Cheesy Cauliflower Casserole
Try this delicious recipe for cheesy cauliflower casserole, a real delight for the taste buds, especially when served with fresh sour cream and herbs on top!
This tasty recipe for cheesy cauliflower casserole is one of my favorite cauliflower recipes, and it was originally created by my mother. Although I was not a big fan of cauliflower, the combination of flavors in this recipe is absolutely divine. The casserole goes perfectly with heavy sour cream, authentic and natural, for a truly comforting experience.
Whether you are vegetarian or not, this cauliflower pudding with teleme cheese will definitely win you over. I look forward to your feedback after you try the recipe!
Are you looking for other recipes with cauliflower? Try Cauliflower tacos , Cauliflower popcorn, Cauliflower hummus, Cauliflower au gratin with cheese and spinach or Cauliflower rice.
Types of cheese that go well with cauliflower
- Aged Cow Teleme Cheese: This traditional Romanian cheese has a rich and salty taste, which goes perfectly with cauliflower. Aged cow telemea cheese adds a strong flavor and a firm texture, making it an excellent choice for pudding.
- Smoked Cheese: Smoked cheeses like gouda, provolone or smoked cheddar are a popular alternative for cauliflower casseroles. Choosing a matured cheese can offer a rich taste and an intense aroma that complements the sweet taste of cauliflower.
- Feta cheese: Feta is a Greek cheese with a salty flavor and a slightly crumbly texture. Adding feta to pudding can bring a unique taste and an interesting texture, combining well with cauliflower and other ingredients.
- Parmesan: Parmesan is known for its strong aroma and salty taste. Grating parmesan over the cheesy cauliflower casserole before baking can add a crunchy layer and a rich taste that perfectly complements the natural sweetness of the cauliflower.
- Gorgonzola: This matured Italian cheese has a strong and intense taste. Adding melted or shredded gorgonzola to the pudding can provide a nice contrast between the sweetness of the cauliflower and the flavor of the cheese.
Cheesy cauliflower casserole – flavorings ideas
For this recipe, I chose a simple flavor of chopped dill, which goes perfectly with the melted teleme cheese and cauliflower. If you want to vary the taste, you can also try the following ideas below:
- Roasted garlic: Roasted garlic adds a rich aroma and a sweet, caramelized taste to cauliflower. You can fry the thin slices of garlic in olive oil until they become golden and then add them to the cauliflower casserole before baking it.
- Sweet or smoked paprika: Paprika adds a subtle smoky taste and a vibrant color to cauliflower. You can sprinkle a little paprika over the cauliflower before baking it to add a touch of sweetness and a pleasant appearance.
- Roasted cumin: Roasted cumin adds a hot and peppery flavor to cauliflower. You can fry the cumin seeds in a dry pan until they become golden and then sprinkle them over the cauliflower.
- Lemon and basil: The mixture of lemon and basil adds a fresh note to the cauliflower. You can grate the lemon peel and mix it with finely chopped basil leaves to sprinkle over the cauliflower before baking it to bring a subtle balance of flavors.
- Curry and turmeric: The mixture of curry and turmeric adds an exotic flavor and a beautiful color to the cauliflower. You can mix the cauliflower into a curry and turmeric paste before baking it to create a rich and vibrant taste.
Cheesy Cauliflower Casserole
Ingredients
- 1 cauliflower large
- 400 g feta cheese or teleme cheese
- 5 eggs beaten
- 6 Tbsps dill chopped
- salt to taste
- pepper to taste
- 6 Tbsps sour cream garnish, one for each serving
Instructions
- There are two ways to cook the cauliflower for this casserole. With steamer: Just detach the florets and place them in the steamer. Steam for about 20 minutes.
- 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.
- Strain the cauliflower and place the florets in a bowl. Start mashing the florets using a fork or a potato masher. Alternatively you can use an immersion blender.
- Whisk the eggs in a medium bowl.
- Add crushed cheese, chopped dill, beaten eggs, salt, and pepper.
- Mix well together. Pour in a casserole and place in the preheated oven.
- Let it cook at 180C (392F) for 30 minutes, or until it turns golden on the edges.
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
Made this last night. So good!
What can be used instead of the Feta cheese?
You could also use smoked tofu (previously processed to a creamy texture in the food processor), or any other type of soft cheese.
Awesome! Making right now for second time. I added some onion and garlic for extra flavor.
Glad you liked it! <3
I have not heard of teleme cheese. What can I substitute for it? thank you.
It’s similar to feta cheese. 🙂 You can use goat cheese as well.
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.:(
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.
Clar, o voi incerca!
Numai o intrebare am : conteaza daca cuptorul e electric?
Este valabila temperatura pentru orice tip de cuptor?
Multumesc!
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! 😀
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!
Multumesc mult Andra! Cum ti-a iesit? Ti-a placut? 😀
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.
How was it? Did you like it? 😀 In my country we use Celsius degrees, so I just converted 200C to Farenheit derees. 350 should be just fine.
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
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!
@Diane McCormick,
Hi. I have an app called Metric Conversions. Use it daily. I’m American living in United Kingdom and I still think our way not metric. Hope it helps
@Diane McCormick,
The world is metric. The US is the only country that isn’t. It seems very weird to me!!!!
Hi! Really eager to try this – but any suggestion as to how much dill is needed?
Hi Catherine! About 1/2 cup chopped dill is enough. Let me know how the recipe turned out! 😀
Awesome, thanks! And will do!
One other quick question, if you have a moment, just wondering what size casserole you use(d)?
It was about 25-30cm in diameter and 6-7cm tall.
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!
Thank you!