Creamy Cauliflower Casserole
This creamy cauliflower casserole is a great alternative to twice baked potatoes! Even kids will love it!
Servings Prep Time
6people 15minutes
Cook Time
40minutes
Servings Prep Time
6people 15minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Pre-heat oven to 350 degrees. Cut the cauliflower into bite size pieces. Place cauliflower in a steamer basket with a cup of water, cover and cook for about 3 minutes when it begins to boil. You don’t want to “cook” the cauliflower, you simply want it to begin to sweat and soften slightly. Immediately remove from heat and remove lid to let it cool down.
  2. Heat olive oil in a large skillet on medium high heat. Add prociutto, onions, mushrooms, garlic, salt and pepper. Cook until slightly caramelized. Add butter to melt.
  3. In a separate bowl, mix whipping cream, sour cream and shredded cheese. Add mushroom and onion mixture. Gently add cauliflower and mix until blended well. Spray a 9″ x 9″ baking dish with cooking spray and pour in cauliflower mixture. Bake at 350 degrees for about 35 minutes until golden brown. If you like it crispy on top, you can broil it for about 2 minutes – just be sure to watch it closely.