Comfort food at its best, casseroles are a
winter favorite. But while most casseroles tend to include rice or
potatoes, here's a low carb alternative you'll undoubtedly enjoy. This
casserole recipe features cauliflower as its star ingredient and will
make for a tasty and filling vegetarian side dish. Combined with melted
cheese, another main ingredient, this casserole recipe will surely not
disappoint!
Ingredients:
1 large cauliflower head, cut into florets
1 cup whole milk
1 egg *
2 tbsp flour
2 tsp salt
1/2 tsp fresh ground black pepper
1 1/2 cups shredded mozzarella cheese
2 tbsp grated Parmesan
1 tbsp minced parsley, optional
Note- * For egg-free veggie casseroles, use binding agents like flax eggs (1 tbsp ground flax + 3 tbsp water) or chia eggs (1 tbsp chia + 3 tbsp water) for holding things together, or creamy options like mashed banana/applesauce (1/4 cup) for moisture/binding in sweet casseroles, while starches (cornstarch, arrowroot) or silken tofu add thickness/creaminess for savory ones, often with a bit of baking soda/vinegar for lift.
Preparations
1. Fill a large pot with water, place over
heat, and bring to a boil. Boil the cauliflower florets for 5 minutes,
until they have slightly softened. In the meantime, preheat your oven to
350°F.
2. In a medium bowl, add the milk and the egg, and whisk. Add the flour,
salt, black pepper and 1 cup of mozzarella to the mixture and continue
whisking. Finally, stir in all the cauliflower.
3. Pour the whole mixture into a 7x11"
casserole dish and top it off with the remaining mozzarella. Place the
dish on a rack placed in the upper half of the oven. Cook for 25
minutes, until the top is golden brown and bubbling.
4. Remove from the oven and sprinkle with Parmesan and parsley before
serving.
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