Cheesy Cauliflower Casserole

Build the Meal Around Cheesy Cauliflower Casserole

• A green salad
• Steamed green beans
• Grilled fish or chicken

How to Make Cheesy Cauliflower Casserole

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan). Toss the cauliflower with the oil and salt on a large baking tray and roast for 15 minutes, until the edges are browned and the florets are almost tender.

   Mark done Start 15 min timer

2. Meanwhile, beat the yogurt, cream cheese, two-thirds of the cheddar, the spring onions, garlic powder, mustard and pepper together in a large bowl.

   Mark done

3. Tip the hot cauliflower into the bowl and fold until coated. Spoon into a baking dish and top with the remaining cheddar.

   Mark done

4. Mix the Parmesan, ground almonds and paprika and scatter over the top. Lower the oven to 200°C / 390°F (180°C / 355°F fan) and bake for 15 minutes, until bubbling and golden.

   Mark done Start 15 min timer

A Few Notes

Spread the cauliflower in one layer on the tray; a crowded tray steams instead of roasting.

If the yogurt mixture looks thin, drain the yogurt through a sieve for a few minutes first.

Cover the dish loosely with foil if the topping browns faster than the sauce bubbles.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Keeping What's Left

Keeps in the fridge for up to 3 days. Reheat in a hot oven until bubbling.

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.