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Easy Baked Cauliflower Casserole Recipe with Cheddar and Parmesan

Easy Baked Cauliflower Casserole

Tender cauliflower is coated in a creamy sharp cheddar sauce, topped with Parmesan breadcrumbs, and baked until bubbling and golden. This cozy casserole makes 6 servings and works beautifully as a dinner side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Cauliflower and Sauce
  • 1 large head, about 2 pounds (900 g) Cauliflower, cut into bite-size florets
  • 4 tablespoons (56 g) Unsalted butter, divided
  • 3 tablespoons (24 g) All-purpose flour
  • 1 1/2 cups (360 ml) Whole milk
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon Garlic powder, optional
  • 1 cup (about 115 g) Shredded sharp cheddar cheese
  • 1/2 cup (about 50 g) Finely grated Parmesan cheese, divided
Topping
  • 1/2 cup (30–35 g) Panko or plain breadcrumbs
Serving
  • 1 tablespoon Chopped parsley, optional

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and grease a 2-quart baking dish. Steam or boil the cauliflower florets for 5–7 minutes, until just tender but not soft, then drain thoroughly and pat dry.
  2. Melt 3 tablespoons of the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a smooth roux.
  3. Gradually whisk in the whole milk. Stir constantly for 3–5 minutes, until the sauce thickens.
  4. Remove the saucepan from the heat. Stir in the salt, black pepper, optional garlic powder, cheddar, and half of the Parmesan until smooth.
  5. Place the cauliflower in the prepared baking dish and pour the cheese sauce over it. Stir gently so the sauce coats the florets without breaking them apart.
  6. Melt the remaining 1 tablespoon butter and mix it with the breadcrumbs and remaining Parmesan. Sprinkle the topping evenly over the casserole.
  7. Bake uncovered for 25–30 minutes, until the sauce is bubbling and the top is golden. Rest for 5–10 minutes, then garnish with parsley if desired and serve.

Notes

Drain and dry the cauliflower very well to prevent a watery casserole. Cheese grated from a block melts more smoothly than pre-shredded cheese, and the sauce should not be boiled after the cheese is added. For variations, add 4–6 slices of cooked crumbled bacon, replace part of the cheddar with Gruyère, Monterey Jack, or mozzarella, add 2–3 tablespoons of cream cheese, or omit the breadcrumbs for a low-carbohydrate version.