Of course! This Cheesy Cauliflower Casserole is the ultimate comfort food side dish—creamy, rich, and utterly delicious. It’s like a cross between cauliflower gratin and a loaded baked potato.
This recipe is easy to make, can be prepped ahead, and is sure to be a crowd-pleaser.
Classic Cheesy Cauliflower Casserole
Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
· 1 large head of cauliflower (about 2.5 lbs), cut into bite-sized florets
· 3 tablespoons unsalted butter
· 1 small yellow onion, finely diced
· 3 cloves garlic, minced
· 3 tablespoons all-purpose flour
· 1 ½ cups milk (whole or 2%)
· 1 cup chicken or vegetable broth
· ½ cup sour cream
· 2 cups shredded sharp cheddar cheese, divided
· 1 cup shredded Gruyère or Monterey Jack cheese (or more cheddar)
· ½ teaspoon smoked paprika
· ¼ teaspoon garlic powder
· Salt and black pepper to taste
· For the Topping:
· 1 cup crushed buttery crackers (like Ritz) or panko breadcrumbs
· 2 tablespoons melted butter
· 2 tablespoons freshly grated Parmesan cheese
· 2 tablespoons chopped fresh chives or parsley (optional, for garnish)
Instructions
- Prep and Cook Cauliflower: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-6 minutes, just until tender-crisp (not mushy!). Drain very well in a colander. You can even pat it dry with a clean towel to remove excess moisture—this prevents a watery casserole.
- Make the Cheese Sauce: In a large saucepan or Dutch oven, melt the 3 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
· Sprinkle the flour over the onions and whisk constantly for 1-2 minutes to cook off the raw flour taste.
· Gradually pour in the milk and broth while whisking continuously to avoid lumps. Bring the mixture to a simmer, stirring, until it thickens enough to coat the back of a spoon (about 3-5 minutes).
· Remove from heat. Stir in the sour cream, smoked paprika, garlic powder, salt, and pepper.
· Add 1 ½ cups of the shredded cheddar and all of the Gruyère cheese. Stir until the cheese is fully melted and the sauce is smooth. - Combine: Gently fold the well-drained cauliflower into the cheese sauce until evenly coated. Taste and adjust seasonings.
- Assemble: Pour the cauliflower mixture into a greased 9×13 inch or similar 3-quart baking dish. Smooth the top. Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Make the Topping: In a small bowl, mix the crushed crackers (or panko) with the 2 tablespoons of melted butter and the Parmesan cheese. Sprinkle this crumb mixture evenly over the casserole.
- Bake: Bake, uncovered, for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
· For an extra-golden top, broil for the last 1-2 minutes, watching carefully to prevent burning. - Serve: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chives or parsley if desired.
Pro Tips for Success:
· Avoid Sogginess: Draining the blanched cauliflower thoroughly is the #1 most important step.
· Make it Ahead: Assemble the casserole (without the cracker topping) up to a day ahead. Cover and refrigerate. Add the topping and bake as directed, adding 5-10 minutes to the bake time since it’s cold.
· Add Some Crunch: Mix crispy, crumbled bacon or diced ham into the sauce with the cauliflower.
· Lighten It Up: Use reduced-fat cheese and milk, and swap the sour cream for Greek yogurt.
· Get Creative: Add a pinch of cayenne for heat, stir in a teaspoon of Dijon mustard for tang, or swap some of the cheddar for Gouda or Fontina.
Enjoy this decadent, cheesy, and satisfying dish! It’s perfect for holidays, potlucks, or a cozy family dinner