With a wonderful sauce made of colorful red and green bell pepper bits and crushed cornflakes, this dish for cheesy cauliflower is fantastic. There was nothing to scrape off the plates or pan because we were having so much fun!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 1 head cauliflower, separated into florets
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
- ½ cup crushed cornflakes
- ¼ cup finely chopped green bell pepper
- ¼ cup finely chopped red bell pepper
- 1 teaspoon salt
- ¼ cup grated Parmesan cheese
- 1 pinch paprika, or to taste
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring to a boil. Add cauliflower; cover and steam until crisp-tender, about 5 minutes. Drain and set aside.
- Combine sour cream, Cheddar cheese, cornflakes, bell peppers, and salt in a medium bowl. Stir in steamed cauliflower, then transfer to the prepared baking dish. Sprinkle with Parmesan cheese and paprika.
- Bake uncovered in the preheated oven until heated through, 30 to 35 minutes.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 486 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. The only difference I made was the corn flakes since I didn’t have them so I substituted with saltines. Very good! I will definitely make this again. Thanks!
This is a very colorful healthy no-meat dish. I substituted plain yogurt for the sour cream.
I added about 1.5 times the amount of bell pepper and double the paprika. It was delicious!!
Very good. We are vegan so I used vegan cheeses and sour cream. I used zucchini and green onions because I had no peppers. Also added garlic powder and parsley. This takes longer in the oven so I would try 350 for at least 35-45 mins.
For years our family has served versions of the Cheesy Potato Casserole. I served this dish has a low carb option and couldn’t believe the commits…I received numerous high reviews. They thought it was another cheesy potato casserole.
Delicious! I used plain yogurt instead of mayonnaise. I also used yellow peppers because that’s what I had on hand.
This is a great quick recipe. I used cauliflower rice instead and used a poblano pepper in stead of a green pepper.
I absolutely loved it. Delicious, even when I didn’t have the right amount of sour cream, it was very, very good.
I absolutely LOVE this casserole! I’ve already make it several times! I currently have a head of cauliflower in the refrigerator that I intend to use to make this casserole! I will make this recipe for years to come!
This has become our favorite cauliflower dish. So versatile. Can use most any shredded cheese, can add bacon or ham, different color peppers depending on what you have. Sometimes I sprinkle with smoked paprika or add fresh garlic for a different twist. Then… the next day (there are only 2 of us so always have leftovers) I add chicken broth and a can or two of chicken breast meat and it’s an awesome soup for lunch! Buy the biggest head of cauliflower you can find so leftovers are a guarantee!
I did not have corn flakes so I put panko on top with Parmesan. I also did not have enough sour cream so I mixed it with plain yogurt to make the amount called for. I found this to be too dry and not much flavor. Next time I will add more yogurt or sour cream and add flavored bread crumbs with butter to the top before baking.
I added cooked sausage and onion and a bit of garlic, as well as extra sour cream and cheddar cheese. We enjoyed!
Really good!! I didn’t add the cornflakes, and next time I would steam the cauliflower longer, it was just a little too hard for being a casserole. But still a great and easy recipe that would be good for like a dinner party.
I did not care for the combination of peppers with the cauliflower. Followed the recipe, no changes made. May try again without the peppers and using bread crumbs or ritz crackers instead of cornflakes.
Followed recipe to the T. Perhaps a bit more of the green/red peppers. Delicious, with a hint of Mexican flavor due to peppers and cheese. I will make it again.
Will let you know after I eat it. Had to make a bit of an adjustment, so we’ll see.
We make this again and again but with a couple changes. First, we don’t have cornflakes so we used seasoned bread crumbs but put them on the top. We added a couple dashes of cayenne to the sour cream. We put the parm and a bit of cheddar on the top too. It is great the next day! So so good.
As most folks, I adapted. Simplified. Sautéed cauliflower, peppers and onion in cast iron skillet. Added cheese mixture (no cornflakes and used Greek yogurt instead of sour cream as I always do) topped with the parm and put the whole concoction in the oven. Really nice. I did use Smoked Gouda instead of cheddar. Gives a rich flavors without adding bacon – perfect for vegetarians!
I loved it. I did a couple of things different: I don’t have a steamer so I put the Cauliflower in my pressure cooker and set it for 5 minutes (then I kind of forgot it) so it cooked a little longer than the recipe calls for –but not too much–, but in the end I like the results very much. It blended in with the other ingredients and had a wonderful taste. It almost lost it’s strong cauliflower flavor, but there was just enough to make the final result quite delicious. Oh, and the other thing I did differently was that I only used green pepper.
I love this casserole! I made it just as directed.
I like this so good.