Cauliflower Casserole
Cauliflower baked with cheese — Loaded Cauliflower Casserole, Cauliflower Gratin, Cheesy Broccoli Cauliflower Bake — for busy weeknight dinners.
★ dinner
dinnerKeto Buffalo Chicken & Cauliflower Bake
No carbs, but all the flavor! Easy and perfect for a heathy weeknight meal. Leftovers taste just as good!
Tyler VeverkaIngredients
- 2 Rotisserie Chicken Breast
- 2 Rotisserie Chicken Thigh
- 24 oz Cauliflower Rice
- 2 Broccoli Heads
- 2 cups Cheese
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 2 Scallions
- Ranch Dressing
- Hot Sauce
Instructions
- 1Get your oven pre-heated to 350F.
- 2Spray cooking oil on a standard rectangle, 2 inch deep oven safe pan.
- 3Heat up 24 oz of cauliflower rice in microwave by following instructions on the bag.
- 4Steam the florets from 2 broccoli heads on the stove. Add salt and pepper.
- 5Pull off the 2 breasts and 2 thighs from a rotisserie chicken. Debone and cut the meat into bite sized pieces.
- 6Add all three into the pan and mix. Add onion powder and garlic powder.
- 7Add 2 cups of whatever cheese you like and mix again.
- 8Place in oven for 15-18 minutes.
- 9Take out of oven and drizzle hot sauce and ranch dressing to your liking.
- 10Dice and add scallions to the top.
- 11Enjoy! 😊
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Open in Pepper →Cauliflower Turns Into Real Comfort Food
A head of cauliflower and a bag of shredded cheese can carry a whole dinner. Baked until the edges brown, it stops being a side vegetable and starts being the thing everybody comes back for.
Cooks on Pepper reach for these when they want something warm out of the oven that goes with whatever meat is already thawed, or when they need one dish to feed the table on a Tuesday.
Every recipe here is a casserole you can pull off after work, from Loaded Cauliflower Casserole and Cauliflower Gratin to Keto Buffalo Chicken & Cauliflower Bake, Cheesy Beef and Cauliflower Casserole, and a Loaded Broccoli Cauliflower Casserole with bacon.
Quick Tips
- 1
Dry the cauliflower well
After boiling or steaming, drain the florets and let them sit 5 minutes, then blot with paper towels so the casserole doesn't turn watery.
- 2
Roast frozen florets first
Spread frozen cauliflower and broccoli on a sheet pan at 425°F for 20 minutes to cook off the ice before they go in the dish.
- 3
Shred your own cheese
Grate an 8-ounce block of cheddar or mozzarella; pre-shredded is coated to keep it from clumping and melts thicker.
- 4
Let it rest before serving
Pull the dish from the oven and give it 10 minutes so the cheese sauce sets up enough to spoon out in neat squares.
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