*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I feel like I really shouldn't rate this because I made quite a few changes, but here goes. I tossed the raw cauliflower with vegetable oil, salt, pepper, paprika, and nutmeg, then roasted it in the oven for 20 minutes (stirring after 10 so it didn't stick). I used Colby-Jack and a little Parmesan since that's what I had on hand, adding turmeric & curry powder to the sauce along with the salt and pepper. Topped the casserole with one last sprinkling of Parmesan.
Others have mentioned the dish being watery, and I think roasting the cauliflower helped cut down on that. I might replace some of the cream with sour cream next time to see if that makes a difference. I would also add more cheese to the top--nothing like a browned, cheesy top to add zing to a casserole, yum!
I had a similar recipe as this in a keto cookbook using zucchini, I thought this was the same thing but....it cuts out a needed step for more flavor. The other recipe started with sautéing a few tbs of butter, onion, garlic, then adding the cream and cheese to pan and melt, then pour over the veggies. It pours beautifully, but without heating it all together first, it doesn't pour well as this recipe states bc the cheese is clumped up in the cream, and covering the veggie is uneven. I was sorry I didn't just use my first recipe. This takes 5 mins less bc of no butter, onion, garlic, and melting; but 5 mins more is needed!
Delicious definitely a keeper. I added some dehydrated onion flakes, Cajun seasoning and garlic powder to flavour it up a notch. It turned out a little runny and soupy it could be because I didn’t use heavy cream and substituted with half and half. Still tasted amazing though. Thanks for the recipe
This was fantastic! I didn't quite stick to the recipe and like someone else suggested, I roasted my cauliflower beforehand in olive oil and mushrooms for 20 minutes. I also added a little bit of tandoori masala seasoning to the cheese mixture before pouring it on my roasted cauliflower. I didn't have any garlic powder, but that would probably be good too. Then I topped off everything with parmesan cheese and popped it back in the oven for another 20 minutes. Will definitely make again!
I ended up adding extra cheese (sharp cheddar) but it was amazing either way! My girlfriend doesn t like cauliflower and she loves this. I make a similar recipe using squash (no heavy cream though). This is awesome.