Description
A comforting, cheesy baked cauliflower casserole that’s low-carb, creamy, and perfect as a vegetarian main or side dish. Roasted cauliflower combines with sharp cheddar and a velvety sauce, baked until golden and bubbling.
Ingredients
1 large head of cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder (optional)
1 1/2 cups shredded sharp cheddar cheese, divided
1/4 cup grated Parmesan cheese
1/4 teaspoon paprika (for topping)
Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until tender and lightly browned.
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually add milk, whisking constantly, and cook until thickened, about 3–5 minutes.
- Stir in garlic powder, mustard powder (if using), and 1 cup of cheddar cheese until smooth.
- Transfer roasted cauliflower to a baking dish, pour cheese sauce over, and toss to coat.
- Sprinkle remaining cheddar and Parmesan on top. Dust with paprika.
- Bake for 15–20 minutes, until golden and bubbly.
- Garnish with fresh parsley before serving, if desired.
Notes
Swap cheddar with Gruyère or Monterey Jack for a different flavor.
Add cayenne or cooked bacon bits for extra kick or smokiness.
Use cornstarch for gluten-free thickening.
Store leftovers in the fridge up to 4 days.
Reheat in the oven or microwave in short intervals.
Not freezer-friendly as the sauce may separate.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
