This loaded baked cauliflower casserole brings together eggs, cheese and roasted vegetables in a delightful vegetarian dish that’s great for any meal!
Loaded Baked Cauliflower Casserole
Ingredients
- 1 red onion, thinly sliced, divided
- 1 head cauliflower, cut into florets (6-8 cups)
- 3 medium tomatoes, chopped
- ¼ cup olive oil
- 7 eggs
- 1 tbsp sesame oil
- 1 tsp cumin
- ½ tsp dried rosemary
- 2½ tsp dried basil
- ⅓ tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- 1 cup flour*
- 1½ tsp baking powder*
- ¾ cup parmesan cheese, grated
- ¾ cup sharp cheddar cheese, grated
Instructions
- Preheat the oven to 400℉.
- Set aside 4 onion rounds and put the rest in a 13” x 9” baking pan. Add cauliflower and tomatoes. Toss with olive oil.
- Roast in the oven until cauliflower is very tender, 30-40 minutes, turning every 15 minutes. Remove from the oven and allow to cool completely.
- Whisk together eggs, sesame oil, cumin, rosemary, basil, turmeric, salt and pepper.
- Blend flour and baking powder and whisk into egg mixture. Whisk in cheese. Gently fold in vegetables trying not to break up cauliflower.
- Place mixture in a greased 13” x 9” pan lined with parchment paper. Arrange reserved onion rings over the top.
- Bake in 400℉ oven until a knife inserted in the center comes out clean, about 25 minutes. Allow to rest for 20 minutes before slicing.
- This dish can be served warm or at room temperature.
- *Make this dish gluten-free by substituting ¾ cup almond flour for the all-purpose flour. Increase the baking powder to 1¾ tsp.
- Hack: Leftover portions can be stored in the refrigerator for up to 5 days or frozen for upto 3 months.
- Hack: Frozen cauliflower can be used in this recipe.
Did you know? Cauliflower is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.
Suggestion: Serve this with some crispy hash browns to make a complete meal!
