This classic baked cauliflower casserole turns a humble head of cauliflower into pure comfort food. Tender florets are folded into a creamy garlic and cheddar sauce, then finished with a golden, buttery breadcrumb crust. It is the perfect cozy side dish for family dinners and holiday tables — or a satisfying vegetarian main all on its own.
Ingredients
For the casserole:
- 1 large head of cauliflower, cut into florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or parsley
For the topping:
- 1 cup breadcrumbs (or crushed crackers)
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5–6 minutes until just tender. Drain well and spread evenly in the prepared baking dish.
- In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.
- Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth roux.
- Gradually pour in the milk while whisking to avoid lumps. Cook, stirring, until the sauce thickens into a smooth, creamy sauce.
- Remove from the heat and stir in the cheddar cheese, Parmesan, salt, pepper, and dried herbs until melted and well combined.
- Pour the cheese sauce evenly over the cauliflower, gently stirring to coat every floret.
- In a small bowl, mix the breadcrumbs with the melted butter and Parmesan. Sprinkle evenly over the casserole.
- Bake uncovered for 25–30 minutes, until the top is golden brown and bubbling around the edges.
- Let the casserole rest 5–10 minutes before serving so it sets up nicely.
Serve this casserole warm and bubbly — it is just as welcome next to roasted chicken as it is on a holiday table. Enjoy!
