Best 9 Christmas Cauliflower Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Christmas is time for family, friends, and delicious food. It is a time to gather around the table and enjoy a feast of the traditional dishes that have been passed down through generations. One of the most popular Christmas dishes is cauliflower casserole. A dish that is both festive and easy to make, it is the perfect way to add some extra holiday cheer to your table. There are many different recipes for cauliflower casserole, but the best ones are those that use fresh, seasonal ingredients and are made with love.

Check out the recipes below so you can choose the best recipe for yourself!

CHRISTMAS CAULIFLOWER



Christmas Cauliflower image

A Swiss cheese sauce gives this vegetable casserole an extra special taste. I have served it for Christmas for the past 20 years, and my family says the meal just wouldn't be as delicious without it. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 10

1 large head cauliflower, broken into florets
1/4 cup chopped green pepper
1 jar (7.3 ounces) sliced mushrooms, drained
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups 2% milk
1 cup shredded Swiss cheese
2 tablespoons diced pimientos
1 teaspoon salt
Paprika, optional

Steps:

  • Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until crisp-tender. Drain and pat dry. , Meanwhile, in a large saucepan, saute green pepper and mushrooms in butter for 2 minutes or until crisp-tender. Add flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add pimientos and salt. , Place half of the cauliflower in a greased 2-qt. baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325° for 25 minutes or until bubbly. Sprinkle with paprika if desired.

Nutrition Facts : Calories 153 calories, Fat 9g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

CAULIFLOWER CASSEROLE



Cauliflower Casserole image

A quick, delightful dish that is easy to make and sure to please! Those who say they hate cauliflower always enjoy this dish.

Provided by JEH30

Categories     Side Dish     Casseroles     Cauliflower

Time 45m

Yield 6

Number Of Ingredients 7

1 large head cauliflower, broken into small florets
½ cup butter, melted
¼ cup grated Parmesan cheese
⅔ cup Italian seasoned bread crumbs
1 pinch salt
1 teaspoon crushed red pepper flakes
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
  • In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
  • Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 14.5 g, Cholesterol 64.1 mg, Fat 24.1 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 14.5 g, Sodium 498.7 mg, Sugar 3 g

CHEESY CAULIFLOWER CASSEROLE



Cheesy Cauliflower Casserole image

Provided by Danae

Categories     Side Dishes

Time 45m

Number Of Ingredients 9

2 1/2 pounds cauliflower, core removed and roughly chopped into florets
1/2 teaspoon smoked paprika
1/2 teaspoon granulated garlic
2 ounces low fat cream cheese, softened
1/3 cup plain Greek yogurt
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded sharp cheddar cheese
1/4 cup thinly sliced green onions, approximately 2 green onions
Kosher salt and fresh ground black pepper to taste

Steps:

  • Spray a 9x9 or similar sized baking dish with cooking spray and set aside. Preheat oven to 375°F.
  • Bring a large pot of salted water to a boil then add in the cauliflower. Lower the heat to medium and cook for 10-15 minutes or until the cauliflower is very soft. Drain the water then return the cauliflower to the pot.
  • Add the smoked paprika, granulated garlic, salt and pepper and cream cheese. Use an immersion stick to purée the cauliflower until smooth. Add in the Greek yogurt and all of the cheese minus 1/4 cup and purée again until smooth. Taste for seasoning. Stir in the green onions then transfer to the prepared baking dish. Top with the remaining cheese.
  • Bake for 15 minutes or until bubbly and the cheese on top is golden and melted. Sprinkle with extra smoked paprika and green onions.

Nutrition Facts : Calories 124 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 268 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

LOADED CAULIFLOWER CASSEROLE



Loaded Cauliflower Casserole image

Cauliflower just got loaded -- like a baked potato, that is. All the familiar flavors of your favorite stuffed spud are in this cheesy casserole that is low in carbs and high in flavor.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

6 slices bacon, cut 1/2-inch thick
2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total)
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar
4 scallions, white and light green parts only, thinly sliced
2/3 cup sour cream

Steps:

  • Preheat oven to 425 degrees F.
  • Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
  • Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
  • Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
  • Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

CHRISTMAS CAULIFLOWER CASSEROLE



Christmas Cauliflower Casserole image

This creamy casserole is filled with tender cauliflower and topped with a sprinkling of crispy herb stuffing. It's become one of our favorite Christmas casseroles that appeals to both kids and adults in our family. -Carol Rex, Ocala, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

3 packages (16 ounces each) frozen cauliflower
2 cups sour cream
2 cups shredded cheddar cheese
3 teaspoons chicken bouillon granules
1-1/2 teaspoons ground mustard
1/4 cup butter, cubed
1 cup stuffing mix
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 375°. Cook cauliflower according to package directions; drain., In a large bowl, mix sour cream, cheese, bouillon and mustard until blended. Stir in cauliflower; transfer to a greased 13x9-in. baking dish., In a large skillet, heat butter over medium heat. Add stuffing mix and walnuts; cook and stir until lightly toasted. Sprinkle over casserole. Bake, uncovered, 17-20 minutes or until heated through and topping is browned.

Nutrition Facts : Calories 276 calories, Fat 21g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 476mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

CHRISTMAS CAULIFLOWER CASSEROLE RECIPE - (4.3/5)



Christmas Cauliflower Casserole Recipe - (4.3/5) image

Provided by á-10881

Number Of Ingredients 8

3 packages (16 ounces each) frozen cauliflower
2 cups (16 ounces) Daisy Brand® Sour Cream
2 cups (8 ounces) cheddar cheese, shredded
3 teaspoons chicken bouillon granules
1 1/2 teaspoons ground mustard
1/4 cup butter, cubed
1 cup stuffing mix
3/4 cup walnuts, chopped

Steps:

  • Preheat oven to 375°. Cook cauliflower according to package directions; drain. In a large bowl, mix sour cream, cheese, bouillon and mustard until blended. Stir in cauliflower; transfer to a greased 13x9-in. baking dish. In a large skillet, heat butter over medium heat. Add stuffing mix and walnuts; cook and stir until lightly toasted. Sprinkle over casserole. Bake, uncovered, 17-20 minutes or until heated through and topping is browned.

CHEESY VEGAN CAULIFLOWER CASSEROLE



Cheesy Vegan Cauliflower Casserole image

This veggie-loaded Vegan Cauliflower Casserole is layered with ooey-gooey cheese, topped with buttery breadcrumbs and then baked to perfection. It's easy and delicious!

Provided by Melissa Huggins

Categories     Side

Time 45m

Number Of Ingredients 15

1 large head cauliflower (, cut into bite-size florets (about 2.5 pounds))
1 cup panko breadcrumbs ((GF if preferred))
2 tablespoons vegan butter (, melted (+ more for greasing dish))
1 cup raw cashews (, soaked in very hot water)
2 cups unsweetened soy milk
1 cup vegetable broth (, low sodium)
1/4 cup fresh lemon juice
1/4 cup tapioca flour/starch
1/4 cup nutritional yeast
2 tablespoons dijon mustard
1 teaspoon granulated garlic (, (+ a pinch for breadcrumbs))
1 teaspoon granulated onion
1 1/4 teaspoons sea salt (, more to taste)
Fresh-cut parsley
Crushed red pepper flakes

Steps:

  • Preheat oven to 400° F (200° C). Lightly grease a 3-quart casserole dish and set aside.
  • Combine the melted butter, breadcrumbs and a pinch of granulated garlic in a small bowl. Set aside.
  • To soak cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes, until softened (*see note).
  • While the cashews are soaking, you can steam the cauliflower. Place about 1 " of water into a med/large pot that will fit your steamer basket. Place your basket on the bottom and cover pot with a lid. Turn heat to high and bring to a boil. Once boiling, turn heat to med-low to maintain a low boil and place cauliflower florets into the basket. Cover and steam for 7-10 minutes, until just tender. Uncover and remove from heat.
  • Drain and rinse cashews (discard soaking water). Now place all cheese sauce ingredients in a high-speed blender. Blend until cashews have completely broken down and the sauce is smooth, about 1-2 minutes.
  • Pour cheese sauce into a medium skillet/pot over medium heat (I used the same pot for steaming the cauliflower). Cook for 4-5 minutes until it thickens up a lot and becomes slightly stretchy. Stir often to prevent burning. If sauce is too thick for your taste, you can add a little soy milk or broth to thin it out. Taste for seasoning, and add more if needed.
  • Pour 1/2 the cheese sauce on the bottom of the greased casserole dish. Now add the cauliflower on top in one layer. Pour the remaining cheese sauce on top of the cauliflower. Now sprinkle with prepared breadcrumbs and cover with foil. Place in the oven for 15-20 minutes, until cheese is hot and bubbly. Remove foil and bake for another 10 minutes or until breadcrumbs are light golden brown. Remove from oven. *Sprinkle with optional fresh-cut parsley and crushed red pepper flakes. Enjoy!

Nutrition Facts : Calories 187 kcal, Carbohydrate 16 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, Sodium 343 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

VEGETABLE CASSEROLE



Vegetable Casserole image

This is a yummy way to eat veggies. it's a super side dish for any main meal, and the horseradish gives it a nice kick, I have always prepared this dish with fresh veggies, but you could certainly make it with frozen veggies, just be sure to cook them for a less time.......delicious!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 cups fresh cauliflower florets
3 cups fresh carrots, sliced
3 cups fresh broccoli florets
1 cup mayonnaise (not salad dressing)
1/4 cup finely chopped onion
3 tablespoons prepared horseradish
salt and pepper
1/3 cup dry breadcrumbs
2 tablespoons butter, melted
1/8 teaspoon paprika

Steps:

  • Set oven to 350 degrees Grease a 2-qt baking dish Place cauliflowerets and carrots in a large saucepan; add a small amount of water Cover and cook for 3 mins Add broccoli, cook for 4-6 mins longer, or until all veggies are crisp-tender; drain.
  • Combine mayo, onion, horseradish, salt and pepper; add veggies, and mix well Pour into a greased baking dish Combine bread crumbs, butter and paprika; sprinkle over veggies Bake, uncovered for 25-30 mins, or until veggies are heated through note: If using frozen veggies, cook for less time.

CAULIFLOWER CASSEROLE



Cauliflower Casserole image

Creamy and cheesy cauliflower casserole with cream cheese and bacon is an easy, low-carb side dish perfect for holidays and gatherings.

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 50m

Number Of Ingredients 12

2 medium heads of cauliflower
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
6 slices bacon
4 ounces reduced-fat cream cheese (at room temperature)
1/4 cup nonfat plain Greek yogurt
2/3 cup freshly grated Gruyere (or similar melty, nutty, alpine-style cheese, divided)
1/4 cup finely grated Parmesan cheese (divided)
3 tablespoons fresh chives (chopped)

Steps:

  • Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart (9x13) casserole dish, with nonstick spray, and line a rimmed baking sheet with parchment paper.
  • In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, pepper, and nutmeg.
  • Transfer the cauliflower to the prepared casserole dish and spread it into an even layer. Keep the bowl handy. Roast cauliflower on the lower rack for 30 minutes, until the florets are tender and begin to brown.
  • Meanwhile, arrange the bacon strips in a single layer on the prepared foil-lined baking sheet. Bake on the upper rack until crisp, about 10 to 15 minutes.
  • Remove the bacon and cauliflower from the oven. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time.
  • Transfer the bacon to a paper-towel-lined plate and lightly pat dry. Once cool enough to handle, roughly chop or crumble the bacon into small pieces.
  • In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in 1/3 cup Gruyere cheese, 2 tablespoons of Parmesan cheese, and half of the chopped bacon.
  • Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining 1/3 cup of Gruyere and 2 tablespoons of Parmesan.
  • Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 to 7 minutes. Turn the oven to broil. Broil the casserole until golden on top, 1 to 3 minutes. Do not walk away, and watch carefully to make sure the cheese does not burn.
  • Remove from the oven and sprinkle with fresh chives and remaining bacon. Serve hot.

Nutrition Facts : ServingSize 1 of 8, Calories 229 kcal, Carbohydrate 9 g, Protein 11 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 34 mg, Fiber 3 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 9 g

Tips:

  • Choose the right cauliflower: Look for a head of cauliflower that is compact, white, and free of blemishes. Avoid heads that are yellowing or have brown spots.
  • Cook the cauliflower until it is tender-crisp: This will prevent it from becoming mushy in the casserole.
  • Use a good quality cheese: The cheese is one of the main ingredients in this casserole, so it's important to use a good quality cheese that melts well. Sharp cheddar, Gruyère, or fontina are all good choices.
  • Don't overcook the casserole: The casserole is done when the cheese is melted and bubbly and the cauliflower is tender-crisp. Overcooking will make the cauliflower mushy.
  • Serve the casserole hot: The casserole is best served hot, right out of the oven. It can also be served at room temperature.

Conclusion:

Christmas Cauliflower Casserole is a delicious and easy-to-make side dish that is perfect for any holiday gathering. It is a great way to use up leftover cauliflower, and it is also a healthy and affordable option. With its creamy cheese sauce, crispy cauliflower, and festive presentation, this casserole is sure to be a hit with everyone at the table.

Related Topics