Coconut Sriracha Cauliflower Casserole
Easy and full of flavors. Creamy smoky cauliflower casserole.
Equipment
- 9" baking dish
- knife
- cutting board
- Cooking spatula
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 cup coconut cream
- 1/2 cup panko breading
- 1/4 cup shredded mozzarela , more for topping
- 1/4 cup Parmesan cheese, more for topping
- 2 tablespoons sriracha
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 large egg
- 2 stalks green onions, sliced
- 3 strips fully cooked turkey bacon, cut into small dice
- 1 crispy turkey bacon, cut into small diced
- a pinch of salt
- a pinch of red chili pepper flakes
Instructions
- If you're adding crispy turkey bacon, then, cook one strip of bacon into a frying pan until brown and crispy. Cut the bacon strip into small dice, set aside.
- Preheat the oven to 425ºF. Line a baking sheet pan with parchment paper. Add the cauliflower florets into a prepared pan. Drizzle with oil, season with salt and pepper, toss to coat well. Spread the cauliflower for even baking. Roast for 20-30 minutes or until fork tender. Set aside.
- In a 9" baking dish, combine cream, sriracha, egg, panko breading, turkey bacon, cheeses, garlic powder, mix to combine well.
- Add the roasted cauliflower florets, stir to combine. Sprinkle more Parmesan cheese and mozarrella on top. Bake in 400ºF oven for 20-30 minutes or until golden brown and the cheeses are all melted.
- After baking, while the casserole still hot, sprinkle crispy bacon and green onions on top. Serve warm
Notes
Whole milk or heavy cream will also work in this recipe. Adding crispy turkey bacon is optional, but if you choose to have them, just cook a strip of bacon until golden brown and crispy. Cut them into small dice then sprinkle on top of the casserole right after baking.
Substitutions:
Heavy cream or whole milk
You can use any other hot sauce you like