Creamy Baked Cauliflower Casserole (Printable)

Tender cauliflower florets in rich cheddar sauce with golden crunchy topping

# What You 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 (use gluten-free flour for GF option)
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 (use gluten-free panko for GF option)
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.
04 - Stir in flour 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 over the top of the cauliflower mixture.
08 - In a small bowl, mix panko, Parmesan, and olive oil until combined. Sprinkle evenly over the casserole.
09 - Bake for 25–30 minutes, or until the top is golden and the casserole is bubbling around the edges.
10 - Let cool for 5 minutes before serving to allow the casserole to set.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Leftovers reheat beautifully, sometimes tasting even better the next day
  • That golden crunchy topping makes people forget they are eating something healthy
02 -
  • Overcooking the cauliflower during blanching makes it mushy, so watch the clock carefully
  • The sauce will seem thick before baking but that is exactly what prevents a watery casserole
  • Room temperature ingredients incorporate more smoothly than cold ones
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts so much better
  • Pat the blanched cauliflower dry with paper towels to prevent excess moisture

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