Best 2 Three Cheese Cauliflower Casserole Recipes
**Three-Cheese Cauliflower Casserole: A Low-Carb Comfort Food Delight**
Indulge in the ultimate comfort food experience with our delectable Three-Cheese Cauliflower Casserole. This guilt-free dish combines the creamy goodness of three types of cheese, the hearty texture of cauliflower, and a crispy breadcrumb topping for a symphony of flavors. The casserole is not only a treat for your taste buds but also a healthier alternative to traditional casseroles, making it a perfect choice for those following a low-carb or ketogenic diet. With our easy-to-follow recipe, you can whip up this cheesy delight in no time and impress your family and friends. Discover the harmonious blend of flavors and textures in our Three-Cheese Cauliflower Casserole, and embark on a culinary journey that will leave you craving more.
THREE-CHEESE CAULIFLOWER CASSEROLE
I made this cheesy cauliflower dish for dinner one night when my husband was gone. It was so good the boys and I ended up not eating anything else but the casserole! I used fat-free milk and cream cheese and it turned out great!
Provided by jentrue
Categories Side Dish Casseroles Cauliflower
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.
- Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
- Mix bread crumbs and melted butter together in a small bowl.
- Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
- Bake in the preheated oven until bubbly and browned, about 20 minutes.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 12.8 g, Cholesterol 19 mg, Fat 7.1 g, Fiber 2.8 g, Protein 7.3 g, SaturatedFat 4.2 g, Sodium 257.3 mg, Sugar 3.5 g
THREE-CHEESE CAULIFLOWER CASSEROLE
There's no shortage of richness in this casserole. Here, three types of cheese and heavy cream result in something luxurious and comforting, perfect for colder weather. Make sure to drain and dry the blanched cauliflower well, since excess water could break the creamy sauce and make it separate. Serve as a side with any braised or roasted meat or, for a vegetarian dinner, balance it with a salad tossed with a bright, lemony vinaigrette.
Provided by Colu Henry
Categories dinner, casseroles, vegetables, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees and butter a 2-quart glass baking dish.
- Bring a large pot of salted water to a boil and blanch the cauliflower until tender, about 5 minutes. Transfer to a colander to drain and cool.
- In a small saucepan, melt the 2 tablespoons butter over medium heat. Stir in the flour until it forms a pale-golden paste, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a low simmer, stirring frequently, until it thickens, about 2 to 3 minutes. Off heat, stir in half the Gruyère and fontina.
- Pat the cauliflower dry then transfer it to a large bowl. Pour the creamy sauce over the cauliflower and stir to coat. Season generously with salt and pepper.
- Transfer the cauliflower mixture to the buttered baking dish, spreading it in an even layer. Top with the remaining Gruyère and fontina. Bake until the mixture begins to bubble and the cauliflower starts to turn golden, about 20 minutes.
- Meanwhile, in a small bowl, stir together the panko, pecorino, thyme and oil.
- Spoon the panko mixture on top of the cauliflower and bake until the topping is crisp, about 10 minutes. Allow the casserole to cool for about 5 minutes or so, then serve. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 31 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 18 grams, Sodium 640 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Choosing the Right Cauliflower: Select a head of cauliflower that is firm, compact, and has tightly closed florets. Avoid any cauliflower that has signs of bruising or yellowing.
- Preparing the Cauliflower: Cut the cauliflower into florets and steam them until they are tender but still slightly firm. Steaming helps preserve the cauliflower's nutrients and prevents it from becoming mushy.
- Making the Cheese Sauce: Use a combination of cheeses that melt well and have different flavors. This recipe uses cheddar, Parmesan, and cream cheese, but you can also try mozzarella, Gruyère, or fontina.
- Adding Flavor: Season the cheese sauce with garlic, onion, salt, and pepper. You can also add other herbs and spices, such as paprika, cumin, or chili powder, to taste.
- Baking the Casserole: Pour the cheese sauce over the steamed cauliflower florets and bake until the cheese is melted and bubbly. Top the casserole with breadcrumbs or crushed crackers for a crispy topping.
Conclusion:
Three-cheese cauliflower casserole is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's perfect for a weeknight meal or a special occasion. With its combination of creamy cheese sauce, tender cauliflower, and crispy topping, this casserole is sure to be a hit with everyone at the table.
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