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

Festive Cauliflower Casserole Recipe

Read Reviews (2)
4.25 2
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 King Arthur Unbleached 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(2)

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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