I love how this casserole transforms a basic vegetable into something rich and indulgent. It’s an easy way to get a cheesy fix while still sneaking in some veggies. I often serve it alongside roast chicken, baked fish, or even on its own for a light dinner. It’s also a great low-carb alternative to mac and cheese, and it reheats really well, making it perfect for leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 head cauliflower, cut into florets
2 cups cheddar cheese, shredded
½ cup milk
2 tbsp butter
1 tbsp flour
¼ tsp salt
¼ tsp black pepper
Directions
I start by preheating the oven to 375°F (190°C).
I steam the cauliflower florets until they’re tender—about 10 minutes—then drain and set them aside.
In a saucepan over medium heat, I melt the butter, then stir in the flour to form a roux. I cook it for 1–2 minutes, making sure it doesn’t brown.
I slowly whisk in the milk, letting the sauce cook and thicken. Then I season with salt and pepper.
Once the sauce has thickened, I add 1 cup of shredded cheddar cheese and stir until melted and smooth.
I place the steamed cauliflower in a baking dish, pour the cheese sauce over the top, and sprinkle the remaining cheddar cheese evenly over everything.
I bake it for about 20 minutes, until the top is golden and bubbling. Then I let it cool slightly before serving.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
Add breadcrumbs: I sometimes sprinkle seasoned breadcrumbs over the top before baking for a crunchy finish.
Switch up the cheese: Mixing in Gruyère, mozzarella, or Parmesan gives it a different cheesy twist.
Make it spicy: A pinch of cayenne or some chopped jalapeños adds a little heat.
Add protein: I like stirring in cooked bacon or diced ham to turn it into a complete meal.
Low-dairy version: I’ve made this with unsweetened almond milk and dairy-free cheese and still enjoyed the creamy texture.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I either microwave it in short intervals or bake it at 350°F until warmed through. To keep the top crispy, I prefer using the oven.
This casserole also freezes well. I let it cool completely, cover tightly, and freeze for up to 2 months. When I’m ready to eat, I thaw it in the fridge overnight and reheat in the oven.
FAQs
Can I use frozen cauliflower?
Yes, I’ve used frozen cauliflower florets when I’m short on time. I steam or microwave them until just tender, then continue with the recipe as usual.
Can I make this casserole ahead of time?
Absolutely. I often assemble everything up to the baking step, cover it, and refrigerate. When ready, I bake it straight from the fridge—just add a few extra minutes to the cooking time.
What’s the best cheese to use?
Cheddar is classic, but I sometimes use a blend of sharp cheddar and a creamier cheese like Monterey Jack or Gruyère for a more complex flavor.
How do I thicken the cheese sauce if it’s too runny?
If the sauce doesn’t thicken as expected, I simmer it a bit longer or add a tiny bit more flour (mixed with a little cold milk) and whisk until smooth.
Can I make this gluten-free?
Yes, I swap the flour for a gluten-free alternative like cornstarch or rice flour to keep the sauce thick and creamy without gluten.
Conclusion
This cauliflower cheese casserole is one of my favorite comfort foods. It’s creamy, rich, and full of cheesy goodness—everything I want in a side dish. Whether I’m serving it for a family dinner or making it ahead for a cozy weeknight, it always hits the spot. Simple ingredients, easy prep, and delicious results every time.
