This cheesy cauliflower casserole recipe features a whole cauliflower, sharp cheddar, and paprika! It's a testament to vegetarian comfort food and how cauliflower can be the star of the dish.
Regarding comfort food, a cauliflower casserole can bring all the warmth and satisfaction of traditional dishes with a light and healthy twist. This loaded casserole recipe combines fresh cauliflower with a cheesy sauce that bakes to golden, bubbly perfection.
Smoked paprika and black pepper bring a subtle warmth, while a topping of panko bread crumbs adds a crispy layer. Whether you’re looking for an easy side dish or a full-on, cozy meal, this recipe promises to be the star of any dinner table.
I'll admit, cauliflower didn’t use to be a favorite of mine. I’d avoid it in favour of other veggies, but this cheesy cauliflower casserole has completely changed my mind.
A whole cauliflower head becomes roasted and tender as it cooks in a rich cheddar cheese sauce, paired with a touch of sour cream for a little tang, making this dish unbelievably satisfying. Now, it’s my go-to vegetarian casserole that has all the heartiness of classic comfort food—without any meat!
Ingredients to Prepare Cauliflower Casserole Recipe
- Cauliflower head, cut into bite-sized cauliflower florets for even roasting
- Cheddar cheese, shredded for a creamy, rich flavor
- Cream for that perfect blend of cheesy creaminess
- Black pepper – bring out a hint of smoky spice
- Strained tomatoes or tomato sauce – gives the base of the sauce a deep flavor
- Chipotle peppers or tomato past and smoked paprika for a smokey finish
- Butter and kosher salt – to complete the savory profile
See the recipe card for exact quantities.
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Directions to Make Cauliflower Casserole Side Dish
Preparing the Cauliflower
Start by preheating your oven to 375°F. Cut the cauliflower head into florets and steam the cauliflower in a large pot for just a few minutes until slightly tender. Alternatively, you could roast the cauliflower directly if you prefer the extra depth of flavor. Transfer the steamed cauliflower florets to a lightly oiled casserole dish.
Making the Cheese Sauce
In a large bowl, combine shredded cheddar and cream. Stir in paprika and black pepper for that subtle warmth. Pour this cheesy mixture over the cauliflower florets, tossing gently to ensure each floret is well-coated. For a truly indulgent dish, add in an extra tablespoon of butter to help everything melt together.
Assembling and Baking
Transfer the cauliflower and cheese mixture into a prepared baking dish. Sprinkle a mix of panko breadcrumbs and the remaining cheese on top, creating a crispy, cheesy topping. Cover the dish with foil and bake for about 25 minutes. Remove the foil, then bake uncovered for an additional 10 minutes until the edges are hot and bubbly and the cheese is fully melted.
Finishing Touches
Once the casserole is baked to perfection, let it sit for a few minutes before serving to set the cheesy sauce. This easy cauliflower casserole is delicious on its own or as a side dish to pair with roasted veggies or even steamed broccoli.
Top Tips
Add fresh herbs: Mix chopped thyme, rosemary, or parsley into the cheese sauce. This will give your casserole a richer flavor.
Use different cheeses: Combine cheddar with Gruyère or Parmesan in the sauce and topping. This creates a more interesting taste.
Accompanying Dishes for Cheesy Cauliflower Casserole
This roasted cauliflower mac and cheese casserole is rich enough to stand alone, but it also pairs wonderfully with a light asparagus salad, roasted carrots, or rosemary sourdough bread. For added variety, serve with a side of roasted potatoes or a warm, homemade soup.
More Recipes to Try
If you love this recipe, check out our other comforting casseroles like Cheesy Cabbage Casserole, Chicken Hashbrown Casserole, Chicken Date Casserole, or Creamy Broccoli Casserole. Each dish celebrates simple, cozy flavors that warm you up and make you feel right at home.
If you love this recipe, you will fall head over heals with these eggplant parmesan stacks and and breakfast pizza.
More Cauliflower Recipes
For a one-pot casserole wonder, try this roasted cauliflower with tomato casserole. Alternatively, try roasted cauliflower in green sauce or curry cashews, middle-eastern infused cauliflower soup, cauliflower steak, or salmon and cauliflower casserole.
Recipe
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Whole roasted cauliflower casserole in smoky tomato sauce
Ingredients
- 1 medium-sized head of cauliflower washed carefully
- 200 grams cheddar cheese mozzarella, gruyere or Tex-Mex mix will work too
- 6 TBs cream
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 1 cup strained tomatoes or tomato sauce
- 1 TB chipotle peppers in adobo sauce or 1 TB tomato paste + 1 teaspoon smoked paprika
Instructions
- Preheat oven to 375F. Grease an oven-safe casserole dish or glass bowl, preferably with a lid. Wash cauliflower well. Grate cheese into a medium-sized bowl.
- In another bowl, combine half the cheese with the cream, salt and black pepper. Using your hands, rub the cream and cheese mixture all over the cauliflower, ensuring it coats everything and gets between the florets and into the crevices. Place cauliflower into oiled dish.
- Finely chop 1 tablespoon of smoky chipotle pepper in adobo sauce (about ¼ of a pepper with sauce). if you don't have a jar of chipotle peppers, have no fear - mix in 1 teaspoon of smoked paprika into 1 TB of tomato paste. Add chopped pepper and sauce to half a cup of strained tomatoes (or tomato sauce, if that's what you've got). With a spoon, pour the smoky tomato sauce over cauliflower, creating the effect of dripping blood.
- Cover the casserole dish with a lid; if you don't have a dish with a lid big enough to cover your cauliflower, fashion a cover out of aluminum foil, but try to avoid touch between the cauliflower itself and the aluminum (it can smear the cheese and sauce off).
- Bake in a preheated oven for 35 minutes. Test cauliflower by piercing it with a fork; if it goes through fairly easily or with just a bit of resistance, remove the lid and let the cauliflower finish baking for another 15 minutes, the last five on the grill/ broil setting. If cauliflower is still fairly firm, increase heat to 400F and let it cook with the lid for another five minutes before testing it again, and then continuing to cook for another 15 without the lid.
