Cauliflower and Corn Casserole

Recently I’ve been looking for more recipes that would take vegetables to main dish status.  I had this idea after spending some time looking at cookbooks, searching for something that would use cauliflower.  While none of the recipes used corn, one had a sour cream base, but had a lot of peppers which I didn’t want.  I wondered what would happen if I eliminated the flour roux and used ricotta instead.  Oh, my!!  Instant winner!

Cauliflower Corn Casserole at

For the two of us, a whole cauliflower is too much for one meal.  We can eat some of it, but it leaves leftovers that are kind of blah on the next day.

Cauliflower Corn Casserole at

Cut out the core and then cut into florets.

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Steam for 6-7 minutes until tender.  Enjoy with just a bit of butter on day one.

Cauliflower Corn Casserole at

The next day, take what is left for this recipe.  You’ll need about 2 cups of cauliflower, but it can be a little over or under 2 cups and that won’t matter.  Gather the rest of the ingredients.  Long time readers will know that I usually do some sauteed onions to begin a recipe, but not this time.  This is a throw-it-together and bake, easy and quick dish.

Cauliflower Corn Casserole at

Put the sour cream, ricotta, spices and a dash of hot sauce in a small container.

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Mix together until well incorporated.

Cauliflower Corn Casserole at

Dump the cauliflower and corn into a bowl, add the sour cream mixture and mix well.

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Pour into a casserole dish and smooth out the top.

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Top with cheese and bake.

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Yum!  I made this a couple of times, and found that there was more liquid in the bottom when I used frozen corn.  It came out better with drained canned corn or fresh corn.

Cauliflower Corn Casserole at

Using frozen cauliflower and corn will work, just be sure they are defrosted first. Use your microwave to fully defrost, or leave them out at room temperature for a few hours. The casserole will have a bit more liquid in the bottom, but will still taste great.  Melting cheese and a creamy cheesy sauce coat the cauliflower florets nicely. Just enough for two, just a bit was left in our pan for a lunch side dish the next day.

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This time I served it alongside a spinach quesadilla, and dinner was ready. It is hearty enough to be a meatless main course, and it is gluten free.

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Cauliflower Corn Casserole

1/2 cup light sour cream
1/2 cup ricotta
1/4 teaspoon garlic salt
1/4 teaspoon lemon pepper
1/4 teaspoon onion powder
1/4 teaspoon sriracha sauce
2 cups steamed cauliflower
1 cup sweet yellow corn
8 oz Colby-Jack shredded cheese – divided

Preheat oven to 350º.  Mix first six ingredients in a small cup. Place cauliflower and corn in a bowl, pour sour cream mixture over the top and mix well.  Mix in a handful of Colby-Jack cheese. Pour into baking dish, top with remaining Colby-Jack cheese. Bake at for 30-40 minutes, until bubbling, and the cheese is melted and just lightly browned. Serve hot and enjoy!!

Download the pdf – CauliflowerCornCasserole

Cauliflower Corn Casserole at

Do you like cauliflower?  How do you like to serve it?

21 thoughts on “Cauliflower and Corn Casserole

  1. Mary Stori

    This looks really good. I’ve developed my own cauliflower hack casserole……and am now inspired to add corn to my ingredient list. Thank you!! One special ingredient we enjoy in my dish is a nice amount of toasted sesame seeds.

  2. This looks delicious! Yes, a whole cauliflower is way too much for just the two of us. This looks like a great and tasty way to use it all up and not have it hanging in the fridge too long. My mom used to make a sauce with sour cream and cheddar to top it off, then added slivered almonds for crunch. Will put the ingredients on the grocery list and have it after we have gone shopping—whenever that will be next! Thanks for the recipe!

  3. Brenda @ Songbird Designs

    Corn and cauliflower! What’s not to love!! This sounds awesome. Thanks so much for this recipe! I’ll definitely be giving it a try. Gary won’t eat cauliflower, but I love it. So I will be having it for dinner while he’s at work!

  4. jesusnowand4

    Oh yum! I just bought a head of cauliflower at the grocery store! Now I know what I’m going to do with it! Thank you!

  5. Loris Mills

    This looks interesting! Thank you for sharing it ….and that PDF link was awesome 🙂
    I prefer meatless meals and I’m going to try this. I like that idea to try it with broccoli too.

  6. manasotavacation

    The only thing I needed to buy was a small ricotta cheese cup! Wonderfully delicious!! Will be making again very soon!

  7. Sounds yummy and I’m excited to make this dish. Thank you for sharing. BTW – We have been enjoying cauliflower “riced” in stir fry dishes, which are also easy to turn into a vegan dish for dinner.

  8. Nancy Bekedam

    I like making “cauliflower steak”–learned about it from my niece and nephew, so I think it’s the latest hip way to prepare cauliflower!?! Yours looks so good, I’m getting hungry!

  9. Joan Sheppard

    Love the flexibility of this. Add some peppers, don’t add the peppers, change up the cheeses, throw in a little leftover meat, especially love the no roux. We have started subbing out meat with mushrooms and walnuts. Gives the illusion of meat or might use cashews to really confuse people. My Mom made something like this and added a can of oysters. Never told anyone they were there as my brother would have left home if he’d known. Brothers – LOL.

  10. SANDRA

    Trouble getting through! [cid:AE4B1256-01BB-45E8-A0FA-0D97C8B17654-L0-001]
    Tree skirt pattern by Caroline Fairbanks Chritchfield of She can Sew blog. Thanks
    Sandy Hilton
    Sent from my iPhone

  11. I love cauliflower, it is nice cooked with some broccoli as well then smothered in cheese sauce. I will certainly try your cauliflower and corn recipe, it sounds delicious. Thanks so much for sharing.

  12. Melanie

    We love cauliflower and corn and cheese and sour cream…..LOL Looks delicious, Carole. I will try it. I make a cauliflower casserole for potlucks but too big a dish for 2. This looks just perfect. I often put leftover cooked or raw cauliflower in my green salads. Great addition. Yum.

  13. Dasha

    Sounds fabulous! I have put cauliflower on the shopping list.
    I reckon this would also be fantastic with broccoli. Shall have to try that too.

  14. Debra Miller

    Hi Carole-Going through my old emails I came across your blog post and remembered I had wanted to send you a recipe. I have attached a scan, it is below the blog post. The original is from Mary Etherington. She along with Connie Tesene make up Country Threads. They used to have a quilt store but still write books and now have an online pattern store. I made it Mary’s way and thought a little bland. I zinged it up a little bit and liked it much better! I sent Mary my changes and she approved!Take care-Debbie Millermember of Electric City Quilt Guild in Anderson, SC

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