Best Cauliflower Cheddar Bake Recipes

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POTATO, CAULIFLOWER, AND CHEDDAR BAKE



Potato, Cauliflower, and Cheddar Bake image

Adding cauliflower to a potato bake may seem radical, but it adds great texture. A cheesy topping is a nice change of pace from the usual creamy casserole.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h

Number Of Ingredients 7

1 tablespoon unsalted butter, plus more for dish
1 1/2 pounds Yukon Gold potatoes (about 6 medium), peeled and sliced 1/2 inch thick
Salt and pepper
1 small head cauliflower (about 2 pounds), sliced 1/2 inch thick
1 tablespoon fresh thyme leaves
1 1/2 cups shredded sharp cheddar (6 ounces)
1/3 cup chicken broth

Steps:

  • Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes.
  • Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.

Nutrition Facts : Calories 166 g, Fat 8 g, Fiber 3 g, Protein 9 g, SaturatedFat 5 g

CAULIFLOWER CHEDDAR BAKE



Cauliflower Cheddar Bake image

"NEBRASKA, where I grew up, is a farming state, and we always had lots of vegetables at our table. This recipe has got to be one of the easiest and best-tasting ways to serve cauliflower. I have to admit that cauliflower is not a favorite vegetable with a lot of people-especially children-and that's why the addition of cheddar cheese makes it a winner every time!"

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10-12 servings.

Number Of Ingredients 7

1 large head cauliflower, broken into florets
1-1/2 cups shredded cheddar cheese
1 cup sour cream
1/2 cup finely chopped onion
4 tablespoons butter, melted, divided
1/4 teaspoon salt
1/2 cup dried bread crumbs

Steps:

  • In a large saucepan, place 1 in. of salted water; add the cauliflower. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain. , Stir in the cheese, sour cream, onion, 2 tablespoons butter and salt. Transfer to a greased 1-1/2-qt. baking dish. , Combine the bread crumbs and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts :

INSTANT POT® CHEDDAR, BROCCOLI, AND CAULIFLOWER BAKE



Instant Pot® Cheddar, Broccoli, and Cauliflower Bake image

Instant Pot® variant of a really good broccoli and cauliflower casserole.

Provided by Christian

Categories     Side Dish     Casseroles     Cauliflower

Time 1h

Yield 4

Number Of Ingredients 9

cooking spray
1 (12 ounce) package frozen cauliflower and broccoli
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 ½ cups shredded sharp Cheddar cheese, divided
¼ cup minced onion
½ teaspoon garlic powder
salt to taste

Steps:

  • Combine frozen cauliflower and broccoli with water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove vegetables with a slotted spoon to the prepared baking pan. Dump out any remaining water from the pot.
  • Select Saute function. Add condensed soup, sour cream, 3/4 cup Cheddar cheese, onion, garlic powder, and salt; stir until Cheddar has melted and mixture is gooey, 3 to 5 minutes. Pour over vegetables in the baking pan and top with remaining Cheddar.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spray an 8-inch square baking pan with cooking spray.
  • Cook in the preheated oven until cheese is melted and top is browned, 20 to 30 minutes. Turn on the broiler (if top is not browned) and broil for 2 to 3 minutes, if desired.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 13.3 g, Cholesterol 69.8 mg, Fat 30.7 g, Fiber 2.2 g, Protein 14.8 g, SaturatedFat 17.5 g, Sodium 851.2 mg, Sugar 2 g

~ SAUCY CHEDDAR BROCCOLI & CAULIFLOWER BAKE ~



~ Saucy Cheddar Broccoli & Cauliflower Bake ~ image

A delicious cheesy white sauce makes these veggies oh so good! I like to mix the two veggies, but you could also use one or the other. Either way, if not a lover of these veggies, you will be after you try them. This delicious dish could be served as a side with just about anything. They were devoured by my family. Enjoy!

Provided by Cassie *

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 14

3 c each - broccoli & cauliflower florets - steamed just until tender - ( or boil in salted water )
CHEESE SAUCE
2 Tbsp butter
3 Tbsp flour
1/4 tsp each - salt & pepper
pinch nutmeg
1 1/2 Tbsp dried chives
2 c milk
3/4 c sharp cheddar cheese
1/2 c parmesan cheese
TOPPING
1/2 c seasoned panko crumbs
1/2 c shredded cheddar cheese
1 1/2 Tbsp melted butter

Steps:

  • 1. Prepare your vegetables - either by steaming or boiling in salted water. Only cook until tender as they will cook more in oven and you don't want mushy vegetables. In a medium saucepan melt your butter over medium heat. Whisk into the butter your flour and cook for at least a minute, stirring continuously. Whisk in the milk and stir until thickened.
  • 2. Remove from heat and stir in the salt, pepper, chives, nutmeg and cheeses. Stir until cheese is melted. Preheat oven to 375 degree F.
  • 3. Pour 1/3 sauce into a 1 1/2 quart casserole dish. Place the vegetables over the sauce and evenly pour remaining sauce over the vegetables.
  • 4. In a small bowl, mix Panko crumbs with the cheese. Sprinkle evenly over the top of casserole. Drizzle melted butter over the crumbs.
  • 5. Place in oven and bake for 25 minutes or until bubbly and cheese is melted. Serve immediately.

POTATO, CAULIFLOWER, AND CHEDDAR BAKE



POTATO, CAULIFLOWER, AND CHEDDAR BAKE image

Yield 8 people

Number Of Ingredients 7

1 tablespoon unsalted butter, plus more for dish
1 1/2 pounds Yukon Gold potatoes (about 6 medium), peeled and sliced 1/2 inch thick
salt and pepper
1 small head cauliflower (about 2 pounds), sliced 1/2 inch thick
1 tablespoon fresh thyme leaves
1 1/2 cups shredded sharp cheddar (6 ounces)
1/3 cup chicken broth

Steps:

  • 1 Preheat oven to 450°. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes. 2 Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.

CAULIFLOWER-CHEDDAR BAKE



Cauliflower-Cheddar Bake image

Stuffing mix and sharp cheddar make frozen cauliflower florets into a delicious side dish casserole. Well, there's also the surprise ingredient in play.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 12 servings

Number Of Ingredients 5

1/2 cup MIRACLE WHIP Dressing
1 cup milk
6 cups frozen cauliflower florets, thawed, drained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Heat oven to 350ºF.
  • Mix dressing and milk until blended. Add to combined remaining ingredients in large bowl; mix lightly.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 25 to 30 min. or until cauliflower is heated through and lightly browned.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

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