Cauliflower Casserole Recipe
Cauliflower casserole made with roasted cauliflower in a sharp cheddar cheese sauce, broiled until golden and bubbly. An easy cheesy side for weeknights or the holidays.
Servings: 4 servings
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 8x11 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
My Top Tip: 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.
Storage: Leftovers will keep well for up to 3 days covered in the fridge.
This recipe has been updated in October 2026, but if you like the original version, you can still find it here:
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 8x11 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.
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 8x11 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
Serving: 1cup | Calories: 272kcal | Carbohydrates: 16g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 591mg | Potassium: 766mg | Fiber: 5g | Sugar: 7g | Vitamin A: 557IU | Vitamin C: 103mg | Calcium: 327mg | Iron: 1mg
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