Ultimate Cheesy Cauliflower Casserole
This decadent casserole transforms cauliflower into the ultimate comfort food side dish. It’s rich, creamy, loaded with cheese, and topped with a buttery, crunchy topping. Think cauliflower meets mac and cheese, but in casserole form.
Cheesy Cauliflower Casserole
Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Cauliflower & Sauce:
· 1 large head of cauliflower (about 2.5-3 lbs / 1.1-1.4 kg), cut into 1-inch florets
· 3 tablespoons unsalted butter
· ¼ cup all-purpose flour
· 2 cups whole milk, warmed (low-fat will work but be less creamy)
· 1 cup heavy cream or half-and-half
· 1 teaspoon Dijon mustard
· ½ teaspoon garlic powder
· ¼ teaspoon onion powder
· ¼ teaspoon paprika, plus more for sprinkling
· ¼ teaspoon ground nutmeg (optional but classic)
· 1 ½ teaspoons kosher salt (or 1 tsp table salt)
· ½ teaspoon freshly ground black pepper
For the Cheese Blend:
· 2 cups (8 oz / 225g) shredded sharp cheddar cheese, divided
· 1 cup (4 oz / 115g) shredded Gruyère, Gouda, or Monterey Jack cheese
· ½ cup (50g) freshly grated Parmesan cheese, divided
For the Crunchy Topping:
· 1 cup panko breadcrumbs (or regular breadcrumbs)
· 3 tablespoons unsalted butter, melted
· 2 tablespoons grated Parmesan cheese
· 1 tablespoon fresh parsley, chopped (or 1 tsp dried)
· Optional: ¼ cup fried onions or crushed Ritz crackers mixed into the topping
Instructions
- Cook the Cauliflower:
· Preheat oven to 375°F (190°C). Grease a 9×13-inch (or similar 3-quart) baking dish.
· Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-6 minutes, until just fork-tender but still firm. Do not overcook.
· Drain well in a colander and let sit to steam off excess moisture. Pat lightly with a paper towel if needed. Transfer to the prepared baking dish.
- Make the Cheese Sauce (Mornay Sauce):
· In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Whisk in the flour and cook, whisking constantly, for about 1-2 minutes to form a pale roux (it should smell nutty, not raw).
· Gradually pour in the warm milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer, then reduce heat to medium-low. Cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
· Remove from heat. Whisk in the Dijon mustard, garlic powder, onion powder, paprika, nutmeg, salt, and pepper.
· Stir in 1 ½ cups of the cheddar cheese, all of the Gruyère, and ¼ cup of the Parmesan until completely melted and smooth.
- Assemble the Casserole:
· Pour the warm cheese sauce evenly over the cauliflower in the baking dish. Gently stir/toss with a spatula to ensure all florets are coated.
· Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Add the Topping & Bake:
· In a small bowl, mix the panko, melted butter, 2 tablespoons of Parmesan, and parsley until combined. Sprinkle evenly over the casserole. Dust lightly with a pinch of paprika for color.
· Bake uncovered for 25-30 minutes, until the sauce is bubbly around the edges and the topping is golden brown. For extra browning, broil for the last 1-2 minutes, watching carefully.
- Rest and Serve:
· Let the casserole rest for 10 minutes before serving. This allows the sauce to set slightly for perfect scooping.
· Garnish with extra chopped parsley, if desired.
Tips for Success & Variations
· Avoid Sogginess: The key is not to overcook the cauliflower during boiling. It should be al dente, as it will cook more in the oven.
· Cheese Choice: Sharp cheddar provides the best flavor. Gruyère adds a fantastic nutty depth, while Monterey Jack makes it extra gooey.
· Make it Lighter: Substitute the heavy cream with more milk and use a lighter cheese blend. The sauce will be slightly thinner but still delicious.
· Make Ahead: Assemble the casserole (without the topping), cover, and refrigerate for up to 24 hours. Add the topping just before baking. You may need to add 5-10 minutes to the bake time.
· Add Protein: Make it a main dish by stirring in 2 cups of diced cooked ham, shredded chicken, or crumbled cooked bacon with the cauliflower.
· Low-Carb/Keto Version: Replace the flour with 1 oz of cream cheese or a slurry of xanthan gum. Use crushed pork rinds or almond flour mixed with Parmesan for the topping.
· From Frozen: You can use a 24-oz bag of frozen cauliflower florets. Thaw completely and press in a clean towel to remove as much liquid as possible before using.
This is the ultimate crowd-pleaser that might just make cauliflower the star of the dinner table!