Cauliflower Romanoff
Gluten Free Living – 2025
Cauliflower Romanoff is a terrific way to enjoy cauliflower. This easy recipe includes cooked, mashed cauliflower along with sour cream, lots of sharp Cheddar cheese, green onions and a little bit of paprika to give it some flavoring/heat. It’s based off one of my favorite potato casserole recipes, but using cauliflower instead. While I mashed the cauliflower, if you prefer to keep it in chunks, that will also work.
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Back in late September, our church’s community group gathered together for dinner one Wednesday night. I brought Honey Mustard Baked Chicken and this tasty vegetable along with a batch of English Lemon Shortbread Strips. All the others in the group brought different meat, sides, salads and desserts as well. It was truly potluck and fantastic!
Friends sometimes ask me where I get different recipes. A lot of recipes, like this one, are do-overs from other recipes using different ingredients. I’ve made this basic recipe with regular potatoes, sweet potatoes, rutabagas and now cauliflower. Because it’s made in advance it’s marvelous for company dinners or holidays when you have a lot going on.
If you’re trying to cut down on starches, Cauliflower Romanoff is a delightful way to enjoy a cauliflower casserole.
Cauliflower Romanoff is a fantastic side dish for holiday dinners.
I served it with Honey Mustard Baked Chicken.
If you prefer a different texture, you can keep the cauliflower in florets instead of mashing.
Here’s what I did.
I used these ingredients.
Wash cauliflower and place in a large stock pot filled with water.
Bring to a boil over medium-high heat and boil cauliflower until fork tender.
Drain cauliflower in a colander.
Return cauliflower to stock pot and mash with a potato masher.
Completely mash the cauliflower (or if preferred, don’t mash the vegetable, just boil it until tender).
Add cheddar cheese, sour cream and a full bundle of green onions.
Sprinkle with salt and pepper.
Stir well to combine.
Place in a greased 9×13″ glass baking dish.
Top with additional cheddar cheese; sprinkle very generously with paprika. Cover and refrigerate overnight.
Bake at 350 degrees for 30-40 minutes, until heated through. Sprinkle with an additional chopped green onion.
Serve hot!
If you prefer a thicker texture for the cauliflower, keep it in florets instead of mashing.
Cauliflower Romanoff tasted wonderfully with Honey Mustard Baked Chicken.
Here’s the recipe.
CAULIFLOWER ROMANOFF
(Recipe inspired from Pam Ramsey’s Potatoes Romanoff, Hillcrest Baptist Church, Cedar Hill, TX)
Cauliflower Romanoff
Equipment
- 1 9×13" glass baking dish
- 1 large stock pot with lid
- 1 colander
- 1 sharp knife
- 1 cutting board
- measuring cups
- measuring spoons
- 1 large wooden spoon
Ingredients
- 2 large heads cauliflower washed, cut in florets, stalk discarded
- 1 pint sour cream
- 1 bunch green onions diced
- 2 1/2 cups sharp cheddar cheese shredded, (divided use)
- 1 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper or more, if desired
- paprika as needed
- 1 green onion diced (for topping)
Instructions
- Wash cauliflower; cut down in florets; discard stalk.
- Add to a large stock pot and fill about 2/3 full of water.
- Bring mixture to a boil over medium-high heat.
- Boil cauliflower until fork tender (about 20 minutes).
- Drain in colander.
- Place in large mixing bowl (or put back in stock pot).
- Mash really well with potato masher. (See note below).
- Stir in sour cream, green onions, 2 cups of the cheese and the salt and pepper.
- Turn mixture into buttered 2- or 3-qt. casserole dish or 9×13” glass baking dish.
- Top with ½ cup of remaining cheddar cheese.
- Sprinkle generously with paprika.
- Cover.
- Refrigerate several hours or overnight.
- Bake uncovered at 350° for 30-40 minutes or until heated through.
- Sprinkle with green onion slices, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Honey Mustard Baked Chicken is the perfect accompaniment to Cauliflower Romanoff.
This casserole is gluten free.
Every forkful is so delicious.
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