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Cauliflower Casserole (Dairy-Free & Low-Oil)
Looking for an easy, satisfying side dish that works for any meal? This Cauliflower Casserole is the
answer. It’s an incredibly simple way to transform basic cauliflower into a flavorful, comforting dish. This recipe is completely dairy-free, making it perfect to serve alongside meat or chicken, or as a light main course. It requires minimal prep time, uses basic ingredients, and comes out moist and tender every time. It’s a reliable, no-fuss recipe your whole family will appreciate.
The only problem with this casserole? There are never any leftovers. Enjoy!
24×25 Pan (Medium sized)
Ingredients:
Large cauliflower
3 large carrots, grated
Medium potato, grated
1/3 bunch parsley (finely chopped)
3 cloves garlic, chopped
3 L eggs
100 g flour (3/4 cup)
1 teaspoon salt
1/2 teaspoon black pepper
Preparation:
1.) Boil a pot of salted water with a tablespoon of vinegar. Break the cauliflower into florets and blanch for about 10 minutes. Drain, cool, and chop it as finely as possible (this is crucial for the texture).
2.) Preheat the oven to 180 – 190°C/356 – 374°F.
3.) Preheat a pan on medium heat with one tablespoon of oil (that’s all, just one tablespoon). Fry the garlic until it turns golden. Transfer to a bowl along with the rest of the ingredients.
4.) Mix everything to create a smooth batter. Flatten evenly in a lightly greased pan or one with baking paper.
5.) Bake for about minutes, or until fully golden and set.
Money-Saving Tip: If you have some cauliflower that’s been sitting in your fridge for a while, this is the perfect recipe for it! After boiling, simply trim off the less appealing parts and continue with the recipe. The entire cake only uses one tablespoon of oil — that’s it!
