Cauliflower Cassrole Recipe

Name: Cauliflower Cassrole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb / 453 gr brown mushrooms (or white button), cleaned and chopped; 1 medium cauliflower head, washed, trimmed, cored and cut into florets; 1 large onion, finely chopped; 2 cloves garlic, finely chopped; 1 1/2 tablespoons olive oil; 1 tablespoon coarse sea salt; 1/2 teaspoon fine grain sea salt; ground pepper; 2 large free-range organic eggs; 1/3 cup / 1.5 oz / 42 grams dubliner (or sharp cheddar cheese), shredded; 1/2 cup / 5 oz / 140 gr Greek yogurt (or sour cream); 1/3 cup / 0.6 oz / 16 gr Parmesan cheese, grated; handful fresh parsley leaves, chopped; Directions; .

Servings: persons

1 lb / 453 gr brown mushrooms (or white button), cleaned and chopped
1 medium cauliflower head, washed, trimmed, cored and cut into florets
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 tablespoons olive oil
1 tablespoon coarse sea salt
1/2 teaspoon fine grain sea salt
ground pepper
2 large free-range organic eggs
1/3 cup / 1.5 oz / 42 grams dubliner (or sharp cheddar cheese), shredded
1/2 cup / 5 oz / 140 gr Greek yogurt (or sour cream)
1/3 cup / 0.6 oz / 16 gr Parmesan cheese, grated
handful fresh parsley leaves, chopped
Directions
.

1
Preheat oven to 425u00b0F (220u00b0C) and place a rack in the middle. Rub a medium-large baking dish with a bit of olive oil and set aside.
2
Spread cauliflower florets in an even layer on a rimmed baking sheet. Drizzle over 1 tablespoon of olive oil and sprinkle with coarse salt and pepper. Roast in the oven for 30 minutes or until the cauliflower is lightly caramelized, turning once.
3
In the meantime, in a large skillet over medium-high heat saute' the mushrooms in 1/2 tablespoon of olive oil sprinkled with a couple of pinches of salt. Stir every minutes or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 to 5 minutes until translucent. Stir in the garlic, cook for another minute and remove from the heat.
4
When the cauliflower is ready, add to the skillet and stir until combined.
5
In a large bowl combine eggs, cheese and Greek yogurt. Add cauliflower mushroom mixture, stir until well combined and turn out into your prepared baking dish. Sprinkle with Parmesan cheese and cover with foil.
6
Lower oven temperature to 350u00b0F (175u00b0C).
7
Bake in the oven for 30 minutes. Remove the foil and bake for 10 minutes, until golden around the edges.
8
Sprinkle with chopped fresh parsley before serving

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb / 453 gr brown mushrooms (or white button), cleaned and chopped, 1 medium cauliflower head, washed, trimmed, cored and cut into florets, 1 large onion, finely chopped, 2 cloves garlic, finely chopped, and more.

Yes, Cauliflower Cassrole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Cassrole

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