Creamy Cauliflower Casserole
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.
When 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.
Recipe Ingredients
- Cauliflower – broken into florets
- Butter
- All purpose flour
- Salt
- Pepper
- Fresh thyme or parsley
- Milk – 2% or whole milk
- Parmigiano – freshly grated
What is authentic Parmigiano?
Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.
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 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 parmigiano.
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.
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
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
- ¼ cup butter
- ¼ cup all purpose flour
- 1-2 pinches salt*
- 1-2 dashes pepper
- 1-2 stems fresh thyme or parsley (chopped)
- 2½ cups milk
*if you use unsalted butter then add 1/4 teaspoon of salt.
EXTRAS
- 3-4 tablespoons freshly grated parmesan cheese
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!
Notes
How to store the cauliflower casserole
The 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. The casserole can be frozen for up to 3 months. Freeze in a freezer container and thaw in the refrigerator.Nutrition
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Taste was delicious but after drawing for more than 40 minutes, there was so much fluid in my casserole after baking. Is there a way to avoid that? I’d love to make this again without the excess fluid. Thanks for your help.
Hi Make sure to drain really well and only cook until al dente or even half done, and make sure your white sauce is thick. Glad you enjoyed the taste though. Take care!
I grew up eating this every thanksgiving! My mom cooked it and now I serve it but only at thanksgiving. I don’t know why we don’t eat it more, I love it!
Hi Jen, thanks so much. Happy Thanksgiving! Take care.
I don’t particularly love cauliflower, but the combination with the cheese seems just right. I think I would really enjoy this dish.
Hi Marysa, thanks, I think you would enjoy it also, if you prefer you could substitute the cauliflower with broccoli. Take care!
What would be the best way to make it a day early for a holiday?
Hi Melissa, I would make it, cover it with foil refrigerate it then bake it before serving. Hope that helps. Take care and Merry Christmas!
I would also like to make this gluten free. Besides using gluten free flour, is there something else I can use?
I have been a subscriber for months just never looked at anything in particular. Today I did an was accosted by so many advertisements, and felt it was so low class that I would NEVER use a recipe and will be unsubscribing I thought that the 45th president was the epitome of greed have to say you are a close second.
Hi Sharon, Wow, btw I’m not American, take care!
With comments like Sharron it’s the reason I got out of business and saved my sanity.
I like the site and the recipes. I’m looking forward to more ideas and peoples comments. Please if you don’t like things just unsubscribe.
Hi from down under.
Hi Gary, thanks so much, I totally agree, just unsubscribe. Have a great week. Take care!
Hi Rosemary. That was a blinder comment, its hard work being that negative. I made this and it is delicious! I put parsley in and it looked so pretty as well. Yum! High class dish imo 🙂
Hi Caro, thanks so much, so glad you enjoyed it. Take care and have a great weekend!
Can you use Coconut milk instead of regular milk?
Hi Sue, yes I think that would work. I hope you enjoy it. Let me know. Take care!
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.
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!
Hi Fay, I live alone too so I always make half or quarter recipes and then with leftovers I have a competition with myself with how I can make something different with them. This one was easy I made cauliflower soup the next night and then a cauliflower flan/quiche thing with chicken the next night. Its kind of fun, cooking for yourself all the time can be a bit dreary sometimes
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.
Hi Joanne, thanks so much, so glad you enjoyed it, love what you served it with. Take care.
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.
Hi Fran, thanks so much, sounds delicious with the addition of cheese.
Could I cook this for 15 mins leave to cool gift it and tell the recipient to just bake for 5 mins at 200c ?
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.
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
Hi Vicki, thanks so much, so glad you enjoyed it. Have a great week.