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Cauliflower Corn Supreme

 Cauliflower Corn Supreme
My great-aunt gave me the original recipe to be used as a side dish, but I changed it to work as a vegetarian main dish. We enjoy it often with salad and bread.
6-8 ServingsPrep: 20 min. Bake: 1 hour


  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 cups thinly sliced fresh cauliflower
  • 1 small sweet onion, chopped
  • 1-1/2 cups fresh corn
  • 1 small sweet red pepper, chopped
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons butter
  • 3/4 cup milk
  • 1/4 cup white wine or apple juice
  • 1 cup (4 ounces) shredded mozzarella or Swiss cheese


  • In a bowl, combine the flour, salt, garlic powder and pepper; set
  • aside. In a greased 8-in. square baking dish, layer the cauliflower
  • and onion. Sprinkle with flour mixture.
  • Top with corn and red pepper. Sprinkle with Parmesan cheese and
  • parsley; dot with butter. Combine milk and wine; pour over
  • vegetables. Sprinkle with cheese.
  • Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes
  • longer or until vegetables are tender. Yield: 6-8 servings.

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Cauliflower Corn Supreme (continued)

Nutritional Facts: 1 serving (1 cup) equals 165 calories, 9 g fat (5 g saturated fat), 26 mg cholesterol, 502 mg sodium, 14 g carbohydrate, 3 g fiber, 8 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now