Cheesy Cauliflower Casserole
Get ready to elevate your vegetable side dish game with this creamy, comforting Cheesy Cauliflower Casserole! Featuring tender cauliflower florets smothered in a velvety cheese sauce made with sharp cheddar and cream cheese, this baked casserole is topped with a golden, crunchy breadcrumb-Parmesan crust for added texture and flavor. With the perfect blend of garlic and onion powder, plus a touch of fresh parsley for garnish, this dish is bursting with rich, savory goodness. Whether you’re looking for a low-carb alternative to mac and cheese or a crowd-pleasing holiday side, this casserole comes together in under an hour and pairs beautifully with any main course. Perfect for busy weeknights or festive gatherings, this cheesy cauliflower recipe is a surefire winner that even picky eaters will love!
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Recipe Information
Ingredients
- 1 head (about 4-5 cups florets) cauliflower
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 2 cups sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a small amount of butter or cooking spray and set aside.
Cut the cauliflower into bite-sized florets. Bring a large pot of salted water to a boil, add the cauliflower florets, and cook for 5-7 minutes until just tender. Drain well and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture for 3-4 minutes or until it thickens slightly.
Reduce the heat to low and stir in the shredded cheddar cheese, cream cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat.
Place the cooked cauliflower florets into the prepared casserole dish. Pour the cheese sauce over the cauliflower, ensuring it is evenly coated.
In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the casserole is bubbly.
Remove from the oven and let cool for 5 minutes. Optionally, garnish with chopped parsley before serving.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.8 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 442 mg | 34% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 668 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.
