Cheesy Baked Cauliflower Casserole Recipe
This cheesy Cauliflower Casserole is the ultimate and familiar comfort food—a creamy, cheesy cauliflower dish that warms the soul and satisfies the taste buds. Whether served as a main course with a crisp green salad or as a healthy side dish for special occasions, this recipe is perfect for any time.
By roasting the cauliflower instead of steaming or boiling it, you preserve its natural sweetness and ensure the cheese sauce stays rich and creamy. If this sounds delicious, then you also might like this Cheesy Sausage Breakfast Casserole.
Table of Contents
Why You’ll Love This Recipe
Cauliflower is a super nutrient-rich vegetable (WebMd) that’s low carb, and yet filled with a healthy dose of vitamin C. Once you make this dish I’m certain it will become one of your favorite recipes.
- This comes together easily making it a great meal for a busy weeknight.
- This cauliflower casserole is filling and satisfying – If you love macaroni and cheese, then this healthier cauliflower mac will be on repeat.
- If you have a potluck to attend, this is a great dish to share with a crowd. It can be made in advance and warmed up on the day of the event.
Equipment Needed
- Sharp knife to cut the cauliflower florets
- Casserole baking dish
- Large bowl
Ingredients
Most of the items needed for this recipe are kitchen stocked. In fact, you can use frozen cooked cauliflower if you want, but I like the way fresh roasted cauliflower tastes in this casserole best.
- fresh cauliflower florets – one large head of cauliflower will give you about 2 pounds of florets needed for this recipe.
- butter
- all-purpose flour to thicken the cheese sauce – see recipe card notes on how to adjust to turn this into a low carb casserole.
- whole milk
- half-and-half
- seasonings; salt, onion powder, mustard powder.
- Cheese: I like to shred my cheese. You’ll need white cheddar cheese, mozzarella, provolone, and parmesan cheese.
- Optional toppings; fresh parsley or chives, panko breadcrumbs, crushed bread crumbs, or crushed pork rinds for a keto low-carb variation.
How To Make This Cauliflower Casserole Recipe
It’s easy to make this casserole. In fact, after making this a couple of times, you will want to get creative with additional ingredients like chicken or broccoli. Follow the step-by-step photos below and scroll down to the recipe card for more tips.
Roast the Cauliflower: Place the cauliflower florets on a parchment-lined baking sheet. Toss gently with vegetable oil. Bake for 15 minutes or until the florets develop golden-brown spots. Remove from the oven and set aside. Reduce the oven temperature to 375°F.
Make the Cheese Sauce: Melt the butter in a large saucepan over medium heat. Add the flour and stir continually for about 3 minutes.
Add the milk: Gradually stir the milk and cream, whisking to create a smooth sauce. Cook for about 5 minutes until thickened. Remove from heat. (Add xanthan gum here for low-carb, keto variation).
Stir in the Cheese: Stir in the cheddar cheese, mozzarella cheese, provolone cheese, salt, onion powder, and mustard powder.
Add the Cauliflower: Gently stir the roasted cauliflower into the cheese sauce, ensuring all florets are coated.
Bake: Place cauliflower cheese mix in a buttered baking dish. Bake at 375°F for 20 minutes, until the top is golden.
What To Serve This Easy Casserole With
This versatile crowd-pleaser recipe works equally well as a weeknight dinner or a holiday side dish. It’s rich, flavorful, and surprisingly easy to make! I like to make a batch and enjoy a vegetarian lunch during my work week. I’ll portion it out into individual servings.
To enjoy with my family I’ll add an easy protein like Air Fryer Pork Chops, Keto Chicken Thighs or this easy Meatloaf recipe.
Substitutions and Additions
Once you make this casserole you will start to get creative with flavorful ways to enhance this dish. Here are some ideas and please share your creations too!
- How to make this a keto cauliflower casserole version – instead of adding the flour, thicken the cheese sauce with xanthan gum. Start with 1/4 teaspoon added to the milk mixture and add more if needed to reach the consistency you like.
- Vegetables: Add additional cooked vegetables like zucchini or broccoli. I like to clean out my vegetable drawer adding whatever needs to be used up.
- Protein: Fold in cooked diced air fryer chicken for a complete meal.
- Cheese: Mix up the cheese combination with any kind of cheese you prefer. Monterey Jack, Gruyere, and Mexican cheese mix are tasty cheeses to try in this casserole.
- Toppings: This cheesy casserole with diced green onions, chives, parsley, or crispy bacon.
- You can also add bread crumbs, panko, or crushed crackers. For a low-carb option, add crushed pork rinds to the top of the dish.
How To Store Leftovers
Cover and refrigerate leftovers in an airtight container for up to 3 days. Give it a good stir and reheat gently in the oven or microwave before serving. I don’t recommend freezing this dish. Freezing may alter the texture of the cauliflower and cheese sauce.
Sandra’s Pro Tips
- Pick cauliflower that is firm not soft or mushy.
- Use a pastry brush when applying the oil to the cauliflower to ensure you get all the nooks and crannies.
- When roasting the cauliflower flip each floret halfway through the cooking time for even fork-tender cauliflower.
- Stir the cheese sauce often to avoid burning.
- Oh, and save the cauliflower stems. They can be used in this Keto Cauliflower Soup.
FAQs
Yes! Frozen cauliflower works well in this recipe. You may need to roast the cauliflower longer to remove excess water before adding it to the cheese sauce.
Mustard powder is made from ground mustard seeds and adds a tangy depth to the dish. If you can’t find it, substitute it with 1 teaspoon (5 ml) of prepared mustard. Avoid hotdog mustard, as it can be too acidic.
Yes, you can prepare the dish up to 2 days in advance and refrigerate it before baking. Note that freezing may alter the texture of the cauliflower and cheese sauce.
Cheese and onion are a classic pairing. Adding onion powder, rather than fresh onion, gives the sauce a savory flavor boost without changing its velvety smooth texture.
Additional Cauliflower Recipes You May Like
Looking for more ways to enjoy cauliflower? Check out these recipes;
- Unstuffed Bell Pepper Casserole with Cauliflower
- Keto Clam Chowder with Cauliflower
- Air Fryer Buffalo Cauliflower Wings
Cauliflower Casserole
Equipment
- baking sheet
- Parchment Paper
- pastry brush
- Sharp knife
- large saucepan
- baking dish
Ingredients
- 2 lbs fresh cauliflower florets 900 g
- 1 tablespoon vegetable oil 15 ml
- 4 tablespoons butter 60 g, plus extra for greasing
- 4 tablespoons all-purpose flour 30 g
- 1 ½ cups whole milk 360 ml
- 1 cup half-and-half cream 240 ml or substitute with whole milk
- 1 teaspoon salt 5 g
- 1 teaspoon onion powder 5 g
- 1 teaspoon mustard powder 5 g or 1 teaspoon prepared mustard (5 ml)
- ½ cup cheddar cheese shredded (60 g)
- ½ cup mozzarella cheese shredded (60 g)
- 3 slices provolone cheese torn (about 60 g)
- ¼ cup parmesan cheese shredded (25 g)
- Optional Topping Fresh parsley, chives chopped, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
Roast the Cauliflower:
- Place the cauliflower florets on a parchment-lined baking sheet. Gently coat with vegetable oil using a pastry brush.
- Bake for 15 minutes or until the florets develop golden-brown spots. Remove from the oven and set aside. Reduce the oven temperature to 375°F (190°C).
Make The Cheese Sauce
- Melt the butter in a large saucepan over medium heat. Add the flour and stir continually for about 3 minutes.
- Gradually stir the milk and cream, whisking to create a smooth sauce. Cook for about 5 minutes until thickened. NOTE: For low-carb keto variation, add 1/4 tsp xantham gum and stir until incorporated. Add additional xantham if needed until desired consistency is reached.
- Remove from heat and stir in the cheddar, mozzarella, provolone, salt, onion powder, and mustard powder.
Assemble the Dish
- Lightly butter a 13" x 9" (33 cm x 23 cm) baking dish. Gently stir the roasted cauliflower into the cheese sauce, ensuring all florets are coated. Pour the mixture into the prepared baking dish and sprinkle with grated parmesan.
Bake
- Bake at 375°F (190°C) for 20 minutes, until the top is golden. For a deeper color (and crispy, cheesy bits!), broil for 3–4 minutes. Watch closely. If using a panko or bread topping, add just before baking.
Cool and Garnish
- Let the dish cool for at least 5 minutes before serving. Sprinkle with parsley, diced onions, or chives, if desired.
Notes
- For low-carb alternatives, replace the flour with 1/4 teaspoon of xanthan gum adding it to the milk mixture. For the topping, use crushed pork rinds.
- Pick cauliflower that is firm not soft or mushy. A large head of cauliflower will provide about 2 pounds of florets.
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- When roasting the cauliflower flip each floret halfway through the cooking time for even fork-tender cauliflower.
- Stir the cheese sauce often to avoid burning.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
This recipe was first posted in 2013. It has been updated with new photos and clearer instructions in 2025.
I love all the flavors and cheese in this cauliflower recipe. It’s definitely an easy side dish which is always on my menu. Thanks for sharing.
It really is a great tasting side dish. Everyone in my family likes it. Thank you for commenting, Joanne!
Thanks 🙂
This sounds and looks like a winner! I can easily imagine no leftovers for this dish.
Thanks, Mary! No leftovers 🙂
I agree with Barbara, this would be a great side for the Thanksgiving table.
Thanks! Just be sure to double the recipe for a crowd!
I would serve this at Thanksgiving, Sandra, what a lovely presentation you’ve done. I love cauliflower and will be trying this one!
Thank you, Barbara! It’s tasty and you can put it together a day in advance!
I love this dish. I make one similar but I’m going to try yours. I don’t know if it’s the flavor, the texture or how it looks but it doesn’t matter – it’s just wonderful.
It’s definitely not a bland veggie dish! A new favorite 🙂