A simple, do it yourself morning cauliflower casserole recipe, this dish offers the perfect paleo combination of cauliflower, eggs, two kinds of cheese and the right seasonings for a simple, yet delicious filling dish.
I often consider this dish to be a premeditated leftover casserole because when preparing cauliflower for dinner, we often steam an extra head just to make this casserole.
1 large head cauliflower, stalk and stems removed, cut into florets
10 large eggs, lightly beaten
1 cup milk
3/4 cup sharp cheddar cheese, grated
3/4 cup swiss cheese, grated
1/2 teaspoon garlic powder
kosher salt and freshly ground pepper, to taste
fresh dill, chopped, garnish
Preheat oven to 350º and lightly grease a 9×13 baking dish with butter or non-stick spray.
Steam the cauliflower until fork tender. We use the mastrad silicone cooker (27 oz). Simply place the florets in the steamer add 2 tbs of water and cook for 4 minutes. Remove, drain excess water and transfer the cauliflower to the prepared baking dish. (One head fills the dish twice!) Sprinkle the grated cheeses over the cauliflower, evenly, reserving about 1/3-1/2 a cup for the top. Sprinkle with 2 Tbs chopped fresh dill.
In a large bowl, combine the eggs and milk together, whisking, garlic powder, salt, and pepper.
Pour the egg mixture over the cauliflower and top with remaining cheese.
Place in oven and bake for 40 minutes, or until cheese is melted and bubbly and top is golden brown.
Remove from oven, garnish with fresh dill and serve immediately.
Partial Credit Canstock photo rawlik