Cauliflower and Cheese Casserole (+ vegan version update)

Cauliflower and Cheese Casserole. Healthy comfort food! | Budinca de conopida cu branza telemea
 Cauliflower and Cheese Casserole is a healthy, vegetarian comfort food, easy to make and delicious! 

This recipe was made by my mother. It was absolutely amazing! I’m not a cauliflower fan, I find it a bit tasteless, but this cauliflower and cheese casserole was just perfect! It goes perfectly with cheese and dill. So simple and delicious.

Dear vegs or non-vegs, you will definitely love this cauliflower and cheese casserole recipe! It’s the perfect, healthy comfort food! Try it! Looking forward to your feedback! I’d love to make this again and maybe even improve the recipe so if you have any tips, let me know!

[UPDATE] As I gave up dairy recently, I also tried the vegan version for this recipe. I used tofu and mashed potatoes, to replace eggs and cheese. It turned out great! Hope you’ll give it a try ;) 

Cauliflower and Cheese Casserole. Healthy, vegetarian comfort food!

5 from 1 reviews
Cauliflower and Cheese Casserole
 
Prep time
Cook time
Total time
 
Cauliflower and Cheese Casserole is a healthy, vegetarian comfort recipe, easy to make and delicious!
Serves: 6+ servings
Ingredients
  • 1 medium cauliflower
  • 200g cheese (I used feta cheese) | or tofu (I used smoked tofu)
  • 5 eggs | or 3 red skin potatoes, boiled and mashed
  • dill
  • sea salt, to taste
  • pepper, to taste
Instructions
  1. There are two ways to cook the cauliflower.
  2. With steamer: Just detach the florets and place them in the steamer. Steam for about 20 minutes.
  3. Without steamer: Detach the florets and place them in a medium pot filled with water. Add salt in the water. Boil for 20-25 minutes.
  4. Strain the cauliflower and place the florets in a bowl. Start mashing the florets using a fork.
  5. Whisk the eggs in a medium bowl. /or/ Mash potatoes.
  6. Add crushed teleme cheese/tofu, chopped dill, beaten eggs/mashed potatoes, salt and pepper.
  7. Blend well together. Pour in a casserole and place in the preheated oven. Let it cook at 392 degrees for 20-25 minutes.

Budinca de conopida cu branza | Cauliflower and Cheese Casserole

Want other ways to cook cauliflower? This Creamy Cauliflower Salad will become your favorite too!

Cauliflower and Cheese Casserole (+ vegan version update) was last modified: April 10th, 2015 by Ruxandra

About the Author

Ruxandra

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Freelance graphic/web designer and architecture student with a passion for nutrition, healthy eating and blogging. | Studenta la arhitectura si web designer cu o pasiune pentru nutritie, alimentatie sanatoasa si blogging.

25 Comments on “Cauliflower and Cheese Casserole (+ vegan version update)”

  1. Diana

    Salut!
    Am facut reteta acum cateva clipe.A iesit mai putin rumena budinca si ceva mai moale…si-am lasat-o si mai mult de 20 de minute.:(

    1. Ruxandra

      Buna Diana!
      Ce varianta ai facut? Cea lacto-ovo sau vegana? Moale este ca textura, insa sta destul de teapana in farfurie, mai ales dupa ce se raceste un pic.

  2. Diana

    Clar, o voi incerca!
    Numai o intrebare am : conteaza daca cuptorul e electric?
    Este valabila temperatura pentru orice tip de cuptor?
    Multumesc!

    1. Ruxandra

      Eu am cuptor pe gaz. Nu stiu ce setari se fac la cel electric, dar nu cred ca ar afecta in vreun fel reteta, atat timp cat temperatura e aceeasi. Astept sa imi spui cum ti-a iesit! :D

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  5. Andra

    Draga Ruxandra, felicitari pentru blog! Doar ce l-am descoperit, iar retetele tale par delicioase si deloc complicate. O sa incerc azi sau maine budinca de conopida ;). Iti doresc inspiratie si voie buna in bucatarie!

  6. Sam

    Am making this tonight, don’t understand a 392 degree oven. Will bake at 350 F. and watch it after 20 minutes. Also am substituting goat cheese so wish me luck! Don’t have any teleme or brie cheese in the house at the moment.

    1. Ruxandra

      How was it? Did you like it? :D In my country we use Celsius degrees, so I just converted 200C to Farenheit derees. 350 should be just fine.

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  8. Diane McCormick

    Just one request; could you switch from grams and centimeters to ounces and inches? I’m totally lost. 200g of cheese tells me nothing as to how much to use, and as far as pan size in concerned, cm leave me scratching my head. Math is not my thing and “converting” those things to the American way of thinking is beyond me. Help!! I’m 61 years old, an English major and have NO idea what to do. Anything you suggest, I’ll do because I REALLY want to try your recipes. Thanking you in advance, I am…

    Sincerely Yours,
    Diane McCormick AKA Di

    1. Ruxandra

      Hi Diane,

      I use the metric system because it’s the international agreed measurement system, and it is used in my country too. I am not familiar with the American way of measurement. Try this http://www.worldwidemetric.com/measurements.html It is super easy to convert the measurements.

      For this recipe, 200g of cheese is equal to approx. 1 cup of shredded cheese. The pan is about 11-12 inches in diameter. I’ll use cups/tablespoons/teaspoons more often as a way of measurement, and also I’ll convert the pan sizes in inches from now on. Thanks!

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  10. NoNoNannette

    How can I get this n English
    Budinca de conopida cu branza
    Ingrediente:

    o conopida medie
    200g branza telemea veche
    5 oua
    o legatura de marar
    sare si piper dupa gust
    smantana (optional)

    1. Gourmandelle

      Hi! All recipes have an english version too. Right after the main photo it says “Choose language here” and there’s an arrow pointing to two tabs, the second says “Recipe in English”. Click on the tab. :)

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      1. Catherine

        Awesome, thanks! And will do!
        One other quick question, if you have a moment, just wondering what size casserole you use(d)?

          1. Catherine

            It turned out great!!! I made the mistake of covering it in the oven at first so it accumulated some liquid on top, but then I took it off and it rose perfectly! I couldn’t find teleme cheese, but used a reduced fat camembert instead. It was great with a potato and dill soup and paired with a chardonnay. Definitely making this again, thanks so much for sharing!

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