Cauliflower Casserole Recipe

4.5 20 26
Cauliflower Casserole Recipe
Cauliflower Casserole Recipe photo by Taste of Home
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Cauliflower Casserole Recipe

Read Reviews
4.5 20 26
Publisher Photo
To dress up cauliflower, Mom used a delightful mixture of a cheesy sauce, bright red and green pepper pieces and crushed cornflakes. We enjoyed this casserole so much that leftovers were rare. -Linda McGinty, Parma, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup crushed cornflakes
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • Paprika

Directions

Place cauliflower and a small amount of water in a saucepan; cover and cook for 5 minutes or until crisp-tender. Drain. Combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Originally published as Cauliflower Casserole in Taste of Home October/November 1999, p35

Nutritional Facts

1 serving: 162 calories, 10g fat (7g saturated fat), 37mg cholesterol, 503mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 7g protein.

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  • 1 medium head cauliflower, broken into florets
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup crushed cornflakes
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • Paprika
  1. Place cauliflower and a small amount of water in a saucepan; cover and cook for 5 minutes or until crisp-tender. Drain. Combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Originally published as Cauliflower Casserole in Taste of Home October/November 1999, p35

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Reviews forCauliflower Casserole

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MY REVIEW
Queenlalisa User ID: 15400 274934
Reviewed Oct. 6, 2017

"This recipe was very tasty. I did substitute the cornflakes with pork skins for low carb. Will definitely make again. I also added a little more cheese."

MY REVIEW
Debglass11 User ID: 6300479 274925
Reviewed Oct. 5, 2017

"I love this recipe! Great way to try something new with a vegetable that doesn't always get the respect it deserves! The only substitution I made was to use fresh soft breadcrumbs instead of the cornflakes. This casserole is cheesy and delicious and easy to put together. My new way to eat cauliflower! Will definitely make again!

Volunteer Field Editor"

MY REVIEW
JoanieK53 User ID: 8355717 245096
Reviewed Mar. 8, 2016

"Very Good. Left out the peppers because I didn't have them but will use them when I do.

I liked the fact that you can prepare ahead and refrigerate till needed."

MY REVIEW
miltons User ID: 4469205 244819
Reviewed Mar. 2, 2016

"used less pepper"

MY REVIEW
shannondobos User ID: 5115022 244688
Reviewed Feb. 29, 2016

"I usually just make a cheesy white sauce to pour over steamed cauliflower, but I think this will be my new go-to recipe. I didn't add the peppers because my kids won't eat them, but it was still an incredibly tasty dish without them. I will definitely make again."

MY REVIEW
Emreuter User ID: 8542887 244223
Reviewed Feb. 21, 2016

"Excellent! Was never a Cauliflower fan until we tried this recipe. Did not have Cornflakes, so used Italian breadcrumbs...mo problem. It's a keeper!"

MY REVIEW
Appy_Girl User ID: 1132413 218554
Reviewed Jan. 22, 2015

"This was a real nice side dish. I had no cornflakes so I used panko breadcrumbs. I also added a little bit of garlic.

I like the fact that its not loaded with a heavy sauce. I am going to try combining Cauliflower and Broccoli * I made it up ahead of time and simply reheated in the oven. Covered then uncovered for a few minutes during the final warm up time.
Janie"

MY REVIEW
[email protected] User ID: 3102613 70338
Reviewed Jul. 16, 2014

"I also used bread crumbs in place of cornflakes and half of the sour cream was replaced with Ranch dressing. My entire family loved this and the color combination is beautiful."

MY REVIEW
[email protected] User ID: 3820395 30188
Reviewed Mar. 28, 2014

"Pretty & tasty side dish for Christmas dinner!"

MY REVIEW
keena_mom User ID: 7017494 203318
Reviewed Jul. 2, 2013

"Great recipe - even my teenager loved it! I used fresh bread crumbs instead of cornflakes (didn't have cornflakes) and it was perfect. I'll definitely make this one again!"

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