APT19: Cauliflower Casserole

One of my favorite dishes to make!

This is one of my favorite recipes, but it isn’t my own. I have, however, made some adjustments which I will detail below.

This recipe comes from the 2002 cookbook, “500 Low-Carb Recipes” by Dana Carpenter. Honestly, I don’t even think of this as a low-carb dish. I think of it more as a high protein vegetable dish that can either be an entrée or a side dish.

This is the original recipe from the cookbook.

Whether you call it “kugel” or “casserole,” it’s the same thing. I chose to use the term “casserole” for this blog entry because it’s a more universally-known term. Also, I myself more associate “kugel” with a Sweet Noodle Kugel dish.

My notes / commentary on this recipe:

• I prefer to use frozen cauliflower that has been thawed. I find it easier and I suspect that fresh cauliflower would need to bake longer to be as soft as the thawed cauliflower.
• I like onion and use a large one, particularly a sweet onion like a Vidalia.
• For the dairy products of cottage cheese and cheddar cheese, I prefer to use the full fat version because it honestly just tastes better. However, I have made this with low fat dairy and it’s still fine. I have not tried this with vegan dairy substitutes. But, if you do and it’s a success, please let me know.
• I find that a nice sharp Cheddar cheese is really important to the flavor palate of this dish. I suspect that a nice shredded Gouda or even a shredded smoked Gouda would also pair well with this dish.
• Definitely use salt and pepper in this. If you are the kind of person who doesn’t like seeing flecks of black pepper in food, then use white pepper. If you don’t like white pepper, I can’t help you.
• Only put the paprika on at the very end and on top. Do not mix it in, or it could discolor your mixture. Bourbon barrel smoked paprika is amazing with this dish.
• I recommend serving this piping hot. If making it for Thanksgiving, there’s no harm in making it the day before and reheating it in the oven. I would throw some more cheese and paprika on top and reheat with a lid or foil on top to make sure it doesn’t dry out while reheating.

Good luck and happy cooking!