Cheddar Cheese Cauliflower Casserole

Cheddar Cheese Cauliflower Casserole
I love Spring because it’s the start of cauliflower season in the garden. Do you love cauliflower? What’s your favorite way to eat it? I love it raw as a snack, roasted as a side dish, and covered in cheese like it is in this Cheddar Cheese Cauliflower Casserole!
Cauliflower is a great vegetable to add to your menu. Not only is it only 29 calories per 1 cup, but it’s packed with vitamin C, Vitamin K, Vitamin E and B complex vitamins! It’s low in carbs, is a great source of protein and provides calcium, potassium and iron to your daily diet!
Now here’s the best part – time to eat! Grab a spoon and dive into this cheesy casserole!
Enjoy this Cheddar Cheese Cauliflower Casserole!
As always if you make this, tag it with #brooklynfarmgirl on Instagram and I will feature it!
BAKED Cheddar Cheese Cauliflower Casserole recipe! It's vegetarian and loaded with cauliflower and corn! This easy to make low carb, keto casserole can be either a side dish or a main dish! 

Ingredients
  • 1 large head of cauliflower cut into florets
  • 1 cup frozen corn
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 cup milk
  • 1 1/2 cup cheddar cheese shredded
  • salt and pepper

Instructions
  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to a boil. Add cauliflower and boil for 5 minutes, allowing the cauliflower to soften. With 1 minute remaining, add the frozen corn. Drain the vegetables and set aside.
  3. In a medium sized saucepan add butter over medium high heat. Add flour, stirring until completely smooth. Add milk and 1/2 cup of cheese and continue stirring until cheese is melted and sauce thickens up.
  4. Add cauliflower and corn to a medium sized casserole dish. Pour cheese sauce over vegetables, mixing so cheese covers everything. Sprinkle salt and pepper on top. Add 1 cup remaining cheddar cheese on top. 
  5. Place in oven and bake for 30 minutes. After 30 minutes, turn oven to broil and bake (while watching it) for 2-3 minutes, or until cheese is lightly browned. Recipe Notes
  6. Want to make it super keto friendly? Substitute chopped up green beans for the corn, heavy cream for the milk and almond flour for the all purpose flour.

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