Cheesy Cauliflower Casserole
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This Creamy Cheesy Cauliflower Casserole is baked in a white sauce (bechamel) with a parmigiano and breadcrumb topping for a crunchy layer of cheesy goodness. It is a delicious side dish that is perfect for any meal.
Serve with Roasted Chicken, Fresh Ham Roast, or Pan-Cooked Steak.
Quick Look: Cheesy Cauliflower Casserole
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 8 people
- Dietary Info: Vegetarian, can be made gluten-free and dairy-free
- Method: Par-cooked cauliflower baked in a creamy white sauce
- Technique: Build a smooth white sauce on the stovetop, then coat cauliflower and bake
- Flavor/Texture: Creamy, cheesy, savory, rich, tender, lightly crisp on top
Why You’ll Love This Creamy Cauliflower Casserole
This is the perfect vegetarian comfort food baked casserole recipe. This is one of my top side dishes for the fall and winter seasons. Your family and friends will love it as much as we do!
- Comfort Food Classic: It’s rich, creamy, and cheesy—everything you want in a comforting dish.
- Versatile: Easily customize with your favorite cheeses and add-ins, or make it lighter with substitutions.
- Easy to Make: Simple steps and basic ingredients come together for a dish that’s sure to impress.
- Great for Any Occasion: a beautiful side dish for family dinners or the star of a cozy weeknight meal.
- Make-Ahead Friendly: You can prepare it in advance and bake it when ready or enjoy leftovers that taste just as good the next day.
This casserole is a crowd-pleaser that will become a go-to in your recipe rotation! Try my Layered Eggplant, Zucchini, Tomato Casserole Recipe next!
Made With Amore,
Table of Contents
- Quick Look: Cheesy Cauliflower Casserole
- Why You’ll Love This Creamy Cauliflower Casserole
- Simple Ingredients
- Variations & Substitutions
- How to Make Cheesy Cauliflower Casserole
- Cheesy Cauliflower Casserole FAQs
- Serving Suggestions
- Recipe Tips
- More Casserole Recipes
- Creamy Cheesy Cauliflower Casserole Recipe
Simple Ingredients
These ingredients combine to create a creamy cauliflower dish that’s rich, flavorful, and utterly satisfying!
- Cauliflower: The star of the dish, providing a tender, slightly nutty base that pairs perfectly with the creamy sauce.
- Cheese: A blend of your favorite cheeses adds a savory, gooey layer of flavor that melts into every bite.
- Breadcrumbs: Sprinkled on top for a crunchy contrast to the creamy interior, giving the casserole a satisfying texture.
- Garlic: Adds a subtle, aromatic flavor that complements the creaminess of the dish.
- Creamy Bechamel Sauce: A rich, silky white sauce made from butter, flour, milk, and cream, gently seasoned with nutmeg, salt, and pepper for a smooth, velvety coating that makes the cauliflower casserole extra comforting.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Cauliflower: Substitute with broccoli or a mix of both cauliflower and broccoli for a slightly different flavor and texture. You’ll love my Chicken Broccoli and Rice Casserole!
- Cheese: Swap out the cheese for any of your favorites. Gruyère, fontina, or sharp cheddar work beautifully. For a dairy-free option, use nutritional yeast or a plant-based cheese.
- Gluten-Free and Dairy-Free Options: If you want a gluten-free option, use gluten-free breadcrumbs, almond flour, or crushed nuts like almonds or pecans for the topping. Use olive oil or a dairy-free butter alternative if you need a lactose-free or vegan option. Replace heavy cream with half-and-half, whole milk, or a dairy-free alternative.
- Vegetable Medley: Include other vegetables like mushrooms, spinach, or bell peppers to add more variety and color. Try my Vegetable Au Gratin Recipe!
How to Make Cheesy Cauliflower Casserole
This indulgent cheesy cauliflower casserole is easy to make in a few simple steps. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Make the roux to start the cheese sauce.
- Add the spices to the pot with butter and flour.
- Add the milk and stir to thicken.
- Sprinkle in the cheese and mix to combine.
- Cook the sauce until thick and creamy.
- Boil the cauliflower until al dente.
- Add the cauliflower to the casserole dish, pour the creamy sauce over it, and top with cheese and breadcrumbs.
- Bake until golden brown and bubbly.
Cheesy Cauliflower Casserole FAQs
Be sure to lightly cook or roast the cauliflower first and avoid excess moisture before adding the sauce.
Bake your casserole uncovered for a golden top!
Cool completely, then cover and store in the fridge for 3-4 days. For longer storage, freeze before baking or after cooling, wrapped tightly, for 2-3 months. To reheat, preheat to 350°F (175°C). Cover and bake 20-25 minutes (or 60-70 minutes if frozen). You can also use the microwave and heat individual portions on medium power for 2-3 minutes, covered.
Serving Suggestions
This creamy white sauce cauliflower casserole makes a comforting Italian-style side dish that pairs beautifully with hearty mains. I love serving it alongside Mozzarella Stuffed Chicken, Prime Rib Roast, or Baked Blackened Cod for a satisfying dinner, and it also works well with lighter sides like Roasted Green Beans or Roasted Rainbow Carrots. To finish the meal, a classic dessert like Lemon Crinkle Cookies adds the perfect sweet ending to this cozy, comforting spread.
My Pro Tips
Recipe Tips
- Blanch the Cauliflower: To ensure the cauliflower is tender without becoming mushy, blanch it briefly in boiling water for 3-5 minutes, then transfer it to an ice bath. This will stop the cooking process and keep the cauliflower crisp.
- Drain Well: After blanching, make sure to drain the cauliflower well and even pat it dry with a paper towel. Excess water can make the casserole watery.
- Thickening the Sauce: If the sauce feels too thin, cook it a bit longer on the stove to reduce it before pouring it over the cauliflower. A thick sauce will cling better to the cauliflower.
More Casserole Recipes
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Creamy Cheesy Cauliflower Casserole Recipe
Ingredients
Cauliflower Bake
- 1 head cauliflower, broken into small florets
- ½ cup mozzarella cheese, freshly grated
- ½ cup fontina cheese, freshly grated
- ½ cup parmigiano cheese, freshly grated
- ¼ cup Italian bread crumbs or Panko breadcrumbs
- 1 tablespoon mixed fresh rosemary and thyme, stems removed, for garnish
Bechamel Sauce
- 6 tablespoons unsalted butter
- 2 cloves garlic, finely chopped
- 5 tablespoons all-purpose flour
- 4 cups milk
- 3 tablespoons freshly grated parmigiano cheese
- ¼ teaspoon nutmeg
- ½ teaspoon salt, or to taste
- fresh ground pepper to taste
Instructions
Make the Bechamel Sauce
- In a medium saucepan on low, medium heat, melt the butter. Add in the garlic and stir until aromatic.
- Whisk in the flour until well combined with butter and garlic. Keep whisking for about 2 to 3 minutes. Add the remaining ingredients: milk, nutmeg, salt, and pepper, and whisk everything together.
- Cook for another 10 minutes and keep whisking as it gets thicker.
- Add the parmigiano and stir to combine. You will know it is ready when it sticks to the back of the spoon. Turn off the heat and set aside.
Cook the Cauliflower
- Preheat the oven to 350℉ (180℃).
- Bring a large pot of salted water to a boil and cook the cauliflower for about 10 minutes or until al dente. Drain well.
Assemble the Casserole
- Place 2-3 tablespoons of bechamel sauce on the bottom of a greased 9-inch baking dish. Add the drained cauliflower and cover with the remaining bechamel.
- Then sprinkle the top with the mozzarella, fontina, bread crumbs, and parmigiano.
- Bake for 20 minutes, then raise the heat to 400℉ and bake for another 5 minutes or until golden.
- Let sit for 5 minutes before serving. Garnish with rosemary and thyme and serve. Mangia!
Notes
- Blanch the Cauliflower: To ensure the cauliflower is tender without becoming mushy, blanch it briefly in boiling water for 3-5 minutes, then transfer it to an ice bath. This will stop the cooking process and keep the cauliflower crisp.
- Drain Well: After blanching, make sure to drain the cauliflower well and even pat it dry with a paper towel. Excess water can make the casserole watery.
- Thickening the Sauce: If the sauce feels too thin, cook it a bit longer on the stove to reduce it before pouring it over the cauliflower. A thick sauce will cling better to the cauliflower.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
my husband said this is great, considering it is cauliflower. the cheese is what won him over though.
Ha! Yes, that cheesy sauce can win just about anyone over 😉
Looks delicious! You mentioned in the beginning cream and I don’t see an amount in the actual recipe. Is it just an option as a sub for the milk? Thanks.
Yes! An option for the milk. Enjoy.
A family favorite that we’ve loved for three generations. I know you will love it.
Hello, this looks amazing. Do you think it’s okay to use frozen or frozen rice cauliflower?
Love all your recipes!
Hi! Yes, you can use either of those! Hope you love it.