Creamy Baked Cauliflower Casserole (Print Version)
Tender cauliflower florets baked in rich, creamy cheese sauce with golden crunchy topping
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 small onion, finely diced
→ Dairy
03 - 2 cups shredded cheddar cheese (divided)
04 - 1 cup whole milk
05 - 1/2 cup sour cream
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons grated Parmesan cheese
→ Pantry
08 - 2 tablespoons all-purpose flour
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Topping
13 - 1/2 cup panko breadcrumbs
14 - 1 tablespoon olive oil
# How-To Steps:
01 - Preheat the oven to 400°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5 minutes until just tender. Drain well and set aside.
03 - In a medium saucepan, melt butter over medium heat. Add diced onion and cook for 3 minutes until softened and translucent.
04 - Stir flour into the onion mixture and cook for 1 minute, stirring constantly. Slowly whisk in milk until smooth, then continue cooking for 2-3 minutes until thickened.
05 - Remove saucepan from heat. Stir in 1 1/2 cups cheddar cheese, sour cream, Dijon mustard, garlic powder, salt, and pepper until the cheese is completely melted and the sauce is smooth.
06 - Add the drained cauliflower to the cheese sauce and stir until evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
07 - Sprinkle the remaining 1/2 cup cheddar cheese evenly over the cauliflower mixture.
08 - In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated with oil.
09 - Sprinkle the crumb mixture evenly over the casserole. Bake for 25-30 minutes until the topping is golden brown and the casserole is bubbling around the edges.
10 - Remove from the oven and let the casserole cool for 5 minutes before serving to allow it to set.
# Expert Tips:
01 -
- The golden crunch of panko against velvety cheese sauce creates the kind of texture contrast that makes comfort food feel like a special occasion
- It comes together in under an hour but tastes like it simmered all afternoon
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Dont skip the step of draining the cauliflower thoroughly, because excess water will make your sauce thin and sad
- Room temperature milk whiskes into the roux without any lumps or drama
- The casserole needs those 5 minutes of resting time or the sauce will run everywhere when you scoop it
03 -
- Use the large holes on your box grater for the cheese, and grate it cold right from the refrigerator
- After draining cauliflower, spread it on a clean kitchen towel for 5 minutes to remove any lingering moisture