This cheesy cauliflower casserole combines tender florets, a thick cheddar sauce, and a crisp browned topping. Roasting the cauliflower first removes excess moisture, so the finished casserole stays creamy instead of watery.
It serves 8 as a side dish and fits a greased 9×13-inch baking dish. Prepare the florets and sauce ahead, then bake the assembled casserole when ready.
Cheesy Cauliflower Casserole: Sauce, Cheese, and Topping
Ingredients
- 10 cups cauliflower florets, from about 2½ pounds trimmed cauliflower
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt, divided
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ cup heavy cream
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon Dijon mustard
- 2 cups shredded sharp cheddar cheese, divided
- ½ cup finely grated Parmesan cheese, divided
- ¾ cup panko breadcrumbs
- 1 tablespoon melted butter
The sauce should coat a spoon thickly before you add the cheese. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, until smooth and lightly fragrant.
Gradually whisk in the milk and cream. Cook for 4 to 6 minutes, whisking often, until the mixture thickens enough to leave a clear path when you drag a spoon through it. Stir in the remaining salt, garlic powder, pepper, and Dijon mustard.
Remove the pan from the heat. Stir in 1½ cups cheddar and ¼ cup Parmesan until smooth. Reserve the remaining cheddar and Parmesan for the topping.
Roasted Cauliflower Casserole: Roast or Drain the Florets
Heat the oven to 425°F. Spread the cauliflower florets on a large rimmed baking sheet. Toss with the olive oil and 1 teaspoon salt, then arrange the pieces in one layer.
Roast for 18 to 22 minutes, turning once, until the florets are tender with lightly browned edges. A fork should enter the thickest stem with slight resistance. Do not roast until soft; the cauliflower cooks again in the casserole.
If you prefer to steam the cauliflower, cook it for 5 to 7 minutes instead. Drain it thoroughly, spread it on a towel, and pat it dry before adding the sauce. Excess surface water is the main cause of a thin casserole.
Assemble the Baked Cauliflower Casserole in a 9×13-Inch Pan
Reduce the oven temperature to 375°F. Lightly grease a 9×13-inch baking dish. Add the roasted or thoroughly drained cauliflower to a large bowl, then pour the cheese sauce over it.
Fold gently until every floret is coated. Transfer the mixture to the baking dish and spread it evenly. Avoid packing the cauliflower tightly, which can trap steam and loosen the sauce.
Combine the panko, melted butter, reserved ½ cup cheddar, and remaining ¼ cup Parmesan. Sprinkle this mixture evenly over the casserole. The crumbs should cover the surface without forming a thick, dry layer.
Bake at 375°F Until Bubbling, Browned, and Tender
Bake the casserole uncovered for 25 to 30 minutes. It is ready when the sauce bubbles around the edges, the center is hot, and the topping is deeply golden.
For an extra-brown crust, switch to broil for 1 to 2 minutes at the end. Watch closely because panko and cheese can darken quickly. If the topping browns before the center heats, loosely cover the dish with foil for the remaining baking time.
Let the casserole rest for 5 to 10 minutes before serving. The sauce will settle slightly while remaining creamy, and a knife should pass through the florets easily without meeting crunch or watery liquid.
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