Creamy Cauliflower Casserole (Printable)
Tender cauliflower 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 (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 Steps:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Add cauliflower florets and cook 5 minutes until just tender. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt butter. Add diced onion and cook 3 minutes until softened and translucent.
04 - Stir flour into the onions and cook 1 minute, stirring constantly. Gradually whisk in milk until smooth. Continue whisking 2-3 minutes until sauce thickens and bubbles.
05 - Remove saucepan from heat. Stir in 1 1/2 cups cheddar cheese, sour cream, Dijon mustard, garlic powder, salt, and pepper until cheese melts completely and sauce becomes velvety smooth.
06 - Add drained cauliflower to the cheese sauce, folding gently to coat all florets evenly. Transfer mixture to prepared baking dish and spread in an even layer.
07 - Sprinkle remaining 1/2 cup cheddar cheese evenly over the cauliflower mixture.
08 - In small bowl, combine panko breadcrumbs, Parmesan cheese, and olive oil. Mix until crumbs are evenly coated with oil.
09 - Sprinkle crumb mixture evenly over casserole. Bake 25-30 minutes until topping turns golden brown and edges bubble vigorously.
10 - Let casserole rest 5 minutes before serving to allow sauce to set slightly for easier scooping.
# Expert Advice:
01 -
- Transforms ordinary cauliflower into something people actually get excited about eating
- The crispy topping creates this incredible texture contrast that keeps everyone coming back for seconds
02 -
- I once rushed the blanching step and the cauliflower turned out slightly crunchy in the final dish—those 5 minutes matter
- Draining the cauliflower thoroughly is non-negotiable or you'll end up with watery sauce pooling at the bottom
03 -
- Room temperature ingredients incorporate more smoothly into the sauce
- Letting the casserole rest for 5 minutes before serving helps the sauce set slightly so it doesn't run everywhere