Cauliflower casserole coated with a light creamy cheese sauce over florets, then topped with some panko, bread crumb or pork rinds for a low carb version.
Everyone at the table will eat their veggies when you serve this cheesy cauliflower bake!
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Cauliflower Cheese Casserole
Do you have a favorite side dish that everyone in your family likes?
For vegetables, green salads are always a hit with my family, especially when my daughter makes the salad!
Broccoli is also heartily eaten by everyone in my house.
After experimenting and getting more creative with cauliflower, this simple cauliflower casserole just may be a new favorite!
How To Make Cauliflower Casserole
To make this scrumptious casserole, prepare the topping and set aside.
- Steam the florets in broth with the spices for just six minutes. (The florets will hold up nicely and have a little crunch to them).
- Remove from heat and stir in the cheese until melted and creamy.
- Place the mix in one large or individual size casserole dishes. Top with breadcrumbs, panko or pork rinds.
- Place in the oven for an additional 10-15 minutes.
Believe it or not, you may not have any leftovers when you serve this casserole!
Are you starting to think of your Thanksgiving feast? What side dishes do you make?
It’s not Thanksgiving without our usual sweet potato casserole for my family.
Additional Cauliflower Recipes You May Like
Looking for more cauliflower recipes? Check out this cauliflower steak recipe and this collection. You’ll eat cauliflower all the time!
- 2 slices of heal sandwich bread torn into pieces (substitute Panko for Gluten-Free option)
- 1/2 cup extra-sharp cheddar cheese shredded
- 1/2 cup Monterey Jack cheese shredded
- 2 Tablespoons unsalted butter melted
- 2 garlic cloves minced
- 1/4 teaspoon salt divided
- 1/4 teaspoon pepper divided
- 1 Tablespoon all-purpose flour cornstarch or arrowroot
- 3/4 cups heavy cream
- 1/3 cup low-sodium chicken broth
- 1 head of cauliflower cored and cut into 3/4 inch florets
- 1 teaspoon dry mustard
- 1/2 teaspoon dried thyme
- Preheat oven to 450 degrees.
- In a food processor or blender, pulse bread, 1 tablespoons cheddar, 1 tablespoons Monterey Jack, 1 Tablespoon butter, 1 minced garlic close, 1/8 teaspoon salt, and 1/8 teaspoon pepper until coarsely ground.
- Heat remaining tablespoon of butter, garlic cloves and four in a Dutch oven or heavy bottom pan over medium heat, stirring constantly until golden and fragrant. Slowly whisk in seam and broth. Stir in cauliflower florets, dry mustard, thyme, 1/8 teaspoon salt, 1/8 teaspoon pepper and bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until florets are nearly tender (6-8 minutes). Remove from heat and stir in remaining cheddar and Monterey Jack until blended.
- Pour mixture into a baking dish and top with bread crumb mixture. Bake until crumbs are golden and crisp (10-15 minutes). Let cool slightly before serving.
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.
Adapted from Cook’s Illustrated, June, 2012