Creamy Cauliflower Casserole (Printable)

Tender cauliflower florets baked in rich cheddar sauce with golden crispy topping

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 small onion, finely diced

→ Dairy

03 - 2 cups shredded cheddar cheese, divided
04 - 1 cup whole milk
05 - 1/2 cup sour cream
06 - 2 tablespoons unsalted butter

→ Pantry

07 - 2 tablespoons all-purpose flour
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Topping

12 - 1/2 cup panko breadcrumbs
13 - 2 tablespoons grated Parmesan cheese
14 - 1 tablespoon olive oil

# Directions:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Add cauliflower florets and cook 5 minutes until just tender. Drain well and set aside.
03 - Melt butter in medium saucepan over medium heat. Add diced onion and cook 3 minutes until softened.
04 - Stir flour into butter and onion mixture. Cook 1 minute, stirring constantly. Slowly whisk in milk until smooth, about 2-3 minutes.
05 - Remove from heat. Stir in 1 1/2 cups cheddar cheese, sour cream, Dijon mustard, garlic powder, salt, and pepper until melted and smooth.
06 - Combine drained cauliflower with cheese sauce. Transfer to prepared baking dish and spread evenly.
07 - Sprinkle remaining 1/2 cup cheddar cheese over cauliflower mixture.
08 - In small bowl, mix panko, Parmesan, and olive oil. Sprinkle evenly over casserole.
09 - Bake 25-30 minutes until top is golden brown and casserole is bubbling.
10 - Let cool 5 minutes before serving.

# Expert Tips:

01 -
  • Everything bakes in one dish so cleanup is ridiculously simple
  • The cheese sauce uses pantry staples you probably already have
  • Even cauliflower skeptics go back for seconds of this golden topped beauty
02 -
  • Dry your cauliflower thoroughly after boiling or your sauce will be thin and watery
  • Grate your own cheese instead of buying pre shredded for better melting
  • Let the casserole rest those five minutes or it will slide apart when you serve it
03 -
  • Use a box grater for the onion instead of chopping for a smoother sauce texture
  • Place a baking sheet on the rack below to catch any cheesy overflow

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