Casseroles are those all around dishes that are great for church socials, pot luck dinners, and everyday meals. In the South, we share casseroles at every possible occasion because they are easy to make and transport, and this Cauliflower Bake is probably my favorite. It’s tender, juicy, just the right amount of root flavor, and delicious. And the aroma! M’mmm.
One large head of cauliflower cut into flowerets is the base of this recipe and when adding the water to the sauce pan, it might seem as if there isn’t enough water for the boil. DON’T ADD EXTRA WATER. The cauliflower will reduce and tenderize perfectly in just that amount of fluid. I tend to speed things up whenever possible to save time because we’re all busy nowadays, so I chopped my onion and green pepper with a chopper after cutting into wedges. You can also use a food processor to chop the onion and green pepper, which will provide the juices for a stronger root flavor.
The herb stuffing mix will save you some time as well from baking cornbread and toasting with herbs and oil. The stuffing adds a softness and helps to bind everything together in this casserole. I’m a believer that stuffing isn’t just for Thanksgiving and is very versatile. If you’re a fan of casseroles as much as I, you might like this Apple Granola Breakfast Casserole made in the crock pot. I hope you try this recipe (your family will thank you), share your photos on social media, and tag #southerncooked. I’d love to see the fruits (or veggies) of your labor. Eat hearty, friends!
Yield 6 servings
With little prep time and bake time, this cauliflower bake can easily be an everyday meal to impress your family or guests.
- 1 large Cauliflower, cut into flowerets
- 1/2 tsp Salt
- 3 cups Water
- 1/4 cup Butter or Margarine, melted
- 1 Tbsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 cup Herb Stuffing Mix
- 1 1/2 (6 ounces) cups Shredded Cheddar Cheese, divided
- 1 medium Onion, chopped
- 1 Green Bell Pepper, chopped
- 1 (16-ounce) can Diced Tomatoes, undrained
- Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and cook 5 minutes or until tender; drain. Set aside.
- Combine butter, sugar, salt, pepper, stuffing mix, 1 cup cheddar cheese, onion, green pepper, and diced tomatoes in a large bowl; sir in cauliflower.
- Spoon into lightly greased companion or individual baking dishes. Bake in 9" x 13" pan at 350 degrees for 20 to 25 minutes.
- Sprinkle with remaining 1/2 cup cheddar cheese and bake 5 additional minutes.
Courses Side Dish
Serving Size 1/6 of casserole
Amount Per Serving
% Daily Value
Total Fat 17.9 g
Saturated Fat 10.9 g
Cholesterol 50 mg
Sodium 894 mg
Total Carbohydrates 26.6 g
Dietary Fiber 5.6 g
Sugars 10.3 g
Protein 12.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.