Baked Cheesy Cauliflower Casserole – This Baked Cheesy Cauliflower Casserole is the ultimate comfort food with a twist. Think tender cauliflower florets all wrapped up in a creamy, cheesy sauce, topped with a crispy parmesan layer. It’s rich, it’s cozy, and it’s loaded with flavor. Perfect as a side or even a main for veggie lovers, this dish is bound to be a hit at any dinner table!
The first time I made this, I was looking for a way to make cauliflower a little more exciting, and let me tell you—this did the trick! My husband, a serious cheese lover, couldn’t stop raving about it, and even my picky kid went back for seconds. It’s become our go-to for holiday gatherings, weeknight dinners, and anytime we want that cozy feeling without much fuss. There’s just something about the combination of creamy cheese and roasted cauliflower that makes everyone smile.
What makes this Baked Cheesy Cauliflower Casserole truly special?
This casserole is a cheese lover’s dream! It’s got layers of sharp white cheddar, nutty parmesan, and stretchy mozzarella, all blended into a creamy sauce that hugs the cauliflower perfectly. The best part? That golden-brown parmesan crust on top—it adds the perfect bit of crunch and texture. And since it’s all made with simple, straightforward ingredients, this dish is easy to whip up on busy nights but tastes like you spent hours in the kitchen.
What You Need To Make This Baked Cheesy Cauliflower Casserole Recipe?
Each of these ingredients plays a key role in creating a dish that’s rich, creamy, and satisfying—perfect for cozy nights or when you just want something delicious and comforting!
Cauliflower: This is our main star here! It’s hearty and soaks up all that creamy, cheesy goodness. Just cut it into small florets so it cooks evenly and gets tender in the oven. Plus, cauliflower is mild, so even picky eaters can’t resist it when it’s covered in cheese.
Eggs: These help hold everything together, giving the casserole that fluffy texture. They’re like the glue that keeps all the creamy layers intact.
Heavy Cream: The magic maker! Heavy cream makes the sauce rich and luxurious. If you’re looking for a lighter twist, you could swap in half-and-half, but honestly, the heavy cream just makes it extra cozy and indulgent.
White Cheddar: Sharp and a little tangy, white cheddar is perfect here. It melts beautifully and gives that depth of flavor that pairs so well with the cauliflower.
Parmesan Cheese: Adds a bit of nutty, salty flavor and crisps up nicely on top for that golden-brown finish. Using parmesan in the sauce and on top adds a nice boost of flavor throughout.
Mozzarella: This is where the gooey, melty magic happens! Mozzarella gives you those lovely cheese pulls that make every bite feel a little extra special.
Butter: Rich and buttery, it adds an extra layer of flavor and makes the cheese sauce smooth. Just be sure it’s cooled before adding it to the mix to avoid scrambling the eggs.
Steps To Make Baked Cheesy Cauliflower Casserole:
Preheat the Oven: First things first, set your oven to 350°F and grease a 9×13 baking dish so nothing sticks.
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Cook the Cauliflower: Bring a large pot of water to a boil, then add the cauliflower florets. Let them cook for about 3-4 minutes, just until they’re tender but not mushy. Drain them really well to get rid of any extra moisture, then spread them out in the greased baking dish.
Make the Cheese Mixture: In a medium bowl, beat together the eggs, heavy cream, salt, pepper, garlic powder, and onion powder. Stir in the cheeses—white cheddar, parmesan, and mozzarella—and give it a good mix. Pour in the melted butter (make sure it’s not too hot) and stir until everything’s combined.
Combine and Top: Pour the cheesy mixture over the cauliflower, making sure it covers everything. Give it a gentle stir if needed. Sprinkle the extra 1/2 cup of parmesan on top to give it that nice golden crust when it bakes.
Bake: Pop the dish into the oven and let it bake for about 35-40 minutes, or until the top is bubbly and golden brown.
Serve: Once it’s done, take it out of the oven and let it cool for a few minutes. If you want a little pop of color, sprinkle on some fresh parsley. Serve it up warm and enjoy all that creamy, cheesy goodness!
Tip:
For the best cheesy goodness, don’t be afraid to mix up the cheeses! White cheddar, parmesan, and mozzarella give amazing flavor, but tossing in a little Gruyère or sharp cheddar? Game-changer! Here’s a tip that’s easy to miss but makes all the difference—after you boil the cauliflower, let it sit in a colander for a few minutes to drain really well. Extra water can thin out the sauce, and we want it creamy, not watery! Taking that extra moment to dry out the cauliflower keeps the casserole rich and full of flavor.
Frequently Asked Questions:
Can I use fresh cauliflower instead of frozen?
Absolutely! Fresh cauliflower works just as well, if not better. Simply cut it into florets and cook it in boiling water for about 3-4 minutes until tender. Just make sure to drain it well to avoid any extra moisture in the casserole.
Can I make this casserole ahead of time?
Yes, you can! You can assemble the casserole the day before, cover it, and store it in the fridge. When you’re ready to bake, let it sit out at room temperature for a few minutes, then bake as usual. You may need to add an extra 5-10 minutes to the baking time if it’s chilled.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop a serving in the microwave, or warm the whole dish in the oven at 350°F until heated through. The flavors are just as delicious the next day!
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Planning to try this recipe soon? Pin it for a quick find later!
Baked Cheesy Cauliflower Casserole
Ingredients
- 2 heads of cauliflower cut into florets
- 5 eggs
- 1 1/2 c heavy cream
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 tbsp butter melted
- 2 c shredded white cheddar cheese
- 1/2 c grated parmesan cheese
- 1/2 c shredded mozzarella cheese
- Extra 1/2 c grated parmesan for the topping
Instructions
- Preheat the Oven: Set your oven to 350°F, and grease a 9x13 baking dish to keep everything from sticking.
- Cook the Cauliflower: Boil a large pot of water and add the cauliflower florets, cooking them for about 3-4 minutes until they’re just tender.
- Drain and Prep the Cauliflower: Drain the cauliflower well, getting rid of as much moisture as you can, then arrange the florets evenly in your greased baking dish.
- Make the Cheese Mixture: In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, garlic powder, and onion powder. Add in the shredded cheeses, then stir in the melted butter (just make sure it’s cooled a bit so it doesn’t cook the eggs).
- Assemble the Casserole: Pour the cheesy mixture over the cauliflower, making sure everything’s nicely coated. Sprinkle the extra 1/2 cup of parmesan on top.
- Bake: Pop the dish in the oven and let it bake for 35-40 minutes, or until the top is nicely golden and bubbly.
- Serve: Serve it up warm and enjoy all that creamy, cheesy goodness!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
