Cauliflower and Cheese Casserole

By Susan52

Ingredients

• Seasoning:
• 1 head cauliflower (rinsed & trimmed, cut into florets)
• 1 large carrot (peeled into shreds)
• 1 large yellow squash (sliced thinly)
• 1/2 sweet onion (chopped)
• 4 cloves garlic (chopped thinly)
• 1 can cream of celery soup (low fat & low sodium)
• 1/2 cup mozarella cheese (shredded)
• 1/2 cup + 4 T cheddar or colby jack cheese (shredded)
• 5 T parmesan blend (shredded)
• 1 cup fresh bread crumbs tasted (preferablt sourdough)
• 4 Tbs white wine
• 1 tsp+ sea salt
• 2 tsp black pepper
• 1/4 tsp paprika
• 1/4 tsp dried thyme
• 1/2 tsp dried or freshly chopped parsley
• Dash cayenne pepper

Preparation

Step 1

Pre-steam cauliflower and set aside (don't over steam!)

Preheat oven to 350 degrees

Chop onion and garlic

Slice squash

Peel carrot and then peel into thin sheets and cut into bite size thins
In pan on stove, sauté onion & garlic in EVOO, add pinch S&P and 2 Tbs wine

Add squash/carrot to pan & remaining 2 Tbs wine, & sauté till tender. Remove from heat & cool

In bowl combine all ingredients

In baking dish sprayed with oil, place casserole mix into oven

Bake for 20 minutes, un-topped

After 20 min, add thin layer of extra shredded cheddar, then breadcrumbs & remaining 2 Tbs parmesan.

Bake topped casserole for about 8-10 more minutes

Remove from oven & let cool for about 15 minutes

Serve warm and enjoy!