Creamy cauliflower, garlic, Parmesan, mozzarella, and half-and-half baked to bubbly perfection. Comfort food with a veggie twist.
Okay, let me paint the picture for you. It was one of those nights. You know the kind—where you’re hungry but don’t want to go full “mac and cheese meltdown.” I was staring into the fridge, caught between my desire for something creamy and comforting, and the lonely head of cauliflower sitting in my crisper like, “Hey, remember me?”
And that’s how this Cheesy Cauliflower Alfredo Bake was born. It wasn’t planned. Honestly, it was a bit chaotic—there was cornstarch spillage, a mild mozzarella shortage, and a moment where I almost said screw it and made nachos instead. But I’m so glad I stuck with it because this bake is pure gold. Rich, garlicky, bubbly, cheesy gold. And it hits that “I need something warm and cozy but don’t want to feel like I’ve eaten a brick” sweet spot. You know the one?
Why You’ll Love This Cheesy Cauliflower Alfredo Bake Recipe?
Let’s be honest—cauliflower on its own is… fine. It’s a team player, not the star. But when you roast it up and drown it in a homemade Alfredo sauce that’s made with butter, garlic, and all the cheese? It turns into something magical. Creamy, savory, just a touch indulgent—but still lighter than a pasta-based bake. It’s that rare unicorn of a dish that works as a side or the main event. Plus, it comes together in under 40 minutes and only uses one pot and one pan. Boom.
Ingredient Notes:
You probably have half this stuff in your kitchen already. And if not, trust me, it’s worth the grocery run.
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Cauliflower (5 cups): One medium head, chopped into florets. This is the “pasta” in your bake, minus the carbs.
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Butter & Garlic: The base of any good Alfredo. I mean, do I need to explain why butter and garlic are non-negotiable?
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Half-and-Half + Cornstarch: A lighter creamy base that thickens up beautifully without needing heavy cream. And no, don’t skip the cornstarch.
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Italian Seasoning, Salt & Pepper: Trust me, a pinch of seasoning keeps it from tasting like diet food.
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Parmesan & Mozzarella: The dynamic duo. One for flavor, one for gooey meltiness.
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Parsley (optional): For color, mostly. But hey, sprinkle it on and you look like a pro.
How To Make Cheesy Cauliflower Alfredo Bake?
Step 1. Preheat + Prep
Turn your oven on to 375°F. Grab your 2-quart baking dish and grease it. Butter, cooking spray—whatever you’ve got works.
Step 2. Boil That Cauliflower
Boil a big pot of salted water and toss in the cauliflower. Let it get tender (think fork-stab-able but not falling apart)—about 6 to 8 minutes. Drain it well. Seriously, really well. Nobody wants watery Alfredo. Transfer it straight into your baking dish.
Step 3. Make the Sauce That Dreams Are Made Of
Melt your butter in a saucepan over medium heat. Toss in the garlic. Stir it for about a minute, just until your kitchen smells like an Italian restaurant. In a separate bowl, whisk the half-and-half, cornstarch, and seasonings. Then slowly (and I mean slowly) pour that into your buttery garlic goodness. Stir like your life depends on it. The sauce will thicken up after a few minutes. When it’s nice and velvety, stir in the Parmesan.
Step 4. Assemble the Magic
Pour that hot cheesy sauce right over the cauliflower in your dish. Try not to drool yet. Top it all off with shredded mozzarella—don’t skimp. You want those golden, bubbly edges.
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Step 5. Bake and Bask in the Aroma
Bake it uncovered for 15–20 minutes. You’re looking for a bubbling top and slightly browned cheese. Once it’s out, let it rest for a few minutes (I know, it’s hard). Sprinkle with parsley if you’re feelin’ fancy.
Storage Options:
Leftovers? Amazing. Just pop them in an airtight container and keep in the fridge for up to 4 days. Reheat in the oven or microwave. Honestly, it might taste even better the next day.
Pro tip: It doesn’t freeze great. That creamy sauce tends to split when reheated from frozen, and nobody needs that kind of heartbreak.
Variations and Substitutions:
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Add Protein: Shredded chicken, crumbled bacon, or even some chopped-up rotisserie turkey would be chef’s kiss.
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Make It Spicy: A dash of red pepper flakes or a hit of cayenne brings the heat.
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Dairy-Free Dream: Swap butter for vegan butter, use a dairy-free cream and cheese. Not quite the same, but still dang good.
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More Veggies? Toss in some spinach, mushrooms, or even peas. Live your best veggie life.
What to Serve with Cheesy Cauliflower Alfredo Bake?
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Garlic bread. Always garlic bread.
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Roasted chicken or grilled steak if you’re going for balance.
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Side salad with balsamic vinaigrette. (Look at you being fancy.)
Frequently Asked Questions:
Can I make this ahead of time?
Totally. Assemble everything, cover it, and pop it in the fridge for up to 24 hours. Bake it when you’re ready.
What if I don’t have half-and-half?
You can use a mix of milk and cream (50/50), or even whole milk. Just keep an eye on the sauce—it may need a touch more cornstarch.
Is it low-carb or keto-friendly?
Pretty close! Just check the labels on your cheese and cream. And maybe skip the parsley. (Kidding. Kinda.)
So, next time you’re wondering what to do with that sad cauliflower—or just need something cozy and cheesy to make your day better—this is your dish. It’s easy, comforting, and honestly a little addictive.
Try it, snap a photo, tag me, or just tell me how many bites it took before you went back for seconds.
Because if your Alfredo doesn’t bubble and your cauliflower doesn’t sing? You’re doing it wrong.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Cauliflower Alfredo Bake
Ingredients
- 5 cups cauliflower florets approximately 1 medium head
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 cups half-and-half
- 2 tablespoons cornstarch
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup finely grated Parmesan cheese
- ¾ cup shredded low-moisture mozzarella cheese
- 2 teaspoons chopped fresh parsley for garnish
Instructions
Preheat the Oven and Prepare Baking Dish:
- Preheat the oven to 375°F (190°C). Lightly grease a 2-quart casserole dish with butter or nonstick cooking spray.
Cook the Cauliflower:
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for approximately 6–8 minutes, or until fork-tender. Drain thoroughly and transfer the cooked florets to the prepared baking dish.
Prepare the Alfredo Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, stirring frequently to prevent browning.
- In a separate bowl, whisk together the half-and-half, cornstarch, Italian seasoning, salt, and black pepper until smooth. Gradually pour this mixture into the saucepan, stirring continuously. Cook for 3–4 minutes or until the sauce thickens to a custard-like consistency.
Assemble the Dish:
- Remove the sauce from heat and stir in the Parmesan cheese until completely incorporated. Pour the Alfredo sauce evenly over the cauliflower in the baking dish. Sprinkle the shredded mozzarella over the top.
Bake:
- Place the casserole dish in the oven and bake uncovered for 15–20 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.
Garnish and Serve:
- Remove from the oven and allow the dish to rest for 2–3 minutes. Garnish with chopped fresh parsley before serving.
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!
