Cheesy Pesto Cauliflower Casserole
- Servings: 6
- Prep: 10
- Cook Time: 30
Extra creamy, this simple casserole delivers lots of rich flavors with classic ingredients like cream cheese, basil pesto and cauliflower.
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Ingredients
| 12 oz. | No Yolks® Dumpling |
| 1 cup | heavy cream |
| 8 oz | plain brick-style cream cheese, cut into cubes |
| 1/4 tsp | salt |
| 1/4 tsp | pepper |
| 3/4 cup | Parmesan cheese, grated and divided |
| 1/2 cup | basil pesto |
| 4 cups | cauliflower, steamed |
| 4 tsp | olive oil |
| 1/3 cup | bread crumbs |
| 2 Tbsp | fresh basil, thinly sliced |
Directions
- Preheat oven to 400˚F. Cook pasta according to package directions.
- Meanwhile, in large skillet set over medium-high heat, bring cream to boil. Reduce heat to medium-low; whisk in cream cheese, salt and pepper until smooth. Stir in 1/2 cup Parmesan cheese and pesto.
- Toss together sauce, pasta and cauliflower until well coated.
- Transfer to greased 13- x 9-inch baking dish. Stir together bread crumbs, remaining Parmesan and oil. Scatter over casserole.
- Bake for 15 to 18 minutes or until golden brown and heated through. Sprinkle with basil before serving.
Tips
- For variations, substitute sun-dried tomato pesto or olive tapenade for basil pesto.
