Baked Cauliflower Casserole with Fresh Cabbage and Beet Salad

This Baked Cauliflower Casserole with a Fresh Cabbage and Beet Salad is a delightful, healthy, and satisfying dish that will elevate your vegetable game. The creamy cauliflower casserole is topped with a golden, cheesy breadcrumb crust, offering a perfect balance of soft, tender cauliflower and a crispy, flavorful topping. Paired with a fresh and tangy cabbage and beet salad, this dish makes for a hearty lunch, dinner, or a perfect side dish for any meal. It’s easy to prepare, and the whole family will love it!

Preparation Time

• Prep time: 20 minutes
• Cooking time: 45 minutes
• Total time: 1 hour 5 minutes
• Servings: 4-6 servings

Ingredients

For the Cauliflower Casserole:

• 1 medium cauliflower, cut into florets
• 2 teaspoons salt
• 4 tablespoons breadcrumbs (for the casserole)
• 2 eggs
• 200g sour cream
• 2 tablespoons sunflower oil
• 250ml milk
• 1 tablespoon salt (for the casserole)
• Pepper, to taste
• 3 tablespoons breadcrumbs (for topping)
• 70g cheese (grated, for topping)

For the Salad:

• 1/2 Chinese cabbage, shredded
• 2 beets, grated
• Fresh dill, chopped (for garnish)
• 1 tablespoon sour cream (for the dressing)
• 1 tablespoon mayonnaise (for the dressing)
• 2 cloves garlic, minced
• Salt and pepper, to taste

Directions

Step 1: Preheat and Prepare the Cauliflower

1. Preheat your oven to 375°F (190°C).
2. Cut the cauliflower into florets and bring a pot of salted water to a boil. Add the cauliflower florets and cook for about 5-7 minutes, or until tender but still firm. Drain well and set aside.

Step 2: Prepare the Breadcrumb Mixture 3. In a bowl, combine breadcrumbs, eggs, sour cream, sunflower oil, milk, salt, and pepper. Mix well until you have a smooth, creamy mixture.

Step 3: Assemble the Casserole 4. Grease a casserole dish with a little sunflower oil or butter. 5. Layer the boiled cauliflower evenly in the prepared casserole dish. 6. Pour the breadcrumb mixture over the cauliflower, ensuring that each piece of cauliflower is well-coated. 7. Grate the cheese and sprinkle it on top of the casserole. 8. Sprinkle 3 tablespoons of breadcrumbs over the cheese for an extra crunch.

Step 4: Bake the Casserole 9. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.

Step 5: Prepare the Salad 10. While the casserole is baking, prepare the fresh salad. Shred the Chinese cabbage and beets, then place them in a large mixing bowl. 11. Add chopped fresh dill to the salad for a burst of flavor.

Step 6: Make the Dressing 12. In a separate small bowl, combine the sour cream, mayonnaise, minced garlic, salt, and pepper. Stir well to combine and create a creamy dressing.

Step 7: Serve 13. Once the casserole is done, remove it from the oven and let it cool for a few minutes. 14. Serve the creamy cauliflower casserole warm with a side of the fresh cabbage and beet salad. Drizzle the salad with the garlic dressing and garnish with extra dill if desired.

Serving Suggestions

• With Grilled Meat: Pair this casserole and salad with grilled chicken, steak, or lamb for a complete meal.
• As a Light Meal: Enjoy the casserole and salad on their own for a light and healthy lunch or dinner.
• Add a Side of Bread: Serve with crusty bread or garlic bread to soak up the creamy casserole sauce.
• Top with a Fried Egg: For an extra indulgent touch, top each serving with a fried egg.
• Perfect for Meal Prep: Make this casserole ahead of time and enjoy it for lunch or dinner throughout the week.

Cooking Tips

• Don’t Overcook the Cauliflower: Boil the cauliflower just until tender. Overcooking can cause the cauliflower to become mushy when baked.
• Make It Spicy: Add a pinch of red pepper flakes to the breadcrumb mixture or sprinkle some hot paprika for extra spice.
• Adjust the Cheese: Use your favorite cheese for the topping. A sharp cheddar or a melty mozzarella will work wonderfully, but feel free to experiment with others like Parmesan or Gruyère.
• Use Fresh or Pickled Beets: If fresh beets are not available, you can use pickled beets for the salad for a tangy twist.

Nutritional Benefits

• Cauliflower: A great source of fiber, vitamins C and K, and antioxidants. It supports digestion and helps with immune function.
• Beets: Rich in vitamins and minerals, beets help support cardiovascular health and provide anti-inflammatory benefits.
• Sour Cream and Mayonnaise: While these provide a rich texture, they also add healthy fats and a creamy taste to the salad dressing.
• Eggs: Eggs add protein and essential nutrients like vitamin D, which support muscle health and immune function.

Dietary Information

• Contains dairy and eggs.
• For a gluten-free version: Use gluten-free breadcrumbs or a gluten-free flour blend for the casserole.
• For a vegan version: Use plant-based mayonnaise, dairy-free sour cream, and nutritional yeast instead of cheese.

Nutritional Facts (Per Serving)

• Calories: 300 kcal
• Carbohydrates: 25g
• Protein: 10g
• Fat: 20g
• Fiber: 5g
• Sugar: 4g
• Sodium: 600mg

Why You’ll Love This Recipe

You’ll love this Baked Cauliflower Casserole because it combines comfort food with healthful ingredients. The creamy, cheesy topping adds richness to the tender cauliflower, while the fresh cabbage and beet salad provide a refreshing contrast. This dish is versatile, easy to make, and perfect for any occasion, from a family dinner to a gathering with friends.

Conclusion

This Baked Cauliflower Casserole with Fresh Cabbage and Beet Salad is a flavorful and satisfying dish that’s sure to become a favorite. The creamy casserole pairs perfectly with the fresh, crunchy salad, making for a balanced and delicious meal. Whether you’re looking for a comforting side dish or a complete meal, this recipe is easy to prepare, and the result is a dish that everyone will love.

Frequently Asked Questions

1. Can I use frozen cauliflower for this recipe?
   Yes, you can use frozen cauliflower, but make sure to thaw it and drain any excess water before using it in the casserole.

2. Can I make this recipe ahead of time?
   Yes, you can prepare the casserole and salad ahead of time. Just store them separately in the fridge and bake the casserole before serving.

3. Can I substitute the sour cream in the casserole?
   Yes, you can substitute sour cream with Greek yogurt or a dairy-free yogurt alternative for a lighter version.

4. Can I make the casserole without cheese?
   Yes, you can omit the cheese if you’re looking for a dairy-free version, or use a plant-based cheese substitute.

5. Can I add other vegetables to the casserole?
   Yes, feel free to add other vegetables like carrots, peas, or spinach to the casserole for more flavor and nutrition.

6. How can I make the salad spicier?
   Add a small amount of hot sauce or chili flakes to the dressing for a spicy kick.

7. Can I freeze the casserole?
   Yes, you can freeze the casserole before baking. Just assemble the dish, cover it tightly, and freeze. Bake it directly from frozen, adding extra time if needed.

8. What can I serve this casserole with?
   This casserole pairs well with grilled meats, a side of garlic bread, or even a hearty soup for a filling meal.

9. Can I use other greens in the salad?
   Yes, you can substitute the Chinese cabbage with regular cabbage, kale, or spinach for a different texture and flavor.

10. Can I use a different type of cheese in the casserole?
    Yes, you can use any cheese you prefer, such as cheddar, mozzarella, or gouda, for a different flavor profile.