Do Share Recipe

Cauliflower Casserole Recipe | Easy, Cheesy & Delicious

I have to tell you, this hot and bubbly cauliflower casserole recipe quickly became one of my favorite side dishes. After making it a few times, I realized how incredibly creamy, cheesy, and satisfying it is. Tender cauliflower is smothered in a rich parmesan sauce, topped with savory fontina cheese, and finished with a golden, crispy panko topping.

Every bite is a delightful mix of textures and flavors that makes even the pickiest eaters enjoy their veggies. I love making it for family dinners because it’s always a crowd-pleaser, and it reheats beautifully for leftovers. You can also enjoy similar comforting flavors in an Oven Baked Chicken and Rice Recipe for a hearty meal.

Ingredients

Here’s everything you’ll need to make this creamy, cheesy cauliflower casserole:

4 ½ tablespoons unsalted butter, divided – I like to use real butter for a richer flavor.
2 cloves garlic, pressed – Fresh garlic adds a wonderful aroma and depth.
4 ½ tablespoons flour – This helps thicken the parmesan sauce.
2 ½ cups milk (2% recommended) – Provides creaminess without being too heavy.
1 ¼ cup grated parmesan cheese, divided – Freshly grated gives the best flavor.
Salt, to taste – Enhances the overall flavor of the casserole.
Black pepper, to taste – Adds subtle spice and balances the richness.
½ cup panko breadcrumbs – Creates a crispy, crunchy topping.
¼ teaspoon paprika – Adds mild warmth and color.
3 pounds cauliflower florets (or one head of cauliflower cut into florets) – Tender and versatile, the star of the dish.
¼ teaspoon granulated onion – Adds a subtle savory note.
½ cup grated fontina cheese – Melts beautifully, adding creamy richness.
1 tablespoon chopped parsley, for garnish – Brightens the dish visually and flavor-wise.

Note: This recipe serves 8 generously.

Variations

You can easily customize this cauliflower casserole to suit your tastes or dietary needs:

For a dairy-free version, use plant-based milk, dairy-free butter, and vegan cheese.
Swap fontina with cheddar, Gruyère, or a four-cheese blend for different flavor profiles.
Make it extra crunchy by adding crushed nuts like almonds or walnuts to the topping.
Add herbs like thyme or rosemary for a fragrant twist. You might also enjoy trying Southern Fried Cabbage Recipe as a flavorful side.

Cooking Time

Here’s a quick glance at the time needed to prepare this dish:

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Equipment You Need

These are the essential tools for making this casserole:

Medium-sized pot – To prepare the creamy parmesan sauce.
Garlic press – For finely pressing garlic into the sauce.
Medium-large baking dish (2 ½ quart) – Perfect for assembling and baking the casserole.
Whisk – To ensure the sauce is smooth and lump-free.
Mixing bowl – To combine the panko and parmesan topping.
Strainer – For draining the blanched cauliflower.

How to Make Cauliflower Casserole Recipe

Preparing the Parmesan Sauce

Start by melting half of the butter in a medium pot over medium heat. Once melted, add the pressed garlic and stir until fragrant. Sprinkle in the flour to make a roux, then whisk in the milk, cooking until the mixture thickens. Finish by adding 1 cup of parmesan, salt, and pepper, and set aside to keep warm.

Making the Panko Topping

In a small bowl, mix the panko breadcrumbs with the remaining parmesan and paprika. Melt the rest of the butter and drizzle it over the mixture, tossing with a fork until evenly coated. Set aside for later.

Blanching the Cauliflower

Bring a pot of salted water to a simmer and blanch the cauliflower florets for 4–5 minutes. The florets should be slightly tender but still crisp. Drain well and pat dry before assembling the casserole.

Assembling the Casserole

Spread a layer of the parmesan sauce at the bottom of the baking dish. Add the blanched cauliflower and sprinkle with granulated onion. Pour the remaining sauce over the top, then layer the fontina cheese evenly.

Adding the Topping and Baking

Sprinkle the panko mixture over the cheese and bake in a preheated 375°F oven for 25–30 minutes, until the top is golden and crispy. Garnish with chopped parsley before serving.

Additional Tips for Making this Recipe Better

From my experience making this casserole, here are a few tips to elevate it:

I always use pre-packaged cauliflower florets for convenience and uniform cooking.
Blanching the cauliflower briefly prevents it from becoming mushy while keeping it tender.
Freshly grated cheese melts better and makes the sauce creamier.
I sometimes add a pinch of nutmeg to the sauce for a subtle warmth.
For extra crunch, I lightly toast the panko before adding it to the casserole.

How to Serve Cauliflower Casserole Recipe

This cheesy casserole is a showstopper on any table. Serve it as a side to roasted meats or poultry. I like to present it in the baking dish for a rustic look or spoon it onto individual plates. Garnish with freshly chopped parsley or a light sprinkle of paprika for a pop of color.

Nutritional Information

Here’s a breakdown of the nutrition per serving:

Calories: 273 – A satisfying, moderate-calorie side dish.
Protein: 10 g – Thanks to the cheese and milk in the sauce.
Carbohydrates: 18 g – Mostly from the cauliflower and breadcrumbs.
Fat: 18 g – From butter and cheeses, giving it that creamy texture.

Make Ahead and Storage

Storage

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. I like to reheat it gently in the oven to maintain the crisp topping.

Freezing

This casserole freezes well. I usually prepare it up to the point before adding the panko topping, then freeze in a covered dish for up to 2 months. Bake from frozen, adding extra time if needed.

Reheating

Reheat in a 350°F oven until warm and bubbly. I like to cover it loosely with foil to prevent the topping from burning, then uncover for the last 5 minutes to crisp it up.

Why You’ll Love This Recipe

Here are a few reasons this cauliflower casserole is a must-try:

It’s creamy and cheesy – The parmesan and fontina create a rich, irresistible sauce.
Quick and easy prep – Most ingredients come together in less than an hour.
Versatile – Perfect as a side dish for dinners, holidays, or meal prep.
Customizable – Swap cheeses or add herbs to suit your taste.
Crowd-pleasing – Even picky eaters enjoy their veggies when made this way.

This cauliflower casserole is one of those dishes I can make over and over without getting tired of it. It’s comforting, cheesy, and full of flavor, proving that vegetables can steal the show at any meal.

Ben Carraoli