This Cauliflower Casserole is baked in a white sauce with Parmesan Cheese. A fast and easy side dish that is perfect with any meal. The perfect comfort food baked casserole recipe.
Creamy Cauliflower Casserole
Creamy Cauliflower CasseroleWhen it comes to Fall veggies, Cauliflower can’t be beat. From roasting to just steaming and tossing with some salt and olive oil it’s always delicious.
But when you want something a little more fancy, then this Cauliflower Casserole is perfect. Baked with a creamy white sauce and a sprinkle of parmesan cheese, it’s perfect.
How to make a Cauliflower Casserole
- In a medium sized pot melt the butter and whisk in the flour, salt and pepper until smooth.
- If you like you can also add some fresh chopped thyme or parsley.
- Slowly add the milk stirring constantly, bring to a boil and boil for about 2-3 minutes or until thickened.
- Place a couple of tablespoons of the white sauce on the bottom of the baking dish.
- Spoon the al dente cauliflower on top.
- And pour the remaining sauce on top.
- Sprinkle with freshly grated parmesan cheese.
- Bake, let sit about 5 minutes then serve.
What to serve with a Cauliflower Casserole
I think this Casserole can be served with just about anything, a Beef Dish or Chicken or even Fish.
How to store a Veggie Casserole
A cauliflower casserole should be covered tightly and stored in the fridge. It will last up to two to three days. Re-heat either in the microwave or oven.
Can you freeze the casserole?
The casserole can be frozen for up to 3 months. Freeze in a freezer container and thaw in the refrigerator.
Is Cauliflower healthy?
It also provides antioxidants and phytonutrients that may protect against cancer. It contains fiber which can help with weight loss and digestion,
and choline which is essential for learning and memory, and many other nutrients.
What’s the difference between Cauliflower and Broccoli?
One of the main differences is Broccoli contains vitamin A, whereas cauliflower does not. Of the two Cauliflower is lower in calories.
Both of these veggies have tightly bunched florets that grow from a central stem. Broccoli has a stronger flavour, while cauliflower is more delicate.
More Delicious Cauliflower & Broccoli Recipes
Baked Cauliflower Carrot Cheese Pie
Creamy Broccoli Bacon Penne Casserole
So if you are looking for a simply creamy Casserole Side Dish to serve during this Fall or Winter season then I hope you give the Creamy Cauliflower Casserole a try and let me know what you think. Buon Appetito!
Creamy Cauliflower Casserole
Equipment
- 8 inch casserole baking dish
Ingredients
- 1 head cauliflower (broken into florets)
WHITE SAUCE
- 1/4 cup butter (55 grams)
- 1/4 cup all purpose flour (33 grams)
- 1-2 pinches salt*
- 1-2 dashes pepper
- 1-2 stems fresh thyme or parsley (chopped)
- 2 1/2 cups milk (600 grams)
*if you use unsalted butter then add 1/4 teaspoon of salt.
EXTRAS
- 3-4 tablespoons freshly grated parmesan cheese (20-28 grams)
Instructions
- Pre-heat the oven to 350F (180C).
- Cook the cauliflower for about 3-5 minutes or al dente either by boiling in a large pot of water or vapour. Drain well, for approximately 10 minutes.
- While cauliflower is draining, in a medium / large pot add the butter and melt, then whisk in the flour, salt, pepper and thyme.
- Then slowly add the milk, stirring constantly, bring to a boil and boil for approximately 2-3 minutes until thickened.
- Place 2-3 tablespoons of white sauce on the bottom of the 8 inch baking dish. Add the drained cauliflower and cover with remaining white sauce. Then sprinkle with the parmesan cheese. Bake for 15 minutes, then raise the heat to 400F (200C) and bake for another 5 minutes or until golden. Let sit 5 minutes then serve. Enjoy!
Fay says
HI,
I am wondering if this could be frozen rather than left in the fridge. I live alone so would prefer to have it available for later rather than over a few nights especially during the winter months.
Rosemary says
Hi Fay, yes you can freeze it in a freezer container. Let it thaw in the fridge. It will keep for up to 3 months in the freezer. Take care!
Joanne says
Definitely lives up to its name. Creamy. Low carb. Easy. I added a dash of nutmeg as I do with beschamel sauces. It comes out looking exactly like the picture on the recipe page. I served it with a ribeye steak and a small lobster tail at Easter dinner. I assembled it early in the day and just had to pop it in the oven when I was ready to cook. As another reviewer said, you can gussy it up in many ways and by adding cheese in sauce,, but I didn’t want to make our dinner any heavier than it was with the other parts of the meal. I sprinkled a little paprika on top. Just make sure you taste for enough salt before baking, and you’re good to go.
Rosemary says
Hi Joanne, thanks so much, so glad you enjoyed it, love what you served it with. Take care.
Fran says
I added some cheddar cheese to the white sauce and it made it a bit thicker but it was delicious. ..I think I’ll try some fontana cheese next time…great recipe ….thank you.
Rosemary says
Hi Fran, thanks so much, sounds delicious with the addition of cheese.
Natalie Dawn says
Could I cook this for 15 mins leave to cool gift it and tell the recipient to just bake for 5 mins at 200c ?
Rosemary says
Hi Natalie, to tell the truth I would cook it completely then just re-heat it at 300F for about 10 minutes or until heated through. Hope that the helps. Let me know how it goes.
Vicki Skonieczny says
Rosemary,
I made this as a side dish for dinner last night. It is simply delicious. So easy and such basic,on-hand ingredients. It was so creamy and comforting. Plus, we had leftovers…..always a win! So easy to put together and ready in no time. Thanks for another great recipe that I will make again and again. Vicki
Rosemary says
Hi Vicki, thanks so much, so glad you enjoyed it. Have a great week.