Cauliflower Casserole
A hearty and flavorful cauliflower casserole that combines tender cauliflower florets with a creamy cheese sauce and savory toppings, baked to golden perfection.
Equipment
- Baking casserole dish
- Large pot
- Saucepan
- Knife and Cutting Board
- Oven
Ingredients
- 1 large head of cauliflower - cut into florets
- 6 slices crispy cooked bacon finely chopped or 100 g of chicken mince
- 2 tablespoons butter
- ½ cup vegetable broth
- 1 cup sharp shredded cheddar cheese
- 1 cup cream cheese
- ½ cup sour cream
- Salt and pepper to taste
- ½ cup fresh breadcrumbs or panko breadcrumbs - optional
- ½ cup grated Parmesan cheese
- 1 tsp onion powder
- 2 cloves garlic powder finely chopped
- ½ tsp cayenne pepper - optional
- ¼ cup chopped fresh chives
- Fresh parsley or fresh chives - chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
Cook the Cauliflower
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 minutes, or until tender. Drain and set aside.
Prepare the cheese sauce or mixture.
- In a saucepan, melt the butter over medium heat. Sauté your chicken mince or bacon till golden brown and set aside.
- In the same saucepan add your garlic and allow to cook for 1 minute.
- Combine cream cheese, sour cream, onion powder, cayenne pepper, and vegetable broth. Cook until the sauce thickens, about 3- 4 minutes.
- Remove the saucepan from heat and stir in chives and the shredded sharp cheddar cheese until melted and smooth. Season with salt and black pepper to taste.
Bake and Serve
- Place the cooked cauliflower florets in the greased baking dish. Pour the cheese sauce evenly over the cauliflower.
- In a small bowl, combine the breadcrumbs, bacon, and grated Parmesan cheese. Sprinkle this mixture over the top of the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh chopped parsley or chives before serving.
Notes
- Skip the bacon and chicken mince, or use plant-based bacon to make the cauliflower casserole vegetarian.
- Skip the breadcrumbs for a low-carb version, and for a gluten-free option, use gluten-free breadcrumbs.
- To store: Tightly wrap up the leftover cauliflower casserole and keep it in the fridge for up to 3–4 days.
- To reheat: Reheat the casserole in the oven at 375F, covered with foil, until the whole casserole is heated.
- To freeze: Use a freezer-safe container and tightly seal your cauliflower casserole. Freeze for up to 3 months
Nutrition
Calories: 350kcal | Carbohydrates: 20g | Protein: 20g | Fat: 25g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 3g | Cholesterol: 75mg | Sodium: 888mg | Potassium: 850mg | Fiber: 5g | Sugar: 6g | Calcium: 200mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used. Please use your preferred nutritional calculator for more detailed and personalised calculations.