Cauliflower Noodle Casserole
Indulge in the cozy comfort of this Cauliflower Noodle Casserole, a creamy and cheesy baked dish that's perfect for weeknight dinners or special gatherings. Combining tender roasted cauliflower florets with gluten-free egg noodles, this casserole is coated in a rich, velvety cheddar-Parmesan cheese sauce, spiced with garlic powder and paprika for an irresistible depth of flavor. Topped with a golden layer of crispy breadcrumbs, this recipe balances wholesome vegetables with decadent textures and flavors. Perfect for those seeking gluten-free dinner ideas or a delicious twist on classic noodle casseroles, this dish is easy to make and comes together in under an hour. Garnish with fresh parsley for a vibrant finish, and enjoy a satisfying, family-friendly meal that’s guaranteed to impress!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 8 ounces Gluten-free egg noodles
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour (or gluten-free all-purpose flour)
- 2 cups Whole milk
- 2 cups Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.75 cup Breadcrumbs (gluten-free if needed)
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into small florets and spread them evenly on a baking sheet.
Drizzle the cauliflower with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper, and toss to coat.
Roast the cauliflower in the preheated oven for 20 minutes, turning halfway, until golden brown and tender. Set aside.
While the cauliflower roasts, bring a large pot of salted water to a boil. Cook the gluten-free egg noodles according to package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
Gradually whisk in the milk, a little at a time, making sure the mixture is smooth before adding more.
Continue to cook the milk mixture, stirring constantly, until it thickens (about 3-5 minutes).
Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, garlic powder, paprika, and the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Stir until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked noodles, roasted cauliflower, and cheese sauce. Stir until well coated.
Transfer the mixture into a lightly greased 9x13-inch casserole dish.
Sprinkle the breadcrumbs evenly over the top of the casserole.
Bake in the oven at 400°F (200°C) for 15-20 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool for 5 minutes before serving.
Optional: Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.1 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 495 mg | 38% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
