Cauliflower Casserole - Healthy Recipes Blog (2024)

You'll only need a few simple ingredients to make this casserole. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

• Cauliflower florets: You can chop a whole cauliflower head into florets or use a bag of pre-washed cauliflower florets.
• Olive oil spray: Used to coat the cauliflower before roasting it.
• Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
• Sour cream: Used as the base for the casserole's creamy sauce.
• Whole milk: You can use heavy cream instead if you wish.
• Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard. I highly recommend using it in this recipe.
• Cayenne pepper: It doesn't make the dish spicy but adds an interesting layer of flavor.
• Shredded cheddar: I like using sharp or extra sharp for the best flavor.
• Bacon bits: I use commercial ones, but you can cook bacon until crispy and crumble it.
• Thinly sliced scallions: They make a beautiful garnish and add a nice flavor to the dish.

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper. Arrange the cauliflower florets on the baking sheet. Liberally spray them with olive oil and season them with kosher salt and black pepper. Roast the cauliflower until tender-crisp, about 12 minutes.

Meanwhile, in a large bowl, mix sour cream, milk, Dijon, garlic, cayenne, and ½ cup of cheddar.

When the cauliflower is done, add it to the sour cream mixture and mix to combine.

Transfer the mixture to a greased 1.5-quart baking dish. Top with the remaining shredded cheddar.

Return the baking dish to the oven and bake just until the cheese is melted, for about 10 minutes. Sprinkle the casserole with bacon bits and scallions and serve.

Expert Tip

Cut the cauliflower head into small, similarly-sized florets. If you use a bag of pre-washed cauliflower florets, you'll notice they are not even in size, as shown in the photo below. Some florets are quite large. It's best to cut those florets into smaller ones before roasting.

Can I use light sour cream?

Yes. Full-fat sour cream has the best texture and flavor, but in my experience, light sour cream works in this recipe.

Can I substitute Greek yogurt for sour cream?

I don't recommend that. Sour cream, even light, is tastier and creamier.

Can I use frozen cauliflower?

Yes. You can roast frozen cauliflower and use it in this recipe. Frozen cauliflower takes longer to roast than fresh cauliflower.

Can I microwave the cauliflower instead of roasting it?

You can, but it won't be as good. While I'm usually a fan of microwave cauliflower, in this recipe, roasting the cauliflower enhances the casserole's flavor.

Serving Suggestions

Since I bake it in a 425°F oven, I like to serve this casserole with a main dish I can cook in the same oven. So, I often serve it with one of the following:

• Baked salmon
• Chicken leg quarters
• Chicken Parmesan
• Rack of lamb
• Baked cod
• Blackened salmon
• Keto chicken Cordon Bleu
• Paprika salmon

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. I don't recommend freezing this casserole.

Cheesy Cauliflower Casserole

This amazingly rich and flavorful cauliflower casserole is topped with cheese, bacon, and green onions.

Servings: 6 servings

Calories: 167kcal

Add Your Own Notes

Nutrition per Serving

Serving: 0.5cup | Calories: 167kcal | Carbohydrates: 7g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Sodium: 414mg | Fiber: 3g | Sugar: 2g