Baked Cauliflower with Cheese Casserole Recipe
Jump to Recipe· 3.9 from 24 reviews

If you’re craving a cozy, soul-soothing dish that feels like a warm hug in every bite, this Baked Cauliflower with Cheese Casserole Recipe is exactly what you need. It combines tender cauliflower florets with a luscious, velvety cheese sauce, layered with crispy bacon and finished with a golden, bubbly top. Whether you’re looking for a comforting side or a vegetarian-friendly main (just skip the bacon or substitute it), this casserole hits all the right notes with its rich flavors and satisfying textures. Trust me, once you try this recipe, it will quickly become one of your go-to dishes for family dinners or special occasions.

A clean, light wooden surface with all main ingredients for baked cauliflower cheese casserole carefully arranged in an artful flat lay. Two small cauliflower heads, one whole and one cut into florets showcasing their creamy white, textured curds next to a small slab of pale yellow butter melting slightly on a rustic dish. Three cloves of garlic, some whole and some finely minced, revealing their smooth white skin and translucent interior. A small glass bowl filled with thick, glossy white heavy cream paired with a soft block of cream cheese with a creamy, slightly crumbly texture on a white ceramic plate. Two small piles of shredded Gruyere cheese and shredded cheddar cheese, showcasing their rich yellow and orange hues with soft, curly strands. Six slices of cooked bacon, crumbled, with crispy edges and deep reddish-brown color scattered artfully nearby. A small ramekin of finely chopped fresh green chives providing a bright color contrast. Lastly, small bowls of salt and pepper grains add subtle texture. Natural soft lighting casts gentle shadows to emphasize textures, with minimal props to keep focus on the ingredients. The composition is neat, balanced, and inviting, capturing the essence of fresh, rich, and hearty components ready for cooking. Overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1 this Recipe

Ingredients You’ll Need

The magic of this Baked Cauliflower with Cheese Casserole Recipe comes from a handful of humble ingredients that work together beautifully. Each one plays a role in building layers of creamy, cheesy, and savory goodness that make this dish unforgettable.

  • Cauliflower florets: The star of the dish, their mildness soaks up all that cheesy richness perfectly.
  • Butter: Adds a silky base and depth of flavor when cooking the garlic and sauce.
  • Garlic: Infuses the cheese sauce with a subtle, aromatic warmth.
  • Heavy cream: Creates that luscious, creamy texture that coats every cauliflower piece.
  • Cream cheese: Boosts creaminess and adds a slight tang, balancing the richness.
  • Gruyere cheese: Offers a nutty, sophisticated flavor that melts beautifully.
  • Cheddar cheese: Provides sharpness and a classic, gooey cheese pull.
  • Cooked bacon: Brings smoky crunchiness and a salty punch that complements the mild cauliflower.
  • Salt and pepper: Essential for seasoning and enhancing all flavors.
  • Chives: A fresh, bright garnish that adds color and a mild oniony note.

How to Make Baked Cauliflower with Cheese Casserole Recipe

Step 1: Preparing the Cauliflower

Start by preheating your oven to 350 degrees Fahrenheit to get the perfect baking temperature ready. Meanwhile, bring a large pot of water to a boil. Blanch the cauliflower florets for about 5 minutes until just tender but still holding their shape. This gentle cooking softens the cauliflower so it bakes evenly without turning mushy. Then drain and set aside, letting the florets rest while you prepare the cheese sauce.

Step 2: Making the Cheese Sauce

In a medium saucepan over medium-high heat, melt the butter and gently cook the minced garlic until fragrant and lightly golden—about a minute. Then pour in the heavy cream and bring the mixture to a boil, before reducing the heat to a simmer. Add the softened cream cheese and shredded Gruyere, stirring continuously until everything melts into a smooth, creamy sauce. Season with salt and pepper to your taste. Keep stirring the sauce for about 10 minutes until it thickens enough to coat the back of a spoon, making it rich and velvety, ready to envelop the cauliflower.

Step 3: Assembling the Casserole

Grease your casserole dish to prevent sticking and place the blanched cauliflower evenly across the bottom. Carefully pour the luscious cheese sauce over the florets, making sure every piece is coated in cheesy goodness. Sprinkle the crumbled cooked bacon on top, followed by the shredded cheddar cheese for an extra layer of sharp flavor and rewarding meltiness.

Step 4: Baking to Perfection

Cover your casserole dish with foil to keep moisture in and bake in the preheated oven for about 30 minutes. This allows the cauliflower to become tender and the cheese to fully melt and mingle with every bite. After baking, uncover and check that the cauliflower is fork-tender and the cheese is bubbling invitingly.

Step 5: Finishing Touches

Before serving, sprinkle the finely chopped chives over the casserole. They add a pop of fresh color and a mild onion flavor that cuts through the richness, making each spoonful even more delightful.

How to Serve Baked Cauliflower with Cheese Casserole Recipe

Garnishes

Chopped fresh chives are a classic finishing touch that brighten the casserole, but you can also try a sprinkle of freshly cracked black pepper or even thinly sliced green onions. A little pinch of smoked paprika can add a beautiful warmth and a hint of smoky aroma, perfect for elevating this cozy dish.

Side Dishes

This Baked Cauliflower with Cheese Casserole Recipe stands wonderfully on its own, but it also pairs beautifully with lighter sides like a crisp green salad with lemon vinaigrette or roasted asparagus for balance. For a heartier meal, serve it alongside roasted chicken or pan-seared steak to soak up those rich, cheesy flavors.

Creative Ways to Present

If you want to dress up this casserole for guests, try baking it in individual ramekins for personal servings. Alternatively, layer roasted cauliflower and cheese sauce in a deep dish lasagna-style for a dramatic presentation. For a twist, fold in some sautéed mushrooms or spinach into the cheese sauce before baking to add depth and a pop of color.

Make Ahead and Storage

Storing Leftovers

This casserole is a fantastic make-ahead dish and stores beautifully in the refrigerator for up to 3 days. Just cover it tightly with plastic wrap or transfer leftovers to an airtight container to keep it fresh and flavorful.

Freezing

If you want to enjoy this Baked Cauliflower with Cheese Casserole Recipe later, you can freeze it after baking. Wrap the cooled casserole tightly in foil and place it in a freezer-safe container. It will keep well for up to 2 months. To thaw, move it to the refrigerator overnight before reheating.

Reheating

Reheat leftovers in the oven at 325 degrees Fahrenheit until warmed through and the cheese is bubbly again—about 20-25 minutes. Avoid microwaving if you can, as that can make the cauliflower rubbery and the sauce separate. For individual portions, a gentle reheating in a skillet on low heat works nicely too.

FAQs

Can I make this casserole vegetarian?

Absolutely! Simply omit the bacon or use a vegetarian bacon substitute. The cheese sauce is rich and flavorful enough to stand on its own without the smoky bacon addition.

What cheese can I substitute for Gruyere?

If you can’t find Gruyere, Swiss cheese or Jarlsberg are great alternatives with a similar melt and nutty flavor. Avoid very strong cheeses as they might overpower the dish.

Is it possible to use low-fat cream or milk?

For the creamiest texture, full-fat heavy cream is best, but you can substitute with half-and-half or whole milk in a pinch. Just expect the sauce to be a little thinner and less rich.

Can I prepare the cheese sauce ahead of time?

You sure can! Make the cheese sauce earlier in the day, let it cool, then refrigerate. Warm it gently over low heat before assembling the casserole to ensure it pours smoothly.

What’s the best way to soften cauliflower if I don’t want to boil it?

Steaming cauliflower florets for about 7 minutes is a wonderful alternative to boiling. This helps retain nutrients and keeps the florets from getting waterlogged, which will improve the final texture.

Final Thoughts

This Baked Cauliflower with Cheese Casserole Recipe is pure comfort in a casserole dish, blending creamy, cheesy excellence with the wholesome goodness of cauliflower. It’s a fantastic way to enjoy vegetables in a dish everyone will love, delivering warmth and satisfaction with every bite. I can’t wait for you to try it—you might just find a new favorite to add to your dinner rotation!

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Baked Cauliflower with Cheese Casserole Recipe

Baked Cauliflower with Cheese Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 24 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
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Description

This Baked Cauliflower with Cheese Casserole is a creamy, cheesy comfort dish perfect for family dinners or holiday gatherings. Tender cauliflower florets are drenched in a rich sauce made from heavy cream, cream cheese, Gruyere, and garlic, then topped with crisp bacon and shredded cheddar before baking to golden perfection. Finished with fresh chives for a hint of brightness, this casserole offers a delicious blend of textures and flavors.

Ingredients

Vegetables

  • 2 small heads Cauliflower (cut into florets)
  • 3 cloves Garlic (minced)
  • 3 tablespoons Finely chopped chives

Dairy

  • 2 tablespoons Butter
  • 2 cups Heavy Cream
  • 4 ounces Cream cheese (softened)
  • 2 cups Shredded Gruyere cheese
  • 1 cup Shredded cheddar cheese

Meat

  • 6 slices Cooked Bacon (crumbled)

Seasoning

  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C) to ensure it’s at the right temperature for baking the casserole evenly.
  2. Boil Cauliflower: Fill a large pot with water and bring it to a rolling boil. Add the cauliflower florets and boil for about 5 minutes until slightly softened but still firm. Drain and set aside to prevent overcooking in the oven.
  3. Prepare Cheese Sauce: Heat a medium saucepan over medium-high heat. Melt the butter, then add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  4. Add Cream and Cheese: Pour in the heavy cream and bring the mixture to a boil, then reduce to a simmer. Stir in the softened cream cheese and shredded Gruyere cheese, stirring constantly until fully melted and combined.
  5. Season and Thicken: Add salt and pepper to taste. Continue stirring the sauce over medium heat for about 10 minutes until it thickens to a creamy consistency that will coat the cauliflower nicely.
  6. Assemble Casserole: Grease a casserole dish and spread the cooked cauliflower evenly in the dish. Pour the cheese sauce over the cauliflower, making sure all pieces are well coated. Sprinkle the crumbled cooked bacon and shredded cheddar cheese evenly over the top.
  7. Bake: Cover the casserole dish with aluminum foil to prevent the top from burning and bake it in the preheated oven for 30 minutes until the cauliflower is fork-tender and the cheese on top is melted and bubbly.
  8. Garnish and Serve: Remove the foil and let the casserole cool for a few minutes. Garnish with finely chopped chives before serving for a pop of color and fresh flavor.

Notes

  • Boiling the cauliflower before baking ensures it is tender without overcooking during baking.
  • If you prefer a thicker topping, remove the foil during the last 10 minutes of baking to allow the cheese to brown slightly.
  • For a vegetarian option, omit the bacon or substitute with crispy sautéed mushrooms or smoked paprika seasoning.
  • Gruyere cheese can be substituted with Swiss cheese or mozzarella for a different flavor profile.
  • This casserole can be prepared ahead and refrigerated before baking; just add additional baking time if baking straight from the fridge.

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