Flavorful, colorful and satisfying CAULIFLOWER CASSEROLE…if cauliflower isn’t one of your favorite vegetables…this dish just may change your taste buds opinions!!! I think your gonna like it. Click on “Show more” below to get this recipe…
1 medium cauliflower head, broken into bite size florets
1 cup sour cream
1 cup Colby-Jack Cheese, shredder
1/2 cup green bell pepper, finely chopped
1 – 4 oz jar Pimientos, sliced
1/2 cup panko crumbles
2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 cup Parmesan Cheese, grated
Bring 4 cups water with 1 teaspoon of salt to a boil. Add cauliflower florets and boil for 5 minutes until crisp-tender (use your timer). Remove from heat and drain.
In large mixture bowl add panko crumbles, salt, pepper, green bell pepper, pimientos, colby-jack cheese and sour cream. Conbine ingredients well together. Add drain and cooled cauliflower florets. Toss until well coated.
Add to a greased 7″ by 10″ baking dish, sprinkle parmesan cheese evenly over top.
Preheat oven to 325 degrees F. Bake 30-35 minutes or until golden brown.
TIPS: Casserole can be placed under broiler for a golden brown top (keep an eye on it).