Cauliflower Casserole
Cauliflower casserole is comfort food with a plant-based twist! Tender cauliflower florets are smothered in a decadent cheese sauce, then baked until hot and bubbly. It's easy to make and picky-eater approved!
Equipment
- 9x11in Casserole dish
Ingredients
- 2 heads cauliflower cut into florets, Note 1
- 3 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 tablespoons all-purpose flour
- 3 cups half & half Note 2
- 5 ounces Gruyere cheese shredded, Note 3
- 1 ¼ cups grated parmesan cheese divided
- ¾ cup Panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 375℉ and prepare a 9x11-inch casserole dish with nonstick cooking spray.
Prepare cheese sauce:
- In a large saute pan, melt the 3 tablespoons of butter over medium heat and add the onion. Saute the onion until soft and translucent. Add in the garlic, salt, pepper, and Italian seasoning, saute until the garlic is fragrant, about 30 seconds.
- Stir in the all-purpose flour and mix until all the flour has been absorbed by the butter. Cook for 2 minutes over medium heat.
- Whisk in the half & half into the vegetable/flour mixture and cook over medium heat. Stir until thickened.
- When thickened, reduce the heat to low and stir in the gruyere cheese and 1 cup of the grated parmesan, continue stirring until the cheese has melted and is fully incorporated. Remove from the heat and set aside.
Prepare the cauliflower:
- Blanch the cauliflower florets in a large pot with boiling salted water for 4-5 minutes, drain, and set aside.
Assemble the casserole:
- Pour about 1 cup of the cheese sauce into the bottom of the casserole dish. Add in the cauliflower florets and pour the rest of the cheese sauce over the cauliflower.
- In a small bowl, combine the panko bread crumbs, ¼ cup parmesan cheese, and melted butter. Mix and sprinkle over the top of the cauliflower.
- Bake the cauliflower casserole for 25-30 minutes at 375℉ or until bubbling and golden brown on top. Let cool for 5 minutes before serving.
- Garnish with green onion or fresh parsley. Enjoy!
Notes
Note 1: You can use steam-in-bag cauliflower if you want to skip blanching the cauliflower.
Note 2: You can swap the half and half with heavy cream or milk. Or you can make your own half and half with equal parts cream and milk.
Note 3: You can swap the gruyere cheese with fontina, swiss, or cheddar if you want.
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 and bubbly.
- 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 and bubbly.
Nutrition
Calories: 512kcalCarbohydrates: 28gProtein: 22gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 91mgSodium: 995mgPotassium: 850mgFiber: 5gSugar: 10gVitamin A: 1148IUVitamin C: 95mgCalcium: 624mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.