A few simple ingredients became a fabulous side dish with this Nourish PA recipe. All you need are cauliflower florets (or other veggies of your choosing!), canned corn, creamy canned soup, some parmesan cheese and seasoning. Combine, bake to a golden brown and dig in. We suggest treating this like a cheesy dip and serving with crusty bread or crackers.
You can add a crunchy topping by mixing 1/2 cup of bread crumbs or crushed butter crackers with one tablespoon of melted butter and sprinkle over the top before baking.
Creamy Cauliflower Corn Bake
| Yield |
|---|
| Serves 6-8 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 30 min | 40 min |
Ingredients
- 4 cups cauliflower florets (fresh or frozen and thawed), or substitute broccoli, Brussels sprouts, or mixed vegetables
- 1 (15-ounce) can corn, drained (or 1 1/2 cups frozen corn)
- 1 (10.5-ounce) can cream of celery soup, or cream of mushroom, or cream of chicken
- 1/2 cup milk or water
- 1/3 cup grated Parmesan cheese, plus extra for topping
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley, or 1 teaspoon dried parsley, for garnish (optional)
Method
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray.
- Combine the cream soup, milk, Parmesan, garlic powder (if using), paprika (if using), salt and pepper in a large bowl. Add the cauliflower and corn, tossing to coat.
- Transfer mixture to prepared baking dish in an even layer and top with additional Parmesan cheese.
- Bake uncovered until hot and bubbling and lightly golden-brown, about 25-30 minutes.
- Garnish with parsley (if using) before serving.
- Photo and recipe: Dish Works
