yield: 6 servings
prep time: 5 minutes
cook time: 38 minutes
Hash brown casserole has long been a favorite to take to church potlucks in the South. But how do you make hash brown casserole without potatoes? You guessed it: cauliflower! The hash brown casserole I ate when I was growing up was topped with cornflakes. For a little added crunch, I top mine with a mixture of Parmesan cheese and pork rinds. You can leave off the topping if you prefer.
β’ 2 tablespoons salted butter
β’ ΒΌ cup chopped onions
β’ Β½ cup heavy whipping cream
β’ Β½ teaspoon salt
β’ Β½ teaspoon ground black pepper
β’ 1 (12-ounce) bag frozen riced cauliflower
β’ 1Β½ cups shredded cheddar cheese
TOPPING (optional):
β’ ΒΎ cup crushed pork rinds
β’ ΒΌ cup grated Parmesan cheese
1. Preheat the oven to 350Β°F. Grease an 11 by 8-inch or similar-sized oval baking dish.
2. Melt the butter in a medium-sized skillet over medium heat. SautΓ© the onions in the butter until tender and translucent. Reduce the heat to low and stir in the cream, salt, and pepper. Simmer for 2 minutes, then stir in the cauliflower and cheddar cheese.
3. Transfer the mixture to the prepared baking dish. Bake the casserole for 25 minutes, or until browned and bubbly around the edges.
4. While the casserole is baking, make the topping, if using: Mix together the pork rinds and Parmesan cheese. Sprinkle the topping evenly over the casserole and bake for 5 more minutes, or until the topping is lightly browned.
5. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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