Bacon Garlic Parmesan Cauliflower Casserole
¼ cup water
2 large heads cauliflower
cut into florets
½ cup shredded mozzarella cheese
¼ cup crumbled cooked bacon
4 cloves garlic
crushed (or more to taste)
1 teaspoon Hungarian paprika
½ teaspoon coarsely ground black pepper
¼ teaspoon kosher salt
¼ teaspoon red pepper flakes
1 (10.75 ounce) can condensed cream of mushroom soup
1 (2.8 ounce) package French-fried onions
1 cup shredded Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C).
Pour water in a large bowl; add cauliflower florets. Cover bowl tightly with plastic wrap.
Cook cauliflower in microwave oven on High for 4 minutes. Pour excess water from bowl. Transfer cauliflower to a 12×9-inch baking dish; add mozzarella cheese, bacon, garlic, paprika, pepper, salt, and red pepper flakes. Gently stir cauliflower mixture to season evenly. Pour cream of mushrooms soup over the cauliflower mixture; stir to coat. Spread French-fried onions over the mixture and top with Parmesan cheese.
Bake in preheated oven until browned, about 45 minutes. Cool 5 minutes before serving.
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