Cheesy Cauliflower Casserole is proof that cauliflower can be seriously crave-worthy. Tender florets are coated in a creamy, cheesy sauce and baked until golden and bubbly.
Serve this cheesy cauliflower bake alongside creamy lemon chicken or ranch chicken for a comforting low-carb dinner.
Holly’s Recipe Highlights: Cheesy Cauliflower Casserole
- Flavor: It’s rich, creamy, and cheesy, with a hint of savory mustard and onion, and just enough cayenne for a gentle kick.
- Why Make It: It delivers all the cozy comfort of a cheesy casserole while swapping pasta or potatoes for tender cauliflower.
- Skill Level: This cheesy keto cauliflower casserole is beginner-friendly using simple boiling, whisking, and baking techniques.
- Make Ahead: This casserole can be assembled, refrigerated, and baked when needed. If it goes in the oven cold, it will require a couple extra minutes in the oven.
Total Time: 40 Mins (10 Mins Prep) Servings: 6 Cooking Method: Stovetop & Oven
Ingredient Notes
- Cauliflower: Cut the cauliflower into evenly sized, bite-sized florets for even cooking. Fresh cauliflower works especially well here because it holds its texture nicely throughout baking.
- Cream Cheese: Use full-fat cream cheese for a smooth and rich sauce with a thick texture and a subtle, tangy flavor.
- Heavy Cream: Creates a creamy sauce that coats the cauliflower without needing flour as a thickener.
- Seasoning:
- Mustard powder is sharp, savory, and enhances the cheddar flavor without overpowering the other flavors.
- Use onion powder for a subtle sweetness and savory flavor that rounds out the casserole.
- Cayenne pepper adds subtle warmth that complements the creamy cheese sauce. You can reduce or omit it for a milder flavor.
- Cheese:
- Parmesan cheese adds a salty element that builds a more flavorful cheese sauce.
- Sharp cheddar cheese adds plenty of bold, cheesy flavor.
Variations
- Substitute white cheddar for an even sharper variation, or add Gruyère to create a nutty profile. Monterey Jack can replace part of the cheddar for a milder flavor.
- Add cooked and crumbled bacon, chopped chives, or green onions for a loaded cauliflower casserole.
- Replace part of the cauliflower with bite-sized broccoli florets to create a broccoli-cauliflower variation.
How to Make Cheesy Cauliflower Casserole
- Cut the cauliflower and cook briefly. Drain very well.
- Heat the cream, cream cheese, and butter. Whisk in the seasonings and simmer.
- Remove from the heat and stir in Parmesan and most of the cheddar.
- Coat the cauliflower in cheese sauce and transfer it to a baking dish.
- Sprinkle with the remaining cheddar and bake (full recipe below).
Save that Cheesy Goodness
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 1 month. However, dairy sauces and cauliflower can change texture after freezing.
- To reheat, cover the casserole with foil and reheat at 350°F for 15 to 20 minutes, or until heated through. Remove the foil during the last few minutes to let the cheese topping get bubbly and golden again.
- Leftovers are great for weekly meal prep! Portion into individual containers so they are easy to reheat.
More Ways to Love Cauliflower
Did you enjoy this Cheesy Cauliflower Casserole? Leave a comment and rating below.
Cheesy Cauliflower Casserole
Cheesy cauliflower casserole has tender cauliflower coated in a rich cream cheese, cheddar, and Parmesan sauce. Bake it until bubbly and golden for an easy low carb side.
Equipment
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
- 1½ 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 to 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 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 for 20 to 25 minutes or until top is browned and bubbly.
Notes
- 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.
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.
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Will the cheese sauce last in the fridge if made ahead to use on vegetables throughout the week?
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!
Carb Manager puts this at 5 net carbs, but it is delicious!
Thank you for sharing Scott! We always recommend calculating it with the ingredients/brands you used, as nutrition can change based on that information!
Creamy sauce. Great recipe. I will definitely make again.
So glad you love the casserole Paula!
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?
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!
Hi
When you say a large head of cauliflower, about what would the weight be. What large to you may be different from what is large to me. I want to make sure there will be enough of the sauce to coat the cauliflower nicely, so don’t want to use one that is too big. I did read through the notes and did not notice if a weight was mentioned.
THANKS for you help.
Recipe looks great and we love cauliflower.
Hi Donna, for this recipe we use a large head of cauliflower which is approximately 2 ½ lbs in size. If yours is a little larger or a little smaller that should still work well. You can add a splash more heavy cream or cream cheese if you need to stretch your sauce a little.