This Caprese Cauliflower Casserole Is a Weeknight Win
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Just when you thought we couldn’t possibly have any more cauliflower recipes to share, we present to you this creamy caprese cauliflower casserole from The Iron You. This is a pretty solid way to consume a lasagna-sized hunk of what appears to be solid melted mozzarella for fewer than 200 calories, and I’m all for it.
This casserole contains all the benchmarks of a classic caprese salad (mozzarella, tomatoes, and basil) cooked into a giant, rectangular-shaped heap of comforting goodness.
Let us begin. We start with our favorite blank slate of an ingredient: a head of cauliflower, broken down into florets. Roast the chunks on a baking sheet for 30 minutes until golden. (This will eliminate the veggie’s sulfur-y notes, which you’d notice if you ate it raw.)
While you wait for the cauliflower to roast, make a creamy tomato sauce by combining tomato sauce, tomato paste, heavy cream, Parmesan, red pepper flakes, salt, and pepper in a large saucepan over low heat. Stir in the roasted cauliflower bites, fold in half of the caprese ingredients, and put them into a greased baking dish.
Top the casserole with the remaining mozzarella and tomatoes, but not the fresh basil just yet, to prevent the leaves from burning as it bakes. Broil for the final minute to make sure the cheese is the right amount of melty and then sprinkle basil leaves on top.
→ Get the Recipe: Caprese Cauliflower Casserole from The Iron You
