Keep It Simple Cauliflower Cheese Casserole
Transform dinnertime with this irresistibly creamy Keep It Simple Cauliflower Cheese Casserole—an easy, comforting classic that shines with just a handful of pantry staples. Featuring tender cauliflower florets bathed in a rich, velvety homemade cheddar cheese sauce and finished with an optional golden breadcrumb topping, this dish combines wholesome ingredients with incredible flavor. Ready in just 45 minutes, it's a perfect side dish or light main course for busy weeknights or cozy gatherings. With the subtle tang of Dijon mustard and the gooey goodness of melted sharp cheddar, this casserole is a crowd-pleaser that's as simple to make as it is satisfying to eat. Perfect for family meals, holiday spreads, or meal preps, this gluten-friendly recipe (ditch the breadcrumbs, if needed) is sure to find a place in your heart and your recipe box.
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Recipe Information
Ingredients
- 1 head (medium-sized, about 2 pounds) Cauliflower
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups (whole milk preferred) Milk
- 2 cups (grated, divided) Sharp cheddar cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs (optional)
- 1 tablespoon Olive oil or melted butter (optional, for breadcrumbs)
Instructions
Preheat the oven to 375°F (190°C).
Prepare the cauliflower by removing the leaves and trimming the stem. 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 minutes until tender but not mushy. Drain thoroughly and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a roux.
Gradually add the milk, whisking constantly to avoid lumps. Cook for 3-5 minutes, stirring, until the sauce thickens.
Reduce the heat to low and stir in 1 ½ cups of grated sharp cheddar cheese. Add the Dijon mustard, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth. Adjust seasoning if needed.
In a greased 9x13-inch casserole dish, spread the cooked cauliflower evenly. Pour the cheese sauce over the cauliflower, ensuring it coats all the florets.
If using, combine the breadcrumbs with olive oil or melted butter in a small bowl. Sprinkle the breadcrumbs and the remaining ½ cup of grated cheddar cheese over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Let the casserole rest for 5 minutes before serving. Serve warm as a side dish or light main meal.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 5945 mg | 258% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 45.0 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 2476 mg | 190% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3665 mg | 78% | |
*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.
