Roasted cauliflower and tomatoes are blended with fresh mozzarella and panko crumbs(Roasted Cauliflower Caprese Casserole), which is then cooked for an extra few minutes with fresh basil and parsley sprinkled on top.
This superb side dish is really simple to make and will please the whole family.
Under each bowl of tomato casserole is a dish of tomatoes. (Roasted Cauliflower Caprese Casserole)
Roasting cauliflower is our preferred method of preparation; just toss it with olive oil, garlic salt, and pepper before roasting it for 30 to 45 minutes at 425 degrees.
The result is cauliflower which is buttery, caramelized, and crispy. Again, now and then, especially when we have buckets and buckets of tomatoes from the garden, we had to make THIS. It is as good as it seems, yes.
Between September and the cool nights of October, when the desire for comfort food starts to take hold, this meal is fantastic for acting as a bridge.
On a tan tablecloth, behind a little bowl of Caprese-style cauliflower, is a wooden bowl filled with fresh garden tomatoes.
Not like the casserole your granny made, this one.
Food: Roasted Cauliflower Caprese Casserole(Source: Pinterest)
You’ve surely heard me say it before, but I’ve never been a lover of casseroles. I don’t even like the phrase “casserole.”
It reminds me of fatty, mayonnaise-heavy dishes that we didn’t eat growing up (thanks, Mom!) and that I didn’t care for (ya know: tuna, macaroni, chicken, etc). This casserole is not one of those.
This casserole is much lighter and more flavorful. full of flavor and comfort in abundance. You’ll want to keep making this casserole as long as tomatoes are still available in your garden.
I’ll give you all the details for this cauliflower-based casserole.
The roasted Cauliflower Caprese Casserole dish comes together quickly and begins with roasting the cauliflower and garlic that have been combined with olive oil, garlic salt, and pepper.
After the cauliflower is done roasting, the tomatoes will be added and further cooked. For the final 5 minutes of cooking, you’ll add salty, crunchy panko bread crumbs and creamy mozzarella to this roasted cauliflower Caprese casserole.
Fresh basil and parsley are garnished as the last step. The inclusion of tomato, basil, and parsley makes this dish fresher and lighter, but the roasted cauliflower, warm mozzarella, and crunchy panko crumbs still give a lot of warmth and comfort.
Serve this side dish with warm dinner rolls and baked white fish. Consume the leftovers (of which there won’t be any, in most cases).
Here’s how to make this Cauliflower Casserole:
ingredients
- 1 tiny head of floretized organic cauliflower
- Olive oil extra virgin, 2 tablespoons
- 3 finely sliced garlic cloves
- 1/8 teaspoon salt with garlic
- 1/8 teaspoon of black pepper, ground
- Organic grape tomatoes in 1 1/4 quarts
- Mini mozzarella balls weighing 8 ounces
- Seasoned panko crumbs in 3/4 cup
- 5 torn basil leaves
- 2 teaspoons finely minced parsley
Instructions
Food: Roasted Cauliflower Caprese Casserole(Source: Pinterest)
- the oven to 425 degrees. Spray cooking oil on a casserole dish.
- Add cauliflower and garlic to a casserole dish after tossing(Roasted Cauliflower Caprese Casserole) with extra virgin olive oil, garlic salt, and black pepper. Roast for 30 minutes, rotating the pan halfway through.
- After removing the oven, whisk in the tomatoes. 10 more minutes of roasting.
- After removing the oven, toss in the mozzarella. Add panko crumbs on top. Put back in the oven for a further 5 to 10 minutes, or until cheese is melted and panko is just beginning to brown.
- Take it out of the oven. Add some parsley and fresh basil on top. Serve.