Cheesy Cauliflower Casserole
Cheesy Cauliflower Casserole
Cheesy Cauliflower Casserole combines tender boiled cauliflower with a stovetop cheese sauce, topped with a seasoned breadcrumb mixture and baked until the topping is browned and the sauce is bubbling. The dish is made in a 9 x 13-inch casserole dish and uses a simple roux-based cheese sauce stirred together on the stovetop.
Why you’ll love this
- Creamy cheese sauce made on the stovetop and finished with shredded sharp cheddar.
- Simple seasoned breadcrumb topping with grated pecorino/Parmesan and olive oil.
- Clear, short method: boil the cauliflower, make the sauce, combine, and bake.
- Includes a step-by-step video walkthrough embedded on the page.
Ingredients
Equipment
Method
Cauliflower Casserole Instructions
- Preheat your oven to 375 degrees.
- Boil a large pot of water. Add your cauliflower and a good pinch of kosher salt. Boil for 5 minutes. Just want the cauliflower to be slightly tender. Drain.
Toping Instructions
- Mix the toping ingredients in a bowl. The oil should just moisten the breadcrumbs.
Cheese Sauce Instructions
- Place a medium sized sauce pot on your stove top over medium heat. Melt the butter. Once the butter is melted, add your flour slowly while whisking. Whisk for 2 minutes. Now, add your milk in slowly. Once all the roux has combined with your milk, continue whisking slowly for about 4-5 minutes until your sauce is thick enough to coat the back of a spoon. Shut off the heat and remove the pan from the burner. You can now stir in your cheese.
Putting It All Together
- Butter or grease a 9 x 13-inch casserole dish. Add your cauliflower and your cheese sauce to your casserole dish and stir it together till combined. Now top with our breadcrumb mixture. Place your dish in the preheated oven on the middle rack. Bake for 30-35 minutes until the topping is browned and the cheese sauce is bubbling.
Video
Tried this recipe?
Let us know how it was!Understanding the roux-based cheese sauce
A classic roux (butter + flour) is used to thicken the stovetop cheese sauce. Cooking the flour in melted butter for the two minutes in the method removes raw‑flour taste and creates a smooth base. Adding the milk slowly while whisking helps the roux absorb liquid evenly and prevents lumps.
Breadcrumbs vs panko and topping notes
Plain breadcrumbs and panko give different textures: panko is coarser and yields a lighter, airier, and typically crispier browned topping, while regular breadcrumbs produce a finer, slightly denser crust. Having the oil “just moisten the breadcrumbs” balances moisture for browning—too much oil can make the topping soggy and too little can leave it dry.
Watch Dr. J Make Cheesy Cauliflower Casserole
Watch Dr. J make Cheesy Cauliflower Casserole and see how it comes together.
