Cauliflower & Cheese Casserole
Prep time: 
Cook time: 
Total time: 
What to get:
  • 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
What to do:
  1. Pre-steam cauliflower in a pot on stove, until just tender, and set aside (be careful not to over steam!).
  2. Preheat oven to 350 degrees.
  3. Chop onion and garlic, and slice squash.
  4. Peel outer skin off carrot & then peel into long, thin slices, and cut into ~1 inch thins.
  5. In pan on stove, sauté onion & garlic in EVOO for ~4 mins (add pinch S&P and 2 Tbs of the wine).
  6. Add squash, carrot & remaining 2 Tbs wine to pan, sauté until tender, then remove from heat & cool.
  7. In a bowl combine all ingredients (except breadcrumbs, 4T shredded cheddar & 2T parmesan).
  8. In baking dish sprayed with oil, place casserole mix into oven & bake for 20 minutes (un-topped).
  9. 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.
  10. Bake topped casserole for ~10 more minutes.
  11. Remove from oven & let cool for several minutes, serving warm.
the leftovers store well in the refrigerator and can be reheated in the oven.
Recipe by the dinnervine at