Cheesy Baked Cauliflower Casserole
Tender cauliflower baked in a creamy egg-milk custard with a golden, cheesy topping.
- Time
- 40 min
- Serving
- 461 kcal
- Ingredients
- ≈ $2.17
- Protein
- 31 g
Ingredients
- 1 Cauliflower (frozen)pack 400 g ≈ $1.80 250 g
- 2 Eggspack 10 pcs ≈ $1.93 2 pcs
- 3 Milk 2.5%pack 930 ml ≈ $0.88 60 ml
- 4 Hard cheesepack 200 g ≈ $2.70 40 g
- 5 Butterpack 180 g ≈ $1.58 7 g
- 6 Salt 2 g
- 7 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 375°F (190°C). Grease a baking dish with half the butter5.
Parboil frozen cauliflower1 in salted boiling water for 5 minutes, drain, and pat dry.
Arrange cauliflower1 in the dish, pour the egg mixture over it, sprinkle with cheese, and dot the rest of the butter5 on top.
Bake at 375°F (190°C) for 20–25 minutes, until the custard sets and the cheese turns golden.
Let rest 5 minutes, slice into portions, and serve.
Tips
- Why it works
- Boil cauliflower only 5 minutes to keep florets firm; overcooking turns them mushy and waterlogged.
- Substitutions
- Use 40g grated Parmesan instead of hard cheese for sharper flavor. Replace milk with 60g plain yogurt for tang.
- Common mistakes
- If the top browns too fast but the center stays wet, cover loosely with foil halfway through baking.
- Storing and reheating
- Eat fresh or within 2 days; reheat covered in the microwave for 1 minute, stirring halfway.
- Serve with
- Pair with a simple green salad and crusty bread for a balanced dinner.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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