Baked Cauliflower Casserole


Baked Cauliflower Casserole
Baked Cauliflower Casserole

Baked Cauliflower Casserole


1 head cauliflower, cut into florets (6-8 cups)

1 red onion, thinly sliced, divided

3 medium tomatoes, chopped

¼ cup olive oil

7 eggs

1 tbsp sesame oil

1 tsp cumin

½ tsp dried rosemary

2 ½ tsp dried basil

⅓ tsp turmeric

1 tsp salt

1 tsp pepper

1 cup flour*

1 ½ tsp baking powder*

¾ cup parmesan cheese, grated

¾ cup sharp cheddar, grated


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 the wheat flour for ¾ cup almond flour.  Increase the baking powder to 1¾ tsp.

6 servings, 395 calories per serving

Hack:  Leftover portions can be stored in the refrigerator for up to 5 days or frozen for future use.


Roasted Sausage, Peppers and Onions

Roasted sausage, peppers and onions are not just for subs! Jazz this recipe by serving it with rice, polenta, cornbread or potato salad!

Roasted Sausage, Peppers and Onions

Roasted Sausage, Peppers and Onions

Course Main Course
Servings 6
Calories 349 kcal


  • 4 sweet onions
  • 6 sweet bell peppers in a variety of colors (green, red, yellow and orange)
  • 6 Italian sausage links, hot or sweet (1 Pound)
  • 1 cup vegetable broth
  • Salt and pepper to taste


  • Heat oven to 350͒℉
  • Cut onions and peppers in 1" chunks and place in a baking pan. Add ¼ cup of vegetable broth and the sausages.
  • Oven roast for 45 - 60 minutes until sausages reach an internal temperature of 160℉ Add vegetable broth ¼ cup at a time as necessary to avoid having the pan from going dry.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Keyword fair food, oven roasted vegetables, Roasted sausages, sausage subs, sausages with peppers and onion

Did you know? The biggest sausage ever made was an amazing 38.99 miles long?  Check out some other fun sausages facts here!


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