The cauliflower casserole is a simple, wholesome, and incredibly versatile recipe, perfect for bringing a complete and tasty vegetarian dish to your table. Creamy inside and slightly crispy on the surface, this casserole will win over even those who usually frown at vegetables.
Ideal as a main course, but also great as a single dish or rich side dish, it is made with few ingredients and without complications, becoming a perfect solution for everyday cooking.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients for the Cauliflower Casserole
- 2.2 lbs green cauliflower
- 2/3 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 3.5 oz provola cheese (diced)
- 3.5 oz cooked ham (diced)
- 2 eggs
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools for the Cauliflower Casserole
- 1 Knife
- 1 Pot
- 1 Baking Dish
Steps for the Cauliflower Casserole
Clean the cauliflower by removing the leaves and the tougher part of the stem, then divide it into florets.
Cook the cauliflower in plenty of salted water for about 15 minutes, until it becomes soft. Drain well and let it cool slightly.
Transfer the cauliflower to a large bowl and mash it with a fork until you achieve a coarse consistency.
Add the grated Parmesan cheese,
the breadcrumbs, salt,
pepper
and start mixing.
Add the eggs and continue mixing.
Incorporate the diced cooked ham,
the diced provola cheese and
a drizzle of extra virgin olive oil.
Mix thoroughly, blending the mixture well.
Grease a baking dish with oil, sprinkle the bottom with breadcrumbs and
pour the mixture leveling it.
Sprinkle the top with more breadcrumbs and
if you like, you can create lines by etching with a kitchen knife.
Add a drizzle of oil.
Bake in a preheated static oven at 356°F for 35–40 minutes, until the surface is golden and crispy.
Let it cool a few minutes before serving.
You can substitute provola with scamorza or well-drained mozzarella.
For a more flavorful version, add nutmeg or a pinch of paprika.
If you prefer a denser casserole, slightly increase the breadcrumbs. The cauliflower casserole can be stored in the refrigerator for 2 days, sealed in an airtight container.
It can be reheated in the oven or air fryer to regain its crispiness.
If you prefer a denser casserole, slightly increase the breadcrumbs. The cauliflower casserole can be stored in the refrigerator for 2 days, sealed in an airtight container.
It can be reheated in the oven or air fryer to regain its crispiness.
If you prefer a denser casserole, slightly increase the breadcrumbs. The cauliflower casserole can be stored in the refrigerator for 2 days, sealed in an airtight container.
It can be reheated in the oven or air fryer to regain its crispiness.
FAQ (Questions and Answers)
Can I prepare the cauliflower casserole in advance?
Yes, you can assemble it a few hours in advance and store it in the refrigerator, baking it just before serving.
Can I freeze it?
Better not: cauliflower tends to release water after thawing, compromising the texture.
Is it suitable for children?
Absolutely yes: it is soft, delicate, and very appreciated even by the little ones.
