Creamy Baked Cauliflower Casserole (Printable)
Tender cauliflower florets smothered in creamy cheddar sauce and topped with golden, crunchy breadcrumbs.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 small onion, finely diced
→ Dairy
03 - 2 cups shredded cheddar cheese (divided)
04 - 1 cup whole milk
05 - 1/2 cup sour cream
06 - 2 tablespoons unsalted butter
→ Pantry
07 - 2 tablespoons all-purpose flour (use gluten-free flour for GF option)
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Topping
12 - 1/2 cup panko breadcrumbs (use gluten-free panko for GF option)
13 - 2 tablespoons grated Parmesan cheese
14 - 1 tablespoon olive oil
# How to Make It:
01 - Preheat the oven to 400°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5 minutes until just tender. Drain well and set aside.
03 - In a medium saucepan, melt butter over medium heat. Add diced onion and cook for 3 minutes until softened and translucent.
04 - Stir in flour and cook for 1 minute, stirring constantly to avoid burning. Slowly whisk in milk until smooth and thickened, about 2–3 minutes.
05 - Remove saucepan from heat. Stir in 1 1/2 cups cheddar cheese, sour cream, Dijon mustard, garlic powder, salt, and pepper until the cheese is completely melted and the sauce is smooth and creamy.
06 - Combine drained cauliflower with the cheese sauce, stirring gently to coat evenly. Transfer the mixture to the prepared baking dish and spread in an even layer.
07 - Sprinkle the remaining 1/2 cup cheddar cheese evenly over the cauliflower mixture.
08 - In a small bowl, mix panko breadcrumbs, Parmesan cheese, and olive oil until combined. Sprinkle evenly over the casserole.
09 - Bake for 25–30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
10 - Let cool for 5 minutes before serving to allow the casserole to set for easier scooping.
# Expert Advice:
01 -
- That moment when the crunchy topping gives way to creamy sauce is absolutely worth the wait
- Even people who swear they hate cauliflower will ask for seconds
02 -
- Draining the cauliflower thoroughly after boiling prevents a watery sauce that ruins the texture
- The sauce thickens as it bakes so do not worry if it seems slightly loose going into the oven
03 -
- Grating your own cheese melts better than pre-shredded which has anti-caking agents
- Room temperature ingredients blend more smoothly into your sauce