Creamy Baked Cauliflower Casserole (Printable)

Tender cauliflower florets baked in creamy cheddar sauce with golden crispy parmesan topping.

# 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 flour into the onion mixture and cook for 1 minute, stirring constantly. Slowly whisk in milk until smooth and thickened, about 2–3 minutes.
05 - Remove from heat. Stir in 1 1/2 cups cheddar cheese, sour cream, Dijon mustard, garlic powder, salt, and pepper until the cheese is melted and the sauce is smooth.
06 - Combine drained cauliflower with the cheese sauce. Transfer the mixture to the prepared baking dish and spread evenly.
07 - Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top of 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 Tips:

01 -
  • The golden crunchy topping against creamy cheese sauce hits every texture craving in one bite
  • It converts cauliflower skeptics without them realizing they are eating vegetables
  • The leftovers somehow taste even better the next day for lunch
02 -
  • Do not skip the step of blanching the cauliflower first, otherwise it will be undercooked when the cheese sauce is perfectly done
  • The sauce will seem thick at first but that is exactly right, thinning out slightly as it bakes with the cauliflower moisture
  • Let the sauce cool slightly before combining with cauliflower to prevent it from becoming watery
03 -
  • Grate your own cheese from blocks instead of buying pre shredded cheese, which contains anti caking agents that prevent smooth melting
  • Use a box grater for the cauliflower to create rice sized pieces if you want to hide the vegetable completely from picky eaters

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