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- 1 large head of cauliflower, broken into florets - 1 cup shredded sharp cheddar cheese - 1 cup cream cheese, softened to room temperature - 1/2 cup sour cream - 1/2 cup grated Parmesan cheese Cauliflower serves as the star here. Its texture becomes creamy when cooked right. The mixture of sharp cheddar and Parmesan creates a rich flavor. Cream and sour cream add the perfect smoothness. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/2 cup breadcrumbs (optional, for a crunchy topping) The seasonings make this dish pop. Garlic and onion powders add depth. Smoked paprika lends a subtle warmth. Breadcrumbs can give a nice crunch, but they are optional. - Fresh chives or parsley, chopped, for garnish Garnishing with chives or parsley adds freshness. This splash of green brightens the dish visually. Plus, it adds a hint of flavor that balances the richness. {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This sets the stage for a great bake. 2. In a large pot, fill it with salted water and bring it to a boil. 3. Add the cauliflower florets to the boiling water. Cook for about 5-7 minutes. The florets should be tender but still crisp. 4. Drain the florets well and set them aside to cool. 1. In a mixing bowl, combine 1 cup of softened cream cheese and 1/2 cup of sour cream. 2. Add in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika. Sprinkle in salt and pepper to taste. Mix until smooth and creamy. 3. Gradually fold in 1 cup of shredded sharp cheddar cheese and half of the 1/2 cup of grated Parmesan cheese. Ensure everything is blended well. 1. Carefully add the drained cauliflower florets into the cheese mixture. Fold gently until every floret is coated. 2. Transfer the mixture into a greased baking dish, about 9x13 inches. 3. For a crunchy topping, mix the remaining Parmesan cheese with 1/2 cup of breadcrumbs. Sprinkle this over the casserole. 4. Place the baking dish in your preheated oven. Bake for 25-30 minutes until the top turns golden brown and bubbles. 5. Once it’s done baking, remove it from the oven. Let it cool for a few minutes before serving. 6. For a fresh touch, garnish with chopped chives or parsley. This adds color and flavor. To get that rich, creamy texture, mix your ingredients well. Start with the cream cheese and sour cream. Blend until smooth. Then, add the cheese slowly. This helps everything combine nicely. Use a spatula to fold in the cauliflower. Be gentle to keep the florets intact. Use room-temperature ingredients. Cold items can clump together. When everything is at the same temperature, it mixes better. This step is key to a creamy casserole. Seasonings can make a big difference. Try adding a pinch of cayenne pepper for some heat. You can also swap the smoked paprika for regular paprika. It will still taste great! For cheese, mix it up! You can use gouda or fontina for a unique flavor. Each cheese brings a new taste to the dish. Experiment with different blends to find your favorite. To avoid mushy cauliflower, cook it just right. Boil it for 5-7 minutes. The florets should be tender but still firm. Drain them well to keep the casserole from getting watery. If you want to make this dish ahead of time, it's easy. Prepare it, then cover and refrigerate. When you’re ready to bake, just pop it in the oven. It will still come out creamy and delicious! Pro Tips Use Fresh Cauliflower: Using fresh cauliflower will enhance the flavor and texture of your casserole. Look for firm, white florets without any blemishes. Experiment with Cheeses: Feel free to mix and match different types of cheese. Gruyère, mozzarella, or even a little blue cheese can add unique flavors to your dish. Make Ahead: You can prepare the casserole a day in advance. Just assemble it, cover, and refrigerate. Bake it just before serving for a quick meal. Adjust Seasoning: Taste the cheese mixture before adding the cauliflower. Adjust the seasoning to your preference, as different cheeses can vary in saltiness. {{image_4}} You can make Cheesy Cauliflower Casserole lighter. Use low-fat cheese instead of regular cheese. This swap cuts fat and calories while keeping flavor. You can also try yogurt or cashew cream instead of sour cream. Both add creaminess without extra fat. Want to spice things up? Add cooked bacon or ham for a savory twist. This adds a nice crunch and flavor. You can also mix in spices like paprika or herbs like thyme. These add depth and enhance the dish's taste. You can adapt this dish for different cooking methods. A slow cooker works well for busy days. Just layer your ingredients and cook on low for four hours. If you have an Instant Pot, use it! Cook on high pressure for five minutes, then let it release naturally. This saves time and keeps the flavors rich. To keep your Cheesy Cauliflower Casserole fresh, I recommend storing it in the fridge. Use an airtight container. This will help it stay good for 3 to 4 days. If you want to keep it longer, consider freezing it. For freezing, let the casserole cool first. Then, wrap it tightly in plastic wrap and foil. It will last up to 3 months in the freezer. Just remember to label it with the date. When reheating, you have two main options: the oven or the microwave. For the oven, preheat to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes, or until it is warm throughout. If you choose the microwave, use a microwave-safe dish and cover it. Heat in short bursts of 1 to 2 minutes. Check it often to avoid drying it out. Add a splash of cream or milk if needed. This helps keep the casserole creamy and delicious. Yes, you can prepare this casserole ahead of time. First, cook the cauliflower and mix it with the cheese. Then, place it in a greased baking dish. Cover the dish and store it in the fridge for up to a day. If you want to freeze it, let it cool completely. Then, wrap it tightly in plastic wrap and foil. It can last in the freezer for about two months. When ready to bake, thaw it overnight in the fridge. Bake it at 375°F until hot and bubbly. If you lack cream cheese, there are tasty alternatives. You can use Greek yogurt for a tangy flavor. Use the same amount, one cup, as a swap. Cottage cheese is another option, but blend it first for smoothness. Sour cream can work too; use half a cup for a nice texture. For a dairy-free choice, try cashew cream. Blend soaked cashews with a bit of water until creamy. Adjust the amount to your taste. Yes, this recipe can be gluten-free. Just skip the breadcrumbs or use gluten-free breadcrumbs. Check the labels on your cheese and other products to ensure they are gluten-free. You can also add some crushed nuts on top for crunch. Almonds or walnuts can add a nice texture without gluten. Enjoy this dish worry-free! This blog post covered making a tasty Cheesy Cauliflower Casserole. We looked at key ingredients like cauliflower and various cheeses, plus seasonings to add flavor. I shared step-by-step instructions, tips for creaminess, and ways to modify the dish. Remember, you can store leftovers well and even prepare it ahead of time. With these tips, you’ll impress everyone at the table. Enjoy creating your own version of this comforting dish!

Cheesy Cauliflower Casserole

A creamy and cheesy casserole made with tender cauliflower florets, perfect as a side dish or a main course.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 large head cauliflower, broken into florets
  • 1 cup shredded sharp cheddar cheese
  • 1 cup cream cheese, softened to room temperature
  • 1 2 cup sour cream
  • 1 2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 2 cup breadcrumbs (optional, for a crunchy topping)
  • to taste Fresh chives or parsley, chopped, for garnish

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • In a large pot, bring salted water to a vigorous boil. Add the cauliflower florets and cook them for about 5-7 minutes, or until they are tender but still crisp. Drain the florets thoroughly and set aside.
  • While the cauliflower is cooking, take a mixing bowl and combine the softened cream cheese, sour cream, garlic powder, onion powder, smoked paprika, along with salt and pepper. Blend these ingredients together until the mixture is smooth and creamy.
  • Gradually fold in the shredded sharp cheddar cheese and half of the grated Parmesan cheese into the cream cheese mixture until everything is well incorporated and uniform.
  • Carefully add the drained cauliflower florets into the cheese mixture. Gently fold the cauliflower into the cheese mixture, ensuring that each floret is evenly coated with the creamy consistency.
  • Transfer the cauliflower and cheese mixture into a greased baking dish, approximately 9x13 inches.
  • Optional: For an added crunchy texture, combine the remaining Parmesan cheese with the breadcrumbs and sprinkle evenly over the top of the casserole.
  • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling delightfully.
  • Once baked, remove the casserole from the oven and allow it to cool for a few minutes before serving to let the flavors settle.
  • For a fresh finishing touch, garnish with a sprinkle of chopped chives or parsley before serving, adding a splash of color.

Notes

For a crunchy topping, add breadcrumbs and extra Parmesan cheese.
Keyword casserole, cauliflower, cheesy, vegetarian