Festive Cauliflower Casserole

This dish is perfect for Thanksgiving, Christmas, New Year's or Easter. It complements turkey or ham...and can be put together the day before the meal -- a real convenience for a cook when the holiday rush is in full swing.


6 to 8 servings


1 large head cauliflower (about 2 pounds), cut into florets
1/4 cup diced green pepper
1 (4.5 ounce) jar sliced mushrooms, drained
1/4 cup butter, cubed
1/3 cup all-purpose flour
3/4 teaspoon salt
2 cups milk
1 (2 ounce) jar diced pimientos, drained
1 cup (4 ounces) shredded Swiss cheese, divided


Preheat oven to 350°F (177°C.) Grease an 8-inch square baking dish with cooking spray.

In a large saucepan, place 1 inch of water; add the cauliflower. Bring to a boil. Reduce heat; cover and simmer for 5 to 10 minutes or until crisp-tender; drain. Place in prepared baking dish.

In a large saucepan, saute green pepper and mushrooms in butter until tender. Add flour and salt; stir until blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; add pimientos. Stir in 3/4 cup cheese until melted; pour over cauliflower.

Cover and bake for 20 minutes. Sprinkle with remaining cheese; bake, uncovered, for 10 to 15 minutes longer or until cheese is melted.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 30 minutes

Nutritional Information

1 serving (1 cup) equals 190 calories, 12 g fat (7 g saturated fat), 36 mg cholesterol, 445 mg sodium, 14 g carbohydrate, 3 g fiber, 9 g protein.

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