Spinach, Cauliflower, Cheddar, and White Bean Casserole

large sweet potato, peeled and shredded
1/2 tbsp
olive oil
1/4 diced
small onion
2 1/2 cups
4 lightly beaten
2 cups
small curd cottage cheese
1/2 medium head
cauliflower, florets finely chopped
1 cup
cheddar cheese, shredded
15 oz
northern beans, drained and rinsed
1/4 tsp
1/4 tsp
caraway seeds
a dash
a dash

Add ground meat of choice to the leftovers and wrap in a tortilla for a breakfast burrito.

  1. Preheat the oven to 350ºF, and spray a 9x12 casserole dish with cooking spray.

  2. Shred sweet potato and evenly spread over the bottom of the prepared casserole dish. Baked on the middle rack in the oven for about 10-15 minutes.

  3. While the sweet potato is baking, in a medium-sized skillet, over medium heat, add oil and onion. Sauté the onion for about 5 minutes, until it begins to become tender and translucent.

  4. Add the spinach to the onions and sauté for about 1-2 minutes, until the spinach begins to wilt. Immediately remove from the heat and add the vegetable mixture into a large mixing bowl.

  5. Add whisked eggs, cottage cheese, cauliflower, cheddar cheese, beans, fenugreek, and caraway seeds to the large mixing bowl. Stir well to combine all ingredients.

  6. Transfer mixture to the prepared casserole, and bake for about 60 to 65 minutes, until the center of the casserole is nearly set.


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