Cauliflower Cheese Casserole
This can be a meal or a side dish. It’s a bit like no-mac Mac’n’Cheese. This is the basic recipe — check the blog for flavor variations.
  • 1cup Finely Chopped Cooked Cauliflower
  • 3Tbsp Finely Chopped Onion or Shallot
  • 2tsp Olive oil or Butter
  • 1large Egg
  • 2Tbsp Milk or light cream
  • 2Tbsp Flour(Gluten free flour works well)
  • 1/4Tsp Baking Powder
  • Pinchesof Salt and pepper
  • To taste Herbs and/or Spices(dry herb blend, mustard, hot sauce, etc.)
  • 1Cup Shredded cheese of choice(Cheddar, Havarti, Jack, etc.)
  • 2 1/2Tbsp Dry Crumbs(Panko, crushed crackers or chips)
  1. Microwave or steam fresh cauliflower, or thaw and drain frozen cauliflower. Chop finely before measuring.
  2. In a small frying pan, or in the microwave, sweat onion in olive oil or butter until translucent. Set aside.
  3. Combine egg, cream, flour, baking powder, and seasonings, whisking or processing in a blender to combine. Add cauliflower, sweated onion, and about 2/3 of the grated cheese, stirring in by hand or pulsing to combine.
  4. Pour mixture into a small, greased, ovenproof casserole or baking dish. Smooth the top.
  5. Sprinkle with remaining cheese and crumbs.
  6. Bake in a pre-heated 350°F oven (or toaster oven) until puffed, golden, and set. Baking time will depend on the size of the baking dish: the thinner the layer of cauliflower, the faster it will cook. Start checking for doneness at the 20 minute mark. Peek into the centre of the dish with a fork to make sure it is softly set.