Cauliflower Casserole Recipe

close up of a cauliflower casserole in a baking dish with a wooden spoon scooping.

There’s nothing boring about this flavour-packed Cauliflower Casserole Recipe! Made with 9 ingredients, this vegetable packed casserole is the perfect side dish for any dinner.

Course dinner, Side Dish

Cuisine American

Keyword casserole recipe, cauliflower casserole, cauliflower recipe

Prep Time 10

Cook Time 15

Total Time 15

Servings people

Calories 366kcal

Author Olivia Ribas

Ingredients

2 cauliflower large heads cut in small florets
8 oz cream cheese softened
½ cup half-half cream
2 cups mozzarella shredded (save some for topping)
½ tsp garlic powder
½ tsp onion powder
Salt and freshly ground black pepper
5 slices of crispy cooked bacon chopped
Fresh parsley chopped

US Customary - Metric

Instructions

Adjust the oven rack to the middle position, and preheat oven to 425°F.
Steam the head of cauliflower by filling a large pot with about 2 cups of water and place a steamer basket in the bottom.
Bring the water to a boil. Meanwhile cut the cauliflower head up into florets and remove the stem from the cauliflower.
Place the cauliflower florets into the steamer basket.
Cover the pot and steam the cauliflower florets for 5 minutes.
Meanwhile, in a large bowl add cream cheese, half-half cream, mozzarella, garlic powder, onion powder, salt and freshly ground black pepper. Mix everything well to combine all the ingredients together.
Remove the cauliflower from the heat and place in the cream cheese mixture bowl. It’s not necessary to let the cauliflower cool down. The hot cauliflower will help to melt the cheese.
Spoon the cauliflower-cheese mixture into an oiled casserole dish and top with remaining mozzarella cheese and cooked bacon. Bake uncovered for 10 minutes or until the cheese is melted.
If you want the cauliflower to be a little bit browned, you can turn the broiler on high for the final 3 minutes and broil it. Keep a close eye on it, so that it does not burn.
Before serving, top with fresh chopped parsley.

Video

Notes

Click HERE to watch the web stories for this recipe.
Skip the bacon or use a plant-based bacon to make the cauliflower casserole vegetarian.
Add in fresh herbs if you have some on hand.
Shred your own cheese for a smoother melty cheese.
To store: Tightly wrap up the leftover cauliflower casserole and keep it in the fridge for up to 4 days.
To reheat: Reheat the casserole in the oven at 350F covered with tinfoil until the whole casserole has heated through.
To freeze: Tightly wrap up the casserole and freeze for up to 3 months.

Nutrition