Cauliflower and Cheese Casserole Recipe

Cauliflower and cheese casserole recipe

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
375 Calories
23g Fat
28g Carbs
15g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 375
% Daily Value*
Total Fat 23g 30%
Saturated Fat 13g 67%
Cholesterol 63mg 21%
Sodium 709mg 31%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 16%
Total Sugars 8g
Protein 15g
Vitamin C 62mg 310%
Calcium 365mg 28%
Iron 2mg 10%
Potassium 395mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious, cheesy casserole is a great way to enjoy cauliflower, and it makes a wonderful addition to any meal, from everyday dinners to holiday feasts.

The breadcrumb topping adds crunch and buttery flavor, but you can omit it or add toasted almonds for a lower carb casserole. 

Vary it a bit with a cup of steamed shredded carrots along with the cauliflower or use part broccoli in the casserole.


Click Play to See This Delicious Cauliflower and Cheese Bake Recipe Come Together


  • 1 large head cauliflower, about 1 1/2 to 2 pounds, cut into florets


  • 4 tablespoons (2 ounces) unsalted butter

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 2 cups milk

  • 1 tablespoon Dijon mustard

  • 1 1/2 cups (6 ounces) cheddar cheese, mild or sharp


  • 1 cup soft fresh breadcrumbs

  • 1 tablespoon fresh chopped parsley, optional

  • 1/2 teaspoon ground paprika

  • 2 tablespoons unsalted butter, melted

Steps to Make It

  1. Gather the ingredients.

    Ingredients for cauliflower and cheese casserole
    The Spruce / Stephanie De Melo
  2. Heat the oven to 350 F. Grease a 2-quart baking dish. 

    Grease a baking dish
    The Spruce / Stephanie De Melo
  3. Boil or steam cauliflower in a small amount of water until just tender, about 6 to 8 minutes. Drain thoroughly and set aside.

    Boil cauliflower
    The Spruce / Stephanie De Melo
  4. Put the 4 tablespoons of butter in a large saucepan. Place the saucepan over medium heat and cook, stirring, until the butter has melted. Add the flour and stir until smooth. Cook, stirring constantly, for 2 minutes. Add salt and pepper.

    Butter in saucepan
    The Spruce / Stephanie De Melo
  5. Gradually add the milk to the flour and butter mixture while stirring. Continue cooking the sauce, stirring, until thickened and bubbly.

    Gradually add milk
    The Spruce / Stephanie De Melo
  6. Add the mustard and cheese and continue cooking, stirring, until the cheese has melted.

    Add mustard
    The Spruce / Stephanie De Melo
  7. Add the drained cauliflower to the sauce and stir gently to blend.

    Add drained cauliflower
    The Spruce / Stephanie De Melo
  8. Spoon the cauliflower and cheese mixture into the prepared baking dish.

    Spoon cauliflower
    The Spruce / Stephanie De Melo
  9. Combine the soft breadcrumbs with the parsley, paprika, and 2 tablespoons melted butter; toss to blend thoroughly.

    Combine soft breadcrumbs
    The Spruce / Stephanie De Melo
  10. Sprinkle the crumbs over the cauliflower mixture.

    Sprinkle breadcrumbs on top
    The Spruce / Stephanie De Melo
  11. Bake for 15 to 20 minutes, or until the casserole is bubbly and topping is lightly browned.

    Bake cauliflower and cheese casserole
    The Spruce / Stephanie De Melo

Recipe Variations

  • Add a dash of cayenne pepper to the cheese sauce.
  • For a richer sauce, use part light cream or half-and-half.
  • Use a small head of cauliflower and add 2 to 3 cups of lightly steamed broccoli florets to the broccoli florets to the cauliflower and cheese mixture.
  • Add finely chopped walnuts or pecans to the breadcrumb mixture.
  • Replace the breadcrumb topping with 1/2 cup of toasted slivered almonds. To toast the almonds, spread them out in a dry skillet and cook over medium heat, stirring constantly, until they are lightly browned and aromatic.
  • For a buttered almond topping, put 1/2 cup of slivered almonds in a microwave-safe dish with 1 heaping tablespoon of butter. Microwave the almonds and butter for about 3 minutes on 100% power, stirring frequently.