Creamy Caprese Cauliflower Casserole

We all love cauliflower at this point, don’t we? It has come a long way. A very, very long way.
We’ve tried it as pizza crust, bread, tortillas, rice, noodles, soufflé, even hot pockets. We blend it into mashed “fauxtatoes” and roast it until it becomes perfectly caramelized, nutty, and sweet.
Mel even makes brownies with it, Lau uses it in cakes, while Synthia blends it to create a delicious rice pudding.
But friends, have you combined it with tomato sauce, mozzarella, and basil to make an awesomely delicious bake?
This is my not-so-humble addition to the cauliflower craze, and it has seriously become by far one of my favorite casseroles of all time. (It might become yours too.)

I know, I know, not everyone is a fan of cauliflower. People all too often associate cauliflower with bland vegetable plates at family gatherings. There it would be, squished in between baby carrots and broccoli, waiting to be dipped in some not-so-fancy ranch. Bleh.
Nonetheless, even if you don’t think you’re not much of a cauliflower person (mom, I’m looking at you) you must try this casserole.

Caramelized cauliflower florets swim in a light tomato cream sauce. Gooey mozzarella melts in between pops of grape tomatoes and fresh basil. A golden crust forms on the top.
All you need to do is dig in.
The cauliflower makes this dish super low calorie and the servings are HUGE. You will absolutely be satisfied after eating this dish and be left with no regrets, as it is all vegetables and a tad of much-deserved melted cheese.
You need this.

Creamy Caprese Cauliflower Casserole                                                        Print this recipe!

Inspired by HowSweetEats

Ingredients
Serves 6

1 medium cauliflower head, washed, trimmed, cored, and cut into florets
1 cup tomato sauce
2 tablespoons tomato paste
⅓ cup heavy cream
⅓ cup grated Parmesan cheese
1 cup shredded mozzarella, divided
1 cup grape tomatoes, halved
A handful fresh basil leaves, chopped
¼ teaspoon fine grain sea salt
⅛ teaspoon ground black pepper
Pinch red pepper flakes (optional)

Directions

Preheat oven to 425°F (220°C) and place a rack in the middle. Rub a medium-large baking dish with a bit of olive oil and set aside.
Spread cauliflower florets in an even layer on a rimmed baking sheet. Drizzle over 1 tablespoon of olive oil and sprinkle with coarse salt and pepper. Roast in the oven for 30 minutes or until the cauliflower is lightly caramelized, turning once.
In the meantime heat tomato sauce and tomato paste in a large saucepan over low heat. Once warm, stir in heavy cream, Parmesan, red pepper flakes (if using), salt, and pepper.
Remove from the heat, and stir in the cauliflower.
Fold in half of the mozzarella, half of the tomatoes, and a pinch of the chopped basil.
Pour the entire cauliflower mixture into the prepared baking dish.
Top with remaining mozzarella and remaining tomatoes.
Lower oven temperature to 350°F (175°C) and bake in the oven for 30 minutes.
Then turn the broiler on and broil for 1 to 2 minutes until the cheese is golden and bubbly.
Remove from the oven and allow to sit for 5 minutes.
Sprinkle with remaining basil leaves, and serve.

Nutrition facts

One serving yields 178 calories, 10 grams of fat, 12 grams of carbs, and 9 grams of protein.