Creamy Cheesy Cauliflower Casserole for Any Meal
A creamy, cheesy cauliflower casserole that’s rich in flavor yet light on carbs. Fresh cauliflower is steamed until tender, then baked with a velvety cheddar sauce for a side dish that’s both comforting and wholesome.
Equipment
- 1 Stainless Steel Steamer Basket
- 1 Nonstick Saucepan with Lid
- 1 Balloon Whisk
- 1 Oven-Safe Casserole Dish
- 1 Box Grater or Rotary Cheese Grater
Ingredients
- 1 large head cauliflower cut into florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup cheddar cheese shredded
- Freshly ground black pepper to taste
Instructions
- Prepare and Portion the Cauliflower: Begin by selecting a fresh, firm head of cauliflower. Remove the outer leaves and trim away any blemishes. Using a sharp chef’s knife, carefully separate the cauliflower into evenly sized florets, aiming for bite-sized pieces so they cook uniformly. Rinse the florets under cold running water to remove any dirt, then set them aside to drain thoroughly.
- Steam the Cauliflower to Perfection: Fill a large pot with about two inches of water and insert a steamer basket. Bring the water to a gentle boil over medium-high heat. Place the cauliflower florets into the basket, ensuring they are not submerged in water.Cover with a tight-fitting lid and steam for approximately 8–10 minutes, or until the florets are tender but still hold their shape. To test, pierce a floret with the tip of a fork—it should slide in easily without the cauliflower feeling mushy. Once done, remove from heat and set aside.
- Preheat the Oven and Prepare the Baking Dish: While the cauliflower is steaming, preheat your oven to 400°F (200°C). Lightly butter or grease a medium-sized oven-safe casserole dish. This not only prevents sticking but also adds a subtle richness to the finished casserole.
- Create the Roux Base: In a medium nonstick saucepan, melt the butter over medium heat until it begins to foam slightly. Sprinkle in the flour and immediately start whisking with a balloon whisk to combine the two into a smooth paste—this is called a roux. Keep whisking for about 1–2 minutes to cook out the raw flour taste without allowing the mixture to brown too much.
- Transform the Roux into a Velvety Sauce: Slowly pour in the milk while whisking constantly to prevent lumps from forming. Continue stirring as the mixture heats and thickens into a smooth sauce, about 4–5 minutes. You’re aiming for a consistency that coats the back of a spoon.
- Melt in the Cheddar Goodness: Remove the saucepan from the heat to prevent the cheese from separating. Gradually add the shredded cheddar cheese, stirring gently until it melts completely and the sauce becomes silky and uniform.At this point, you can season lightly with freshly ground black pepper for a gentle kick of flavor.
- Assemble the Casserole Layers: Spread the steamed cauliflower evenly across the bottom of your prepared casserole dish. Pour the warm cheese sauce over the top, making sure each floret is generously coated. Use a spatula to gently nudge the sauce into any gaps so every bite is cheesy and flavorful.
- Bake for Golden, Bubbly Bliss: Place the casserole dish in the preheated oven and bake uncovered for 30 minutes, or until the top develops a light golden hue and the sauce is bubbling around the edges. The baking process not only enhances flavor but also allows the cheese to thicken and cling to the cauliflower.
- Rest and Serve: Once baked, remove the casserole from the oven and allow it to rest for 5 minutes. This short cooling time helps the sauce set slightly, making serving easier and preventing burns from molten cheese. Spoon generous portions onto plates and serve immediately while warm.
Notes
- Fresh is Best: Fresh cauliflower has a firmer texture and more vibrant flavor, but frozen can be used for convenience.
- Cheese Choices: Sharp cheddar delivers a stronger, tangier taste, while mild cheddar gives a creamier, mellow flavor.
- Thick or Thin Sauce: For a thicker sauce, simmer the roux a little longer before adding cheese.
- Add More Flavor: A pinch of nutmeg, garlic powder, or paprika can elevate the cheese sauce.
- Make Ahead Friendly: Assemble up to a day in advance, refrigerate, and bake when ready to serve.
