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!
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.
Cut out the core and then cut into florets.
Steam for 6-7 minutes until tender. Enjoy with just a bit of butter on day one.
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.
Put the sour cream, ricotta, spices and a dash of hot sauce in a small container.
Mix together until well incorporated.
Dump the cauliflower and corn into a bowl, add the sour cream mixture and mix well.
Pour into a casserole dish and smooth out the top.
Top with cheese and bake.
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.
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.
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.
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
Do you like cauliflower? How do you like to serve it?