Roasted Cauliflower & Mushroom Casserole
Roasted Cauliflower & Mushroom Casserole is a wonderful rustic side dish or vegetarian meal. Roasting the cauliflower imparts a slightly sweet nutty flavor.
I was staring into my veggie drawer and there smiling back at me was a head of cauliflower and a pound of button mushrooms. Two weeks of eating very little carbs left me craving a casserole. Discovering this recipe by The Iron You made me oh so happy.
I can eat roasted cauliflower with the same enthusiasm I approach a big bowl of glorious Sage Brown Butter Popcorn (that was my not so subtle way of giving this amazing popcorn a shout out).
It’s fabulous. Roasted cauliflower and that popcorn.
We enjoyed Roasted Cauliflower & Mushroom Casserole as a side and leftovers for lunch. Another time I think I’ll add diced cooked chicken for a nice protein boost.
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All my best,
xo Libby
Roasted Cauliflower & Mushroom Casserole
Ingredients
- 1 head of cauliflower cored and cut into florets
- 1 lb. button mushrooms chopped
- 1 large onion finely chopped
- 2 sprigs fresh thyme leaves only, finely chopped
- 2 garlic cloves finely chopped
- 1 1/2 Tbl. olive oil
- 1 tsp. sea salt
- 2 large eggs
- 1/2 cup sharp cheddar cheese shredded
- 1/2 cup sour cream or Greek yogurt
- 1/3 cup Parmesan cheese grated
Instructions
- Preheat oven to 425 degrees. Coat a medium baking dish with olive oil and reserve.
- Spread cauliflower florets in a single layer on a large rimmed baking sheet; drizzle with 1 Tbl. oil olive and sprinkle with sea salt. Roast in oven for 30 minutes or until golden brown, turning once.
- Meanwhile, in a large skillet over medium heat sauté the mushrooms in 1/2 Tbl. olive oil and a couple of pinches of salt. Stir every minute or so until mushrooms have released all their liquid. Add onion and thyme cook for another 4 – 5 minutes until translucent. Stir in garlic, cook for another minute and remove from the heat.
- When the cauliflower has caramelized add to the skillet.
- In a large bowl combine eggs, cheddar cheese, and sour cream. Add cauliflower mushroom mixture, stir until well combined. Pour into prepared baking dish. Sprinkle with Parmesan cheese and cover with foil.
- Reduce oven temp. to 350 degrees. Bake casserole for 30 minutes covered, then remove foil and bake for another 10 minutes, until lightly browned around edges.
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23 Comments
Gael Clark
Absolutely amazing. I will use this for a base for so many bakes. Thankyou so much
Mary Ann
Thank you for this recipe. I made it pretty much as written, but without the eggs, and with a little extra yogurt. It was delicious. I served with sausages on the side. My hubby loved it, and went back for seconds. :) Will definitely add it to my roataion. I’m not sure we would have liked it as well if I had added eggs.
Kathleen B
Can I assemble this the day before I plan to cook it?
Karen
I don’t usually comment on recipes but had to tell you that this has been one of my favorite recipes for the past 2 years. I’m trying to eat low carb I make it often as shown above with the addition of roasted broccoli along with the roasted cauliflower. Today, though, I was looking for a recipe with cauliflower, mushrooms and sausage and couldn’t find one that appealed to me so I decided to make this using ricotta cheese instead of sour cream and italian cheeses instead of cheddar along with some turkey italian sausage I wanted to use up. I layered it in the pan with spinach and it was incredible! I’m in my 70’s and alone so I like to make things I can eat and freeze and this recipe freezes well for other dinners. I just wanted to thank you for such an amazing recipe. I’m not much of a cook but this always turns out well and i’ve gotten compliments when I’ve served it to guests. Thanks again.
Taylor
This was DELICIOUS!!! I made it exactly to specs except I added bacon, used shiitake mushrooms, and didn’t add as much shredded cheese mainly because I didn’t have shredded and had to improvise with the little block cheese that I had LOL! My seven ya old LOVED IT! My husband couldn’t get enough of it either! I can’t wait to try this recipe with chicken! Oh I also didn’t have any thyme so I used parsley instead and it was still delicious! Bravo for this wonderful dish!!! BTW I give this a full 5 stars even though the actual rating stars won’t let me click that many for some reason!
Vic Olson
Don’t add the eggs, they are unnecessary and they coagulate, creating an unappetizing appearance. It was not well received because of that. Otherwise, a great recipe.
Kathleen
Delicious dish! I did not have sour cream or greek yogurt so I used ricotta cheese thinned with some milk. Used mostly parmaesan cheese and a little cheddar. I will make this again :-)
Ginzi Putzi
Just made this tonight – so delicious! It was a hit with my husband and our fathers, so I am going to make it again for the family BBQ in two days. I saw the comment that someone’s “2-year olds” (plural!) loved it – let’s see if that works for my 4, 3 and 2 year old grandsons! By the way, I also added a little fresh chopped rosemary (great suggestion) and used a red onion as that was what I had on hand. Lovely subtle sweet flavour with the red onion.
libby
Yay!! Happy to hear your family enjoyed this dish. Sounds like you’ve got a strong line of great eaters there. Thank you for sharing Ginzi.
Newbie
I am relatively new to cooking so I have a rather basic question – can I use regular white mushrooms cut in half instead of button mushrooms?
libby
Hello Newbie. Funny/ironic that I think we’re both referring to the same mushroom. I’m never sure what to call white/button mushrooms but they’re what I most often buy and have found them to work wonderfully in any recipe calling for mushrooms. Forge ahead my friend.
Jessie
Delicious! The whole dish went, even my 2 year olds ate it! The only thing I did different was use half the onion and I added a little white pepper to the egg mixture before combining. Not sure if it even needed it!!
libby
Thank you so much Jessie for sharing your feedback. 2 year olds plural?! Good on you and glad they liked it too.
hannnah p
I exchanged non fat greek yogurt for the sour cream and no cheddar cheese, ( I didn’t have either) but added a jar of marinated artichoke hearts.. i increased the parmesan cheese a bit.. and added a bit of asagio cheese. I”m sorry to the original cook that I changed it but thought it could help someone else!
I doubled the thyme and added a pinch of chopped rosemary . Second time I had some spinach left over and I tossed it in. I think this recipe can be adapted to what you have on hand easily. Yay for the roasted cauliflower – we love it now.
libby
Sounds like you had a blast with this recipe Hannah!! I love it. Exactly how I cook. Thank you for sharing.
Jenny
Wow! Wonderful! I added panko breading on top of the Parmesan, but otherwise made it exactly as written.
libby
Panko makes everything better :) Thank you for sharing Jenny, glad you enjoyed it.
Raymond
I made this for the first time last night. As I speak there is very little of it left LOL. The idea of adding sea salt to baked cauliflower is a novel, (and delicious) one I would have never thought of that. I did everything the same except I added 2lbs ground beef.
libby
I bet it was delicious with ground beef. Great meal. Thanks for sharing Raymond.
Sha
I have made this a few times now since your post in October, and this is a KEEPER! Thanks. The first time I kept true to your original recipe and wow was I blown away; the second time I added bacon, and the third time sausage. Each was mouth-watering savory, like flavor explosion, seriously. Leftovers keep well and also reheat well.
libby
Love those additions Sha!! Thank you so much for taking the time to comment. May be time to revisit and picture a new version :)
Heather
Oh my goodness. I cannot wait to try this. I am making this for dinner tomorrow and I am going to add the chicken to make it a whole meal. mmmmm. I am absolutely in love with your blog by the way. I am hooked! thanks so much!
libby
Awe. Thanks so much Heather. I’m glad you’re hooked :)