Cauliflower Casserole Recipe

No ratings yet

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Side Dish

Cuisine: French

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 436kcal

Roughly separate your cauliflower florets and soak them in a bowl of clear water to take out any impurities. I like to add a dash of vinegar, which helps take out critters (if any) and impurities. Rinse and pat dry.
1 Medium Cauliflower
Preheat your oven to 350 Fahrenheit (180 °C).
Prep the cauliflower florets, cut them into the same size. Smaller florets cook through faster. Remove any fibrous stem and spoiled parts.
Place and arrange the cauliflower florets in your baking dish.
In a mixing bowl, break in the eggs, pour in the cream, add the salt, pepper and oregano/herbs, as well as the Dijon mustard and shredded cheese.
2 Eggs, 1¼ Cups Table Cream, 1 Teaspoon Salt, ½ Teaspoon Black Pepper, 1 Tablespoon Oregano, 1 Tablespoon Dijon Mustard, 1 Cup Shredded Cheese
Mix the cream blend well with a whisk.
Pour the creamy flavored egg mixture over the cauliflowers in your baking dish. Sprinkle some olive oil over the top.
1 Tablespoon Olive Oil
Cover the baking dish with an aluminum foil.
Bake at 350 Fahrenheit (180 °C) for 15 minutes, first covered. Uncover, and continue baking at the same temperature without the aluminum foil for another 25 to 30 minutes, or until the dish is golden and looks cooked and ready.
Serve up hot.

I used different cauliflower varieties in the pictures. You can use white, purple, yellow and Romanesco (the green ones).

1 medium head Cauliflower = 1.3 pounds/ 5–6 cups florets/ 600 gram.

Use either oregano or a herb blend such as Italian seasoning, Garlic Herb seasoning or the French Herbe de Provence. The choice is yours.