This easy and hearty recipe for cheesy cauliflower casserole will have everyone asking for a second serving of vegetables!
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.
How to make this recipe
See the recipe card for full information on ingredients and quantities.
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.
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.Print