Cauliflower Casserole
This Cauliflower Casserole is a veggie side dish that even picky eaters will love! It’s made with tender cauliflower florets baked with herb-seasoned stuffing mix in a savory cream sauce, then topped with flavorful parmesan. It’s a cheesy comfort food that will be a hit at the dinner table.
Easy Cheesy Cauliflower Casserole
This Cauliflower Casserole is one of my very favorite recipes. And believe me when I say…this creamy cauliflower casserole is a side dish that the whole family will love. Without fail, everyone that tries this recipe absolutely loves it.
It’s an easy side dish that features fresh cauliflower and stuffing mix baked together in a creamy sauce, then topped off with cheese. I mean, what’s not to love about that?
This delicious side dish can be enjoyed alongside any main course. It’s a perfect for when you need a last minute side dish for any easy weeknight meal, but is decadent enough to be enjoyed at your next fancy dinner party! Just 15 minutes of prep and a few simple ingredients needed.
So, next time you need an easy side dish idea, you know exactly where to look!
Tips and Notes
- Pre-cook the cauliflower. Before assembling the casserole, be sure that you boil the cauliflower until fork tender. This creates that delicate, creamy cauliflower dish we’re looking for! No crunchy cauliflower here.
- Grease the baking dish. A light layer of cooking spray will do the trick. This helps prevent the creamy sauce of cauliflower from burning or sticking to the bottom of the pan.
- Bake uncovered. Exposing the topping to the heat is what allows it to turn deliciously golden-brown.
- If you do notice the cheese burning before the casserole is cooked all the way through, simply cover the pan with foil and continue to cook.
- Add some extra crunch. Want a little bit more crispy crunch in your casserole? Try adding a layer of crispy bacon bits.
- Spice it up. Want even more flavor? Try adding in a sprinkle of garlic powder, onion powder, or even cayenne pepper for some extra heat.
- Make it cheesier. Try adding even more shredded cheese along with the parmesan. You could even do a whole cheese mixture with any combination of fontina, Monterey jack, sharp cheddar cheese, mozzarella cheese, or gruyere.
Serving Suggestions
This cauliflower casserole is a delicious and versatile side dish! I love to serve it garnished with fresh green onions next to a number of different main dish options. Here are a few ideas:
Storage
Refrigerator: Leftover cauliflower casserole can be stored in an airtight container in the fridge for 4-5 days. Make sure that the leftovers cool completely to room temperature before storing. You can wrap the casserole dish tightly with plastic wrap or transfer the casserole to an airtight container to store.
Reheat: To reheat leftovers, simply pop them back in the oven at 350ºF and cook until heated through.
Freezer: I don’t recommend freezing this casserole. The texture can become watery when thawed.
Frequently Asked Questions
Why is My Cauliflower Bake Watery?
There could be a couple of reasons that your cauliflower casserole came out too watery:
- The cauliflower is over-cooked. Over-cooking the cauliflower can cause it to release too much moisture into the dish. For the best results, take it out of the oven after 25-30 minutes of baking.
- The sauce wasn’t cooked long enough. Once your creamy sauce is mixed up, let it bubble slightly and cook for a few minutes. This allows it to thicken up properly.
- It’s too warm. The casserole will naturally thicken up as it cools. Give it a few minutes to cool before serving to allow it time to set.
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Ingredients
- 5 cups cauliflower florets, 1 medium head of cauliflower
- 5 tablespoons unsalted butter, divided
- ¼ cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- Pinch ground black pepper
- 1 cup unprepared stuffing mix, herb-seasoned variety
- ¼ cup water, or broth
- ¼ cup parmesan cheese, grated (out of the shaker container)
Instructions
- Preheat the oven to 350°F, and lightly grease a 1 ½ – 2 quart baking dish.
- Bring a large pot of salted water to a boil, and cook the cauliflower for 8-10 minutes. Drain, and place in the prepared baking dish.5 cups cauliflower florets
- Melt 3 tablespoons of butter in a medium saucepan over low-medium heat. Add the flour and whisk for 1-2 minutes until smooth.¼ cup all-purpose flour
- While whisking, slowly pour in the milk. Continue whisking until the mixture thickens and begins to bubble slightly. Don’t let it boil!2 cups milk
- Remove from heat, and add salt and pepper. Spoon the mixture over the cauliflower.1 teaspoon saltPinch ground black pepper
- In a medium bowl, melt the remaining 2 tablespoons of butter. Add the stuffing mix and water, and stir to combine. Spoon the stuffing mixture over the cauliflower, then sprinkle with parmesan cheese.1 cup unprepared stuffing mix¼ cup water¼ cup parmesan cheese
- Bake, uncovered, for 25-30 minutes or until the sauce is bubbly and the topping is golden brown.
- Serve warm! Scroll up and see the post for tips, FAQs, and storage recommendations.