Best 2 Three Cheese Cauliflower Casserole Recipes

Looking for a delicious, comforting, and easy-to-prepare dish to impress your family and friends? Look no further than the classic three-cheese cauliflower casserole! This casserole combines the creamy richness of three types of cheese with the hearty and nutritious goodness of cauliflower, creating a dish that is both satisfying and guilt-free. Whether you're hosting a special occasion dinner, planning a weeknight meal, or simply craving a warm and cheesy comfort food, this recipe has got you covered.

Here are our top 2 tried and tested recipes!

THREE-CHEESE CAULIFLOWER CASSEROLE

Three-Cheese Cauliflower Casserole image

I made this cheesy cauliflower dish for dinner one night when my husband was gone. It was so good the boys and I ended up not eating anything else but the casserole! I used fat-free milk and cream cheese and it turned out great!

Provided by jentrue

Categories Side Dish Casseroles Cauliflower

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

1 head cauliflower, chopped
2 ounces fat-free cream cheese, softened
¼ cup fat-free milk
¼ cup grated Parmesan cheese
¼ cup shredded Cheddar cheese
½ cup bread crumbs
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 12.8 g, Cholesterol 19 mg, Fat 7.1 g, Fiber 2.8 g, Protein 7.3 g, SaturatedFat 4.2 g, Sodium 257.3 mg, Sugar 3.5 g

THREE-CHEESE CAULIFLOWER CASSEROLE

Three-Cheese Cauliflower Casserole image

There's no shortage of richness in this casserole. Here, three types of cheese and heavy cream result in something luxurious and comforting, perfect for colder weather. Make sure to drain and dry the blanched cauliflower well, since excess water could break the creamy sauce and make it separate. Serve as a side with any braised or roasted meat or, for a vegetarian dinner, balance it with a salad tossed with a bright, lemony vinaigrette.

Provided by Colu Henry

Categories dinner, casseroles, vegetables, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter, plus more for greasing
Kosher salt
1 medium head cauliflower (about 2 1/2 pounds), broken into medium florets
2 tablespoons all-purpose flour
1 cup heavy cream
3/4 cup grated Gruyère cheese
1/2 cup grated fontina cheese
Freshly ground black pepper
1/4 cup panko or bread crumbs
2 tablespoons pecorino or Parmesan
1 tablespoon chopped fresh thyme
1 tablespoon olive oil
Flaky sea salt, for serving (optional)

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.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 31 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 18 grams, Sodium 640 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Choose the right cauliflower. For the best results, use a head of cauliflower that is fresh, firm, and has tightly packed florets.
Steam the cauliflower until it is tender-crisp. This will help to preserve the cauliflower's nutrients and prevent it from becoming mushy.
Use a variety of cheeses. This will give the casserole a more complex and flavorful taste. Some good options include cheddar, Parmesan, and mozzarella.
Season the casserole well. Salt, pepper, and garlic powder are all good choices. You can also add other herbs and spices to taste.
Bake the casserole until it is golden brown and bubbly. This will ensure that the casserole is cooked through and the cheese is melted.

Conclusion:

Three-cheese cauliflower casserole is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its creamy cheese sauce, tender-crisp cauliflower, and flavorful seasonings, this casserole is sure to be a hit with everyone at your table.