Cheesy Baked Cauliflower Casserole is one of the best ways to turn a simple vegetable into a comforting side dish that everyone actually wants to eat. It’s creamy, rich, and topped with a golden layer of melted cheese and herbs, making it feel like classic comfort food while still being packed with veggies. If you’re looking for an easy casserole that works for weeknight dinners, potlucks, or holiday meals, this one belongs in your recipe rotation.
This dish is especially popular because it can replace heavier sides like potatoes or pasta while still giving you that warm, satisfying “casserole” feeling. The cauliflower becomes tender and absorbs the creamy sauce, while the cheese melts into bubbly goodness. A sprinkle of herbs on top adds a fresh, savory finish and makes the casserole look just as good as it tastes.
Why You’ll Love This Cauliflower Casserole
This casserole is simple, budget-friendly, and flexible. You can make it as cheesy as you want, keep it mild for picky eaters, or add spices and mix-ins for extra flavor. It’s also a great option if you’re trying to eat more vegetables without feeling like you’re missing out. Even people who don’t usually love cauliflower often enjoy it in this creamy, baked form.
It also works well for meal prep. You can assemble it ahead of time, bake it when needed, and enjoy leftovers for days. The flavors get even better after resting, and it reheats easily.
Ingredients You’ll Need
For the cauliflower
- 1 large head cauliflower (about 6–7 cups florets)
- 1/2 teaspoon salt (for boiling water)
For the creamy cheese sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (whole milk is best)
- 1/2 cup sour cream (or Greek yogurt)
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella (optional for extra melt)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Topping
- 1/2 cup extra shredded cheese (cheddar or mozzarella)
- 1 teaspoon dried parsley or Italian seasoning
- Optional: 1/4 cup grated Parmesan for a sharper finish
How to Make Cheesy Baked Cauliflower Casserole
1) Preheat and prep
Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or similar casserole dish.
Cut cauliflower into florets. Try to keep pieces similar in size so they cook evenly.
2) Par-cook the cauliflower
Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 4–5 minutes, just until slightly tender. You don’t want it fully soft, because it will finish cooking in the oven.
Drain well and let it sit for a few minutes to steam off excess moisture. Too much water can make the casserole watery, so draining is important.
3) Make the cheese sauce
In a saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute.
Slowly whisk in milk, stirring constantly until smooth. Cook for 3–5 minutes until it thickens slightly.
Remove from heat and stir in sour cream, garlic powder, onion powder, salt, pepper, and shredded cheeses. Stir until melted and creamy.
4) Assemble the casserole
Place drained cauliflower into the prepared dish. Pour the cheese sauce over it and gently stir to coat.
Sprinkle additional cheese on top, then finish with dried herbs and optional Parmesan.
5) Bake until bubbly and golden
Bake uncovered for 20–25 minutes, or until hot and bubbly and the top is lightly golden. If you want a deeper golden finish, broil for 1–2 minutes at the end (watch closely).
Let the casserole rest for 5–10 minutes before serving. This helps it thicken and makes it easier to scoop.
Tips for the Best Texture
- Drain cauliflower well: Excess water is the number one reason casseroles turn watery.
- Don’t overboil: Par-cooking is enough. Overcooked cauliflower becomes too soft.
- Use freshly shredded cheese: Pre-shredded cheese works, but fresh shredded melts smoother.
- Add a little Parmesan: It boosts flavor and gives a more savory finish.
- Broil for a golden top: A quick broil makes it look extra appetizing.
Easy Variations
This casserole can be customized in many ways:
Loaded cauliflower casserole
Add crumbled bacon, green onions, and extra cheddar for a “loaded” feel.
Spicy version
Add red pepper flakes, hot sauce, or diced jalapeños to the sauce.
Garlic herb version
Stir in minced garlic and fresh herbs like thyme or parsley.
Protein add-on
Mix in shredded chicken, turkey, or cooked ground meat to make it a full meal.
Low-carb option
Use heavy cream instead of flour-thickened sauce, and skip flour completely. The cheese will still create a creamy base.
What to Serve With Cauliflower Casserole
This side dish pairs well with:
- baked chicken, grilled steak, or roasted turkey
- meatloaf or burgers
- salmon or white fish
- a fresh green salad for balance
It also works as a vegetarian main when served with rice, quinoa, or roasted vegetables.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 350°F (175°C) until hot, or microwave individual portions.
- Freezer: You can freeze it, but the texture may soften slightly after thawing because of the dairy. If freezing, thaw overnight in the fridge and reheat in the oven for best results.
Frequently Asked Questions
Can I use frozen cauliflower?
Yes. Thaw and drain very well, then pat dry with paper towels. Frozen cauliflower releases more water, so removing moisture is key.
Can I make it ahead of time?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Bake when ready and add 5–10 minutes to the bake time.
Why did my casserole turn watery?
Most likely the cauliflower wasn’t drained well enough or cooked too long before baking. Keep the par-cook short and let it steam dry after draining.
Cheesy Baked Cauliflower Casserole is the perfect comfort side dish when you want something creamy and satisfying but still veggie-packed. It’s easy to make, flexible, and always a hit at the table—especially when that golden cheese topping comes out bubbling from the oven.