Festive Cauliflower Casserole Recipe
Festive Cauliflower Casserole Recipe photo by Taste of Home

Festive Cauliflower Casserole Recipe

Publisher Photo
My family asks for this dish every Christmas. It complements turkey or ham...and can be put together the day before the meal— a real convenience for a cook when the holiday rush is in full swing.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6-8 servings

Ingredients

  • 1 large head cauliflower (about 2 pounds), cut into florets
  • 1/4 cup diced green pepper
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 2 cups milk
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 cup (4 ounces) shredded Swiss cheese, divided

Nutritional Facts

1 serving (1 cup) equals 190 calories, 12 g fat (7 g saturated fat), 36 mg cholesterol, 445 mg sodium, 14 g carbohydrate, 3 g fiber, 9 g protein.

Directions

  1. In a large saucepan, place 1 in. of water; add the cauliflower. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender; drain. Place in a greased 8-in. square baking dish.
  2. In a large saucepan, saute green pepper and mushrooms in butter until tender. Add flour and salt; stir until blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; add pimientos. Stir in 3/4 cup cheese until melted; pour over cauliflower.
  3. Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese; bake, uncovered, for 10-15 minutes longer or until cheese is melted. Yield: 6-8 servings.
Originally published as Festive Cauliflower Casserole in Country Woman Christmas 1996, p25

Nutritional Facts

1 serving (1 cup) equals 190 calories, 12 g fat (7 g saturated fat), 36 mg cholesterol, 445 mg sodium, 14 g carbohydrate, 3 g fiber, 9 g protein.

Reviews for Festive Cauliflower Casserole

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 16, 2010

"Like the name says, this casserole looks very festive with the green pepper and pimientos. I don't like jar mushrooms, so I sauteed 8 oz of sliced baby bellas. That turned out to be a little too much, so if you make that substitution only use 4 oz. Note that the casserole doesn't reheat very well since it gets a little watery from the cauliflower."

MY REVIEW
Reviewed Sep. 4, 2010

"I make this casserole all year round. Sometimes I use pepperjack cheese. This casserole is a hit with kids and adults"

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