Cauliflower Casserole
Updated Nov 02, 2026
This cheesy cauliflower casserole is made with roasted cauliflower, homemade cheddar sauce, and a golden cheese topping. An easy side dish for any dinner.
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I have a bad habit of snacking on roasted cauliflower as I finish dinner, especially those little browned pieces. Sometimes I have to remind myself to leave enough for this cauliflower casserole, lol. I roast the cauliflower first, so I still get some texture after adding the homemade cheddar sauce and shredded cheese.
I usually make this cauliflower casserole with baked chicken or air fryer salmon, but I put it next to the turkey at Thanksgiving too. I love my mashed potatoes, but I like having another vegetable on the table, especially when it’s covered in cheese! And I roast the cauliflower right in the same dish I’m using for the casserole, which I appreciate even more when I’ve already got a sink full of Thanksgiving dishes to deal with.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this cheesy cauliflower casserole recipe.
I originally tried making the sauce with Greek yogurt and cream cheese, and I really wasn’t happy with how that turned out. It was clumpy, and between the yogurt and cream cheese, the whole thing was just too sour for me. I wanted a cheesy cauliflower casserole, and that version wasn’t giving me that at all. I ended up switching to a cheddar sauce with milk and a little Dijon, which I liked so much better.
I also had way too many breadcrumbs in that first version, so that wasn’t helping either. They were soaking up a lot of the sauce, and the casserole was coming out dry when I wanted it creamy. I cut back on those quite a bit.
And then there was the cauliflower itself. I tried boiling it before adding it to the casserole, but even after draining it, I was still getting too much water in the dish. I liked roasting it first much better. The cauliflower gets a little browned, and I don’t have all that extra water mixing into the cheese sauce. I still put the whole thing under the broiler for a few minutes at the end, too. I like getting some browned cheese on top, not just melted cheese.
Happy Cooking!
– Yumna
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Cauliflower Casserole Ingredients
- Cauliflower: I use one large head, which should be about 6 to 7 cups of florets. Cut it into small, same-size pieces so it roasts evenly. Fresh cauliflower works best for a casserole. Frozen cauliflower releases more water, and the texture is more mushy.
- For roasting: Olive oil, garlic powder, salt, and black pepper. I use garlic powder instead of fresh garlic because it distributes more evenly over the florets and won’t burn during roasting.
- Cheese sauce base: Butter, all-purpose flour, and whole milk. The butter and flour thicken the milk just enough to coat the cauliflower without making the sauce too heavy. I prefer whole milk, but 2% should work too, though the sauce may be a little thinner.
- Cheddar cheese and Dijon mustard: I use sharp cheddar because I can get a good cheesy taste without needing a ton of it. I recommend shredding it from a block; it melts more smoothly than pre-shredded cheese.
How to Make Cauliflower Casserole
These step-by-step photos walk you through how to make Cauliflower Casserole. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Cauliflower Casserole below
1. Start the Cheese Sauce
Melt the butter in a saucepan, then stir in the flour until it forms a smooth paste with no dry flour remaining.
2. Whisk in the Milk
Pour it in slowly while whisking continuously to keep the flour mixture from forming lumps.
3. Let the Sauce Thicken
Keep stirring over medium heat until the mixture starts to simmer and becomes smooth and slightly thicker.
4. Add Cheddar and Dijon
Take the saucepan off the heat, then stir in the mustard and half of the shredded cheddar until the cheese has melted.
5. Roast the Cauliflower
Toss the florets with olive oil and seasonings directly in the baking dish, then roast until tender with some lightly browned edges.
6. Pour the Cheese Sauce
Spread it over the roasted florets and gently stir so the cheese sauce coats everything.
7. Sprinkle with More Cheddar
Use the remaining shredded cheese to cover the top as evenly as possible.
8. Bake the cauliflower casserole
Return the casserole to the oven, then finish under the broiler until the cheese is melted and starting to brown. Sprinkle with parsley before serving.
Full Cheesy Cauliflower Casserole Recipe
Cauliflower Casserole Recipe
Ingredients
- 1 large head cauliflower cut into small florets, 6-7 cups
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 2 teaspoons Dijon mustard
- 1 cup shredded sharp cheddar cheese divided
- 1 tablespoon chopped fresh parsley for serving
Instructions
- Preheat the oven to 425°F.
- Place the cauliflower in an 8×11 baking dish. Add olive oil and season with garlic powder, salt and black pepper. Toss to coat and bake for 25 minutes.
- In a small saucepan over medium heat, melt the butter. Add the flour and stir for 2 minutes. Slowly pour the milk, bring to a simmer, then cook for 2 minutes, until the sauce thickens. Turn off the heat, add the dijon mustard and ½ cup of the cheddar cheese and stir until well combined.
- When the cauliflower is done roasting, pour the sauce, stir to combine and sprinkle the remaining ½ cup cheddar cheese over the casserole
- Return the cauliflower to the oven and broil for 5 more minutes, until the cheese is melted and bubbly. Garnish with parsley and serve immediately.
Notes
3 medium yellow potatoes peeled and chopped into 1-inch pieces
Salt and pepper to taste
1 small head cauliflower cut into florets
2 tablespoons olive oil
1 tablespoons fresh thyme plus more for garnish
1 teaspoon garlic powder
¼ cup 2% milk
1 cup shredded cheddar cheese
Instructions
Preheat the oven to 400°F degrees.
In a large pot of salted boiling water, cook potatoes for 15 minutes and then add cauliflower for the last 10 minutes to cook together until both are crisp tender. Drain potatoes and cauliflower and set aside.
Transfer the potatoes and cauliflower to an 8×11 baking dish. Drizzle with olive oil and season with fresh thyme, garlic powder, salt and pepper. Pour the milk on top and toss to combine.
Add the cheese on top and bake in the preheated oven until the cheese is golden and bubbly, about 15-20 minutes.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Mix in broccoli. Replace 2 cups of the cauliflower with 2 cups of small broccoli florets. I would start checking the vegetables a little earlier, since broccoli roasts faster than cauliflower.
- Add some spinach. Stir ½ cup of cooked, well-drained spinach into the roasted cauliflower before adding the cheese sauce. I would squeeze out as much moisture as possible first.
- Add cooked chicken. Mix in 1 cup of chopped or shredded cooked chicken before adding the cheese sauce. I would use a slightly larger baking dish if needed and make sure everything is heated through before serving.
Recipe Tips
- Give the cauliflower room to roast. I try to spread the florets out in an even layer so they roast rather than steam. If the baking dish is too crowded, I use a slightly larger one to avoid piling them on top of each other.
- Keep an eye on the broiler. The cheese can go from lightly golden to burnt pretty quickly, especially if the dish is close to the heating element. I stay near the oven and check frequently during those last few minutes.
- Let the casserole rest before serving. I give it about 5 minutes out of the oven so the cheese sauce has a chance to settle and thicken slightly. It makes scooping it out a little easier.
Serving Ideas
- Serve with chicken or turkey. I like pairing this cauliflower casserole with simply seasoned proteins, like air fryer chicken thighs or roasted turkey breast.
- Pair with seafood. Baked salmon, garlic butter shrimp, or pan-seared halibut all work with this casserole without making dinner too complicated.
- Add a fresh salad. Since the cauliflower already has a cheese sauce, I like something lighter on the side, such as a cucumber tomato salad, a simple green salad, or Lebanese fattoush.
Troubleshooting
I find that this usually happens when the cauliflower releases too much moisture during baking. Roasting it uncovered before adding the sauce helps evaporate some of that water. I also avoid crowding the dish or using frozen cauliflower straight from the freezer.
Cheddar can become grainy if it gets too hot. I always remove the saucepan from the heat before stirring in the shredded cheese, and I keep stirring until it melts rather than letting the sauce boil.
Comments
Can broccoli be used instead?
Yes! Just keep in mind that broccoli cooks a little faster, so I recommend checking it a few minutes early to make sure it doesn’t get too soft. Hope you enjoy!
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