Description
This Best Cauliflower Casserole is a creamy, cheesy comfort dish featuring tender cauliflower florets baked in a rich cheddar and Parmesan sauce, topped with a crunchy panko and cheese crust. Perfect as a hearty side or vegetarian main, it combines simple ingredients into a satisfying casserole ready in just 30 minutes.
Ingredients
Cauliflower
- 8 cups cauliflower florets (2 lbs, about 1 large head)
Sauce
- 2 tbsp butter
- 1 cup finely chopped onion
- 2 tsp minced garlic
- 2 tbsp all purpose flour
- 1 ½ cups whole milk
- ½ cup sour cream
- 2 cups grated sharp cheddar, divided
- ½ cup freshly grated Parmesan cheese
- 1 tsp Dijon mustard
- ½ tsp kosher salt (or to taste)
- ¼ tsp freshly ground black pepper
- ¼ tsp cayenne pepper (optional)
Topping
- ½ cup panko breadcrumbs
- 1 tbsp olive oil
- 2 slices cooked bacon, crumbled (optional)
- 1 finely sliced green onion (optional)
Instructions
- Preheat Oven: Preheat your oven to 400ºF (200ºC). Lightly grease an 8×11 or 9×9 inch baking dish to prepare it for the casserole.
- Cook Cauliflower: Bring a large pot of generously salted water to a boil. Add the cauliflower florets and cook for 3 to 4 minutes until just tender. Drain thoroughly and allow to steam dry in a colander to remove excess moisture.
- Prepare Sauce Base: In a saucepan over medium heat, melt the butter. Add the finely chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Make Roux and Thicken Sauce: Sprinkle the flour into the butter, onion, and garlic mixture, and whisk continuously for 1 minute to cook out the raw flour taste. Gradually whisk in the milk, and continue cooking the sauce until it thickens, about 3 to 5 minutes.
- Flavor the Sauce: Remove the saucepan from heat. Stir in sour cream, 1 cup of grated cheddar cheese, Parmesan cheese, Dijon mustard, salt, black pepper, and cayenne pepper if using. Mix until the sauce is smooth and creamy.
- Combine Cauliflower and Sauce: Fold the cooked cauliflower into the cheese sauce. Alternatively, you can place the cauliflower in the baking dish first and then pour the sauce over it, folding gently to combine. Taste and adjust seasoning with a pinch of salt if needed.
- Prepare the Topping: In a small bowl, toss the panko breadcrumbs with olive oil and the remaining 1 cup of grated cheddar cheese. Sprinkle this mixture evenly over the casserole.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 15 to 20 minutes, until the sauce is bubbling and the topping is golden brown and crispy. Remove from oven and allow to rest for 5 minutes.
- Garnish and Serve: If desired, sprinkle crumbled cooked bacon and finely sliced green onion on top before serving.
Notes
- You can substitute sour cream with Greek yogurt for a tangier flavor and lighter texture.
- For a vegetarian version, omit bacon and green onion garnish.
- To make it gluten-free, use gluten-free flour and breadcrumbs.
- Make sure to drain and dry cauliflower well to avoid watery casserole.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
