Cauliflower Casserole

Cauliflower casserole is a great vegetarian dinner idea for two. Cheesy cauliflower with more vegetables and greens and a spicy note from jalapeno pepper. Delicious and versatile dish, that makes also a great breakfast or lunch!

This Cauliflower casserole recipe was published on our blog and we would eat it every day! Such an easy recipe, great to include more veggies in your diet!

If you don’t have two baking dishes, you can place it in one larger bake-proof bowl. I love to bake in a smaller dishes, which makes it a no-fuss portion maker.

Cauliflower is one of our favorite vegetables! I know that sounds strange, but it is such a versatile vegetable. If you or your kids don’t like it, you should try this casserole!

Enjoy!

1/4 cauliflower
1 tbsp butter to grease
1 tsp salt
1 tsp pepper
1 mozzarella
3 tbsp cream cheese
1 cup hard cheese
1/2 bell pepper
1/2 onion
2 lettuce leaves
1/2 inch marinated jalapeno pepper (optional)
3 tbsp bread crumbs

Cut cauliflower in small florets.

Chop pepper, onion, lettuce leaves and jalapeno if using.

Steam cauliflower florets with few tablespoons of water in a pan for about 2 minutes.

Add vegetables and cook 2 minutes more, then remove from heat.

Mix the vegetables with cream cheese, hard cheese and bread crumbs.

Add salt and freshly ground pepper to taste.

Transfer the cheese and vegetable mix into the two greased 5,7 inch baking dishes or one larger heat-proof bowl.

Bake in oven, preheated to 350 F for 20 minutes.

Let it cool a little and serve with parsley on top.

You can let it cool completely, cover with plastic wrap and store in the fridge up to 5 days to enjoy for breakfast, lunch or dinner.