Cheesy Cauliflower Casserole
This irresistibly cheesy cauliflower casserole is a cinch to make!
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.
Nutrition
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