Cheesy Cauliflower Casserole is tender cauliflower florets baked under a smooth, homemade cheddar sauce until the top turns golden and the edges bubble. The florets go soft and creamy, the sauce clings to every piece, and the whole dish comes together with six simple ingredients. Serve it as a warm side for a weeknight dinner or a holiday spread. It serves 6.
How to make it: Steam the florets until tender, make a quick butter, flour and milk sauce, stir in the cheddar off the heat, then pour it over the cauliflower and bake at 400°F for 30 minutes. It takes 55 minutes from start to finish.
Why You’ll Love It
- Six ingredients: cauliflower, butter, flour, milk, cheddar and black pepper, nothing from a can.
- A real cheese sauce: made from scratch in one small saucepan while the florets steam.
- Golden and bubbly: a hot oven browns the top while the florets turn soft underneath.
- Easy to change: add a crunchy panko topping, go loaded with bacon, or try a no-flour cream sauce.
Ingredient Notes
Cauliflower: One large head, cut into small, bite-size florets. A head that size fits a 1.5-quart casserole dish.
Butter and flour: Two tablespoons of each, cooked together in the saucepan. They are what thicken the milk into a sauce. Keep a little extra butter for greasing the dish.
Milk: One cup. For a richer sauce, use half-and-half in its place.
Cheddar: One cup, shredded. Other cheeses that fit are in the FAQ below.
Black pepper: Ground fresh over the top just before baking. The ingredient list has no salt; taste the finished dish and add it then.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons butter, plus more for the dish
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- Freshly ground black pepper, to taste
How to Make Cheesy Cauliflower Casserole
1. Steam the cauliflower. Steam the cauliflower florets until tender, about 10 minutes (or 5 to 6 minutes for a firmer texture). Drain them well.
2. Heat the oven. Heat the oven to 400°F and butter a casserole dish.
3. Start the sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour until well mixed.
4. Finish the cheese sauce. Whisk in the milk and simmer until slightly thickened. Take the pan off the heat and stir in the cheddar until smooth.
5. Assemble. Spread the cauliflower in the dish and pour the cheese sauce over the top. Grind some pepper over it.
6. Bake. Bake for 30 minutes, until the sauce bubbles, the top is golden and the center reaches 165°F. Let it cool slightly, then serve.
Common Cauliflower Casserole Mistakes to Avoid
Here is where a cheesy cauliflower casserole can go wrong, and what to do instead.
Steaming the florets too long. If you want them to keep some bite after baking, steam them for only 5 to 6 minutes instead of 10. Blanching works too: drop them into salted, simmering water for 4 to 5 minutes, until slightly tender yet still crisp. In a hurry, microwave them covered for about 3 minutes, until barely fork tender.
Leaving water with the florets. Drain them well, then pat them dry with a clean towel before they go into the dish. If more water gathers in the pot after steaming, tip it out again. Do the same after microwaving: pour off any water in the bowl.
A lumpy sauce. Keep whisking the whole time you pour in the milk. The butter and flour may look clumpy at first; they turn smooth once the liquid goes in.
A scorched pan. If the sauce starts to catch on the bottom, lower the heat and keep the whisk moving.
Too much salt. Go easy with the salt shaker. The dish gets saltier as the cheese melts.
Making it ahead with the same sauce. If you assemble the casserole early, add an extra 1/4 cup of half-and-half or milk to the sauce. Keep any crumb topping in a separate container and scatter it on right before the dish goes into the oven.
Tips for Success
How do I get a browner, more bubbly top?
Scatter a little extra shredded cheese over the sauce before baking. When the time is up, switch to the broiler for about 2 minutes and watch it closely until the top browns.
Can I roast the cauliflower instead of steaming it?
Yes. Toss the florets with melted butter and roast them at 450°F for 15 to 20 minutes on a sheet pan, until crisp-tender. Roasting them right in the baking dish takes 25 to 30 minutes; stir them halfway through. Then pour on the sauce and bake as usual.
How long can it sit before serving?
You can keep the baked casserole warm for up to one hour. USDA FSIS says hot food must stay at 140°F or warmer while it waits.
Variations
- Crunchy panko topping: toast 1/2 cup of panko in 1 tablespoon of butter in the saucepan until golden, then sprinkle it over the sauce before baking. For a cheesier crust, mix 1/2 cup of panko with 1/4 cup of grated parmesan, 1/4 teaspoon of paprika and 2 tablespoons of melted butter.
- Loaded with bacon: swap the flour sauce for 2/3 cup of sour cream whisked with 1/4 cup of heavy cream and 2 cloves of minced garlic. Stir in half of 1 1/2 cups of cheddar, 6 tablespoons of crumbled cooked bacon and 1/4 cup of chopped green onions, mix with the florets, top with the rest of the cheese and bacon, and bake until melted and bubbly. Scatter the last green onions on top. It tastes like loaded potatoes.
- No-flour cream sauce: for a small head of cauliflower, about 5 cups of florets, warm 1/2 cup of heavy cream with 1/2 teaspoon of Dijon mustard, 1/8 teaspoon each of garlic powder and onion powder and a dash of cayenne. Melt in 1 cup of mild cheddar, pour it over the florets and bake at 350°F for 15 to 18 minutes, until bubbly and golden.
- A little tang and heat: whisk some Dijon mustard, paprika and a few drops of hot pepper sauce into the butter and flour before the milk goes in.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days. You can freeze them for 3 to 4 months, but cream sauce is on the FSIS list of foods that don’t freeze well, and it can separate after thawing. Thaw frozen portions in the refrigerator. Reheat leftovers covered, in the oven or microwave, until they reach 165°F. Don’t reheat them in a slow cooker.
What to Serve With It
For more cheesy sides, bake a pan of good ole fashion mac and cheese or scalloped potatoes. Building a holiday spread? Add easy creamy corn casserole and smothered green beans. If you like your cauliflower cold and tangy, try the marinated cauliflower salad, and for a cheesy vegetable casserole that works as the main dish, there is broccoli rice cheese and chicken casserole.
Frequently Asked Questions
What is the recipe for an old fashioned cauliflower casserole with cheese?
Steamed cauliflower florets covered in a from-scratch cheese sauce of butter, flour, milk and cheddar, then baked until bubbly and golden. That is the recipe on this page.
What kind of sauce is best in cauliflower casserole?
A flour-thickened cheddar sauce, like the one in this recipe, bakes up bubbly and golden over the florets. Two other sauces are in the variations above: a no-flour sauce of heavy cream and cheddar, and a sour cream and heavy cream sauce for a loaded casserole.
What cheeses melt best in cauliflower casserole?
Cheddar is the standard pick, mild, sharp or white. A mix of cheddar, white cheddar and Colby jack also works. For a different flavor, make the sauce with parmesan, top it with fontina, and bake at 375°F for 25 to 30 minutes, until golden-brown and crisp on top.
Can I make it with riced cauliflower?
Yes. Cook the riced cauliflower with a little water until soft, then mix it with heavy cream, 1 tablespoon of cream cheese and sharp cheddar. Bake at 350°F for 25 minutes, until the cheese melts and the sides brown.
Final Notes
Finish the casserole with chopped parsley or sliced green onions right before it goes to the table. If you have a question or make this, tell me how it turned out in the comments.
Cheesy Cauliflower Casserole
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 large head cauliflower cut into florets
- 2 tablespoons butter plus more for the dish
- 2 tablespoons flour all-purpose
- 1 cup milk
- 1 cup cheddar cheese shredded
- black pepper freshly ground, to taste
Instructions
- Steam the cauliflower florets until tender, about 10 minutes (or 5 to 6 minutes for a firmer texture). Drain them well.
- Heat the oven to 400°F and butter a casserole dish.
- Melt the butter in a saucepan over medium heat. Whisk in the flour until well mixed.
- Whisk in the milk and simmer until slightly thickened. Take the pan off the heat and stir in the cheddar until smooth.
- Spread the cauliflower in the dish and pour the cheese sauce over the top. Grind some pepper over it.
- Bake for 30 minutes, until the sauce bubbles, the top is golden and the center reaches 165°F. Let it cool slightly, then serve.
