Cauliflower Rye Casserole
Elevate your weeknight dinner game with this hearty and flavorful Cauliflower Rye Casserole! This unique casserole recipe combines tender steamed cauliflower, nutty rye bread, and a rich, creamy egg custard for a comforting dish that's as satisfying as it is nutritious. Featuring sharp cheddar cheese, the vibrant zest of Dijon mustard, and aromatic hints of garlic and parsley, every bite bursts with layers of delicious complexity. The crunchy rye bread adds rustic texture, while a golden melted cheese topping makes this dish irresistibly inviting. Perfect for family dinners or potlucks, this dish is easy to prepare with just 20 minutes of prep time—ready to serve in under an hour. Packed with wholesome ingredients, it's a one-dish wonder that's sure to please cauliflower lovers and casserole enthusiasts alike.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 4 slices rye bread
- 3 large eggs
- 1.5 cups milk
- 2 cups cheddar cheese, shredded
- 1 medium yellow onion, diced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter or olive oil and set aside.
Cut the cauliflower into small florets. Steam the florets in a pot with a steamer basket for about 5-7 minutes, or until tender but not mushy. Drain and set aside.
In a medium skillet over medium heat, warm the olive oil. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 1 minute. Remove from heat.
Tear the rye bread slices into small pieces and place them in a large mixing bowl.
In a separate bowl, whisk together the eggs, milk, dijon mustard, salt, and black pepper. Pour this egg mixture over the torn rye bread and toss until the bread soaks up the liquid.
Add the steamed cauliflower, cooked onion and garlic mixture, shredded cheddar cheese (reserve 1/2 cup for topping), and fresh parsley to the bowl with the bread mixture. Gently fold until everything is evenly combined.
Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the reserved 1/2 cup of cheddar cheese over the top.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set in the center.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Sprinkle additional fresh parsley on top if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 6669 mg | 290% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 44.3 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 2486 mg | 191% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4000 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
