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Cauliflower Casserole

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
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1 cup sour cream
  • 1 cup 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 1 in. of water in a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 5-10 minutes. Drain.
  • In a large bowl, combine the 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° until heated through, 30-35 minutes.
Nutrition 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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Reviews

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Average Rating:
  • Tammie
    Jun 26, 2020

    Ive changed this up a few times with my mood. However people the with it as is. Instead of sour cream Ive used French onion dip. Ive added grilled chicken and also have used ham cubes. All just ads to an already delicious recipe.

  • Kristin
    Jun 18, 2020

    Really liked this recipe. I can't use salt, so I used 1 teaspoon of Penzey's Justice instead. Fantastic flavor!

  • Janet
    Feb 26, 2020

    Somewhat dry, needs more flavor

  • Maria
    Feb 16, 2020

    It's a great recipe to start with.. Tweaked it a bit by using chicken breast fillet, doubling the amount of herbs, a chicken broth cube. Used the celery leaves as well for more flavor. Can't wait to put this in our Sunday meal menu.

  • Donna
    Nov 18, 2019

    I would not touch cauliflower unless my mom made it this way. It's still my favorite way to eat cauliflower. I happen to like it crunchy so yes to the cornflakes.

  • alababa
    Feb 14, 2019

    I've been using this recipe for years with great success. I have a rule for myself that I always follow new recipes exactly. Then I make adjustments if necessary. It really isn't right to submit a critical review if you change the recipe. For those who said the casserole was too thin or watery - don't use "fat free" ingredients, and if the peppers weren't diced by hand, i.e. put into a chopper, the outcome will be too thin. And if the mixture seems too dry, add a little more sour cream, I know this takes time, but the finished dish is worth it. Lastly, if you don't like the ingredients or if you don't have them on hand, then don't make it.

  • Mike
    Dec 27, 2018

    I liked it, but it seemed dry. Next time I will increase the sour cream. And the cauliflower was a little too firm for my taste. Next time I will cook it longer - soft but not mushy.

  • Swedechef
    Dec 15, 2018

    Great Recipe! It is always a hit at potlucks. Instead of boiling the cauliflower, I bake the florets on a cookie sheet with parchment paper for 25 minutes at 350. This will keep the recipe from becoming too watery and runny as well as keeping the sauce all over the cauliflower.

  • Sue Zappa
    Nov 17, 2018

    Even my veggie-hating hubby will eat some of this delicious cauliflower dish! We have six grown kids, four kids-in-law,

  • clyn
    Jun 15, 2018

    I fixed this recipe when the grandkids came and everyone really liked it!! I put the cornflakes on top . It was a hit!! Thanks!!!