And that’s how I like mine, especially all baked-up in a casserole with veggie compadres in creamy goodness. It may have been Fat Tuesday, but this dish kept it healthy (though it’s no slacker on flavor). Cauliflower is something I will now eat cooked, but I have not always been so fond of it. As a kid, I guess it struck me to look like brains or weird albino trees, but the truth is cauliflower is a mild & delicious member of the cruciferous vegetable family. Despite its pale facade, cauliflower is packed with antioxidants like Vitamin C & Manganese. (1 cup raw has 86% DV of Vit C in fact).
I decided to additionally pack-in yellow squash and carrot shreds into this cheesy cauliflower casserole. It is meat free, but not missing it one bit! We top off the bake with a nice contrast of freshly toasted & seasoned bread crumbs for texture. It is honestly a must try! I could eat the pan (and almost did!). This one pairs really nicely with a fresh spinach salad on the side. Super easy, comforting, healthy aaaand done! So, what are you waiting for?!
Here’s the low down:
- 1 head cauliflower (cut into florets)
- 1 large carrot (peeled into thin shreds)
- 1 large yellow squash (sliced thinly)
- ½ of a sweet yellow onion (chopped)
- 4 cloves garlic (chopped finely)
- 1 can cream of celery soup (low fat & low sodium)
- ½ cup mozarella cheese (shredded)
- 1 cup + 4 T cheddar cheese blend or Sharp cheddar (shredded)
- 5 Tbs parmesan cheese blend (shredded)
- 1 cup bread crumbs, toasted (I use sourdough and make crumbs in food processor ahead)
- 4 Tbs white wine
- 2 Tbs extra virgin olive oil (EVOO) for sautéing
- 1 tsp sea salt (or to taste)
- 2 tsp black pepper (coarsely ground)
- ¼ tsp paprika
- ¼ tsp dried thyme
- ½ tsp dried or freshly chopped parsley
- Pre-steam cauliflower in a pot on stove, until just tender, and set aside (be careful not to over steam!).
- Preheat oven to 350 degrees.
- Chop onion and garlic, and slice squash.
- Peel outer skin off carrot & then peel into long, thin slices, and cut into ~1 inch thins.
- In pan on stove, sauté onion & garlic in EVOO for ~4 mins (add pinch S&P and 2 Tbs of the wine).
- Add squash, carrot & remaining 2 Tbs wine to pan, sauté until tender, then remove from heat & cool.
- In a bowl combine all ingredients (except breadcrumbs, 4T shredded cheddar & 2T parmesan).
- In baking dish sprayed with oil, place casserole mix into oven & bake for 20 minutes (un-topped).
- After 20 minutes, add additional 4 Tbs cheese on top (thin layer), then top with layer of pre toasted breadcrumbs and remaining 2 Tbs Parmesan.
- Bake topped casserole for ~10 more minutes.
- Remove from oven & let cool for several minutes, serving warm.
Thank you your recipe was very tatsety.
Thank you for your comment and visiting the dinnervine. I am glad you enjoyed this! I’m looking forward to making another batch soon myself.