Baked Cauliflower Casserole
My family has always referred to this baked cauliflower casserole as “Cleo’s Casserole”. But that is neither fair nor true. A colleague shared this recipe with me many years ago and I have kept it and used it so many times since. Why? Because it is just a good one. It is flexible with the add ins and always tastes fantastic. During the holiday’s when entertaining, I usually will use a large casserole dish, two heads of Cauliflower and a generous serving of Parmesan cheese. There are so many ways to enjoy this casserole, so get creative and enjoy the nutritional benefits of Cauliflower.
Why We All Need More Cauliflower
There are so many benefits to eating cauliflower I don’t know where to start. A single serving equals about 1 cup of chopped cauliflower and only 25 calories. The majority of a cauliflower’s composition is water. A one cup serving will yield roughly 5 grams of carbohydrates and 2.5 grams of fiber, sugar and protein per serving. Cauliflower is free of both fat and cholesterol. It is a rich source of Vitamin C. It also contains Vitamin B6, Folate, Potassium, Magnesium and antioxidants. Cauliflower is also rich in Choline, which is necessary for brain development. A choline deficiency could result in liver and heart disease as well as neurological disorders.
Baked Cauliflower Casserole
Ingredients
- 1 large head cauliflower removed from stalk, left in large florets
- 1 8 oz package button mushrooms sliced
- 3 stalks celery sliced
- 1 onion roughly chopped
- 1 cup grated Parmesan Cheese Optional
- 2 tbsp Avocado Oil
- Sea salt to taste
Instructions
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Preheat oven to 350°
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Add all ingredienta to a large bowl and toss to combine and coat with the oil.
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Transfer ingredients to a 9X9 casserole dish
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Cover with foil and bake until cauliflower has softened to your liking. I usually bake 35 to 45 minutes to retain a little crunch in the cauliflower.
Nutrition
source https://www.recipecritique.com/baked-cauliflower-casserole-with-mushrooms/
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