CAULIFLOWER BREAKFAST CASSEROLE RECIPES

Steps:

• Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
• Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
• Bake 40 minutes or until heated through and top is lightly browned.

Steps:

• Preheat oven to 375 degrees F. Spray a 9x13 casserole dish with non-stick cooking spray.
• Place cauliflower florets and 3 tablespoons of water in a large microwave safe bowl. Cover with damp paper towels and microwave 7-8 minutes, steaming until tender. (Steps shown in video above)
• Meanwhile, in another large bowl, combine half of each cheese, half of the bacon, half of the green onions sour cream, cream cheese, mustard, herbs and spices, mixing well. Add the steamed cauliflower florets and the water from the bowl, tossing gently until coated.
• Transfer mixture to prepared baking dish and top with remaining cheese, green onions and bacon.
• Cover with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes or until cheese is bubbly and beginning to brown. If desired broil for 1-2 minutes at the end for browned crispy cheese topping!
• Garnish with green onion and serve immediately.
• Best stored in an air tight container in the fridge up to 5 days.