Indulgent Delight That Will Make You Forget About Carbohydrates
Servings: 8
Preparation Time: 30 minutes
Total Time: 1 hour and 35 minutes
Ingredients:
– Olive oil for drizzling and greasing the baking dish
– 2 pounds of cauliflower florets, cut into bite-size pieces (from 2 medium heads of cauliflower)
– 1 medium yellow onion, diced
– Kosher salt, to taste
– Black pepper, to taste
– 2 (10.5-ounce) cans of gluten-free condensed cream of chicken soup
– 8 ounces of sharp cheddar cheese, coarsely grated (about 2 cups)
– 4 ounces of extra-sharp cheddar cheese, coarsely grated (about 1 cup)
– 1 1/2 cups of sour cream
– 1/4 cup of heavy cream
– 2 1/4 cups of lightly crushed gluten-free rice or corn cereal (such as Chex)
– 4 tablespoons (1/2 stick) of salted butter, melted
– 1/2 cup of fresh parsley, chopped (optional)
Directions:
1. Preheat the oven to 400°F and lightly grease a 2 1/2-to-3-quart baking dish, such as a 9-by-13-inch dish, with oil.
2. On a rimmed baking sheet, combine the cauliflower and onion. Drizzle with oil, season with salt and pepper, and toss well. Roast until the cauliflower begins to turn lightly golden but still has a bite, about 15 minutes. Remove from the oven and reduce the temperature to 350°F.
3. In a large bowl, stir together the condensed cream of chicken soup, sharp cheddar cheese, extra-sharp cheddar cheese, sour cream, and heavy cream. Add the roasted cauliflower mixture and gently combine.
4. Transfer the mixture to the prepared baking dish, cover tightly with foil, and bake for 45 minutes.
5. In a small bowl, mix the crushed cereal and melted butter. After 45 minutes, remove the foil, stir the cauliflower mixture, and sprinkle the cereal mixture evenly over the top.
6. Bake uncovered until the topping is golden and the casserole is bubbly, 15 to 20 minutes more. Let it cool slightly before serving and garnish with parsley if desired.
