High-Protein Cauliflower Cheese Bake
A creamy, cheesy casserole that swaps heavy béchamel for a protein-packed combo of cottage cheese and Greek yogurt, offering a delicious and nutritious alternative for family meals.
Ingredients
Main ingredients
- 1 head cauliflower, cut into florets (about 4–5 cups)
- 1 cup cottage cheese (small-curd for smoother texture)
- 1 cup Greek yogurt (plain; full-fat preferred) Use low-fat yogurt to reduce calories.
- 1 cup shredded cheese (cheddar or mozzarella) Cheddar for more bite; mozzarella for smoother melting.
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup green onions, chopped (for garnish)
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5–7 minutes until fork-tender but not falling apart. Drain thoroughly and let steam-dry for a minute.
- In a mixing bowl, combine cottage cheese, Greek yogurt, minced garlic, salt, and pepper. Stir until smooth and well blended.
- Add the cooked cauliflower to the bowl. Gently fold until each floret is coated with the creamy mixture.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the shredded cheese over the top in an even layer.
Baking
- Drizzle olive oil over the cheese to help browning. Bake for 25–30 minutes, until the cheese is melted, bubbly, and starting to turn golden.
- Remove from oven and let rest for 5 minutes. Garnish with chopped green onions and serve warm.
Notes
For storage, cool to room temperature before sealing in an airtight container for 3–4 days, or freeze in safe containers for up to 2 months. For reheating, bake at 350°F (175°C) for 12–15 minutes or microwave individual portions for 1–2 minutes.