Cheesy cauliflower casserole is a creamy, low-carb comfort food dish that doubles as a side or vegetarian main.

Cauliflower casserole is made with bite-sized cauliflower florets baked in a rich and creamy sharp cheddar cheese sauce.

baked Cheesy Cauliflower Casserole in the dish

Holly’s Cheesy Cauliflower Highlights

  • Flavor: Sharp cheddar adds robust cheesy flavor to this recipe.
  • Swaps: Try replacing the cauliflower with broccoli.
  • Time-Saving Tip: Use a bag of precut cauliflower florets.
  • Serving Suggestions: Double the cheese sauce recipe and use it over grilled asparagus, Brussels sprouts, or roasted broccoli.
cauliflower , cream cheese , onion powder , cayenne , dry mustard , cheese , parmesan , butter , cream , salt and pepper with labels to make Cheesy Cauliflower Casserole

Cheesy Components

Cauliflower: Choose a large head and cut florets into bite-sized pieces. Frozen cauliflower florets should be thawed and patted dry before using. This is also a great way to use up leftover roasted cauliflower.

Cheese Sauce: Use full-fat cream cheese and real butter for the best flavor. Grate the cheddar and parmesan cheeses yourself since pre-packaged shredded cheese contains anti-caking agents that don’t provide the best melt.

Melty Mix-Ups

  • Make it a main dish and add sliced summer sausage, diced ham, or bacon crumbles.
  • For a cauliflower au gratin casserole, top the dish with homemade keto breadcrumbs and broil until they’re golden brown.

How To Make Cheesy Cauliflower Casserole

  1. Cook the cauliflower pieces.
  2. Prepare the cheese sauce (full recipe below).
  3. Combine in a baking dish and top with the remaining cheddar and bake.

Must-Know Tips!

  • Be sure to cut cauliflower florets into equal, bite-sized pieces so they cook evenly and a little bit of cheesy goodness gets onto every forkful.
  • Cream cheese will melt and blend faster when it’s at room temperature. Set it out about an hour before starting the recipe.
plate of Cheesy Cauliflower Casserole

Preserving Cheesy Perfection

Keep cheesy cauliflower casserole covered in the refrigerator for up to 4 days. Reheat portions with a little milk mixed in to loosen the sauce, either in the microwave or on the stovetop. Freeze portions in zippered bags for up to one month.

Once thawed, the texture will be softer, but the cheesy florets can still be used in a hearty soup or added to keto buffalo chicken dip.

Must-Try Cauliflower Recipes!

Have you tried this Cheesy Cauliflower Casserole? Leave a comment and rating below!

baked Cheesy Cauliflower Casserole in the dish
5 from 18 votes↑ Click stars to rate now!
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Cheesy Cauliflower Casserole

This irresistibly cheesy cauliflower casserole is a cinch to make!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

2-quart baking dish

Ingredients  

  • 1 large head cauliflower
  • 1 cup heavy cream
  • ¼ cup cream cheese
  • 1 tablespoon butter
  • ½ teaspoon dry mustard powder
  • ½ teaspoon onion powder
  • pinch cayenne pepper
  • ¼ cup Parmesan cheese
  • 1 ½ cups shredded sharp cheddar cheese divided

Instructions 

  • Preheat oven to 375°F.
  • Cut cauliflower into bite-sized pieces. Bring a large pot of water to a boil and cook cauliflower for 4-5 minutes or until tender crisp. Drain well.
  • Add heavy cream, cream cheese, and butter to a saucepan and stir over medium heat until smooth and cream cheese is melted.
  • Add dry mustard powder, onion powder, and cayenne pepper. Bring to a boil then cook 2 minutes while whisking.
  • Remove from heat, stir in parmesan and 1 ¼ cups cheddar cheese. Whisk until smooth.
  • Toss together cauliflower and sauce in a 2-quart baking dish and top with remaining ¼ cup cheese. Bake 20-25 minutes or until top is browned and bubbly.

Notes

  • Shred block cheddar cheese as it will melt better than pre-shredded cheese. Pre-shredded has anti-caking agents in it that will inhibit melting. 
  • Refrigerate leftover cauliflower casserole in a covered container for up to 4 days.
  • Reheat leftovers on the stovetop or in the microwave.
  • Freeze cooked and cooled cauliflower casserole in zippered bags for up to 1 month. The texture may not be the same, but perfect to blend into a soup.
5 from 18 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 321kcal | Carbohydrates: 3g | Protein: 10g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 102mg | Sodium: 309mg | Potassium: 123mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1085IU | Vitamin C: 8.8mg | Calcium: 292mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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Comments

    1. Hi Roberta, this cheese sauce should last 3-4 days in the fridge. Just be sure to store in an airtight container and reheat only the portion you intend to use. Enjoy!

    1. Thank you for sharing Scott! We always recommend calculating it with the ingredients/brands you used, as nutrition can change based on that information!

  1. I do not like mustard even mustard Powder. Will it make a big difference if I omit this do I need to add anything else in place?5 stars

    1. Omitting the mustard powder won’t make a huge difference but if you would like to substitute it Tumeric will give you the same flavor profile without the mustard taste!