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Cauliflower Casserole Recipe
Ben Carraoli

Cauliflower Casserole Recipe

I have to tell you, this hot and bubbly cauliflower casserole 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.
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Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.