Crunchy Cauliflower Casserole

Author: SallyK / Date: 2012-02-07 @ 08:05 am / Print Me! /
Tags: Cauliflower / Dairy / Rice and Grains /

Crunchy Cauliflower CasseroleThis dish is a variant on the British specialty, Cauliflower Cheese. It has the addition of green onions and rice, and this dish makes a wonderful side dish for any vegetarian entree.

Serves 4-5.


  • 1 small head cauliflower
  • 3 Tbsp margarine or butter (divided use)
  • 1 bunch green onions, coarsely sliced
  • 2 cloves garlic, finely chopped
  • 1/4 tsp caraway seeds
  • 1 Tbsp all purpose flour
  • 1/2 tsp ground mustard powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1-10 oz can evaporated milk
  • 4 oz American deli cheese or sharp cheddar, finely diced
  • 1 1/2 c cooked rice
  • 1/3 c coarse dry bread crumbs


  1. Preheat the oven to 350 Degrees F, and butter a 6-8 cup casserole dish.
  2. Trim and cut the cauliflower into florets. In a medium pot containing 3 cups of boiling salted water, drop the cauliflower and bring to a boil. Reduce heat to medium low, and simmer 4 minutes. Drain and set aside.
  3. In a large heavy pot over medium low, melt 1 1/2 tablespoons of the margarine, and saute the green onion, garlic and caraway seeds for 2 minutes. Stir in the flour, mustard powder, turmeric powder, salt and pepper and heat for a minute. Add the milk and whisk until thickened, smooth, and beginning to bubble.
  4. Remove from heat and stir in the cheese until mostly melted. Add the rice and stir. Fold in the cauliflower until it is coated well. Spoon into the prepared dish.
  5. Melt the remaining 1 1/2 tablespoons of margarine and fold in the bread crumbs until they are well coated. Sprinkle the buttered crumbs evenly over the casserole. Bake 25-30 minutes, or until beginning to bubble around the edges. Serve hot.