On July 4th I was attending a dinner. I was offered to bring a dish and it turned out to be a vegetable. I asked my son if he wanted hot or cold and his preference was for hot.

Now comes the challenge. What is easy that I had in the house besides green bean casserole? I put together a cauliflower casserole that turned out quite good, so I’m sharing. You could easily cut this recipe in half.

I prepared this in the morning and baked right before we left.

Baked Cauliflower Casserole

2 16-ounce packages frozen cauliflower

4 tablespoons water

1 small can of green chilies, drained well

1 small jar of pimentos, drained well

2 tablespoons minced garlic

2 cans Campbell’s Cream of Shrimp soup (not diluted)

1/2 cup white wine

1 tablespoon blood orange olive oil, lemon would work (I used Fiore)

1 can French’s Fried Onion Rings


Put frozen cauliflower in a casserole dish and put water on top. Cover and microwave for 6 minutes. It will not be cooked through–just defrosted. Drain in a colander.

Sauté minced garlic in a skillet. Add  green chillies and pimentos. Stir together.

Add 2 cans of cream of shrimp soup, wine and blood orange olive oil. Stir until smooth.

Spray casserole dish with non-stick cooking spray.

Put a layer of soup mixture on bottom and then a layer of cauliflower. Repeat until at top of casserole with soup mixture on top. I had two layers of cauliflower and three layers of soup mixture.

Cover with French’s Fried Onion Rings.

Cover and refrigerate until ready to bake.

Preheat oven to 350 F. Bake for 45 minutes.

I hope you enjoy.

Big Blend Magazine NoraLyn
Member: Society of Professional Journalists

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards