Transylvanian Cauliflower Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 222.5
- Total Fat: 10.4 g
- Cholesterol: 91.6 mg
- Sodium: 447.4 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 2.1 g
- Protein: 21.0 g
View full nutritional breakdown of Transylvanian Cauliflower Casserole calories by ingredient
Introduction
You can swap half cauliflower with broccoli. You can also not include hot peppers or swap them for regular bell peppers. You can swap half cauliflower with broccoli. You can also not include hot peppers or swap them for regular bell peppers.Number of Servings: 6
Ingredients
-
1 small cauliflower, cut into florets (4 cups)
6 oz bacon, diced (about 6 slices)
1 onion, chopped
6 cloves garlic, crushed
1 jalapeno peppers (1 large or 2 small), minced
1 habanero pepper, minced
For the cheese sauce:
1 cup Swiss cheese (grated)
1 cup cheddar cheese, fat free (grated)
8 oz plain non-fat greek yogurt
2 large eggs
salt, pepper & paprika, to taste
Directions
Preheat the oven to 400F. Steam the cauliflower about 6-10 minutes until al dente. Be careful not to overcook it since it will be baked.
Place bacon on a lined cookie sheet and bake for 6 minutes, flip, and cook another 7 minutes and set aside. Sauté the onion and garlic in a medium sized pan until onions are translucent. Once done add hot peppers and chopped bacon to the pan and mix well and set aside to rest.
Place the steamed cauliflower in a small 8x8 casserole dish and then top with the mixture from the sauté pan. In a small bowl, mix together the eggs, yogurt, cheese, salt, pepper, and paprika. Pour over the top of the cauliflower and mixture.
Bake at 400 for about 25 minutes or until bubbling and the edges begin to brown.
Place bacon on a lined cookie sheet and bake for 6 minutes, flip, and cook another 7 minutes and set aside. Sauté the onion and garlic in a medium sized pan until onions are translucent. Once done add hot peppers and chopped bacon to the pan and mix well and set aside to rest.
Place the steamed cauliflower in a small 8x8 casserole dish and then top with the mixture from the sauté pan. In a small bowl, mix together the eggs, yogurt, cheese, salt, pepper, and paprika. Pour over the top of the cauliflower and mixture.
Bake at 400 for about 25 minutes or until bubbling and the edges begin to brown.