Cauliflower Casserole With Bacon And Potatoes

Have you ever tried to make cauliflower stew? It’s easier to make than you think and tastes just amazing. Some people use it as a extension, but I think it could easily be used as a light dinner. Especially the version I’m going to show you today, as it also contains Bacon and potatoes.

This recipe is like Customizable As it happens, this is what I love most about casserole dishes. They are so versatile, you can literally “throw in” whatever you like, and this cauliflower casserole is no exception.

Don’t want to add the bacon or potatoes? So don’t And just use more cauliflower instead! Do you have a different preference when it comes to cheese? Just replace the mozzarella, cheddar and parmesan with whatever cheese you prefer. Not a fan of chili? No problem, just leave it out.

However, I still recommend trying This version is mine. The flavors are nicely balanced and pretty much everyone I’ve ever served it to has had good things to say about it. Now let’s start cooking.

The ingredients of the recipe

The list of ingredients for this recipe is quite short, you can see them all in the picture above. And as always, let me list them one by one below. These amounts should serve up to 5 people.

1 medium size Head of cauliflower
2 big ones Potatoes
2 eggs
150 grams (5 oz) of mozzarella cheese
70 grams (2.5 ounces) of Parmigiano
150 grams (5 oz) of cheddar cheese
150-200 grams (5-7 oz) of sour cream
2 Spring onion
150 grams (5 oz) of bacon
Salt and pepper to taste
Nutmeg
Fresh scent

How to make this recipe for cauliflower stew

Watch the recipe video or scroll down for full instructions:

To shorten the baking time a little, we need cook in advance Both the potatoes and the cauliflower. Since the potatoes take longer, we’ll start with those. Cut 2 large potatoes into cubes and cook them in salted water 10 minutes.

After that comes the cauliflower, I use it One medium sized head. We have to remove the main stem and break the cauliflower into individual florets. I prefer smaller pieces when making this dish, so I just use my hands to handle it. Obviously you can use bigger pieces than me, the choice is yours.

Now add the cauliflower into the same pot where our potatoes are cooked for 10 minutes and let them boil together for approx 7 more minutes. We don’t really need to cook either the potatoes or the cauliflower fully, as long as they’re somewhat soft, we’re done.

Let’s take advantage of this time make our sauce. Take a large bowl and crackle 2 eggs into it. Follow up with a generous amount of Salt and freshly ground pepper. Add 2 ½ oz Parmigiano5 ounces of Mozzarella5 ounces of Sour cream and touch of chili. I love Fresh scent So I add quite a bit, almost half a cup to be exact. Use only the leaves and chop them into smaller pieces. The last sauce ingredient is NutmegJust a touch to enhance the aroma.

Mix everything properly to make sure all the flavors come together and the salt dissolves and our sauce is ready. Give it a minute or so, the eggs take a while.

Drain the cauliflower and potatoes and add them all into the bowl with our sauce. Mix properly but gently and try not to break the flowers too much. If they do break, no big deal so don’t stress it 😉 Using two spoons works really well to do this.

A brush Oven safe dish with some Olive oil and pour the mixture in.

Spread it a little to make sure we have an even layer. Complete it with Finely chopped bacon And feel free to use as much as you like. final touch of black pepper And our cauliflower stew is ready to bake.

Cover the casserole dish aluminium foil and bake in 400F or 200C for 20 minutes. After this time has passed, take it out of the oven and continue with the last step.

Add 2 finely chopped Spring onion To give this dish an extra layer of fresh flavor and wrap it in a nice amount of cheese. This time, I use grated cheddar And that’s about 5 ounces again.

Put the stew back in the oven, raise the heat to 500F or 250C and give it another 10 minutes or so. Once the cheese is lightly browned, we’re done. You can speed it up by using the grill mode, just make sure the cheese doesn’t burn. This can happen quite quickly so keep an eye on it!

And now it’s time for a taste test… I have to say it turned out great. If you liked the cauliflower stew recipe, please let me know in the comments. Thanks for reading and see you next time!

Optional tips:

• As mentioned at the beginning, You don’t need to add the potatoes and/or bacon if you want to make a true cauliflower-only stew. The potatoes and bacon make this dish more filling.
• alternatively, You can replace the potatoes with broccoli or another type of vegetable. The reason for using most types of vegetables is simple, it just tastes better that way. More types of vegetables = more flavors 🙂
• You can store the finished dish In the fridge for up to 3 days and it reheats perfectly in the microwave. It also freezes well, just keep in mind that frozen potatoes tend to lose a bit of their texture.
• Don’t want to use sour cream? Plain Greek yogurt or even heavy cream can be used as a substitute. Milk or half and half will work as well, just use an extra egg in that case so the sauce binds better with the rest of our ingredients.
• I used basil in this recipe, But you can totally use different herbs too. Fresh thyme, rosemary, parsley or even cilantro are all great choices. Feel free to use multiple types at once.

More casserole recipes to try