Cauliflower Casserole

5 from 229 votes

This cheesy Cauliflower casserole with potatoes is a delicious side dish that's quick and easy - pair it with weeknight dinners or Thanksgiving turkey!

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This cauliflower casserole is an easy cheesy side dish that is always a crowd favorite. It’s simple to make with a few ingredients and is great for pairing with a weeknight chicken dinner or your annual Thanksgiving feast. Nothing pairs better with cauliflower casserole than cheese!

Top down shot of Potato Cauliflower Bake
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This cauliflower casserole is a combination of humble potatoes and nutritious cauliflower smothered in a rich, gooey cheese. Perfect for those seeking a warm and cheesy side dish, that is lower in carbs than a standard potato casserole. Cauliflower adds a creamy texture, and the cheese topping offers a tasty way to enjoy vegetables. A combination of simple ingredients that even the pickiest eaters will enjoy.

Excellent – lots of fresh thyme and cheese – great way to reduce the carbs in the meal. They said make it again so I will print the recipe for my file. Thanks” – Bob

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: Oven Baked
Dietary Info: Vegetarian
Key Flavor: Cheesy & Savory
Skill Level: Easy

Summary

  • Comforting and Satisfying: This cauliflower casserole’s combination of tender potatoes and cauliflower with a golden, cheesy top is a comforting side dish that doesn’t feel like it’s too heavy on carbs.
  • Versatile Dish: Perfect for both casual weeknight dinners and holiday occasions like Thanksgiving and Christmas or when you need to bring a dish to pass.
  • Easy to Customize: Easily adaptable with different cheeses or vegetables, making it a flexible recipe.
  • Healthy Twist: Uses cauliflower for a healthier twist on classic potato bakes without sacrificing flavor or texture.

Ingredients to make a cauliflower casserole

Ingredients to make the recipe
  • Potatoes: Peel and chop the potatoes. Use starchy potatoes like Yukon Gold or Russet for the best results since they will absorb the milk and cheese; it’s best to avoid waxy potatoes.
  • Cauliflower: Cut the cauliflower into small florets. Boil them with the potatoes to soften before baking.
  • Seasonings: Salt, pepper, garlic powder and thyme.
  • Milk: Milk helps to keep the cauliflower and potatoes from drying out when they are baked and adds a creamy flavor. You could use 2% milk for as suggested here or half and half for a more decadent side dish.
  • Cheese: The casserole is topped with shredded cheddar cheese before being baked but any melty cheese will work!
  • Potatoes: Keeping in line with using starchy potatoes, sweet potatoes would be a great option, especially during the cooler months when sweet potatoes take the stage. Using a combination of regular and sweet potatoes would be okay as well.
  • Vegetables: In addition to cauliflower, broccoli being similar in type and texture, would be a great addition.
  • Cheese: Experiment with different sophisticated cheeses like shredded smoked gouda, Gruyère, Monterey jack, or fontina cheese.
  • Herbs & Spices: Elevate the flavors more with rosemary, oregano, smoked paprika, or chives.

How to make cauliflower casserole

  • Boil the potatoes first and then add the cauliflower towards the end.
  • Cook until both are tender but still crisp, and drain.
2 image collage to show cooking the potatoes and the cauliflower in a large pot
  • Add the potatoes and cauliflower to a baking dish and season.
  • Pour over the milk.
  • Top with shredded cheese.
  • Bake until the cheese is golden and bubbly.
4 image collage to show how to layer and cook the potatoes and cauliflower in a baking dish

“Delicious, quick an easy recipe.” – Amy

Tips for making the best cauliflower casserole

  1. Cut the potatoes and cauliflower into similar sized pieces. This will help them to cook through at the same time so that the casserole has an even texture.
  2. Start the potatoes in boiling water. If you place the potatoes into cold water and bring it up to a boil, the outsides will be cooked before the middles. Cook them in salted water to add flavor right from the beginning of cooking.
  3. Let the cauliflower potatoes steam and drain. This will help to get rid of excess moisture. If you add them straight to the casserole dish they can get too soggy.
  4. Change up this recipe to suit your tastes. Try using sweet potatoes instead of regular, and broccoli works great in place of the cauliflower. You can use different seasonings depending on what you are serving it with.

What to serve with cauliflower casserole

This cauliflower potato casserole can be easily served as part of an easy weeknight meal, but it will not be out of place on your Thanksgiving or holiday table either. Serve them alongside:

How to store & reheat cauliflower casserole

Before storing, allow the casserole to cool to room temperature. Wrap the casserole dish tightly in plastic wrap or portion out into separate airtight containers.

How long with cauliflower casserole last in the fridge?

When stored properly, leftover cauliflower casserole will stay fresh for 3 to 4 days in the fridge.

Can I freeze a casserole made from cauliflower?

WHAT TO SERVE WITH A CAULIFLOWER CASSEROLE

This cauliflower potato casserole can be easily served as part of an easy weeknight meal, but it will not be out of place on your Thanksgiving or holiday table either. Serve them alongside:

HOW TO STORE & REHEAT CAULIFLOWER CASSEROLE

Before storing, allow the casserole to cool to room temperature. Wrap the casserole dish tightly in plastic wrap or portion out into separate airtight containers.

How long with cauliflower casserole last in the fridge?

When stored properly, leftover cauliflower casserole will stay fresh for 3 to 4 days in the fridge.

Can I freeze a casserole made from cauliflower?

You can, but the texture may change upon reheating, so I don’t recommend it if you’re serving for a big occasion and want it to have the best texture. Once cooled, transfer the casserole to a freezer-safe container with a lid. Store in the freezer for 2 to 3 months. Remove and thaw overnight in the refrigerator before reheating.

Reheating cauliflower casserole:

To reheat the casserole from fresh, preheat your oven to around 350°F. Cover the casserole with aluminum foil to prevent the cheese from burning, and heat it for about 15-20 minutes or until it’s warmed through.

Frequently Asked Questions

Can you make this recipe with plant based milk?

We use 2% dairy milk in this potato cauliflower bake, but you can use a neutral tasting plant based milk like oat milk or unsweetened almond.

Can you make it ahead of time?

For best results, this is best served as soon as it’s baked, but you can prep it ahead of time. You can boil the cauliflower and potatoes, place them in the dish with the milk and cheese, then keep covered until you are ready to cook them later in the day.

If you do have leftovers, they will keep well in the fridge for 3 to 4 days and can be reheated in the oven at 350F until warmed through.

Can I make this using only cauliflower?

Yes! If you prefer to use only cauliflower and no potatoes that works just fine! I would double or triple the amount of cauliflower to make sure it’s a more hearty bite.

Potato cauliflower casserole after baking set on Thanksgiving dinner with sides around

This cheesy cauliflower potato bake is a wonderful addition to any holiday table. Simple to make and cook, it’s lighter than other creamy and cheesy side dishes, but is just as delicious!

More cauliflower recipes:

If you try this healthy-ish feel good Potato Cauliflower Bake recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Cauliflower Casserole

This cheesy Cauliflower casserole with potatoes is a delicious side dish that's quick and easy – pair it with weeknight dinners or Thanksgiving turkey!
5 from 229 votes
Servings 6 servings
Course Side Dish
Calories 214
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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Video

Ingredients
  

  • 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.

Notes

Storage: Leftovers will keep well for up to 3 days covered in the fridge.

Nutrition

Calories: 214kcal, Carbohydrates: 21g, Protein: 9g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 161mg, Potassium: 690mg, Fiber: 4g, Sugar: 3g, Vitamin A: 256IU, Vitamin C: 65mg, Calcium: 184mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Side Dish

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Comments

  1. Alena says:

    Do you think I could steam the veggies instead?

    1. Yumna J. says:

      I don’t see why you couldn’t! I just like the roasted flavor the oven adds to the dish. You’ll have to come back and let me know what you think after you make it!

  2. Bob says:

    Excellent – lots of fresh thyme and cheese – great way to reduce the carbs in the meal. They said make it again so I will print the recipe for my file. Thanks

    1. Yumna J. says:

      So glad it was a hit!

  3. Vaughn says:

    Pretty bland as standard.

    1. Yumna J. says:

      So sorry to hear that it was too bland, cauliflower is one of those foods that does take some getting used to.

  4. Carla Manlulu says:

    Could you add bacon to this recipe?? If yes, would you recommend adding it before baking ?

    1. Yumna Jawad says:

      You could! I would probably add it before baking, but I don’t eat bacon, so I’ve never cooked it.

  5. Melissa says:

    Can you prepare in stages to shorten dinner cook time…like pre-Boil potatoes & cauliflower in the a.m. so you only have to bake in the p.m.?

    1. Yumna Jawad says:

      For best results, this is best served as soon as it’s baked, but you can prep it ahead of time. You can boil the cauliflower and potatoes, place them in the dish with the milk and cheese, then keep covered until you are ready to cook them later in the day.

      If you do have leftovers, they will keep well in the fridge for 3 to 4 days and can be reheated in the oven at 350F until warmed through.

  6. Pat Kelliher says:

    Loved this recipe! ( even cauliflower dislikers gave it 👍)
    Thanks!!

    1. Yumna Jawad says:

      Thank you! That’s amazing to hear!

  7. Jim Farrell says:

    Love your soup recipes!

    1. Yumna Jawad says:

      Thank you so much!

    2. Amy says:

      Delicious, quick an easy recipe

  8. Jane Keefe says:

    Yummy and easy!

    1. Yumna Jawad says:

      So happy to hear that!! Thank you!

  9. Fran says:

    do you have to peel the potatoes?

    1. Yumna Jawad says:

      No, you don’t have to peel the potatoes 🙂