Cheesy Cauliflower Casserole will become the favorite of veggie haters for sure. Kids and husbands will definitely ask for more! This makes a perfect holiday side dish as well. Make it for your Thanksgiving menu and thank me later.
We're updating the recipe with a video below to show how easy it is to make this cheesy cauliflower bake. Watch the video and see!
Cheesy Cauliflower Casserole is what you are looking for if you have a cauliflower hater in your family. I’m saying this because I know it. No, it’s not my 20-month-old son who hates cauliflower. He loves all vegetables including cauliflower, spinach and even celeriac. My husband feels he is left out by his family when my precious son and I eat a vegetable dish heartily. Seeing something with cauliflower on the dinner table used to be one of his nightmares. Not any more! I've found the cauliflower recipe even my husband asks for. He loved it as much as Stuffed Cabbage Casserole.
I don’t need any additions, I love cauliflower as it is. I love to snack on it even raw when preparing it for the recipe. Have you seen my Tangy Cauliflower Salad, which is another recipe that appeals to the whole family? I know not everyone is like me about eating cauliflower. Most people need additional flavors on it. I think cheese is the best food to make any vegetable taste more edible for the veggie haters. That’s why with no doubt I think this vegetarian cheesy cauliflower casserole is the dish that everyone will love. Try and see yourself!
Ingredients
This is a very basic version of cauliflower and cheese casserole, so I'm sure you already have the ingredients in your pantry. Check them out below:
- Cauliflower
- lemon
- egg
- milk
- oil
- flour
- salt
- pepper
- mozzarella/parmesan
How To Make
This is a very easy-to-make recipe. If you have leftover steamed or cooked cauliflower, it gets even easier and quicker. No worries if you don’t though. It takes about 10 minutes to steam or boil it.
If you have a steam basket, just place the small cauliflower florets in it and steam for 10 minutes or until tender. You can toss in a half lemon in the basket to avoid the bad smell. If you don’t have a steam basket, just fill a large pot with water, toss in the florets and bring it to boil. Let it simmer for about 10 minutes and drain. It’s better to transfer the cooked cauliflower florets into very cold water to stop cooking.
Then prepare the sauce with milk, egg and cheese. Coat the florets with this mixture, combine with cheese and bake in a casserole dish. A tasty casserole requires cheese. A generous amount of it. I used parmesan, but you can use cheddar or mozzarella too. You can even use a combo of your favorite cheeses. The more cheese the better!
This baked cauliflower casserole tastes great when hot, so heating the leftovers before serving is recommended.
May 2016: I've updated the amount of salt and black pepper upon some readers' comments saying that they find the amounts too much.
How To Avoid The Bad Smell Of Cauliflower
Throw a half lemon with its zest into the boiling water along with the cauliflower florets (See the video). You won't feel any bad smell as a result.
If you are looking for a non-vegetarian recipe that still contains cauliflower, you should check out our Cauliflower With Ground Beef, which is a very comforting winter casserole. But if you want a lighter casserole that is still tasty, give this cheesy cauliflower casserole a try. This makes a wonderful side dish for holiday dinners too. This is definitely healthier than the ones with lots of carb.
What is your go-to recipe with cauliflower if there is a picky eater in your family? Would love to hear your suggestions. Please share it in the comments section below.
Other Thanksgiving Ideas
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
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📖 Recipe
Cheesy Cauliflower Casserole
INGREDIENTS
- 2 pounds cauliflower cut into florets
- ½ lemon to avoid the bad smell when cooking cauliflower
- 1 egg
- 1 and ½ cups milk
- 1 tablespoon sunflower oil
- 2 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon cumin
- 1 teaspoon ground black pepper or use 2 teaspoon if you like it peppery
- 1 cup parmesan plus ¼ cup for topping
INSTRUCTIONS
- Preheat oven to 390F (200C).
- Steam the cauliflower florets in a steam basket for 10 minutes. If you don’t have a steam basket, then fill a large pot with water, toss in the florets and lemon. (See the video).
- Bring it to boil. Let it simmer for 10 minutes or until tender. Drain and transfer the florets into very cold water. Drain and put aside.
- Whisk egg, milk and olive oil. Add in flour, salt, cumin and black pepper. Whisk until smooth. Fold in 1 cup parmesan. Toss in the steamed cauliflower florets and coat them well with this sauce.(See the video).
- Transfer it into a casserole dish and bake for 40 minutes. Remove the casserole from the oven, throw the remaining parmesan over it and bake for another 5-10 minutes or until the cheese melts and gets golden.
Video
NOTES
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Sarah says
It might be helpful to add the cooking instructions for the sauce. Yyour instructions just say whisk together but nothing about heating it - it won't be much of a sauce without heating it it and melting the cheese before trying to coat the cauliflower.
Zerrin says
Hi Sarah! Well, we don't heat it indeed. Just whisk them together with the cooked cauliflower florets, transfer them into a casserole pan and bake in oven.
Karen says
I made this and the salt and pepper amounts must be a typo. I even used less (about half) than the amounts suggested and it was still way too salty/peppery. I will make this again and adjust those spices to taste. I think I'll also add cheddar cheese to the mix.
Zerrin says
Thanks Karen for sharing your experience with us. I've changed the amounts of salt and pepper. Cheddar is a brilliant idea! I need to add it too the next time.
Melanie says
that was very yummy! I used old shredded cheddar 🙂
Nicole says
This looks wonderful! We are real cauliflower fans!
Amy says
This looked and smelled amazing and I expected it to be a big hit with my cauliflower loving kids... but it was too peppery. I could barely handle the pepper myself. I think maybe the 2 tsp. of ground black pepper was a typo and it was meant to be 1/2 tsp. In any case, I'm going to try it that way next time because it was otherwise delicious and a perfect comfort food for a cold, rainy night. I didn't have parmesan and made mine with white cheddar which seemed to lend itself to the recipe very well. Thanks!
Dana says
I made this yesterday and I too found it too peppery. However, I love the recipe and will be making it again but with less pepper. I agree with Amy, I'll try using just a 1/2 teaspoon of pepper next time I make this.
Amber says
Hello, do you cover it when you bake it?
Zerrin says
Hi Amber, I don't cover it but covering might speed up the baking time, so it sounds like a good idea.
Cyndi R. says
This is a good casserole, but I think the flavor of the parmesan threw my husband off a little. Next time I am using cheddar instead to see if that makes a difference. Making it again!
Cher says
Looks awesome! We have an egg allergy, what do you think about leaving the egg out?
Zerrin says
Hi Cher, our son used to have egg allergy too and we are just in the process of including egg in his diet gradually. Sometimes it's really hard to adapt the recipes. Well, for this one, I haven't tried it without egg, but I guess it would be fine. Maybe you can add 1 tablespoon extra flour.
Kelly says
You could do a roux with butter, flour then add milk and cheese. No egg needed
Susan says
I have to work on Thanksgiving and I love this recipe. Can I make in advance?
Zerrin says
Sorry for the late reply Susan. Hope you still have time. You can prepare it in advance, wait it in the fridge and then bake it right before the dinner time.
Sarah says
I looked at the casserole with ground beef, but I was wondering how would you suggest incorporating meat into this particular recipe? Or would you?
Zerrin says
Hope it's not too late for the reply Sarah. Well, if you want to add in ground beef, I suggest you to cook it beforehand and then combine it with the precooked cauliflower. Pour the milk&cheese mixture over it and put them in a casserole pan to bake. I haven't tried this recipe with ground beef, but I think it would be tasty. I have another recipe that we often make, Cauliflower Casserole. You might want to see it too. I prepare a hearty ground beef sauce in that one.
Berna says
I've read your other cauliflower recipe, the one with the ground beef on top and corporated the two together. I mixed in the ground beef so it can get that cheesy taste too. It is in the oven now, we'll see how it turns out! Thanks for the recipe, I wanted something to cover the cauliflower smell and this looks like the best and the easiest idea!
Kathy says
This wasn't nearly as good as it looked. I even kicked it up with Asiago, but it was just so-so. Not what I was hoping for. It could of used some spices other than salt and pepper. Maybe it's just a matter of taste.
Zerrin says
Thanks for sharing your comment Kathy! Well, we just love that cheesy flavor and don't want it to be spicy. You can definitely play with the recipe to make it better for your taste.
Patti says
I kicked mine up by adding bacon pieces, and used bacon fat instead of sunflower oil. I ditched the cumin and added a tsp of onion powder and garnished this with chopped green onions. It gave it a nice presentation as well. My biggest secret, though, is adding 1 tp of prepared mustard (The powdered spice) to the rue.
Zerrin says
Wow! You took my recipe to a next level! Your version sounds so good too! Thank you for sharing these changes in the recipe here.
Jessica says
I did this tonight for dinner! Very very yummy!!! Thank you for sharing this recipe! 🙂
Zerrin says
Thank you for these nice words! Glad you like the recipe! It's one of our favorite ways of eating cauliflower.
Jhelum says
Hi Zerrin,
What a brilliant recipe. I found your recipes very easy to understand and execute, especially for a novice as I am. Just a question, this dish is a great idea for my brother who loves cauliflowers and is primarily a vegetarian, but what do I serve him with this? I mean, if I call him for dinner, what else can I prepare as a side, to compliment this? (Other than garlic bread).
Thanks in advance!
Jhelum
Zerrin says
Hi Jhelum,
Thank you so much! This casserole is definitely a hit for cauliflower lovers. And I'd complement it with Avocado Lentil Salad for some more nutrition and freshness at the same time. You know lentil is a good source of protein, iron and vitamin B. So it is a great food for vegetarians. Hope your brother loves this menu as much as I do.
Delia says
Hi, my husband is a vegetarian and with this dish I would serve a hearty salad with cashews, red peppers, avocado, shredded cheddar and honey mustard. I would make some deviled eggs and maybe a light soup on the side too
Molly says
Hi there! Me again. Just a quick question. Did you use grated, shredded, or slices for the parmesan? Looks really tasty! 🙂
Zerrin says
I used shredded parmesan for this recipe but you can use grated as well.
Jen @ Baked by an Introvert says
I love cauliflower as it is also! It is one of my favorite snack veggies. This cheesy casserole looks incredible! I bet it tastes amazing.