Cheesy Cauliflower Casserole is a great low carb and gluten-free alternative to macaroni and cheese. It’s creamy, cheesy and super yummy!
This Cheesy Cauliflower Casserole is a great way to get kids and adults to eat more veggies! It makes a delicious side dish, but it is so filling and satisfying that it can even be served as a vegetarian main course.
Even though this cauliflower casserole is filled with lots of cheese, it still has lots of nutrition and health benefits. Being a cruciferous vegetable, cauliflower is filled with vitamins, minerals, antioxidants and it has anti-inflammatory properties. The turmeric, which gives this dish a nice golden color, also has antioxidant and anti-inflammatory properties. So, go ahead and fill up your plate!
I hope that you enjoy the Cheesy Cauliflower Casserole. If you would like to make some traditional macaroni and cheese, try this Stove Top Mac and Cheese!
Have some extra cheddar? Don’t let it go to waste! Try making some Easy Cheddar Biscuits or some Cheddar Cheese Bread. Both are super yummy!
Cheesy Cauliflower Casserole Ingredients
Here are the ingredients you will need to make a cheesy cauliflower casserole…
- fresh cauliflower florets – I used 2 – 12-ounce bags of fresh pre-cut cauliflower. I never use frozen cauliflowerfor this recipe due to the water content.
- cream cheese
- heavy cream – or whole milk as a substitute. (I do not recommend using low-fat alternatives because they are more likely to curdle with heat.)
- butter
- shredded sharp cheddar cheese – you can also use mild cheddar.
- salt
- freshly ground pepper
- turmeric
- garlic powder
- paprika
How to Make a Cheesy Cauliflower Casserole
First, Preheat your oven to 350 degrees Fahrenheit. Spray a large casserole dish with non-stick cooking spray. Steam the cauliflower florets in the microwave for 5 minutes. Drain well.
While the cauliflower is steaming, make the cheese sauce. In a medium saucepan, heat the heavy cream, cream cheese, and butter over low to medium heat until the butter and cream cheese has melted and heated through. Do not boil, if it starts to boil, reduce the heat to low. Whisk in the salt, pepper, turmeric, garlic powder and paprika until combined. Whisk in 2 cups of shredded cheddar cheese, 1 cup at a time, until melted and the sauce is thick and creamy. Remove from heat.
Put the steamed cauliflower into the prepared casserole dish. Pour the cheese sauce over the cauliflower and stir to combine and coat the cauliflower. Sprinkle the remaining 1/2 cup of cheese over the casserole. Feel free to use a whole cup to top the casserole if you want a cheesier top.
Place the casserole into the preheated oven on the center rack and bake at 350 degrees Fahrenheit for 30 minutes, or until the sauce is bubbly and thickened to your liking. Note: The longer it bakes, the thicker the sauce will become.
Carefully remove the casserole from the oven and allow to cool for 5 – 10 minutes before serving.
If you make this Creamy Cauliflower Risotto, please leave a comment in the comment section at the end of this post. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you and happy cooking!
Cheesy Cauliflower Casserole
Ingredients
- 24 ounces fresh cauliflower florets
- 3/4 cup cream cheese 6 ounces
- 1 cup heavy cream - or whole milk as a substitute.
- 2 tablespoons butter
- 2 1/2 cups shredded sharp cheddar cheese 1/2 cup is for topping
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- First, Preheat your oven to 350 degrees Fahrenheit. Spray a large casserole dish with non-stick cooking spray. Steam the cauliflower florets in the microwave for 5 minutes. Drain well.
- While the cauliflower is steaming, make the cheese sauce. In a medium saucepan, heat the heavy cream, cream cheese, and butter over low to medium heat until the butter and cream cheese has melted and heated through. Do not boil, if it starts to boil, reduce the heat to low. Whisk in the salt, pepper, turmeric, garlic powder and paprika until combined. Whisk in 2 cups of shredded cheddar cheese, 1 cup at a time, until melted and the sauce is thick and creamy. Remove from heat.
- Put the steamed cauliflower into the prepared casserole dish. Pour the cheese sauce over the cauliflower and stir to combine and coat the cauliflower. Sprinkle the remaining 1/2 cup of cheese over the casserole. Feel free to use a whole cup to top the casserole if you want a cheesier top.
- Place the casserole into the preheated oven on the center rack and bake at 350 degrees Fahrenheit for about 30 minutes, or until the sauce is bubbly and thickened to your liking. Note: The longer it bakes, the thicker the sauce will become.
- Carefully remove the casserole from the oven and allow to cool for 5 - 10 minutes before serving.
Notes
(This recipe was originally posted on November 20th, 2018 and has been updated with a new recipe card.)
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