25 Delicious Cauliflower Casserole Recipes for Every Occasion

Zesty, versatile, and downright delicious, cauliflower casseroles are the unsung heroes of the dinner table, perfect for any occasion. Whether you’re craving comfort food on a chilly evening, need a quick weeknight meal, or want to impress at your next potluck, we’ve got you covered. Dive into our roundup of 25 mouthwatering recipes that promise to transform the humble cauliflower into your new favorite dish. Let’s get cooking!

Cheesy Cauliflower Casserole

Wow, you’re going to love this Cheesy Cauliflower Casserole. It’s the perfect comfort food for any night of the week, and guess what? It’s surprisingly easy to make.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 2 cups of sharp cheddar cheese, freshly grated
• 1/2 cup of heavy cream, rich and velvety
• 1/4 cup of unsalted butter, melted and slightly cooled
• 1 tsp of garlic powder, aromatic and pungent
• 1/2 tsp of smoked paprika, for a subtle kick
• Salt and freshly ground black pepper, to season
• 1/4 cup of breadcrumbs, golden and crispy

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter.
2. In a large pot of boiling salted water, blanch the cauliflower florets for 5 minutes until just tender. Drain well.
3. In a mixing bowl, combine the blanched cauliflower, heavy cream, melted butter, garlic powder, smoked paprika, salt, and pepper. Toss gently to coat.
4. Transfer the mixture to the prepared baking dish and sprinkle the grated cheddar cheese evenly on top.
5. Scatter the breadcrumbs over the cheese for a crispy topping.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the top is golden brown.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together.

You’ll adore the creamy texture of the cauliflower paired with the sharpness of the cheddar. For an extra touch, serve it with a sprinkle of fresh herbs or a side of crusty bread to soak up all that cheesy goodness.

Broccoli and Cauliflower Casserole

Just when you think you’ve tried every veggie dish out there, this broccoli and cauliflower casserole comes along to shake things up. It’s creamy, cheesy, and has just the right amount of crunch to keep you coming back for more.

Ingredients

• 2 cups of fresh broccoli florets, crisp and vibrant green
• 2 cups of fresh cauliflower florets, snowy white and firm
• 1 cup of sharp cheddar cheese, freshly grated for maximum meltiness
• 1/2 cup of heavy cream, rich and velvety
• 1/4 cup of breadcrumbs, golden and crispy
• 2 tbsp of unsalted butter, creamy and golden when melted
• 1 tsp of garlic powder, aromatic and pungent
• 1/2 tsp of salt, fine and evenly dispersing
• 1/4 tsp of black pepper, freshly ground for a bit of heat

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Steam the broccoli and cauliflower florets for 5 minutes until they’re just tender but still crisp. Tip: Don’t overcook them; they’ll soften more in the oven.
3. In a large bowl, mix the steamed florets with heavy cream, cheddar cheese, garlic powder, salt, and black pepper until evenly coated. Tip: Reserve a handful of cheese for topping to get a beautifully golden crust.
4. Transfer the mixture to a greased baking dish, spreading it out evenly.
5. Sprinkle the reserved cheese and breadcrumbs over the top, then dot with small pieces of butter. Tip: The butter helps the breadcrumbs brown to a perfect crunch.
6. Bake for 20-25 minutes, or until the top is golden and bubbly.

Now this casserole comes out with a creamy interior that contrasts wonderfully with the crispy topping. Serve it straight from the oven for that irresistible cheese pull, or pair it with a simple salad for a light yet satisfying meal.

Cauliflower Casserole with Bacon

Let’s face it, you’re here because bacon makes everything better, and this cauliflower casserole is no exception. It’s the perfect comfort food that’s surprisingly easy to whip up, even on a busy weeknight.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 6 slices of thick-cut bacon, chopped into small pieces
• 1 cup of heavy cream, rich and velvety
• 1 cup of shredded sharp cheddar cheese, for that gooey melt
• 1/2 cup of grated Parmesan cheese, adding a salty kick
• 2 cloves of garlic, minced for a pungent depth
• 1 tbsp of fresh thyme leaves, for a hint of earthiness
• 1/2 tsp of smoked paprika, for a subtle smokiness
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the cauliflower florets and minced garlic. Sauté for about 5 minutes until the cauliflower starts to soften.
4. Pour in the heavy cream, then stir in the thyme, smoked paprika, salt, and pepper. Let it simmer for 2 minutes to thicken slightly.
5. Remove from heat and fold in half of the cheddar and Parmesan cheeses until melted and creamy.
6. Transfer the mixture to the prepared baking dish. Top with the remaining cheeses and the crispy bacon pieces.
7. Bake for 20-25 minutes, or until the top is golden and bubbly.
8. Let it sit for 5 minutes before serving to allow the sauce to set.

Dig into this casserole to discover a creamy, cheesy center with a crispy bacon topping that adds the perfect crunch. Serve it alongside a crisp green salad or as a hearty side to your favorite protein for a meal that’s sure to impress.

Keto Cauliflower Casserole

Perfect for those cozy nights in, this keto cauliflower casserole is a game-changer. You’ll love how it turns simple ingredients into something irresistibly creamy and satisfying.

Ingredients

• 1 large head of cauliflower, cut into small florets
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 1/4 cup crispy bacon bits
• 2 tbsp chopped fresh chives

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter.
2. Steam the cauliflower florets for about 5 minutes until just tender, then drain well to remove excess moisture.
3. In a large bowl, mix the steamed cauliflower with 1 1/2 cups of cheddar cheese, heavy cream, sour cream, melted butter, garlic powder, smoked paprika, salt, and pepper until well combined.
4. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar cheese on top.
5. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
6. Remove from the oven and let it sit for 5 minutes before garnishing with bacon bits and fresh chives.

Best enjoyed hot, this casserole boasts a creamy interior with a crispy, cheesy top. Try serving it alongside a crisp green salad for a complete meal that’s both nutritious and indulgent.

Cauliflower and Chicken Casserole

Just when you think comfort food can’t get any cozier, this cauliflower and chicken casserole comes along to prove you wrong. It’s the perfect blend of hearty and healthy, with a creamy texture that’ll have you coming back for seconds.

Ingredients

• 2 cups of diced, tender chicken breast
• 4 cups of fresh cauliflower florets, chopped into bite-sized pieces
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of heavy cream, rich and velvety
• 2 tbsp of unsalted butter, melted and golden
• 1 tsp of garlic powder, aromatic and finely ground
• 1/2 tsp of smoked paprika, for a hint of warmth
• Salt, to perfectly season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine the diced chicken breast and cauliflower florets, tossing them gently to mix.
3. Pour the heavy cream over the chicken and cauliflower, followed by the melted butter, ensuring everything is evenly coated.
4. Sprinkle the garlic powder, smoked paprika, and salt over the mixture, stirring to distribute the spices throughout.
5. Transfer the mixture to a greased baking dish, spreading it out into an even layer for uniform cooking.
6. Top the casserole with the freshly grated sharp cheddar cheese, covering the surface evenly for a golden, bubbly finish.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and slightly browned, and the cauliflower is tender.
8. Let the casserole sit for 5 minutes after baking to set, making it easier to serve.

Kind of magical how the creamy sauce clings to every bite, isn’t it? The smoky paprika adds a depth of flavor that pairs beautifully with the sharp cheddar. Try serving it over a bed of wild rice for an extra hearty meal.

Spicy Cauliflower Casserole

Zesty flavors and a comforting texture make this dish a must-try. You’ll love how the spicy kick balances with the creamy, cheesy goodness.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• Salt to taste
• Freshly chopped parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cayenne pepper, garlic powder, and salt until evenly coated.
3. Spread the cauliflower on a baking sheet in a single layer. Roast for 25 minutes, or until the edges start to brown.
4. Transfer the roasted cauliflower to a casserole dish. Pour the heavy cream over the top, then sprinkle with cheddar cheese.
5. Bake for another 15-20 minutes, until the cheese is bubbly and golden.
6. Garnish with freshly chopped parsley before serving.

Melt-in-your-mouth cauliflower meets a spicy, creamy sauce in this dish. Serve it with crusty bread to soak up all the deliciousness.

Cauliflower Casserole with Cheese and Breadcrumbs

Zesty and comforting, this cauliflower casserole is your go-to for a cozy night in. You’ll love how the cheese melts into the tender cauliflower, topped with a crispy breadcrumb layer for that perfect crunch.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 2 cups of sharp cheddar cheese, freshly grated
• 1/2 cup of panko breadcrumbs, golden and crispy
• 1/4 cup of unsalted butter, melted and rich
• 1/2 cup of heavy cream, velvety and smooth
• 1 tsp of garlic powder, aromatic and punchy
• 1/2 tsp of salt, finely ground
• 1/4 tsp of black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Steam the cauliflower florets for 5 minutes until just tender, then drain well to avoid a watery casserole.
3. In a large bowl, mix the steamed cauliflower with heavy cream, garlic powder, salt, and black pepper until evenly coated.
4. Transfer the cauliflower mixture to a greased baking dish, spreading it out into an even layer.
5. Sprinkle the freshly grated cheddar cheese evenly over the cauliflower, covering it completely.
6. In a small bowl, combine the panko breadcrumbs with melted butter, then scatter this mixture over the cheese layer for a crispy topping.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
8. Let the casserole sit for 5 minutes before serving to allow the layers to set beautifully.

Aromatic and irresistibly cheesy, this casserole brings a delightful contrast of textures. Serve it alongside a crisp green salad or as a hearty side to your favorite protein for a meal that’s sure to impress.

Vegan Cauliflower Casserole

This vegan cauliflower casserole is the ultimate comfort food that’s surprisingly easy to make. You’ll love how the creamy sauce and crispy topping come together for a dish that’s both hearty and healthy.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 2 cups of unsweetened almond milk, creamy and smooth
• 1/4 cup of nutritional yeast, for a cheesy flavor
• 2 tbsp of all-purpose flour, finely sifted
• 2 tbsp of olive oil, rich and extra virgin
• 1 tsp of garlic powder, aromatic and pungent
• 1 tsp of onion powder, sweet and savory
• 1/2 tsp of smoked paprika, for a subtle heat
• 1/2 cup of panko breadcrumbs, for a crispy topping
• Salt and pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large pot, bring salted water to a boil and add the cauliflower florets. Cook for 5 minutes until just tender, then drain well.
3. Tip: Don’t overcook the cauliflower; it should still have a bit of crunch before baking.
4. In the same pot, heat 2 tbsp of olive oil over medium heat. Whisk in the flour until smooth, then gradually add the almond milk, stirring constantly to avoid lumps.
5. Add the nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for 3-4 minutes until the sauce thickens.
6. Tip: For a smoother sauce, you can use a hand blender to puree it slightly.
7. Return the cauliflower to the pot and stir to coat evenly with the sauce. Transfer the mixture to the prepared baking dish.
8. Sprinkle the panko breadcrumbs evenly over the top. Bake for 20-25 minutes until the topping is golden and crispy.
9. Tip: For extra crispiness, broil for the last 2 minutes of baking, but watch closely to prevent burning.

Here’s how it turns out: the cauliflower is tender but not mushy, swimming in a creamy, flavorful sauce, all topped with a satisfyingly crispy crust. Try serving it with a sprinkle of fresh herbs or alongside a crisp green salad for a complete meal.

Cauliflower and Mushroom Casserole

Believe it or not, this cauliflower and mushroom casserole is the comfort food you’ve been dreaming of, packed with flavors that’ll make your taste buds dance. It’s creamy, hearty, and surprisingly easy to whip up for any weeknight dinner.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 8 oz cremini mushrooms, sliced
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter.
2. In a large skillet, melt 2 tbsp of unsalted butter over medium heat. Add the sliced cremini mushrooms and sauté until they’re golden brown, about 5 minutes.
3. Add the cauliflower florets to the skillet with the mushrooms. Sprinkle 1 tbsp all-purpose flour, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt over the vegetables. Stir well to coat.
4. Pour in 1 cup heavy cream, stirring gently to combine. Let the mixture simmer for 3 minutes until it starts to thicken.
5. Transfer the vegetable mixture to the greased baking dish. Sprinkle 2 cups shredded sharp cheddar cheese evenly over the top.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
7. Let the casserole cool for 5 minutes before serving. This rest time helps the sauce thicken up perfectly.

Serve this casserole hot, and watch as the creamy sauce and melted cheese make every bite irresistible. The cauliflower stays tender-crisp, offering a lovely contrast to the rich, cheesy goodness. Try topping it with a sprinkle of fresh herbs for an extra pop of color and flavor.

Cauliflower Casserole with Almonds

Sometimes, you just need a cozy dish that feels like a hug. This cauliflower casserole with almonds is your answer—creamy, crunchy, and utterly comforting.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 1 cup heavy cream, rich and velvety
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/4 cup sliced almonds, toasted to golden perfection
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, bold and spicy

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter.
2. In a large bowl, toss the cauliflower florets with melted butter, garlic powder, sea salt, and black pepper until evenly coated.
3. Spread the cauliflower in the prepared baking dish and pour the heavy cream over the top, ensuring it seeps between the florets.
4. Sprinkle the grated Parmesan cheese evenly over the cauliflower, then top with the toasted sliced almonds.
5. Bake for 25-30 minutes, or until the cauliflower is tender when pierced with a fork and the top is bubbly and golden brown.
6. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

With its creamy interior and crispy almond topping, this casserole is a textural dream. Try serving it alongside a simple green salad for a meal that’s both hearty and fresh.

Cauliflower and Spinach Casserole

Let’s dive into making a cozy, veggie-packed dish that’s perfect for any night of the week. You’ll love how the creamy cauliflower pairs with the fresh, leafy spinach in this easy casserole.

Ingredients

• 1 large head of cauliflower, cut into small, bite-sized florets
• 2 cups of fresh spinach leaves, roughly chopped
• 1 cup of heavy cream, rich and velvety
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 2 cloves of garlic, minced to release their aromatic flavor
• 1 tbsp of extra virgin olive oil, for a fruity depth
• 1/2 tsp of sea salt, for a clean, crisp seasoning
• 1/4 tsp of freshly ground black pepper, for a subtle heat

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering.
3. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
4. Toss in the cauliflower florets, stirring to coat them in the garlic-infused oil. Cook for 5 minutes, until they start to soften.
5. Pour in the heavy cream, stirring gently to combine. Let it simmer for 3 minutes, allowing the cream to thicken slightly.
6. Fold in the chopped spinach and cook for another 2 minutes, just until the spinach wilts.
7. Sprinkle the grated Parmesan cheese, sea salt, and black pepper over the mixture, stirring to distribute evenly.
8. Transfer the mixture to a greased baking dish, spreading it out into an even layer.
9. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
10. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

So creamy and comforting, this casserole has a delightful contrast between the tender cauliflower and the slight bite of the spinach. Serve it with a sprinkle of extra Parmesan on top for an extra touch of decadence.

Cauliflower Casserole with Turkey

Unbelievably easy and packed with flavor, this cauliflower casserole with turkey is your new go-to for a cozy dinner. You’ll love how the creamy sauce and tender veggies come together with lean turkey for a dish that’s both comforting and nutritious.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 1 lb ground turkey, lean and freshly packed
• 1 cup heavy cream, rich and velvety
• 1 cup shredded cheddar cheese, sharp and tangy
• 2 tbsp unsalted butter, creamy and golden
• 1 tbsp olive oil, extra virgin and fruity
• 1 tsp garlic powder, aromatic and pungent
• 1 tsp onion powder, sweet and earthy
• 1/2 tsp salt, fine and sea-sourced
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat the olive oil over medium heat until shimmering, about 2 minutes.
3. Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, roughly 5-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
4. Stir in the garlic powder, onion powder, salt, and black pepper, mixing well to coat the turkey evenly.
5. Transfer the cooked turkey to a bowl, and in the same skillet, melt the butter over medium heat.
6. Add the cauliflower florets, sautéing until they start to soften, about 5 minutes. Tip: Keep the florets similar in size for even cooking.
7. Pour in the heavy cream, stirring gently to combine, and let it simmer for 3 minutes until slightly thickened.
8. Fold in the cooked turkey and half of the cheddar cheese, ensuring everything is well mixed.
9. Transfer the mixture to a greased baking dish, sprinkling the remaining cheese on top.
10. Bake for 20-25 minutes, or until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving for easier scooping.

Lusciously creamy with a satisfying crunch from the cauliflower, this casserole is a textural dream. Serve it with a crisp green salad or crusty bread to soak up all the delicious sauce.

Low-Carb Cauliflower Casserole

Back in the day, finding a low-carb dish that didn’t skimp on flavor felt like a quest. Now, you’ve got this cauliflower casserole that’s both hearty and healthy, perfect for those cozy nights in.

Ingredients

• 1 large head of cauliflower, chopped into bite-sized florets
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup heavy cream, rich and velvety
• 1/4 cup sour cream, tangy and smooth
• 2 tbsp unsalted butter, melted and golden
• 1 tsp garlic powder, aromatic and punchy
• 1/2 tsp smoked paprika, for a hint of warmth
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter.
2. In a large pot, bring salted water to a boil. Add the cauliflower florets and cook for 5 minutes, just until tender. Drain well.
3. In a mixing bowl, combine the cooked cauliflower, 1 1/2 cups of cheddar cheese, heavy cream, sour cream, melted butter, garlic powder, and smoked paprika. Season with salt and pepper. Mix gently to combine.
4. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
5. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
6. Let the casserole sit for 5 minutes before serving to allow it to set.

Lusciously creamy with a satisfying crunch from the baked cheese topping, this casserole is a dream. Try serving it with a sprinkle of fresh chives or alongside a crisp green salad for a complete meal.

Cauliflower Casserole with Ham

Diving into comfort food doesn’t always mean heavy carbs. This cauliflower casserole with ham is your go-to for a cozy yet light meal.

Ingredients

• 1 large head of cauliflower, cut into small florets
• 2 cups diced ham, preferably thick-cut and smoky
• 1 cup heavy cream, rich and velvety
• 1 cup shredded sharp cheddar cheese, for a bold flavor
• 1/2 cup grated Parmesan cheese, finely aged
• 2 tbsp unsalted butter, for a smooth base
• 1 tbsp all-purpose flour, to thicken the sauce
• 1/2 tsp garlic powder, for a hint of warmth
• 1/4 tsp freshly ground black pepper, for a slight kick
• 1/4 tsp sea salt, to enhance all flavors

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large pot, bring salted water to a boil. Add the cauliflower florets and cook for 5 minutes until just tender. Drain well. Tip: Don’t overcook the cauliflower to keep it firm in the casserole.
3. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to remove the raw taste.
4. Gradually whisk in the heavy cream until smooth. Stir in the garlic powder, black pepper, and sea salt. Cook for 2-3 minutes until the sauce thickens slightly.
5. Remove the saucepan from heat. Stir in the cheddar and Parmesan cheeses until melted and smooth. Tip: Letting the sauce cool slightly prevents it from breaking.
6. In a large bowl, combine the cooked cauliflower, diced ham, and cheese sauce. Mix gently to coat everything evenly.
7. Transfer the mixture to a greased baking dish. Bake for 20-25 minutes until bubbly and golden on top. Tip: For extra crispiness, broil for the last 2 minutes.

Velvety cheese sauce clings to each floret, while the ham adds a savory depth. Serve it straight from the oven with a sprinkle of fresh herbs for a pop of color.

Cauliflower and Cheese Casserole

Wondering what to make for dinner that’s both comforting and a bit healthier? You’ve got to try this cauliflower and cheese casserole—it’s creamy, cheesy, and totally satisfying without feeling too heavy.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 1/4 cup panko breadcrumbs for topping

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. In a large pot of boiling salted water, blanch the cauliflower florets for 5 minutes until just tender. Drain well and pat dry.
3. In a mixing bowl, combine the blanched cauliflower, 1 1/2 cups cheddar cheese, heavy cream, Parmesan cheese, melted butter, garlic powder, smoked paprika, salt, and pepper. Mix gently to coat the cauliflower evenly.
4. Transfer the mixture to the prepared baking dish and spread it out evenly.
5. Sprinkle the remaining 1/2 cup cheddar cheese and panko breadcrumbs over the top for a crispy finish.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
7. Let the casserole sit for 5 minutes before serving to allow it to set slightly.

Just out of the oven, this casserole is a dreamy mix of tender cauliflower and gooey cheese, with a crispy top that adds the perfect crunch. Serve it as a main with a side salad or as a hearty side to roasted meats.

Cauliflower Casserole with Sausage

Let’s dive into making a cozy, comforting dish that’s perfect for any night of the week. You’ll love how the savory sausage pairs with the tender cauliflower, all baked to perfection under a golden, cheesy topping.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 1 lb Italian sausage, casings removed
• 1 cup heavy cream, rich and velvety
• 1 cup shredded sharp cheddar cheese, for a gooey melt
• 1/2 cup grated Parmesan cheese, for a salty kick
• 2 cloves garlic, minced for a pungent aroma
• 1 tbsp fresh thyme leaves, for a herby freshness
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Tip: Drain excess fat for a lighter casserole.
3. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Stir in the cauliflower florets, heavy cream, thyme, red pepper flakes, salt, and black pepper. Bring to a simmer, then reduce heat and cook for 5 minutes, allowing the flavors to meld. Tip: Don’t overcook the cauliflower; it should be just tender.
5. Transfer the mixture to a greased baking dish. Sprinkle the top evenly with cheddar and Parmesan cheeses.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Unbelievably creamy and packed with flavor, this casserole is a hit straight from the oven. Serve it alongside a crisp green salad or crusty bread to soak up all the delicious sauce.

Cauliflower and Potato Casserole

Deliciously comforting and surprisingly simple, this cauliflower and potato casserole is your next go-to for a cozy night in. You’ll love how the flavors meld together, creating a dish that’s both hearty and satisfying.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 2 medium Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 cup heavy cream, rich and velvety
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, creamy and golden
• 1 tsp garlic powder, aromatic and punchy
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 cup breadcrumbs, crispy and golden

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter.
2. In a large pot of boiling salted water, blanch the cauliflower florets and diced potatoes for 5 minutes until just tender. Drain well.
3. In the same pot, melt the butter over medium heat. Stir in the heavy cream, garlic powder, salt, and pepper, warming the mixture until it’s just beginning to simmer.
4. Add the blanched cauliflower and potatoes back to the pot, gently tossing to coat them evenly in the cream mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the grated Parmesan and breadcrumbs on top.
6. Bake for 25-30 minutes, or until the top is golden and bubbly. Let it sit for 5 minutes before serving to allow the flavors to meld.

Here’s the deal: this casserole comes out with a creamy interior and a crispy, cheesy top that’s downright irresistible. Try serving it alongside a crisp green salad or as a standout side at your next dinner party.

Cauliflower Casserole with Parmesan

Alright, you’re in for a treat with this cozy, comforting dish that’s perfect for any night of the week. A cauliflower casserole with parmesan is your ticket to a deliciously easy dinner that feels a bit fancy without all the fuss.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 2 cups of heavy cream, rich and velvety
• 1 cup of freshly grated parmesan cheese, sharp and nutty
• 2 cloves of garlic, minced to release their aromatic punch
• 1/2 teaspoon of salt, to enhance all the flavors
• 1/4 teaspoon of freshly ground black pepper, for a slight kick
• 1/2 cup of panko breadcrumbs, for that irresistible crunch
• 2 tablespoons of unsalted butter, melted and golden

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large pot, bring salted water to a boil and add the cauliflower florets. Blanch for 3 minutes until just tender, then drain well. Tip: Don’t overcook the cauliflower; it should still have a bit of bite.
3. In the same pot, combine the heavy cream, minced garlic, salt, and black pepper. Bring to a simmer over medium heat, stirring occasionally, about 2 minutes.
4. Remove from heat and stir in 3/4 cup of the grated parmesan until the sauce is smooth and the cheese is melted.
5. Add the blanched cauliflower back to the pot, gently tossing to coat each floret in the creamy sauce.
6. Transfer the mixture to a greased baking dish. In a small bowl, mix the panko breadcrumbs with the melted butter and remaining 1/4 cup of parmesan. Sprinkle evenly over the cauliflower.
7. Bake for 20-25 minutes, or until the top is golden brown and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
8. Let the casserole sit for 5 minutes before serving to allow the sauce to thicken slightly. Tip: This resting time makes it easier to serve and enhances the flavors.

With its creamy interior and crispy, cheesy topping, this cauliflower casserole is a textural dream. Serve it alongside a crisp green salad or as a hearty side to roasted meats for a meal that’s sure to impress.

Cauliflower and Rice Casserole

Unbelievably easy and utterly comforting, this cauliflower and rice casserole is your next go-to weeknight dinner. You’ll love how the flavors meld together in the oven, creating a dish that’s both hearty and satisfying.

Ingredients

• 1 large head of cauliflower, chopped into small, bite-sized florets
• 2 cups of cooked white rice, fluffy and slightly cooled
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of heavy cream, rich and velvety
• 2 tbsp of unsalted butter, melted and slightly cooled
• 1 tsp of garlic powder, aromatic and finely ground
• 1/2 tsp of sea salt, finely crushed
• 1/4 tsp of black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter.
2. In a large mixing bowl, combine the chopped cauliflower florets and cooked white rice, tossing gently to mix.
3. Pour the heavy cream over the cauliflower and rice mixture, followed by the melted butter, ensuring everything is evenly coated.
4. Sprinkle the garlic powder, sea salt, and black pepper over the mixture, stirring well to distribute the seasonings.
5. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
6. Top evenly with the freshly grated sharp cheddar cheese, covering the entire surface.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown on top.
8. Let the casserole sit for 5 minutes before serving to allow the flavors to settle.

Golden and glorious right out of the oven, this casserole boasts a creamy interior with a crispy, cheesy top. Serve it alongside a crisp green salad for a complete meal that’s sure to impress.

Cauliflower Casserole with Green Beans

Got a hankering for something cozy yet healthy? This cauliflower casserole with green beans is your go-to. It’s creamy, crunchy, and packed with flavors that’ll make your taste buds dance.

Ingredients

• 1 large head of cauliflower, cut into small florets
• 1 cup fresh green beans, trimmed and halved
• 1 cup shredded sharp cheddar cheese
• 1/2 cup heavy cream
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, toss the cauliflower florets and green beans with olive oil, salt, and pepper until evenly coated.
3. Spread the vegetables in the prepared baking dish and roast for 20 minutes, or until they start to soften.
4. Pour the heavy cream evenly over the roasted vegetables, then sprinkle with cheddar and Parmesan cheeses.
5. Return the dish to the oven and bake for another 15 minutes, or until the cheese is bubbly and golden brown.
6. Let the casserole sit for 5 minutes before serving to allow the sauce to thicken slightly.

Here’s the deal: the casserole comes out with a perfect mix of tender veggies and a cheesy, creamy sauce. Try serving it with a sprinkle of fresh herbs or a side of crusty bread to soak up all that goodness.

Cauliflower Casserole with Tomatoes

Did you know that cauliflower can be the star of your dinner table? This cauliflower casserole with tomatoes is a hearty, comforting dish that’s perfect for any night of the week. It’s packed with flavor and so easy to make, you’ll wonder why you haven’t tried it before.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 2 cups of juicy, ripe cherry tomatoes, halved
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of rich heavy cream
• 2 tbsp of extra virgin olive oil
• 1 tsp of garlic powder
• 1/2 tsp of smoked paprika
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Toss the cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking dish and roast for 20 minutes, or until slightly golden.
4. Remove the dish from the oven and scatter the halved cherry tomatoes over the cauliflower.
5. Pour the heavy cream evenly over the vegetables and sprinkle with grated cheddar cheese.
6. Return the dish to the oven and bake for another 15 minutes, or until the cheese is bubbly and golden brown.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together.

When you take your first bite, you’ll love the creamy texture of the cauliflower paired with the burst of flavor from the tomatoes. Serve it with a side of crusty bread to soak up all the delicious sauce, or enjoy it as is for a low-carb meal that doesn’t skimp on taste.

Cauliflower Casserole with Peas

Did you know that comfort food can be both delicious and nutritious? This cauliflower casserole with peas is your go-to for a cozy night in, packed with flavors that’ll make you forget it’s also good for you.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 1 cup of frozen peas, thawed to bring out their sweet, vibrant green
• 2 tablespoons of rich extra virgin olive oil
• 1 cup of sharp cheddar cheese, freshly grated for that melt-in-your-mouth goodness
• 1/2 cup of heavy cream, to add a luxurious, velvety texture
• 1 teaspoon of garlic powder, for a warm, aromatic kick
• 1/2 teaspoon of finely ground black pepper, to spice things up just right
• 1/2 teaspoon of sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. In a large mixing bowl, toss the cauliflower florets with olive oil, garlic powder, black pepper, and sea salt until evenly coated.
3. Spread the cauliflower on a baking sheet in a single layer. Roast for 25 minutes, or until the edges start to golden. Tip: Stir halfway through for even cooking.
4. In the same bowl, mix the roasted cauliflower with thawed peas, heavy cream, and half of the cheddar cheese.
5. Transfer the mixture to a greased casserole dish. Sprinkle the remaining cheese on top.
6. Bake for 15 minutes, or until the cheese is bubbly and slightly browned. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld.
7. For a crispy top, broil for the last 2 minutes of baking. Keep an eye on it to prevent burning.

Just imagine the creamy, cheesy goodness with the slight crunch of roasted cauliflower and the sweet pop of peas. Serve it straight from the oven with a side of crusty bread to soak up all the deliciousness.

Cauliflower Casserole with Carrots

Dive into this cozy, veggie-packed dish that’s perfect for any night of the week. You’ll love how the creamy cauliflower pairs with sweet, tender carrots for a comforting casserole that’s both nutritious and delicious.

Ingredients

• 1 large head of cauliflower, cut into small florets
• 2 cups of carrots, peeled and sliced into thin rounds
• 1 cup of heavy cream, rich and velvety
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 2 tbsp of unsalted butter, creamy and smooth
• 1 tsp of garlic powder, aromatic and pungent
• 1/2 tsp of salt, finely ground
• 1/4 tsp of black pepper, freshly cracked
• 1/4 cup of breadcrumbs, golden and crispy

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large pot, bring salted water to a boil and add the cauliflower florets and carrot slices. Boil for 5 minutes until just tender, then drain well. Tip: Don’t overcook the veggies; they’ll soften more in the oven.
3. In the same pot, melt the butter over medium heat. Stir in the heavy cream, garlic powder, salt, and pepper, bringing the mixture to a gentle simmer.
4. Remove the pot from heat and stir in the Parmesan cheese until the sauce is smooth and creamy. Tip: For extra flavor, try adding a pinch of nutmeg to the sauce.
5. Gently fold the drained cauliflower and carrots into the sauce, ensuring they’re evenly coated.
6. Transfer the mixture to a greased baking dish and sprinkle the top evenly with breadcrumbs. Tip: For a crunchier topping, mix the breadcrumbs with a little melted butter before sprinkling.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Here’s the deal: this casserole comes out creamy on the inside with a satisfyingly crispy top. The sweetness of the carrots balances the earthy cauliflower, making it a hit with both kids and adults. Try serving it alongside a crisp green salad for a complete meal.

Cauliflower Casserole with Bell Peppers

Hey, you’re going to love this cozy, veggie-packed dish that’s perfect for any night of the week. It’s got all the comfort of a classic casserole but with a fresh, colorful twist that’ll have you coming back for seconds.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 2 colorful bell peppers, diced into 1/2-inch pieces
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of heavy cream, rich and velvety
• 2 tbsp of unsalted butter, melted and slightly cooled
• 1 tsp of garlic powder, aromatic and finely ground
• 1/2 tsp of smoked paprika, for a subtle depth
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter.
2. In a large bowl, toss the cauliflower florets and diced bell peppers with the melted butter, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
3. Spread the vegetable mixture in an even layer in the prepared baking dish. Tip: Don’t overcrowd the dish to ensure the veggies roast nicely.
4. Pour the heavy cream evenly over the vegetables, then sprinkle the grated cheddar cheese on top. Tip: For extra flavor, mix a little paprika into the cheese before sprinkling.
5. Bake for 25-30 minutes, or until the cheese is bubbly and golden and the cauliflower is tender when pierced with a fork. Tip: Broil for the last 2 minutes for a crispier top.
6. Let the casserole sit for 5 minutes before serving to allow the sauce to thicken slightly.

Brimming with creamy, cheesy goodness and the sweet crunch of bell peppers, this casserole is a textural dream. Serve it alongside a crisp green salad or as a hearty side to grilled chicken for a meal that’s sure to impress.

Cauliflower Casserole with Zucchini

Oh, you’re going to love this cozy, veggie-packed dish that’s perfect for any night of the week. It’s a hearty cauliflower casserole with zucchini that brings comfort and nutrition to your table in one delicious bite.

Ingredients

• 1 large head of cauliflower, cut into small florets
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 cup shredded sharp cheddar cheese
• 1/2 cup heavy cream
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, toss the cauliflower florets and zucchini slices with olive oil, salt, and pepper until evenly coated.
3. Spread the vegetables in the prepared baking dish and roast for 20 minutes, stirring halfway through, until they start to soften.
4. Tip: For extra flavor, let the veggies get a slight char on the edges.
5. In a small saucepan, warm the heavy cream and minced garlic over low heat for 2 minutes, just until the garlic is fragrant.
6. Remove the vegetables from the oven and pour the warm cream mixture over them, then sprinkle with cheddar and Parmesan cheeses.
7. Tip: Let the cream sit for a minute to thicken slightly before pouring.
8. Return the dish to the oven and bake for another 15 minutes, or until the cheese is bubbly and golden.
9. Tip: For a crispier top, broil for the last 2 minutes of cooking.

Dig into this creamy, cheesy casserole where the cauliflower turns tender and the zucchini keeps a slight bite. Serve it straight from the oven with a sprinkle of fresh herbs or alongside a crisp salad for a complete meal.

Conclusion

Outstanding in variety and flavor, our roundup of 25 Delicious Cauliflower Casserole Recipes offers something for every occasion. Whether you’re seeking comfort food or a healthy twist, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!

Bella Bacinos