This Easy Cheesy Cauliflower Casserole makes the perfect side dish. Cauliflower never tasted so good, a delicious creamy centre with a crunchy lightly buttered topping. Make this your Holiday Side Dish Recipe.
I love making casseroles for side dishes, especially when it involves cheese and crunchy topping, and yes this has both. Cauliflower was one of those vegetables that my mother-in-law cooked but nothing exciting. The usual simmer then toss with olive oil, salt and garlic, don’t get me wrong veggies are always good this way but a hearty comfort casserole is good once in awhile also. And they agreed, they absolutely loved my Broccoli Cheese Bake.
How to make it
In a small bowl mix together the bread crumbs, chopped fresh parsley and melted butter, set aside.
In a large pot of boiling salted water, first cook the potatoes then add the cauliflower. Cook until al dente, then drain well. Place the drained veggies in a large bowl and lightly mash with a fork a few times.
To the bowl add some chopped parsley, a beaten egg, shredded cheese, grated parmesan, salt and pepper. Mix together.
Place the mixture in a baking dish, top with the crumb mixture and bake.
What to serve with it
This is the perfect side dish for Thanksgiving, Christmas or even a family or friend get together. I like to serve it with a roast, pork or beef or even with a fish dish. It basically goes with almost everything.
How to store it
Any leftovers should be stored in an airtight container and refrigerated. It will keep for up to 2-3 days. It can be reheated either in a microwave, on the stove or in a low oven.
The best potatoes for baking
The best potatoes for baking in a casserole or even scalloped potatoes are Yukon or a Russet potatoes.
More Delicious Cauliflower recipes
So if you are looking for a new casserole side dish to try, I hope you give this Cheesy Potato & Cauliflower Casserole a try and let me know what you think. Buon Appetito!
Easy Cheesy Potato & Cauliflower Casserole
Ingredients
CRUMB TOPPING
- 1 tablespoon butter (melted)
- ¼-⅓ cup bread crumbs
- ½ tablespoon parsley freshly chopped
CASSEROLE
- 3 medium potatoes (chopped) (400 grams)
- 1 small cauliflower (broken into florets)( or 3 1/2 cups) (350 grams)
- ½ tablespoon parsley freshly chopped
- 1 large egg (beaten)
- 1 cup firm mozzarella, gruyere or fontina cheese (shredded) (100 grams)
- ¼ cup freshly grated parmesan cheese (25 grams)
- 2 dashes pepper
- salt to taste
Instructions
- Pre-heat oven to 350F (180 C). Lightly drizzle a medium baking dish with olive oil.
CRUMB TOPPING
- In a small bowl mix together the bread crumbs, chopped fresh parsley and melted butter, set aside.
CASSEROLE
- In a large pot of boiling salted water, first cook the potatoes then after 10 minutes add the cauliflower and continue to cook until al dente. Then drain well. Place the potatoes and cauliflower in a large bowl and lightly mash with a fork a few times (you want big chunky pieces not mash). Taste for salt.
- To the bowl add the chopped parsley, beaten egg, shredded mozzarella , grated parmesan, pepper and salt if needed. Gently mix together.Place the mixture in the prepared baking dish, top with the crumb mixture and bake for approximately 20 minutes. Let sit 5 minutes before serving. Enjoy.
Kim says
Want to make this for Thanksgiving – can I put it together priot & put in fridge & than bake the day of?
Thanks
Rosemary says
Hi Kim yes you can put it together the day before, cover with foil and refrigerate. Let it come to room temperature for about 30 minutes ( no more) before baking. Let me know how it goes.
Desicart says
What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!
Thank you so much for the recipe!
Rosemary says
Thanks Desicart, so glad you liked it. Take care.