Cheesy Cauliflower Bake

• 1 large head cauliflower, cut into florets
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 can (10 oz) cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons butter
• 1/4 cup breadcrumbs (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Steam cauliflower florets until tender, about 5 minutes.
3. 3 In a large bowl, mix cream of mushroom soup, milk, garlic powder, onion powder, paprika, salt, and pepper.
4. 4 Add steamed cauliflower to the mixture and stir to coat.
5. 5 Transfer the cauliflower mixture to a greased 9x13 inch baking dish.
6. 6 Sprinkle mozzarella and Parmesan cheese evenly over the top.
7. 7 Dot with butter and sprinkle with breadcrumbs if desired.
8. 8 Bake uncovered for 30 minutes, or until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Nutrition

Tips

• For a dairy-free version, use a vegan cheese substitute and dairy-free milk.
• Add a dash of cayenne pepper for a bit of heat.
• This bake can be assembled ahead and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve alongside roasted chicken or a hearty meatloaf.
• Pair with a fresh garden salad for a complete meal.

FAQ