Low Fat Cauliflower Tomato Casserole Recipes

Steps:

• Preheat oven to 350F.
• Place cauliflower in a steamer basket over boiling water.
• Cover saucepan and steam 4-5 minutes or until cauliflower is almost tender.
• Arrange cauliflower in a buttered shallow baking dish.
• Arrange tomatoes over cauliflower.
• Sprinkle with salt and pepper.
• Combine cheeses in a bowl and sprinkle over cauliflower mixture. Sprinkle with breadcrumbs, drizzle with butter and bake 20-25 minutes or until top is golden.

Steps:

• Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
• Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a saucepan of water to a boil. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes. Drain well and transfer cauliflower to a large bowl. Mash, using a potato masher, leaving some chunks.
• Reserve 1/2 cup Cheddar cheese and 1 tablespoon bacon bits. Mix remaining Cheddar cheese, remaining bacon bits, cream cheese, sour cream, green onions, butter, salt, and pepper into the mashed cauliflower in the bowl. Transfer mixture to an 8-inch square baking dish. Sprinkle reserved Cheddar cheese and bacon bits on top.
• Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.

Steps:

• Preheat oven to 350.
• Bring a pot of water to a boil. Add cauliflower and cook for about 10 minutes.
• Drain and place in a 2-quart casserole dish.
• In a small bowl combine butter, Parmesan cheese, bread crumbs, salt and red pepper flakes.
• Sprinkle mixture over casserole and top with Cheddar cheese. Bake for 20 minutes, or until cheese is melted.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a 7x10-inch, 2-quart baking dish.
• Warm 1 tablespoon olive oil in a skillet until it shimmers. Add onion and taco seasoning; cook and stir until onion begins to soften, 3 to 5 minutes.
• Remove from heat and stir in riced cauliflower. Pour mixture into the prepared baking dish.
• Stir together eggs and cream in a bowl until well blended; pour over the cauliflower mixture and gently work it in until it surrounds the cauliflower mixture. Sprinkle 1/4 cup grated pepper Jack cheese on top.
• Place alternating slices of zucchini, yellow squash, and tomato on top of the cheese layer. Drizzle vegetables with remaining olive oil and season with salt and pepper.
• Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/4 cup cheese on top of the vegetables and bake for 10 more minutes. Garnish with lime and cilantro.