Cauliflower Casserole Recipe

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Servings: 4


Cost per serving $2.07 view details
  • 1 med size head cauliflower (about 5 to 6 c. of florets)
  • 2 x shallots chopped
  • 4 x green onions sliced fine - separate the white from the green
  • 2 Tbsp. butter
  • 1 c. heavy cream
  • 2 c. shredded Jack Cheese
  • 28 ounce can of Green Enchilada Sauce (If not found, recipe follows)
  • 1 lb of peeled (paper skin) and washed tomatillos cut in halves
  • 2 med white onions coarsely minced.
  • 1/4 c. extra virgin olive oil
  • 4 x smashed cloves of garlic
  • 1 1/2 tsp cumin
  • 1 Tbsp. mild chile pwdr(to taste)
  • 1 can (4 ounce) diced green chilies
  • 3 c. mild chicken broth Salt and pepper to taste


  1. Throw away the green leaves and stalk of the cauliflower. Wash and break into florets. Place in boiling salted water and cook (blanch) for 3 min. Plunge florets into ice cube/water bath to stop cooking - set aside for 15 min, then drain into a colander. In a medium sauce pan, heat the butter till melted. Add in the shallots and whites of the green onion. Stir till softened (about 2-3 min). Stir in the enchilada sauce and cream. Bring to just under the boil (don't boil). Meanwhile assemble the blanched and liquid removed cauliflower into 9X13 casserole dish. Pour prepared sauce over the cauliflower. Cover with the cheese. Bake in a preheated oven at 350 for 30 min or possibly till tender. Let set for 10 min before service. Sprinkle green portion of the onions over top.
  2. Green Enchilada Sauce:In a medium sauce pan, place the extra virgin olive oil, onions and garlic and cook till soft. Add in the broth, tomatillos, cumin, chile pwdr and green chilies and bring to a boil. Reduce heat to a simmer and cover, continue cooking till the tomatillos are soft. Cold till room temperature. (At this point, you may chill sauce for later or possibly freeze) When ready, process sauce till smooth (in a blender or possibly food processor). You may have to process in batches depending on the size of your blender/processor. Taste for seasoning - adding salt and pepper to taste. Depending on the quality of the tomatillos, you may need to add in a few tsp. of white vinegar to improve the acidity of the sauce.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 580g
Recipe makes 4 servings
Calories 641  
Calories from Fat 438 68%
Total Fat 49.37g 62%
Saturated Fat 23.88g 96%
Trans Fat 0.0g  
Cholesterol 108mg 36%
Sodium 2265mg 94%
Potassium 423mg 12%
Total Carbs 29.7g 8%
Dietary Fiber 5.2g 17%
Sugars 17.74g 12%
Protein 22.81g 36%
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