Cheesy Cauliflower Casserole Recipe

Fantastic! Vibrant and flavorful. This dish was a hit with everyone in our household. While the recipe suggests sprinkling paprika over the casserole, I included it, though I'm unsure if it made a significant difference. Be sure to purchase a large cauliflower as the casserole has plenty of other ingredients. This can be prepared in advance and stored in the fridge, if needed. Much appreciated!

I made some adjustments and simplified this recipe. I sautéed cauliflower, peppers, and onion in a cast iron skillet. Instead of using cornflakes, I used a cheese mixture with Greek yogurt instead of sour cream. Topped with Parmesan and baked it in the oven. Using Smoked Gouda instead of cheddar added a rich flavor without needing bacon, making it perfect for vegetarians. It turned out really delicious!

I followed the recipe exactly as written, and it turned out very good, but not exactly what I was expecting. For the next time, I plan to make some modifications. I will use 8 oz of sour cream and 8 oz of cream cheese with chives, along with 2 cups of sharp cheddar and 1 cup of shredded parmesan in the mixture. Additionally, I will chop and sauté an onion with finely chopped carrots instead of using peppers. I will also incorporate Old Bay seasoning, paprika, salt, and pepper while sautéing the vegetables. In the mixture, I will add crushed Ritz crackers, and on top of the casserole, I will use a mixture of crushed Ritz crackers, grated parmesan cheese, and melted butter. I believe these changes will elevate the dish to a 5-star level for me. Big thanks to kelliegirl21 for the recipe inspiration!

We've made this dish multiple times with a few tweaks. Since we were out of cornflakes, we opted for seasoned bread crumbs and sprinkled them on the top. We also mixed a bit of cayenne into the sour cream for added kick. Along with the Parmesan, we added a touch of cheddar on top. The flavors meld beautifully and it tastes even better the next day! Absolutely delicious.

After coming across a few reviews mentioning the recipe was lacking in flavor, I decided to make some modifications. I opted to sauté the peppers and three diced shallots in 2 tablespoons of olive oil and added a splash of Tabasco sauce for some extra kick. Following the rest of the recipe as instructed, the dish turned out to be far from bland and received rave reviews from my family. I will definitely be making this again.

Great experience! As a vegan, I substituted vegan cheeses and sour cream in this recipe. Instead of peppers, I used zucchini and green onions. I also included garlic powder and parsley for extra flavor. To ensure it cooks thoroughly, I recommend baking it at 350 degrees for 35-45 minutes.

Rewritten review: I struggled to achieve the creamy, cheesy, and gooey texture I desired in my casserole. Admittedly, my lack of cooking skills may have played a part. Perhaps I didn't use enough cream cheese or cheddar cheese. Even though I allowed the cauliflower to cool before adding the cheese, the dish still didn't turn out as expected - the ingredients didn't blend evenly. In comparison, my cousin recently made an incredibly cheesy potato casserole for New Year's, making me question where I went wrong. Due to my culinary limitations, I may only attempt this recipe once a year, though my reluctance to learn from my mistakes may hinder my progress. I might give it another shot...perhaps next year.

I increased the amount of bell pepper by about 1.5 times and doubled the paprika. The dish turned out absolutely delicious!

For years, our family has been making different versions of the Cheesy Potato Casserole. When I decided to serve a low-carb option of this dish, I was amazed by the feedback I received. Many people thought it was just another delicious cheesy potato casserole and gave it rave reviews.