This easy and hearty recipe for cheesy cauliflower casserole will have everyone asking for a second serving of vegetables!
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Why we love this recipe
I’m guessing it’s not often that the folks around your supper table ask for seconds of vegetables (unless mashed potatoes are involved, and then all bets are off) but that is all about to change with this recipe for easy, hearty, cheesy cauliflower casserole.
Full of tender cauliflower and baked in a creamy, dreamy cheese sauce, it gives a macaroni and cheese vibe but with vegetable goodness.
It’s also super easy to make, and you
And while it is the perfect side for grilled chicken or steak, in my house it as has also been eaten all by its gorgeous self, because I’m here to tell you that this is one of the times that the vegetable is going to take center stage. Let’s make it!
Ingredients you need
Ingredient notes and substitutions
- Cauliflower: You want a nice large head of fresh cauliflower, which is available pretty much year round in your supermarket’s produce section. And here’s a handy guide on how to cut it up into the florets you need.
- Milk: Either whole or lowfat milk will work just fine – don’t use skim.
- Cheddar Cheese: You can use any variety from milk to extra sharp! We love sharp for maximum cheesy flavor.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: First you need a nice big head of cauliflower.
Cauliflower is a weird and wonderful vegetable, don’t you think? It looks like a bouquet of flowers from another planet. A super delicious bouquet of flowers.
STEP 2: You want to cut that cauliflower up into nice bite-sized florets and steam those florets until they are nice and tender.
STEP 3: Preheat your oven to 400 and find a nice big casserole dish – 9 x 13 is great if you have one.
STEP 4: While the cauliflower is steaming, stir up a quick and easy cheese sauce by melting 2 tablespoons of butter, stirring in 2 tablespoons of flour, then whisking in 1 cup of milk until things are slightly thickened. You are looking for a consistency of heavy cream, more or less.
STEP 5: Stir in a cup of cheddar cheese until it is nice and melted and smooth.
STEP 6: Spread the cauliflower out in your casserole dish, pour the cheese sauce over it, grind on a little fresh pepper and bake for 30 minutes.
Cool it off for a little bit (I know! So hard!) and then you are ready to serve up what is about to be your new favorite vegetable recipe.
Recipe FAQs
If you have a steamer basket, pop the cauliflower in the basket, settle the basket in a pot with a couple of inches of water, cover it with the pot lid, bring the water to a boil and steam until the cauliflower is tender, about 8 to 10 minutes. No steamer basket? A strainer will work just fine as a substitute.
If you absolutely can’t find fresh, then yes. If it is precooked just let is defrost. If it needs cooking, defrost and then steam it.
You can! Just make sure it is a meltable kind – Monterey Jack, Swiss and Muenster are all good options. Just make sure it is chopped or shredded.
It can! When you are ready to serve it up, bring it to room temperature and then pop it in a 350 oven for about 10-15 minutes.
Leave your question in the comment section below and I will get back to you pronto!
You’re running out to get a cauliflower right now, aren’t you? Me too!
Want to round out your meal?
Other cauliflower recipes we love!
Could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintCheesy Cauliflower Casserole
This easy and hearty recipe for cheesy cauliflower casserole will have everyone asking for a second serving of vegetables!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop, Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- Freshly ground pepper
Instructions
- Steam cauliflower florets until tender, about 10 minutes.
- Preheat oven to 400 and butter a casserole.
- Melt butter over medium heat in a saucepan. Whisk in flour until well mixed.
- Whisk in milk and simmer until slightly thickened. Take off the heat and stir in cheese until smooth.
- Spread cauliflower in the casserole and pour the cheese sauce on top. Grind some pepper over the top.
- Bake for 30 minutes, cool slightly and serve.
Notes
Cauliflower: You can use frozen cauliflower in a pinch, but this recipe is at its very best when you use fresh cauliflower. It’s available pretty much all the time in the produce section of your grocery store.
Cheddar Cheese: Cheddar comes in various flavor varieties from mild to extra sharp. I like sharp cheddar for this recipe, but you can use any kind you like. You can also shred it yourself or get the bag of pre-shredded cheddar in the dairy section of your supermarket.
Sam says
I added some garlic powder and just a dash of cayenne pepper to the cheese sauce. Really kicks it up a notch! Delicious!
Hi Sam and hurray! Love your additions. :)
Alex says
Best side dish ever! It’s like Mac and cheese but with a vegetable. Love it!
And the best way I know to get the kiddos to eat their veggies! Happy Friday!
Dylan says
Not sure how I feel about this. Part of it could be that I don’t cook often. It turned out mushy and lacked flavor (which is rare because I’m generally intolerant to spice). I ended up adding more cheese and spices to my bowl which made it better.
Hi Dylan! This dish is definitely on the milder side – a sharp cheddar and maybe even some blue cheese mixed in would help make it zestier! I appreciate your feedback. :)
Alice says
Ooooh… I’m thinking of adding some (cooked) sausage in and promoting this to a main course vs side dish!
Well I just LOVE that idea! Chicken apple sausage is my fave. :) Let me know how it turns out!
Melanie Mitchell says
Made this for company last night and it was a big hit with the guys…especially since they both said they didn’t like cauliflower! Doctored slightly but followed your recipe for the most part…thanks Kate, it was delish! [And they wanted to take the leftovers home ????]
Well, YAY! I always love converting non-believers into cauliflower lovers! xoxo!
Stacy says
I really liked everything. Thanks, very helpful
Cathy Fischl says
Holy cow – this is delish! I added four pieces of cooked thick cut bacon and sautéed some garlic cloves and added that to the sauce. Put a little extra black pepper on top and wow, it turned out great! And the aroma!!!! Wowzers!!!
Cathy! Thank you so much – I’m so glad you liked it, and I love love love your additions (especially the bacon!) :)
Holly Woods says
I boil the hole head and pull it apart ❣️ love the recipe im thinking of thowing Italian bread crumbs on it next time i did add a pinch if garlic powder too the rue ❣️
I love the bread crumb idea Holly! And the garlic powder! :)
Judy says
This was delicious! The only thing I did differently was to add buttered breadcrumbs on top before baking. Yum!!
Hi Judy and yum!! Love the buttered breadcrumbs idea! :)
Michelle says
My favorite cauliflower recipe! I added sour cream this time and red pepper flakes. It was great! Thank you for the keeper!
Oooh, sour cream – I love that idea! Happy New Year, Michelle!
Christine says
This has become my go to cauliflower recipe! Have made it several times. It is good, easy, can be made ahead of time and ready to reheat. Yummy!
Christine! I am so happy to hear this – it’s probably the most requested side dish in our house. :) Happy cooking!
Becki says
I made this for my dinner, it was quick, easy and delicious. I added a clove of garlic to sauce and topped with cayenne pepper. Will make again!!
Becki! Thanks so much for this sweet comment – and garlic DOES make everything better! Happy healthy new year! :)
Julian Sandoval says
Loved the ease and flavor of this recipe
Thanks Julian! It’s one of our all time family faves. :)
Kendra says
Can I use Almond flour?
Hi Kendra! I’ve never made this dish with almond flour, but I believe you can use it. Here’s a handy link that talks about substituting almond flour for regular flour when you are thickening sauces like the one in this dish: https://www.ehow.com/info_12321912_can-thicken-cooking-juices-almond-flour.html