Can I use frozen cauliflower for this recipe?

Yes, you can use frozen cauliflower, but you'll need to thaw it completely and pat it dry before baking. Keep in mind that frozen cauliflower tends to release more water during cooking, so your dish might be slightly less creamy than when using fresh. Consider reducing the evaporated milk by about 2 tablespoons to compensate.

What can I substitute for evaporated milk?

If you don't have evaporated milk on hand, you can use heavy cream for an even richer result, or a combination of whole milk and half-and-half. For a lighter version, whole milk alone will work, though the sauce won't be quite as creamy. Avoid skim or low-fat milk as they may make the sauce watery.

Can I make this dish ahead of time for a party?

Absolutely! This is a great make-ahead dish. Assemble everything up to the point of baking, cover, and refrigerate for up to 24 hours. When you're ready to serve, let it sit at room temperature for about 30 minutes, then bake as directed, adding 5-10 minutes to the cooking time if it's still cold from the refrigerator.

Is there a way to make this recipe dairy-free?

While this is primarily a cheese-focused dish, you can create a dairy-free version using plant-based cheese alternatives and unsweetened coconut cream in place of the evaporated milk. Look for dairy-free cream cheese, mozzarella, and cheddar substitutes that specify good melting properties. The flavor profile will be different, but still delicious in its own right.

Queso Cauliflower Bake Recipe

Description

This Queso Cauliflower Bake is a delicious, cheesy casserole featuring tender cauliflower, a blend of white cheddar, mozzarella, and cream cheese, with a flavorful kick from green chiles and taco seasoning. It’s a comforting, low-carb main course that’s perfect for family dinners or gatherings, finished with a fresh cilantro garnish.

Ingredients

Units Scale

Vegetables

2 heads cauliflower, roughly chopped

Cheese

2 cups shredded white cheddar cheese, divided
1 cup mozzarella cheese
1 (8 oz) package cream cheese, softened

Canned & Pantry

1 (12 oz) can evaporated milk
2 (4 oz) cans diced green chiles

Seasonings

3 teaspoons taco seasoning
1 teaspoon salt
1/2 teaspoon garlic powder

Garnish

Cilantro, for garnish

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
Arrange Cauliflower: Add the roughly chopped cauliflower to the prepared dish, spreading it evenly in a single layer. Set the baking dish aside while you prepare the cheese mixture.
Mix Cheeses and Add Ingredients: In a large bowl, combine 1 cup of white cheddar cheese, the mozzarella cheese, and the softened cream cheese. Stir until well mixed. Add the evaporated milk, diced green chiles, taco seasoning, salt, and garlic powder. Mix thoroughly until the mixture is smooth and evenly combined.
Assemble Casserole: Pour the cheese and seasoning mixture evenly over the cauliflower in the baking dish, ensuring the cauliflower is well coated. Sprinkle the remaining 1 cup of white cheddar cheese on top to form a cheesy crust.
Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the cauliflower is tender and the top is beginning to brown.
Garnish and Serve: Remove the casserole from the oven. Garnish with freshly chopped cilantro and serve warm for best flavor and texture.

Notes

For extra heat, add some diced jalapeños to the cheese mixture.
For a lower calorie option, use reduced-fat cheeses and cream cheese.
This casserole can be prepped ahead and baked just before serving.
Leftovers reheat well in the microwave or oven.

Nutrition

Serving Size: 1/12 of bake
Calories: 190
Sugar: 3g
Sodium: 530mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 9g
Cholesterol: 39mg