Roasted Cauliflower Caprese Casserole.
Cauliflower is roasted with garlic and tomatoes, then tossed with fresh mozzarella and seasoned panko crumbs, then baked again for a few more minutes before being topped with fresh basil and parsley. This is a very simple, but incredible side dish that the whole family will love.
Roasting is hands down our favorite way to eat cauliflower – simply tossed in olive oil, garlic salt and pepper, then roasted for 30-45 minutes in a 425 degree oven. The cauliflower comes out carmelized, buttery and crispy. And then, sometimes, especially when we have pints and pints of tomatoes that we’re gathering from the garden, we’ve got to make THIS. Yep, it’s as good as it looks.
This is a great transition dish to bridge us from September to the cooler evenings of October where those comfort food cravings really start kicking in.
This is not your grandmother’s casserole.
You’ve probably heard me say this before, but I’ve never been a fan of casseroles. I don’t even like the word casserole. It reminds me of heavy mayonnaise-laden dishes which I never liked and we did not (thanks Mom!) have in our house growing up (ya know: tuna, macaroni, chicken, etc). This is not one of those casseroles. This is a much lighter, fresher casserole. With tons of flavor and all the comfort. It’s the kind of casserole that you’ll want to make until all the tomatoes are long gone from your garden.
I’ll give you all the details.
This Roasted Cauliflower Caprese Casserole starts with roasting the cauliflower and garlic that’s been tossed with olive oil, garlic salt and pepper.
After roasting the cauliflower, you’ll add the tomatoes and roast a bit more. Then, for the last 5 minutes of cooking, you’ll top this Roasted Cauliflower Caprese Casserole with creamy mozzarella and crunchy, seasoned panko bread crumbs. And last, you’ll top with fresh basil and parsley. Adding the tomato, basil and parsley to this dish adds freshness and lightness, but you’re still getting a lot of warmth and comfort from the roasted cauliflower, warm mozzarella and crunchy panko crumbs.
Serve this side dish with baked white fish and fresh dinner rolls. Then eat the leftovers (there probably won’t be any) like this.
Here’s how to make this Roasted Cauliflower Caprese Casserole:
Roasted Cauliflower Caprese Casserole
Roasted cauliflower, tomatoes and garlic topped with fresh mozzarella and seasoned panko crumbs and fresh basil and parsley.
- 1 small head organic cauliflower broken into florets
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic thinly sliced
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 1+ pint organic grape tomatoes
- 8 ounces mini mozzarella balls
- 3/4 cup seasoned panko crumbs
- 5 leaves basil, torn
- 2 tablespoons chopped parsley
Preheat oven to 425. Spray a casserole dish with cooking spray.
Toss cauliflower and garlic with extra virgin olive oil, garlic salt and black pepper and add to casserole dish. Roast for 30 minutes, turning halfway through cooking time. Remove from oven, add tomatoes and stir. Roast for another 10 minutes. Remove from oven, add mozzarella and stir. Top with panko crumbs. Place back into oven for 5-10 more minutes, until cheese is melted and panko is lightly browned. Remove from oven. Top with fresh basil and parsley. Serve.
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This recipe was originally posted on April 16, 2016, but has been updated with new images in 2019.