Description
A creamy and comforting cauliflower bake made with cream of chicken soup, cheese, and simple seasonings. Perfect as a hearty side dish or a light main course.
Ingredients
Units
Scale
- 1 large head of cauliflower, cut into florets
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
- 1 tablespoon butter (optional, melted, for breadcrumb topping)
Instructions
- Preheat oven to 375°F (190°C).
- Steam or boil cauliflower florets until just tender, about 5-7 minutes. Drain and set aside.
- In a large mixing bowl, combine cream of chicken soup, sour cream, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Fold in the cooked cauliflower until evenly coated with the mixture.
- Transfer the mixture to a greased 9×13-inch baking dish.
- If using, mix breadcrumbs with melted butter and sprinkle evenly over the top.
- Bake uncovered for 25-30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
- You can substitute cream of chicken soup with cream of mushroom for a vegetarian version.
- Feel free to add cooked chicken or bacon for extra protein.
- Use frozen cauliflower if fresh isn’t available—just thaw and drain well.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg