Cauliflower Casserole

Why you’ll love this recipe:

Cauliflower is a versatile veg with a nutty yet mild flavor and tender bite. It’s low in calories, high in fiber, and packed with nutrients. It’s no wonder its gained traction in the past few years! It’s great for low-carb rice, cauliflower soup, mashed cauliflower, or even “macaroni” and cheese. But for me, this cheesy, decadent cauliflower casserole wins first prize!

It’s the ultimate comfort food, with a mix of parmesan and gruyere, plus a buttery crumb topping! Trust me when I say this family favorite won’t last long. It’s also a breeze to make and nearly foolproof. I make a simple homemade cheese sauce, then layer it with cauliflower and bake until hot, bubbly, and begging to be devoured.

Key Ingredient Notes:

• Cauliflower – Choose cauliflower heads that are firm with no brown or dull spots. If you don’t want to cut it up yourself, you can buy a bag of cauliflower florets instead. One head of cauliflower contains around 4 cups of florets.
• Butter – A roux is a mixture of fat and flour that creates the base of a cheese sauce. Butter adds a nice flavor, but you can use oil if you don’t have any.
• Aromatics – Onions & garlic add a depth of flavor to the cheesy sauce!
• All-purpose flour – Flour helps thicken the cheese sauce without tasting raw or pasty.
• Half & half – Half and half creates a decadent, cheesy sauce! You can swap in milk or heavy cream if you want, or make your own half and half with equal parts milk and cream.
• Cheese – I used gruyere and parmesan, but you can swap the gruyere with another melting cheese if you like. Fontina, swiss, or cheddar and great options! Or a combination.
• Bread crumbs – For a crispy, crunchy topping!

How to make this recipe:

Before you start, preheat your oven to 375 degrees Fahrenheit and spray your casserole dish with nonstick cooking spray.

1. Make the roux

• In a large sauté pan over medium heat, melt the three tablespoons of butter. Add the onion, and sauté until soft. Add the garlic and seasoning and sauté until fragrant, about 30 more seconds.
• Add the flour and stir until the flour is absorbed into the butter. Cook over medium heat for 2 minutes, stirring constantly, to cook the raw taste out of the flour.

2. Make the cheese sauce

• Gradually pour the half and half into the butter mixture, whisking as you do so. Stir until the mixture thickens.
• Once thickened, reduce the heat to low and stir in the gruyere cheese and 1 cup of the parmesan. Continue to stir until the cheese is fully incorporated, then remove the cheese sauce from the heat.

3. Assemble

• Bring a large pot of salted water to a boil. Blanch the cauliflower florets for 4 to 5 minutes until crisp tender. Carefully drain them and set aside.

• Pour about one cup of the cheese sauce into the bottom of the casserole dish. Add the florets, then top with the remaining cheese sauce.
• In a small dish, combine the bread crumbs, parmesan cheese, and melted butter. Mix well, then evenly sprinkle over the top of the casserole.

4. Bake

• Bake the cauliflower casserole for 25 to 30 minutes or until the top is golden and the edges are bubbling.
• Let the casserole cool for 5 minutes before serving. Scoop into serving bowls and top with green onions or parsley.

Storing Tips:

• Store leftover cauliflower casserole in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave until hot throughout. You can reheat the entire casserole in the oven at 300 degrees until hot throughout.

FAQs:

Must-Try Casserole Recipes

• Dorito Taco Casserole
• Poppy Seed Chicken Casserole
• Instant Pot Breakfast Casserole with Leftover Stuffing