Garlic, roasted cauliflower, sautéed mushrooms, and cheese come together to make this dish unforgettable.
We love a good casserole in our house; an easy to throw together meal that can be thrown in the oven while finishing up other household chores is a real lifesaver! Not to mention the fewer the dishes, the better. This mushroom and cauliflower casserole is a very flexible recipe that can be as rich, or as healthy as you want it to be! You can replace the sour cream with greek yogurt, and the eggs with flax eggs for a healthy twist without sacrificing flavor or texture.
Garlic, roasted cauliflower, sautéed mushrooms, and cheese come together to make this dish unforgettable. This would be perfect to have on hand for those busy school nights – and what a great way to get the kids to eat their veggies!
Cheesy Mushroom & Cauliflower Casserole
Serves 6 1 hr 30min
- 1 lb brown mushrooms, chopped
- 1 cauliflower head, cut into florets
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons oil
- Sea salt and pepper
- 2 eggs
- 1/3 cup sharp cheddar cheese, shredded
- 1/3 cup parmesan cheese, grated
- 1/2 cup sour cream
- Handful of parsley leaves, chopped
- Preheat oven to 425. Prepare a medium baking dish with olive oil and set aside.
- Sprinkle cauliflower florets in an even layer on a cookie sheet and drizzle with 1 tablespoon oil, salt and pepper to taste. Place in oven and roast for 30 minutes, flipping halfway through.
- While cauliflower roasts, saute mushrooms with ½ tablespoon of oil in a large skillet over medium heat. Stir mushrooms once every minute until browned. Add onion and cook for another 5 minutes. Mix in garlic and cook for another minute, then remove from heat.
- Add cauliflower to the skillet when ready and stir to combine. Lower the oven temperature to 350.
- Combine eggs, cheese, and sour cream in a large bowl. Stir in the cauliflower mushroom mix until well combined and turn out into prepared baking dish.
- Sprinkle with parmesan cheese and parsley. Cover with foil and bake for 30 minutes.
- Remove foil and bake for 10 minutes, or until the edges are golden brown.
Recipe adapted from The Iron You.