Best 12 Baked Cauliflower With Cheese Casserole Recipes

CHEESY CAULIFLOWER CASSEROLE RECIPE

Steps:

• Preheat oven to 400 degrees and generously butter an 8" square casserole dish.
• Bring water to boil in a large pot over high heat and cook cauliflower for 6 minutes. Remove from heat, strain then place in a casserole dish.
• Sauté onion and garlic in butter over medium heat until onion is translucent, about 2 minutes. Add flour, whisk to combine then cook for 1 minute. Slowly whisk in milk until flour is dissolved. Stir in cheeses until melted. Turn off heat and season with salt and pepper to taste.
• Pour cheese sauce over cauliflower then bake 20-25 minutes or until hot and bubbly. Cool for at least 5 minutes before serving.

LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
• Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

CHEESY CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.
• Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
• Bake uncovered until heated through, 30 to 35 minutes.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.
• Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
• Mix bread crumbs and melted butter together in a small bowl.
• Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
• Bake in the preheated oven until bubbly and browned, about 20 minutes.

CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
• In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
• Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

CHEESY BAKED CAULIFLOWER II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower in a microwave-safe baking dish with just enough water to cover bottom of dish. Cook in the microwave on High for 5 minutes, or until slightly tender. Drain, and season with salt and pepper. Arrange tomato slices around the cauliflower. Drizzle cauliflower and tomatoes evenly with melted butter, and top with cheese.
• Bake 40 minutes in the preheated oven, until cheese is bubbly.

CAULIFLOWER CHEESE BAKE

Steps:

• Heat oven to 350ºF.
• Cook cauliflower in boiling water in large saucepan 4 min.; drain well.
• Melt 2 Tbsp. butter in large saucepan on medium heat. Add onions; cook and stir 3 min. or until crisp-tender. Stir in flour and mustard; cook and stir 1 min. Whisk in milk; cook 5 min. or until thickened, stirring frequently. Remove from heat. Add 1-1/2 cups cheddar and 3 Tbsp. Parmesan; stir until cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2-1/2-qt.casserole sprayed with cooking spray.
• Microwave remaining butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
• Bake 20 to 25 min. or until heated through, topping with remaining cheddar for the last 5 min.

CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 325°. Place 1 in. of water in a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 5-10 minutes. Drain. , In a large bowl, combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese and paprika. , Bake, uncovered, until heated through, 30-35 minutes.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Heat oven to 400 degrees and butter a 2-quart glass baking dish.
• Bring a large pot of salted water to a boil and blanch the cauliflower until tender, about 5 minutes. Transfer to a colander to drain and cool.
• In a small saucepan, melt the 2 tablespoons butter over medium heat. Stir in the flour until it forms a pale-golden paste, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a low simmer, stirring frequently, until it thickens, about 2 to 3 minutes. Off heat, stir in half the Gruyère and fontina.
• Pat the cauliflower dry then transfer it to a large bowl. Pour the creamy sauce over the cauliflower and stir to coat. Season generously with salt and pepper.
• Transfer the cauliflower mixture to the buttered baking dish, spreading it in an even layer. Top with the remaining Gruyère and fontina. Bake until the mixture begins to bubble and the cauliflower starts to turn golden, about 20 minutes.
• Meanwhile, in a small bowl, stir together the panko, pecorino, thyme and oil.
• Spoon the panko mixture on top of the cauliflower and bake until the topping is crisp, about 10 minutes. Allow the casserole to cool for about 5 minutes or so, then serve. Season with flaky salt, if desired.

CAULIFLOWER-BROCCOLI CHEESE BAKE

Steps:

• Preheat the oven to 325°. In a Dutch oven, heat the butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheese and salt until cheese is melted., Remove from heat. Gradually whisk in eggs. Stir in vegetable blend. Transfer to a greased 8-in.-square baking dish. Bake, uncovered, until set, 50-60 minutes. Let stand 10 minutes before serving.

CAULIFLOWER- CHEESE BAKE

Steps:

• Steam cauliflower for 10 minutes.
• Place in shallow baking pan.
• Blend soup, milk and cheese.
• Add salt and pepper to taste.
• Pour over cauliflower.
• Top with breadcrumbs.
• Bake at 350* for 30 minutes.

ROASTED CAULIFLOWER WITH CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine cauliflower, onion, and garlic in a bowl. Add olive oil, Parmesan cheese, and Cheddar cheese and stir to coat. Arrange on the prepared baking sheet.
• Cook in the preheated oven until lightly browned, 35 to 45 minutes.