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
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.7 from 23 reviews
This easy and hearty recipe for cheesy cauliflower casserole will have everyone asking for a second serving of vegetables!
- Author: Kate Morgan Jackson
- 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.
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Samantha says
Love cauliflower and cheese. When I go to back the dish should I cover it?
Nope, no need to cover it – you want that nice brown crust. :)
Karen says
I’ve taken this to a few carry-ins and have had requests to bring it the following year. Everyone loves it!
Karen! Thanks so much for letting me know! It’s one of our all time favorites in our house. :)
Tara says
What type of cheddar cheese do you recommend for this: mild, medium, sharp, extra sharp?
Thanks
Hi Tara! We like a really cheesy flavor so I always use sharp, but medium would also be fine.
Kelly Gallacher says
Hi Kate,
What size dish do I bake this in? I’m going to be doubling the recipe.
Thanks.
Hi Kelly! I would use a 13×9 inch casserole if you are doubling it.
Kelly Gallacher says
Thank you! Looking forward to my family trying thus!
Tiffanie says
Trying to do low carbs so anyway I can leave out the flour? Maybe if I used light cream instead of milk the suave will be thick enough?
Hi Tiffanie! Honestly I’ve never tried it that way, but I do think if you use cream (I would try whipping cream) it could work!
Aimmie kearley says
I have made this recipe like 10 times over the last couple months! I use almond flour and heavy whipping cream yo make it keto friendly. Its so gooooood!!!!! Perfect side dish!! Even my picky kids gobble this up! Thanks so much!!!
Aimmie! I love your changes, and that you took the time to leave me this sweet note – glad your family likes it!
Billie Hunter says
I was thinking the same thing. Did you use equal parts almond flour verses regular flour?
I would use an equal amount. :)
Sharon says
I’m a cauliflower lover! This is the easiest, best recipe EVER!! Thanks for sharing!!
Hurray! I’m so glad you like it!
Tricia Harris says
Sounds delicious and getting ready to make.
Hope you loved it as much as we do!
Karen says
I made this tonight as a side dish with turkey tenderloins. It was super easy to make and my ‘I don’t like cauliflower husband’ really liked it, too. Win!
Hurray! I love it when we get to bring someone over to the “cauliflower side!” :)
Kari says
My boyfriend and I absolutely love this dish! It is one thing that I was able to follow the recipe and not have any issues on the first try! Do you think it would be ok to bake longer at a lower temp (350)? The main dish I was planning is a 350 temperature to bake, but I really wanted to pair this with it so I didn’t know if just going longer at the lower temp would be ok.
Hey Kari! I think that would be just fine. The cauliflower is already cooked, so you are baking mainly to heat and brown the cheese sauce. I would leave it in for another 10 to 15 minutes. Happy cooking! :)
Joyce says
This was delicious!! My husband and I nearly ate the whole casserole!???? Yum…mmy!! Definitely a keeper. Thank you!????????
We have been known to devour a whole casserole in my house too! Yay!
Deborah says
My husband made this for dinner and it was delicious.
5 stars.
5 stars! I’m so glad! :)
Rachel says
Great recipe, thanks! It’s perfect like it is, but I added a dash of cayenne pepper because that’s how I like macaroni and cheese. Best thing on the table : )
LOVE the cayenne pepper addition – I’m going to try that! :)
Jerrica says
What is this best served with????
Hi Jerrica! It is a great side dish for roasted chicken or steak, but it’s also a great vegetarian main dish (think mac and cheese, only with cauliflower!)
Jo Ann says
Can this be but together the day before or made earlier in the day and then baked at dinner time?
Hi Jo Ann! I haven’t tried that, but I don’t see any reason why not. I would let it come to room temp before you bake it. Happy Thanksgiving!