Cauliflower Bake is a cheesy and impossibly easy casserole! Even cauliflower haters love this yummy recipe.
Cauliflower Bake
Have you heard of Impossible Pies made with Bisquick? This delicious Cauliflower Bake is like that, but instead includes cauliflower and is in casserole form. It’s super easy to whip up and everyone always raves about how good it is!
I served this Cauliflower Bake alongside steak a few weeks ago at a little BBQ get-together we were having. My guests loved it – even the cauliflower haters! That’s when you know you have a winning recipe when you can make a hater a lover.
The hardest part about this recipe is chopping the cauliflower. It’s smooth sailing after that. Easy recipes are my jam.
Leftovers taste even better. I heated up a piece in the microwave the next day and it was still yummy. This recipe is a definite keeper.
Cauliflower Bake Ingredients
You’ll need one head of cauliflower cut into florets for this recipe. My only complaint about cauliflower is the price. It seems to be going up and up where I live. Still love it though!
The only other veggie you need is onions. I like sweet onions the best, but any onion you have on hand should be fine.
Other ingredients include butter, oregano, garlic, eggs, Bisquick, milk and cheddar cheese. I also used chopped parsley for the garnish, but you could leave that out if you want.
How to Make Cauliflower Bake
Start by melting butter in a skillet over medium heat. Then, add the cauliflower florets, onions, oregano and garlic. Cook for 5 to 7 minutes, or until veggies are softened. Spread the mixture in a 9×13 ungreased casserole dish.
In a bowl, whisk eggs, Bisquick, milk and cheese. Pour over the veggies in the casserole dish.
Bake for 40 minutes at 350F. Remove from the oven and sprinkle with chopped parsley if you wish.
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Cauliflower, cheese and a convenient biscuit mix make a fantastic side dish. Even those that don't love cauliflower will love this one!
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Ingredients
1headcauliflowercut into florets
1cupyellow onionschopped
3tbspsalted butter
1tspdried oregano
2clovesgarlicminced
6large eggs
1 ½cupsBisquick
1cupmilk
2cupscheddar cheeseshredded
chopped parsleyfor garnish, if desired
Instructions
Preheat oven to 350°F.
Melt butter in a skillet over medium heat. Add cauliflower, onions, oregano and garlic. Cook for 5 to 7 minutes, or until veggies are softened. Spread mixture in a 9×13 ungreased casserole dish.
In a bowl, whisk together eggs, Bisquick, milk and cheese. Pour over veggies.
Bake for 40 minutes. Sprinkle with chopped parsley.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Course Casseroles
Cuisine American
Keyword cauliflower bake, cauliflower casserole
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Most recipes recommend blanching the cauliflower in boiling water for a few minutes for this initial stage, but it's important to pay close attention to this step. The watery problem happens when the cauliflower is either overcooked or not drained well enough after a quick blanching.
Most recipes recommend blanching the cauliflower in boiling water for a few minutes for this initial stage, but it's important to pay close attention to this step. The watery problem happens when the cauliflower is either overcooked or not drained well enough after a quick blanching.
Cauliflower Cheese is a British dish that is served as a side or even as a main (vegetarian!) It's a cauliflower bake, smothered in a creamy cheese sauce that's popped in the oven until bubbly and golden.
A piping hot dish of Cauliflower Cheese at the dinner table is the most comforting sight. Swimming in sauce and a crispy golden topping. Yum. This easy Cauliflower Cheese recipe is so versatile – you can enjoy it on its own as a midweek vegetarian main course or as a side dish to your Sunday lunch.
Try letting the dish rest for 10 minutes or so to let the water get absorbed and let the sauce thicken. Try cooking your recipe longer. Try uncovering the dish in the oven for the last 10 minutes or so.
Once the riced cauliflower has been cooked (or thawed), transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out!
Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7. Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken.
The reason the sauce is lumpy is because the milk hasn't been properly incorporated into the roux (which is the butter and flour basis for the sauce). Use a whisk or a stick blender to save a sauce that's gone lumpy.
Ideally, we should all eat food straight after it has been cooked. This is when it's at its freshest and likely to taste the best. In terms of food safety, however, so long as you reheat the food at the correct temperature and for the correct duration of time, it can in fact be safely reheated multiple times.
Can you reheat cauliflower cheese? Yes you can, and it will taste fine… But just be aware that it will dry out a little and the cauliflower will be a little bit softer… not a deal breaker, but definitely not as good as fresh! Simply place any leftover cauliflower in a lidded container and refrigerate.
Ground beef and cauliflower combine to create a hearty weeknight casserole that both kids and adults will love. Serve with tortilla chips and sour cream. Carolyn Casner is a longtime recipe tester and contributor for EatingWell.
Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.
Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets (the edible "curd" or "head").
Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery.
While everyone's tolerance is different, too much cauliflower can create G.I.distress, like excess gas and bloating. “Make sure to drink enough water to move it through your system,” suggests Lincoln. Cooking it can also dial back digestion woes.
It's probably just differences in the type of potato - some are wetter than others and it changes with the seasons. Do you cover it when you bake it? I would use double cream rather than milk if you want it thicker, or bake it for longer to burn off the liquid.
Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).
Cauliflower has a very high water content, so it won't get crispy if you bake the florets crowded together. "Be sure to give each floret a bit of room so that the they have space for airflow.
First, take care not to overcrowd your pan; if the cauliflower is packed in rim-to-rim, the moisture will not be able to escape as the florets cook, which will result in soft steamed cauliflower instead of roasted. Next, don't be overly generous with the oil — a light coating is what we're after here.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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