivering a comforting and familiar flavor profile. Cauliflower florets are enveloped in a velvety sauce made from a roux, milk, and Swiss cheese, resulting in a luscious and cohesive dish. A crispy breadcrumb topping adds a delightful textural contrast, creating a golden-brown crust that complements the creamy interior.
If you desire a healthier version, the low-carb Swiss Cauliflower Casserole offers a guilt-free indulgence. This variation utilizes cauliflower rice instead of wheat flour, significantly reducing the carbohydrate content without compromising on flavor. The creamy sauce is prepared with almond milk and a blend of cheeses, including Swiss, Parmesan, and mozzarella, resulting in a rich and satisfying dish that caters to low-carb and ketogenic diets.
For a delightful vegetarian option, the vegetarian Swiss Cauliflower Casserole is a delectable choice. This recipe replaces the traditional meat-based roux with a vegetable broth-based roux, creating a flavorful and hearty dish. A medley of colorful vegetables, such as carrots, celery, and onions, adds a vibrant touch to the casserole, while a combination of Swiss and cheddar cheeses provides a delectable cheesy experience.
For those with gluten sensitivities, the gluten-free Swiss Cauliflower Casserole is a perfect solution. This recipe utilizes gluten-free flour to prepare the roux, ensuring that individuals with celiac disease or gluten intolerance can enjoy this culinary delight without any worries. The creamy sauce, tender cauliflower, and crispy breadcrumb topping remain intact, delivering a satisfying and inclusive dish.
Embark on a culinary adventure with the Swiss Cauliflower Casserole, a versatile and delectable dish that caters to diverse dietary preferences and culinary desires. Whether you seek a classic comfort food, a healthier alternative, a vegetarian option, or a gluten-free indulgence, this recipe collection has something for everyone. Prepare to tantalize your taste buds with this extraordinary Swiss culinary creation.
BACON SWISS POTATO CAULIFLOWER CASSEROLE
I created this one when in need of a different potato dish to go with grilled steak. It was a big hit with everyone!
Provided by lillyofvalley
Categories Side Dish Casseroles Cauliflower
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
- Place potatoes and cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender but firm, about 20 minutes. Drain and transfer potatoes and cauliflower to the prepared casserole dish.
- Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. Transfer cooked onion to the potato mixture.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble over potato mixture, reserving bacon grease in skillet.
- Melt butter into bacon grease in skillet over medium-low heat; whisk flour into butter-bacon grease mixture. Gradually stir cream into flour mixture until smooth; add milk if cream sauce is too thick. Whisk half the Swiss cheese, half the mozzarella cheese, garlic powder, salt, and pepper into cream sauce until cheeses are melted.
- Pour cream sauce over potato mixture and toss to coat; top with remaining Swiss cheese and mozzarella cheese.
- Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.
Nutrition Facts : Calories 610.6 calories, Carbohydrate 34.6 g, Cholesterol 119.1 mg, Fat 44.7 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 22.5 g, Sodium 546.8 mg, Sugar 4.8 g
SWISS CHEESE CAULIFLOWER CASSEROLE
This creamed cauliflower casserole type recipe brings a velvety rich elegance to any meal. Whether you're entertaining, or just looking for a side dish for a family meal, you want to take a closer look at this one. Loaded with Swiss cheese, flirty with green peas and fancy with a surprise of prosciutto
Provided by Lea Ann Brown
Categories Side Dish
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In an oven-proof casserole melt butter over medium heat stove top. When the butter becomes bubbly, add the garlic and cook until fragrant. Stir in the prosciutto and sauté 2 minutes.
- Add the cauliflower florets and cook just until is begins to lose its crispness, 3 - 4 minutes, stirring often.
- Stir in the flour, and stir constantly for 1 minute. Add the cream and the peas. Blend well. Season with the cayenne, salt and pepper and remove from heat.
- Sprinkle with cheese and parsley. Bake uncovered until top is lightly browned and the mixture is bubbly. About 30 minutes.
Nutrition Facts : Carbohydrate 11 g, Protein 11 g, Fat 37 g, SaturatedFat 21 g, Cholesterol 112 mg, Sodium 185 mg, Fiber 3 g, Sugar 3 g, Calories 409 kcal, ServingSize 1 serving
FESTIVE CAULIFLOWER CASSEROLE
My family asks for this dish every Christmas. It complements turkey or ham...and can be put together the day before the meal- a real convenience for a cook when the holiday rush is in full swing.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, place 1 in. of water; add the cauliflower. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender; drain. Place in a greased 8-in. square baking dish. , In a large saucepan, saute green pepper and mushrooms in butter until tender. Add flour and salt; stir until blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; add pimientos. Stir in 3/4 cup cheese until melted; pour over cauliflower. , Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese; bake, uncovered, for 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 190 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 445mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.
SWISS CHEESY CAULIFLOWER
This is a family favorite way to prepare cauliflower! The creamy cheese sauce adds great flavor to this vegetable. Cheddar cheese can also be substituted in place of the Swiss.Update: 12/26/2008 when we made this again we used a few extra ingredients - nutmeg, crushed red pepper flakes & instead of garlic powder I had some left over roasted garlic and we added that as well, it added that exra zing that I thought it needed!l ;)
Provided by Manami
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F (175C).
- Lightly butter a small baking dish.
- Place the cauliflower in a saucepan with enough water to cover.
- Bring to a boil and cook for 5 minutes, or until tender but crisp.
- In a separate saucepan, melt the butter over medium heat and gradually mix in the flour, salt, pepper, garlic powder {or roast garlic}, onion powder, nutmeg, red pepper flakes, and milk.
- Bring to a boil, remove from heat, and mix in the Swiss cheese until melted.
- Spread about 1/4 cup of the melted Swiss cheese mixture in the bottom of the prepared baking dish.
- Place cauliflower in the dish, and top with the remaining cheese mixture.
- Bake uncovered 20-25 minutes until bubbly.
Nutrition Facts : Calories 190.1, Fat 12.1, SaturatedFat 7.6, Cholesterol 36.8, Sodium 420.4, Carbohydrate 13.4, Fiber 2.8, Sugar 2.8, Protein 8.5
SWISS VEGETABLE CASSEROLE
Served hot and bubbly from the oven, this colorful and cheese-topped veggie casserole is good enough to steal the limelight from your favorite main dishes.
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole.
- Bake at 350 degrees F. for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese.
- Bake for 5 minutes or until the cheese is melted.
CAULIFLOWER AND SWISS CHARD GRATIN
This festive, elegant dish sidesteps the heaviness of traditional gratins by relying on puréed cauliflower instead of cream for a rich texture. Hints of cardamom and two kinds of cheese provide a gentle complexity that doesn't mask the flavors of the winter vegetables.
Provided by Paul Berglund
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small saucepan, add milk and cardamom pods and bring to a simmer over high heat, 2-3 minutes. As soon as milk reaches a simmer, immediately turn off heat and let steep, 30 minutes. Meanwhile, prepare chard for sautéing: Separate the stems from the leaves by cutting around the stems. Gather the stems together, then trim and discard the bottoms. Finely chop stems and set aside. Use a paring knife to peel away the onion skin, then cut onion in half. Remove the root end, then thinly slice into half-moons. Set aside. Peel garlic, trim the ends, then thinly slice. Place the chard stems, onion, and garlic into a heavy-bottomed pot. Add olive oil and a pinch of salt, then turn heat to high. Stir and sauté vegetables over high heat until they begin to sizzle. Turn heat to low and sweat the vegetables until they are soft and the onions are translucent, about 20 minutes. Meanwhile, bring a large pot of water to a boil over high heat.
- Blanch cauliflower: Cut away and discard cauliflower leaves, and trim the stems (set the stems aside for later). Slice cauliflower top into several large chunks, and cut half of the chunks into small florets. Heavily salt the boiling water ("just a little shy of ocean water"), then add the florets. When the water comes back to a simmer, continue to cook for 2 more minutes, then scoop out with a strainer or slotted spoon. The cauliflower should be slightly cooked but still al dente. Set aside. (Leave the heat on). Roughly chop the remaining cauliflower chunks and reserved stems so the pieces are about the same size; add them to the sautéed chard stems, onion, and garlic. Strain the cardamom pods from the milk, and add the milk to the sautéed vegetables. Turn heat to medium, cover, and simmer until cauliflower is very tender, 10-12 minutes, stirring occasionally. (If it ever seems too dry, add a bit of water.) Meanwhile, blanch chard leaves.
- Blanch chard leaves: Add another big pinch of salt to the cauliflower-blanching water (enough to make it "salty as the sea"). Add chard, bring back to a simmer, then simmer 30 seconds more. Scoop out the blanched leaves using a strainer or slotted spoon and place into a mixing bowl. Set aside.
- Butter the gratin dish and set aside. Finely grate the Gruyère and Parmigiano-Reggiano and set aside in separate bowls. Gently squeeze the water out of the chard leaves; then roughly chop and set aside.
- In a food processor, add the cauliflower-milk mixture. Pulse a few times so the mixture doesn't splatter, then purée on high. Transfer purée to a large mixing bowl. Add the chopped chard leaves, loosening up any clumps, and the blanched cauliflower florets; stir to combine. Let rest to cool, 15 minutes. Meanwhile, preheat oven to 350 F.
- Add half of the Gruyère to the cauliflower-chard mixture; stir to combine. Season to taste, then transfer to the prepared gratin dish. Level the surface with a spatula, then evenly top with remaining Gruyère and all of the Parmigiano-Reggiano. Cover with foil and bake, 30 minutes. (Note: Gratin can be assembled to this point up to 2 days in advance and stored, covered, in the refrigerator. Remove 2 hours before baking so it can come to room temperature.)
- After 30 minutes, remove foil and place under the broiler for 4-5 minutes, rotating the dish halfway through. (Keep an eye on it so it doesn't burn!) Remove from oven, let rest 5 minutes, then serve.
CAULIFLOWER, RICE & SWISS CHEESE CASSEROLE
This delicious, vegetarian casserole is only slightly changed from Mollie Katzen's "Cauliflower Maranca" (Moosewood Cookbook). My version uses less mushrooms, and adds toasted walnuts. The flavors blend perfectly for a nice side, or even for a complete protein main dish.
Provided by Meredith K.
Categories Brown Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- To toast the walnuts, heat them in a dry pan over low heat, stirring occasionally, until they are fragrant and showing some oil. Remove from heat and let cool.
- Sauté the onion and mushrooms in 2 Tbl butter over medium heat until onion begins to soften, and mushrooms give up some of their liquid -- about 5 minutes.
- Stir in the lemon juice and sauté a minute more.
- Separately, sauté the cauliflower in 1 Tbl butter along with the garlic, basil, salt and pepper, until the cauliflower is just tender.
- Combine the onions, cauliflower, rice, Swiss cheese and toasted walnuts and mix thoroughly.
- Place in a casserole dish and bake, covered, for 30 to 40 minutes.
Nutrition Facts : Calories 416.5, Fat 23.5, SaturatedFat 12.2, Cholesterol 56.7, Sodium 353, Carbohydrate 35.7, Fiber 5.2, Sugar 4.7, Protein 18.3
DECADENT CAULIFLOWER CASSEROLE
I got the recipe from a friend who said she never has leftovers when she makes this for a party or holiday.
Provided by Toni Boni
Categories Cauliflower
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- If using fresh, clean, break into small pieces and cook for 10 minutes. If using frozen just cook for 10 minutes. Drain well.
- In a greased baking dish, combine sour cream, soup, salt, pepper, parsley, onion powder, & cheese.
- Gently fold in cauliflower.
- Top with bread crumbs and bake at 350 degrees for 30 minutes (covered).
- Option: Can replace cauliflower with broccoli.
Nutrition Facts : Calories 284.9, Fat 19.5, SaturatedFat 10, Cholesterol 37.5, Sodium 751.1, Carbohydrate 17.1, Fiber 3.6, Sugar 5.3, Protein 12.7
CAULIFLOWER CASSEROLE
A quick, delightful dish that is easy to make and sure to please! Those who say they hate cauliflower always enjoy this dish.
Provided by JEH30
Categories Side Dish Casseroles Cauliflower
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 14.5 g, Cholesterol 64.1 mg, Fat 24.1 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 14.5 g, Sodium 498.7 mg, Sugar 3 g
Tips:
- Choose the right cauliflower: For the best results, select a head of cauliflower that is firm and white, with tightly packed florets. Avoid heads that have any signs of bruising or discoloration.
- Cut the cauliflower into bite-sized florets: This will help the cauliflower cook evenly and make it easier to eat.
- Steam the cauliflower until tender: Steaming is the best way to cook cauliflower for this casserole because it helps to preserve its nutrients and prevent it from becoming mushy. You can steam the cauliflower in a steamer basket over boiling water or in a microwave oven.
- Use a good quality cheese: The type of cheese you use will have a big impact on the flavor of the casserole. Choose a cheese that melts well and has a strong flavor, such as cheddar, Gruyère, or Parmesan.
- Don't overcook the casserole: The casserole is done when the cauliflower is tender and the cheese is melted and bubbly. Overcooking will make the cauliflower mushy and the cheese tough.
Conclusion:
Swiss cauliflower casserole is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to get your daily dose of vegetables, and it is also a good source of protein and calcium. With its creamy, cheesy flavor and crunchy cauliflower florets, this casserole is sure to be a hit with everyone at your table.
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