This Cauliflower Cheese Casserole is an easy and cheesy side dish that is incredibly delicious and comforting. Tender roasted cauliflower is combined with a creamy and cheesy sauce and finished with a crunchy topping.
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Cauliflower Cheese Casserole Ingredients
- Cauliflower Florets
- Olive Oil
- Sour Cream
- Shredded Sharp Cheddar Cheese
- Dried Parsley
- Panko Crumbs
- Grated Parmesan Cheese
- Salted Butter
- Salt
- Black Pepper
Substitution Suggestions:
- Cauliflower Florets: Roasting the cauliflower adds so much flavor to the vegetable. However, if you are in a hurry you can use leftover steamed cauliflower or frozen cauliflower that has been thawed and drained. If you like you can also do a mix of cauliflower and broccoli florets.
- Olive Oil: Canola, avocado, vegetable or grapeseed oil can be used.
- Sour Cream: Plain Greek yogurt can be substituted.
- Sharp Cheddar Cheese: I love the flavor this cheese brings to the dish, but you can use your favorite cheese. Mozzarella, mild cheddar, colby jack or even pepper jack are all good options.
- Panko Crumbs: Panko crumbs give a crunchier texture to the topping. You can use breadcrumbs but the topping won't be as crunchy. Crushed plain cornflakes would be a good crunchy alternative.
- Grated Parmesan Cheese: Freshly grated parmesan cheese works the best for this recipe. Skip the stuff in the green can.
- Variations: Top with crumbled cooked bacon and sliced green onions for a loaded version.
How to Make Cheesy Cauliflower Casserole
- In a 2 quart or 9x13 casserole dish add the cauliflower florets. Drizzle the cauliflower with olive oil and sprinkle with some salt and black pepper. Toss them all to evenly coat the florets.
- Roast the cauliflower in a 400°F oven for 20 minutes.
- While the cauliflower roasts, make the cheese mixture and topping. In a small mixing bowl, combine the sour cream, shredded sharp cheddar cheese, dried parsley, salt and black pepper.
- In another small mixing bowl, combine the panko crumbs, grated parmesan cheese and melted butter. Stir it together well so all the crumbs are coated with butter.
- Once the cauliflower is done roasting, dollop the top of the cauliflower with the sour cream and cheese mixture.
- Mix the cheese mixture and cauliflower together well.
- Then sprinkle the panko topping evenly over the top.
- Return to oven and bake for 10-15 minutes until bubbly and golden brown.
- Serve and Enjoy!
What to Serve with Cauliflower Cheese Casserole
Any protein pairs well with this yummy vegetable side dish. Here are some of our favorites:
- Simple Roasted Chicken Breasts
- Crock Pot Whole Chicken
- Roasted BBQ Chicken Breasts
- Oven Fried Chicken Legs
- Herb Roasted Spatchcock Chicken
- Mini BBQ Turkey Meatloaves
- Grandma's Famous Meatloaf
- Spiced Pork Chops
Storing Cauliflower Casserole with Cheese
Storing: Store any leftovers in an air tight container in the fridge up to 4 days.
Reheating: The casserole can be reheated in a 350°F oven for about 10 minutes or in the microwave until warmed through.
Make it Ahead
This recipe can be made ahead and then stored in the fridge until ready to enjoy.
To Make Ahead: Prepare the dish up until you add the crumb topping. Leave that to the side until ready to bake. Store the casserole tightly covered in the fridge for up to 4 days.
Once you are ready to enjoy, let the casserole come to room temperature while you preheat the oven to 400°F. Sprinkle casserole with the crumb topping and bake for 15-20 minutes until bubbly and golden brown.
More Delicious Side Dishes:
- Garlic Parmesan Roasted Brussels Sprouts
- Roasted Broccoli and Cauliflower
- Air Fryer Garlic Parmesan Broccoli
- Brussels Sprouts Gratin
- Roasted Potatoes and Green Beans
- Homemade Green Bean Casserole
- Roasted Parmesan Potatoes
- Au Gratin Potatoes
Cauliflower Cheese Casserole
Ingredients
Cauliflower
- 4 cups cauliflower florets, about 1 medium head
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese Sauce
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
Topping
- 1 cup panko bread crumbs
- ½ cup grated parmesan cheese
- ¼ cup salted butter , melted
Instructions
- Preheat oven to 400°F.
- Add the cauliflower florets to a 2 quart or 9x13 casserole dish. Drizzle the cauliflower with olive oil, salt and pepper. Toss it all together to evenly coat the cauliflower.
- Roast for 20 minutes.
- In a small mixing bowl, combine the sour cream, shredded cheddar cheese, parsley, salt and black pepper. Set aside.
- In another small mixing bowl mix together the panko crumbs, grated parmesan cheese and melted butter. Set aside.
- Once the cauliflower is done roasting, dollop the sour cream and cheese mixture over the top and then mix it all together well.
- Evenly sprinkle the crumb topping over the casserole.
- Return to oven and bake for 10-15 minutes until bubbly and golden brown.
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