Cauliflower Casserole
Cauliflower Casserole - A creamy, cheesy cauliflower casserole with a crunchy stuffing and crouton topping.
Servings 10 servings
Calories 330kcal
Ingredients
- 2 heads of cauliflower chopped into florets
- 3 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- 3 teaspoons chicken boullion
- ½ teaspoon ground mustard
- ¼ cup butter cubed
- 1 cup stuffing mix
- 1 cup croutons coarsely chopped
Instructions
- Preheat oven to 425° Fahrenheit.
- Place cauliflower florets on a greased cookie sheet.
- Sprinkle evenly with garlic, salt and pepper.
- Bake for 20 minutes or until lightly browned.
- When done, reduce oven heat to 350º Fahrenheit.
- In a large bowl, combine sour cream, cheese, chicken bouillon and mustard. Stir in roasted cauliflower.
- Transfer mixture to a greased 9x13 baking dish.
- In a large skillet, melt butter over medium heat. Add stuffing mix and croutons.
- Cook until lightly toasted.
- Sprinkle crouton mix over cauliflower mixture.
- Bake for 17-20 minutes or until heated through.
Notes
- If you’re using frozen cauliflower, there’s no need to thaw it, just add a few extra minutes to your cooking time.
- I recommend roasting your cauliflower as it makes it tender and adds flavor.
- To store, keep an airtight container in the fridge for up to four days.
Nutrition
Calories: 330kcal | Carbohydrates: 23g | Protein: 9g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 785mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 235mg | Iron: 1mg