Just look at all that cheese and cauliflower.
Kate Langenburg/A&E Groove
Well, since I just finished the last of my cauliflower casserole leftovers, I want to give you the recipe. This dish is excellent as a side for any dinner or lunch. I’ve just been eating it as a snack between meals because it’s so cheesy and delicious.
I even gave a bunch of this casserole away to friends. The compliments never stopped flowing! It was a real hit. Seriously, if you want to make some friends, bake this dish and serve it up!
Once again, I’ve got Hungry Girl to thank for this one.
Ingredients:
- 1 large head of cauliflower, chopped
- 1 onion, chopped
- 3 wedges Laughing Cow Light Original Swiss cheese, room temperature
- 1 cup fat-free cottage cheese
- 1 cup low-fat or light ricotta cheese
- 1 cup shredded fat-free (or reduced fat) cheddar cheese
- 1 cup fat-free liquid egg substitute
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Step 1: Preheat oven to 350 degrees.
Step 2: Place cauliflower and onion in a large microwave safe bowl with 1/2 cup water. Microwave for 6 to 8 minutes. Once the bowl is cool enough to handle, drain the water and set aside.
Step 3: Place cheese wedges in a microwave safe bowl and microwave for 10 to 15 seconds. Mix until smooth.
Step 4: Add cheese and all the other ingredients to the bowl with the cauliflower and onion and stir until well mixed.
Step 5: Spray a medium to large baking dish with nonstick spray. Transfer contents of the bowl to the baking dish. Sprinkle with paprika (optional). Bake in the oven for 1 hour.
Let cool for at least 10 minutes, then serve warm.
If you’re watching your calories, this dish is right for you. 1 generous cup of the sweet creamy casserole is only 117 calories.
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