This cauliflower casserole is a comforting, savory dish that combines tender cauliflower with a creamy egg and sour cream mixture, topped with melted cheese. It’s a great side dish or a light main course for anyone looking for a vegetable-centric meal. The subtle flavors of cauliflower are enhanced by the richness of sour cream and the sharpness of semi-hard cheese, while the garlic and green onions add extra flavor. Perfect for family dinners or gatherings, this casserole is easy to make and delicious!
Preparation Time
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
Ingredients
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For the casserole:
- 800g cauliflower (about 1 medium head)
- 4 large eggs (category C0)
- 120g sour cream (about ½ cup)
- 130g semi-hard cheese (like Gouda, Cheddar, or Edam, grated)
- 0.5 tsp salt (for the sour cream mixture)
- 1 tsp dried garlic
- Small pinch of black pepper
- Small bunch of green onions (for garnish)
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Equipment:
- Baking dish (19 x 16 cm, height: 5 cm)
- Oven (preheated to 180°C or 350°F)
Step-by-Step Instructions:
Step 1: Prepare the Cauliflower
- Chop the Cauliflower: Start by cutting the cauliflower into small florets. Wash the florets thoroughly under cold running water and drain them well.
- Blanch the Cauliflower (Optional): If you prefer a softer texture in your casserole, you can blanch the cauliflower. Bring a pot of salted water to a boil, and add the cauliflower florets. Cook them for 3-5 minutes until they are slightly tender but not fully cooked. Drain and set the cauliflower aside. This step is optional but helps the cauliflower soften in the final dish.
Step 2: Prepare the Egg and Sour Cream Mixture
- Mix the Eggs and Sour Cream: In a large mixing bowl, whisk together the 4 large eggs and 120g sour cream until smooth and well combined.
- Season the Mixture: Add 0.5 tsp salt, 1 tsp dried garlic, and a small pinch of black pepper to the egg and sour cream mixture. Whisk again to ensure the seasonings are evenly distributed.
Step 3: Assemble the Casserole
- Grate the Cheese: Grate 130g of semi-hard cheese and set it aside.
- Layer the Cauliflower: Lightly grease your baking dish (19 x 16 cm) with butter or oil to prevent sticking. Arrange the cauliflower florets evenly in the dish, ensuring they are distributed in a single layer.
- Pour the Egg Mixture: Pour the egg and sour cream mixture evenly over the cauliflower, making sure all the florets are coated.
- Add the Cheese: Sprinkle the grated cheese over the top of the casserole. The cheese will melt and form a golden, bubbly crust as it bakes.
Step 4: Bake the Casserole
- Preheat the Oven: Set your oven to 180°C (350°F) and let it preheat while you assemble the casserole.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes. The casserole is done when the cheese is melted, bubbly, and golden brown, and the egg mixture is fully set. To test the doneness, insert a toothpick or fork into the center; it should come out clean.
- Let it Rest: Once baked, remove the casserole from the oven and allow it to rest for about 5-10 minutes. This helps the casserole set and makes it easier to slice and serve.
Step 5: Garnish and Serve
- Chop the Green Onions: Finely chop a small bunch of green onions to use as a garnish.
- Serve: Slice the casserole into portions and serve hot, garnished with fresh green onions for a pop of color and flavor. Enjoy!
Cooking Tips:
- Blanching is optional: Blanching the cauliflower makes it softer, but if you prefer a firmer texture, you can skip this step and bake the cauliflower raw.
- Customize with herbs: You can add fresh or dried herbs such as thyme, rosemary, or basil to the egg mixture for extra flavor.
- Cheese options: Feel free to use any semi-hard cheese you like. Gouda, Cheddar, or Edam work well, but you can try other varieties like Gruyère or Monterey Jack for a different flavor.
- Make ahead: This casserole can be assembled the day before, covered, and refrigerated. Just bake it the next day until it’s golden and bubbly.
- Vegan version: For a dairy-free or vegan version, substitute the eggs with a flax or chia egg, and use dairy-free sour cream and cheese alternatives.
Nutritional Facts (Per Serving, Estimated)
- Calories: 250 kcal
- Carbohydrates: 10g
- Protein: 8g
- Fat: 20g
- Saturated Fat: 7g
- Fiber: 4g
- Sodium: 500mg
Why You’ll Love This Recipe
This cauliflower casserole is a great way to incorporate more vegetables into your diet, and it’s incredibly satisfying without being overly heavy. The creamy texture of the egg and sour cream mixture, combined with the cheesy topping, makes for a rich and flavorful dish that pairs wonderfully with any meal. It’s simple to prepare and can be made ahead, making it a great option for busy weeknights or family gatherings. Plus, it’s easily customizable to suit your preferences.
Health Benefits of This Recipe
Cauliflower is rich in vitamins C, K, and several B-vitamins, as well as fiber, which supports digestive health. The eggs provide high-quality protein, while the cheese offers calcium and essential fats for bone health. This casserole is a wholesome, filling dish that’s lower in carbs compared to traditional potato casseroles, making it a great option for those watching their carbohydrate intake.
Serving Suggestions
This cauliflower casserole makes a fantastic side dish for meats like roast chicken, pork, or beef. It also pairs well with fresh salads, sautéed greens, or a hearty soup for a complete meal. For a lighter meal, you can serve it with a side of crusty bread and a glass of white wine.
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Variations to Try
- Add meat: You can add cooked bacon, sausage, or ground beef to the casserole for extra flavor and protein.
- Spicy version: Add a pinch of chili flakes or a diced jalapeño to the egg mixture for a spicy kick.
- Vegetarian version: For a more veggie-packed dish, add sautéed mushrooms, spinach, or bell peppers to the cauliflower before baking.
Conclusion
This cauliflower casserole is a comforting, cheesy dish that’s simple to make and full of flavor. Whether you’re serving it as a side dish or as the main attraction, it’s sure to be a hit with family and friends. With a creamy egg mixture, melty cheese, and the mild flavor of cauliflower, this recipe is the perfect addition to your dinner repertoire.
Frequently Asked Questions
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Can I make this ahead of time?
Yes, you can prepare the casserole the night before and bake it the next day. This makes it a convenient dish for busy nights or meal prepping. -
Can I use frozen cauliflower?
Yes, you can use frozen cauliflower. Just be sure to thaw and drain it well before using it in the casserole. -
Can I freeze this casserole?
Yes, this casserole freezes well. Assemble it as instructed, cover it tightly with plastic wrap, and freeze for up to 2 months. Bake it directly from the freezer, but add an extra 10-15 minutes to the baking time. -
Can I use other vegetables in this casserole?
Absolutely! Feel free to substitute or add other vegetables like broccoli, zucchini, or carrots for variety.