Creamy Cauliflower Casserole (Printable)
Tender cauliflower florets in rich cheddar sauce with golden crunchy topping
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 small onion, finely diced
→ Dairy
03 - 2 cups shredded cheddar cheese, divided
04 - 1 cup whole milk
05 - 1/2 cup sour cream
06 - 2 tablespoons unsalted butter
→ Pantry
07 - 2 tablespoons all-purpose flour
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Topping
12 - 1/2 cup panko breadcrumbs
13 - 2 tablespoons grated Parmesan cheese
14 - 1 tablespoon olive oil
# How To Make It:
01 - Preheat the oven to 400°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5 minutes until just tender. Drain well and set aside.
03 - In a medium saucepan, melt butter over medium heat. Add diced onion and cook for 3 minutes until softened and translucent.
04 - Stir flour into the onions and cook for 1 minute, stirring constantly. Slowly whisk in milk until smooth and thickened, about 2–3 minutes.
05 - Remove from heat. Stir in 1 1/2 cups cheddar cheese, sour cream, Dijon mustard, garlic powder, salt, and pepper until the cheese is melted and the sauce is smooth.
06 - Combine drained cauliflower with the cheese sauce. Transfer the mixture to the prepared baking dish and spread evenly.
07 - Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top of the cauliflower mixture.
08 - In a small bowl, mix panko breadcrumbs, Parmesan cheese, and olive oil until combined. Sprinkle evenly over the casserole.
09 - Bake for 25–30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
10 - Let cool for 5 minutes before serving to allow the casserole to set.
# Expert Hints:
01 -
- The cheese sauce comes together faster than you can set the table, and it uses pantry staples you probably already have on hand
- That golden crunchy topping against the creamy cauliflower underneath creates the kind of texture contrast that makes people go quiet around the dinner table
02 -
- Overcooking the cauliflower during the boiling step is the biggest mistake I see, it will turn to mush during baking
- Letting the sauce cool slightly before combining it with the cauliflower helps it coat the florets more evenly
03 -
- Grating your own cheese instead of buying pre-shredded makes a huge difference in how smoothly the sauce melts
- Pat the drained cauliflower dry with paper towels if you have time, every bit of excess water you remove makes the final dish creamier