Cauliflower casserole

We don’t usually post recipes here. They are usually posted on our Instagram page but this cauliflower casserole recipe was too good not to share. With any recipe, we always need to make tweaks as we need to make substitutes due to food allergies or simply preferences.  For this recipe, I omitted the jalapenos, because I am a chicken! I also replaced the cream cheese with ricotta. I used elephant garlic instead of regular garlic because I am allergic to garlic. Elephant garlic is part of the leak family not the garlic family so it is safe for me. Finally, I added turkey bacon to the mixture to give it some additional flavoring.  Alter as you see fit.


For the puree:
1 head of cauliflower
2 Tbsp heavy cream
1 Tbsp butter
¼ cup sharp cheddar cheese, shredded
1 Tbsp raw jalapenos, chopped
¼ tsp garlic powder – elephant garlic instead
salt and pepper to taste
For the cream cheese layer:
6 oz cream cheese, softened
½ cup shredded cheddar cheese
¼ cup salsa verde
For the topping:
¾ cup colby jack cheese, shredded
¼ cup raw jalapenos, sliced (seeds removed)


For the puree:

Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six – eight minutes on high (or until cauliflower is tender). Remove from the microwave and put into a high speed blender or food processor along with the cheese, jalapenos, and garlic powder. Puree until smooth (or you can leave it chunky if you prefer. Season generously with salt and pepper to taste.

For the cream cheese layer:

Put the cream cheese in a microwave safe bowl and nuke for 30 seconds to soften. Add the shredded cheese and salsa verde, mixing thoroughly. It should be very spreadable – if not, nuke for a few more seconds.

To assemble the casserole:

In a medium-sized oven proof dish (approximately 8 x 8), spread out a thick layer of cauliflower puree. Spread the warm cream cheese mixture on top of the puree. Top with a layer of shredded colby jack cheese, and sliced jalapenos. Bake at 375 degrees for about 20 minutes, or until the cheese is completely melted. You can finish it under the broiler for a couple of minutes to brown further if you’d like. Alternatively, microwave on high for about 6 – 8 minutes, or until the cheese is melted and the casserole is heated through. Serve hot.

Optional – top with cooked, crumbled bacon before serving.

What would you do different?  Would you keep it the same?

We found this recipe on the Healthy Recipes app.

Author: Tarah Jakubiak

After working for 20 years in the corporate world, Tarah Jakubiak founded Allergic Traveler. Jakubiak, president of Allergic Traveler has traveled the world since the age of two. She has been to 25 countries and 34 states. Jakubiak has been to all inclusives, gone on cruises, gone camping; backpacking through Europe, gone to the big cities, and little hidden gems. She has multiple food allergies but it does not stop her from seeing the world. Jakubiak is allergic to eggs, nuts, mushroom, soy, garlic, corn, sesame, potatoes, celery, shellfish, chicken, pork, peanuts, and many fruits. She is originally from Montreal, Quebec and now lives in Greensboro, NC with her husband.

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Cauliflower Casserole Recipe
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