This Company Cauliflower recipe could also be called company mushrooms because it has just as many or maybe even more mushrooms than cauliflower. If you’re a fan of cauliflower and mushrooms, you are going to love this yummy veggie casserole. The steps in the recipe remind me of the Creamed Onions my family loves to serve with our Thanksgiving turkey.
Years ago my sister put together a family cookbook. For the cookbook, she had everyone contribute their favorite recipes. This recipe is from my sister-in-law, Becky. Her family has been making Company Cauliflower for years.
I love that this casserole is veggie packed, creamy and a comforting side dish. It’s perfect to serve along side turkey or ham for the Thanksgiving or Christmas holidays. I changed things just a little from Becky’s original recipe, because I thought a red pepper and some green onions would add a nice pop of color. The original recipe doesn’t call for onions and calls for a green pepper instead of a red pepper. You know what’s great about this recipe? You can cater it to your families’ preferences.
More great recipes for Thanksgiving and Christmas Dinner:
- How to Tips for Cooking a Turkey
- Sausage and Apple Cornbread Stuffing
- The Best Pumpkin Pie
- Mom’s Best Dinner Rolls
- Cranberry Fluff Salad with Apples and Walnuts
- Lunch Lady Cafeteria Rolls
Step-by-Step Photos for How to Make Company Cauliflower
Frequently Asked Auestions about making Company Cauliflower
Can I substitute anything for the mushrooms?
If mushrooms are a vegetable you just can’t stand, you can definitely experiment with using a different veggie in its place. The mushrooms also add a nice flavor to the cream sauce, similar to a cream of mushroom soup. Changing it will affect the flavor, but I’m sure it will still have a great taste with something like zucchini or green beans. I also suggest adding half a cup of yellow onion, if you are going to take out the mushrooms.
Does it matter what type of milk I use in this recipe?
No. Any milk will work fine, but the higher the fat content, the creamier the saucy part of the dish will be.
What kind of cheese works best in this recipe?
My sister’s-in-law family uses slices of American cheese. I use shredded Colby Jack or Cheddar. Any of those work great. If you have a favorite type of cheese and want to try it, go for it. I’m sure it will work great.
Can this recipe be made gluten-free?
Yes. If you have a good gluten-free flour blend, you can use that in place of the flour in the recipe. Another option is to use cornstarch in place of the flour.
Can I use a can of cream of mushroom soup instead of adding the flour and milk?
A can of Cream of Mushroom soup is a great option, if you prefer not to make your own white sauce. You will still need to add 3/4 to 1 cup of milk.
- 1 head of cauliflower, cut into bite-sized pieces
- 3 tbsp butter
- 2 8 oz. packages of fresh mushrooms, diced or thinly sliced
- 1 red or green bell pepper
- 3 green onions, thinly sliced
- 1 tsp chicken or vegetable bouillon
- ½ tsp salt
- ⅛ tsp pepper
- ⅓ cup all-purpose flour
- 1½ cups milk
- 2 cups shredded Colby Jack or Cheddar cheese
- Preheat oven to 350 degrees.
- Boil cauliflower pieces in salted water until cooked and tender.
- In the meantime, in a large sauté pan, add butter, mushrooms, red pepper, green onions, chicken bullion, salt and pepper. Sauté until veggies are completely cooked and tender.
- Next, stir in flour, and then slowly add milk and stir continuously as it starts to thicken, bringing it to a boil. Then, simmer for 3-5 minutes as it thickens.
- Once thickened, pour mixture into a 9x13 glass baking dish.
- Top with cheese.
- Bake at 350 degrees for 20 minutes. If desired, you can broil the top of the cheese after baking.
- Serve immediately or keep warm by covering dish with foil until ready to serve.
Try these delicious salad recipes