Garlic Parmesan Cauliflower Casserole (Dump & Bake)
This garlic parmesan orzo cauliflower casserole is creamy, garlicky and built in one dish with no boiling required. Ready in an hour with minimal effort!
Servings: 6 servings
Ingredients
- 1 lb orzo* 453 g
- 4 cups vegetable broth 1 L
- 6 cloves garlic minced
- 1 Tbsp Italian seasoning
- 1 tsp smoked paprika
- ¼ tsp each salt and ground black pepper
- 1 8-oz block cream cheese
- 1 medium head cauliflower cut into bite-sized pieces, about 4 cups
- 1 15-oz can butter beans drained, can sub any white bean
- ½ cup finely grated parmesan grated from a block yourself rather than pre-grated
Instructions
- Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9×13 inch or similar) casserole dish.
- Dump: To the prepared dish, dump in 1 lb orzo*, 4 cups vegetable broth, 6 cloves garlic (minced), 1 Tbsp Italian seasoning, 1 tsp smoked paprika, and ¼ tsp each salt and ground black pepper. Stir to combine.Place 1 8-oz block cream cheese in the middle then cover the pan tightly with aluminum foil.
- Bake: Bake for 10 to 15 minutes, until mixture is hot and cream cheese is soft.
- Stir-Ins: Stir mixture to mix in the cream cheese (it's okay if some chunks remain; they'll melt!). Stir in 1 medium head cauliflower (cut into bite-sized pieces) and 1 15-oz can butter beans (drained). Cover with foil and return to the oven for 25 to 30 minutes. Cauliflower should be fork tender and orzo should be soft when finished.Taste and season with additional salt if desired.
- Serve: Top casserole dish with ½ cup finely grated parmesan. Parmesan will melt a little when it hits the hot dish, and some will remain unmelted.Serve warm with crusty bread on the side!
Video
Notes
*Orzo cooking times differ by the quality of the orzo. Higher quality Italian Orzo will take longer to cook, while cheaper Orzo will cook more quickly. You may need to adjust the second bake time to compensate for this. We've tested this recipe with DeLallo and Barilla.
Can I add more vegetables? Yes! Broccoli florets work well added at the same stage as the cauliflower. Frozen peas stirred in at the very end with the parmesan add color and sweetness without any extra cooking time. Avoid watery vegetables like zucchini since they release too much liquid and make the casserole loose.
Make-ahead instructions: Assemble everything in the casserole dish except broth up to 24 hours ahead, cover tightly with foil, and refrigerate. When ready to bake, stir in broth and add an extra five minutes to the first covered bake since the dish is starting cold. The rest of the method stays the same.
Store in an airtight container in the fridge for up to four days. The orzo continues to absorb liquid as it sits, so add a splash of broth or water when reheating. Reheat on the stovetop over low heat stirring often, or in the microwave in 60-second intervals. Freezes well for up to two months. Thaw overnight in the fridge and reheat with extra liquid to restore the consistency.
