Scallop Cauliflower
Creamy scallop cauliflower bake features tender cauliflower, flavorful mushrooms, and a rich, buttery sauce topped with bread crumbs, perfect for comforting family dinners.
Ingredients
Instructions
- Cook cauliflower until tender, then break apart and arrange in a greased casserole pan.
- Wash mushrooms and simmer them for 30 minutes.
- Slice the cooked mushrooms; cook in 1 tablespoon of fat for 3 minutes, turning frequently.
- Melt 4 tablespoons of butter in a saucepan.
- Add finely chopped onion and cook until tender.
- Add flour while stirring constantly until smooth.
- Gradually add milk and mushroom liquid, stirring to combine.
- Add salt, paprika, and sliced mushrooms to the sauce.
- Mix bread crumbs with 2 tablespoons of butter and paprika, then sprinkle over the casserole.
- Bake in the oven for 30 minutes until golden.
Tips & Substitutions
For a richer flavor, consider using vegetable broth instead of water for simmering the mushrooms. You can also substitute half of the butter with olive oil for a lighter version. If you want to add protein, try incorporating some sautéed shrimp or even flaked halibut from Halibut With Artichokes. Ensure the cauliflower is well cooked for the best texture in your casserole.
Serving Suggestions
This scallop cauliflower dish pairs beautifully with a fresh green salad or steamed asparagus for a complete meal. You can serve it alongside grilled chicken or fish for added protein. For a more filling option, consider serving it with a side of Cheesy Garden Casserole for a comforting family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions on medium power, checking frequently to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop Cauliflower contains roughly 1353 calories, with 35g protein, 240g carbohydrates, and 28g fat. It is an excellent source of iron (98% of the Daily Value), vitamin C (76% of the Daily Value), and calcium (71% of the Daily Value). Note that it is relatively high in sodium, at 2056mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cauliflower instead of fresh?
Yes, you can use frozen cauliflower, but make sure to thaw and drain it well before adding it to the casserole. This prevents excess moisture from making the dish watery, ensuring a better texture and flavor.
What can I substitute for milk in this recipe?
If you're looking for a dairy-free option, you can substitute almond milk or coconut milk. Both alternatives work well, but keep in mind they will slightly alter the flavor. For a creamier texture, use unsweetened cashew milk.
How do I make this dish spicier?
To add a kick, consider incorporating some crushed red pepper flakes or a dash of cayenne pepper into the sauce. You can also top the casserole with jalapeños for an extra layer of heat, balancing the flavors beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).