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Easy Cheesy Cauliflower Casserole Recipe for a Cozy Dinner

Easy Cheesy Cauliflower Casserole

A creamy, bubbling cauliflower casserole with sharp cheddar, Parmesan, cream cheese, sour cream, garlic, and an optional bacon topping. This comforting dinner side serves 6.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head, about 2 pounds Cauliflower, cut into bite-size florets
Creamy Cheese Mixture
  • 4 ounces, or 1/2 cup Cream cheese, softened
  • 1/2 cup Sour cream
  • 1 cup Sharp cheddar cheese, shredded and divided
  • 1/2 cup Parmesan cheese, grated and divided
  • 2 tablespoons Butter, melted
Seasonings
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Optional Additions
  • 1/4 cup Cooked, crumbled bacon
  • 1 tablespoon Fresh parsley or green onion, chopped

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and grease a 2-quart baking dish.
  2. Steam or boil the cauliflower for 5 to 7 minutes, just until the florets are tender but still slightly firm.
  3. Drain the cauliflower exceptionally well and allow it to steam-dry for several minutes.
  4. In a large bowl, stir together the softened cream cheese, sour cream, melted butter, garlic, salt, pepper, 1/2 cup cheddar, and 1/4 cup Parmesan.
  5. Fold in the drained cauliflower and optional bacon until each floret is coated.
  6. Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar and Parmesan over the top.
  7. Bake uncovered for 20 to 25 minutes, until hot and bubbling. Broil for 1 to 2 minutes at the end if you want a more deeply browned cheese topping.
  8. Let the casserole rest for 5 minutes, then garnish with chopped parsley or green onion and serve.

Notes

Drain the cauliflower very thoroughly so the casserole stays creamy rather than watery. Grate cheddar from a block when possible for smooth melting. Do not overcook the cauliflower before baking because slightly firm florets hold their shape best.