THIS CROWD-PLEASER IS SURE TO IMPRESS! Family and friends can’t get enough of this creamy, dreamy Cheesy Cauliflower Casserole – recipe requests are pouring in!
TIP FOR A PERFECT CHAR: Take your cauliflower to the next level by broiling it for 2-3 minutes after mixing with Lemon Olive Oil and spices. Simply spread it on a sheet pan and keep a watchful eye. This extra step reduces baking time by about 5 minutes and adds a deliciously caramelized crunch!
Ingredients
1 lg (or 2 small) head cauliflower (cut into chunks, but not too small)
6 Tbsp Fused Green Limonato Olive Oil, divided
1 tsp dried ginger
1 tsp garlic powder
1 Tbsp fresh squeezed lemon juice
1/2 tsp salt
3 Tbsp all-purpose flour
1/4 tsp black pepper
1/2 cup grated Parmesan cheese
1/2 cup shredded white cheddar cheese
1 Cup cream cheese, softened
1/2 cup whipping cream (35%)
2 Tbsp Sicilian Lemon White Balsamic
Panko breadcrumbs
Directions
Preheat oven to 375°F (190°C).
In a large bowl, toss cauliflower with 2 Tbsp Limonato Olive Oil, thyme, garlic powder, lemon juice, salt, and pepper.
Heat remaining Limonato Olive Oil in a saucepan over medium heat, whisk in the flour until combined and beginning to bubble then add heavy cream and Lemon Balsamic and continue to whisk until smooth.
Over low heat add the cheeses to the cream mixture, stirring until smooth
In a 9×13-inch baking dish, create a layer of cauliflower.
Pour cream-cheese mixture over cauliflower, covering it all. Sprinkle an even layer of Panko over the dish.
Bake for 25-30 minutes or until golden brown and bubbly.
Remove from oven and let sit for 10 minutes and serve warm.