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Ingredients

  • 1 large head cauliflower (2 pounds)
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 tablespoon hot pepper sauce
  • 1 cup (4 ounces) shredded sharp white cheddar cheese
  • 2 tablespoons grated parmesan cheese
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 cups panko bread crumbs
  • 1 cup crushed buttery crackers (such as Ritz)
  • 1/4 cup (1/2 stick) unsalted butter, melted

Cauliflower Converter Casserole

SKIP TO INGREDIENTS

This is one of those casserole recipes that is so simple, so good, so consistent, and so easy, you’ll turn to it time and time again. It has also been known to be a converter – turning the non-cauliflower eater into a cauliflower lover.

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Directions

Preheat the oven to 425°F. Grease a 9 by 13-inch baking dish. Trim the leaves from the cauliflower and cut out the core. Separate the cauliflower into florets.

In a large bowl, combine the eggs, milk, and flour and whisk until blended. Whisk in the cream and hot sauce. Add the cauliflower, cheddar cheese, parmesan cheese, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper and blend well. Pour the mixture into the prepared baking dish. Bake for 30 minutes.

While it’s baking, combine the panko crumbs, crackers, melted butter, the remaining 1 teaspoon salt, and the remaining 1 teaspoon pepper in a bowl. Remove the dish from the oven and distribute the cracker mixture evenly over the top. Bake the casserole for an additional 15 minutes, or until it’s golden brown and bubbly. Let the casserole stand for 10 minutes before serving.

Garnish with your favorite fresh herb (we prefer parsley, chives or dill), and enjoy!