Cauliflower Tomato Onion Cheese Casserole
Indulge in the rich, comforting flavors of this Cauliflower Tomato Onion Cheese Casserole—a hearty, gluten-free dish that’s perfect for family dinners or as a show-stopping side. This recipe combines tender, blanched cauliflower with layers of juicy Roma tomatoes, sweet yellow onions, and a creamy, herb-infused sauce. Topped with a generous blend of melted cheddar and Parmesan cheeses, every bite is packed with irresistible cheesy goodness and a hint of warming spices like paprika and oregano. With just 20 minutes of prep time and a golden, bubbly finish in the oven, this casserole is as easy to make as it is delicious. Garnished with fresh parsley, it’s a wholesome, vibrant dish that’s sure to please both vegetarians and cheese lovers alike!
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Recipe Information
Ingredients
- 1 head Cauliflower (medium head)
- 4 pieces Roma tomatoes
- 1 piece Yellow onion (large)
- 2 cups Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a light coat of olive oil or cooking spray.
Cut the cauliflower into florets and blanch them in boiling water for 5 minutes. Drain and set aside.
Slice the tomatoes and onion into thin rounds. Set aside.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
In a small bowl, whisk together the heavy cream, salt, pepper, dried oregano, and paprika. Set aside.
Layer the blanched cauliflower florets evenly in the bottom of the prepared casserole dish.
Layer half of the tomato and onion slices over the cauliflower. Sprinkle 1 cup of cheddar cheese on top.
Repeat with a second layer using the remaining cauliflower, tomato, and onion slices. Pour the seasoned cream evenly over the layers.
Top the casserole with the remaining 1 cup of cheddar cheese and the grated Parmesan cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
Remove the casserole from the oven and allow it to cool for 5 minutes. Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.6 g | 249% | |
| Saturated Fat | 108.7 g | 544% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 4761 mg | 207% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 24.7 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2220 mg | 171% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2372 mg | 50% | |
*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.
