cauliflower casserole

Cauliflower casserole is a delicious vegan side dish to try this season! A creamy sauce and crunchy bread crumbs make this dish extra special!

Creamy Cauliflower Casserole (Vegan, Gluten Free).

vegan buttery spread

onion

flour

salt

pepper

garlic powder

milk coconut

cauliflower florets (One large head of cauliflower should yield about 4 cups of florets.)

gluten free garlic bread crumbs

Preheat the oven to 350 degrees.

Put the vegan buttery spread and the chopped sweet onion in a pot and cook over medium heat. Stir often, cooking until the onion is tender, about 5-7 minutes.

Stir in the gluten free flour blend. Add half of the dairy free milk and stir well. Add the salt, pepper, and garlic powder and continue to stir.

Add the rest of the milk and turn the heat to medium high. Stir constantly for a few minutes until the sauce thickens.

Place the chopped cauliflower in a casserole dish. Pour the sauce over the top.

Cover the dish and bake at 350 degrees for 30 minutes. Remove the cover and continue to bake for one hour.

20 minutes before the baking time ends, sprinkle the garlic bread crumbs on top. Continue to bake for 20 minutes.

Remove from the oven and let stand for about 15 minutes before serving.

This loaded cauliflower casserole is so easy to make. It's cheesy and has lots of bacon. You'll love making this recipe this fall!

Loaded Cauliflower Bake

cauliflower,

butter

garlic,

tbsp. all-purpose flour

c. whole milk

cream cheese, softened

c. shredded cheddar, divided

Kosher salt

black pepper

bacon,

c. sliced green onions

This dish was delish!  I used almond flour instead of regular (daughter has gluten allergy) and almond milk instead of whole milk. I didn’t blanch the cauliflower but I did have to bake it about 50 minutes to absorb the liquid. It was worth the wait!

Made it keto and delicious.  Substituted flour with almond flour and milk with almond milk.  You could also use cornstarch instead of flour. Shredded my own cheese to cut the carbs from pre-shredded, packaged cheese. If you're craving macaroni and cheese, this is a great lower carb substitute. Measure your ingredients to get the nutritional values if needed. This recipe is versatile, so ignore the negative reviews and make it work for you!

Made this for the family and my hubby who doesn't eat veggies at it! I used cream instead of milk and almond flour. I agree this is barley enough for 4 people, none the less this will be a side for Thanksgiving.

Delicious! The only change I made was two less strips of bacon. I think this could become a staple "base" for my family. Love the idea of adding broccoli and chicken!

This was an amazing recipe my husband and I loved it only changes I did was added chicken and broccoli to the mix and it was so filling!! Will definitely be making this again!

Recipe sounds delish and I’m gonna try it! My husband is diabetic but we are cognizant of carbs, sugar, etc. I love to live healthy and we are both major label readers. The comments on this post are annoying. Do your own research and stop complaining because you are given a wonderful FREE recipe. 🙄

Oh my heavens !!! This recipe is amazing.

Reviewers, stop asking for nutritional value! You can easily look it up yourself by researching each ingredient of the recipe. You have the internet! lol
Great recipe, btw!

https://streaming.hearstdigitalstudios.com/33c8bd16-fbc0-45bb-8f73-e0d1dfc6d447/video_rover_16x9_1080p_hd_1542315560_49847.mp4

Loaded Cauliflower Bake is like a loaded potato without the carbs.

Loaded Cauliflower Bake > Loaded Mashed Potatoes

This Cheesy Cauliflower, Broccoli and Sausage Bake is a creamy low-carb dinner made with smoked sausage and hearty vegetables. It&#039;s an easy, cheesy casserole recipe the whole family will love!

Cheesy Broccoli, Sausage, and Cauliflower Casserole

broccoli florets

cauliflower florets

vegetable oil

yellow onion, (finely diced)

garlic, (minced)

smoked sausage, (polish

cream cheese,

mayonnaise, (or sub plain yogurt

shredded mexican blend cheese, (divided)

dijon mustard

salt and fresh ground pepper, (to taste)

Preheat oven to 400˚F.

Lightly grease a 9x13 baking dish; set aside.

Add water to a large pot, filling it about halfway up, and bring to a boil.

Add broccoli florets and cauliflower florets to the boiling water.

Bring to a boil and continue to cook for 3 minutes. Drain well and set aside.

In the meantime, add vegetable oil to a skillet and heat over medium-high heat.

Stir in onions and cook for 2 minutes.

Add garlic and cook for 20 seconds.

Stir in smoked sausage and cook for 3 minutes, or until browned on all sides. Stir frequently.

Transfer broccoli, cauliflower, plus sausage mixture to previously prepared baking dish.

In a mixing bowl combine cream cheese, mayonnaise, 1 cup shredded cheese, dijon mustard, salt, and pepper; mix until thoroughly incorporated.

Stir the cream cheese mixture into the broccoli mixture; stir around until everything is well combined. Add remaining shredded cheese on top.

Bake for 12 to 15 minutes, or until cheese is melted and top is golden brown.

Remove from oven and serve.

Loaded Cauliflower Casserole with Cream Cheese and Bacon. Easy, low carb, and a crowd pleaser! Healthy ingredients lighten it up, but it tastes so decadent!

Cauliflower Casserole

heads cauliflower

olive oil

nutmeg

bacon

cream cheese (at room temperature)

Greek yogurt

gruyere

Parmesan cheese (divided)

chives

Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart casserole dish, such as an 9x13, with nonstick spray. Line a rimmed baking sheet with foil.

In a large bowl, toss the cauliflower florets with the olive oil, garlic powder, salt, pepper, and nutmeg. Transfer the cauliflower to the prepared casserole dish and spread into an even layer. Keep the bowl handy. Bake the cauliflower on the lower rack for 30 minutes, until the florets are tender and begin to brown.

Meanwhile, arrange the bacon strips in a single layer on the prepared foil-lined baking sheet. Bake on the upper rack until crisp, about 10 to 15 minutes. Remove the bacon and cauliflower from the oven. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time. Transfer the bacon to a paper-towel-lined plate and lightly pat dry. Once cool enough to handle, roughly chop or crumble the bacon into small pieces.

In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in 1/3 cup gruyere cheese, 2 tablespoons Parmesan cheese, and half of the chopped bacon.

Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining 1/3 cup gruyere and 2 tablespoons Parmesan. Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 to 7 minutes. Turn the oven to broil. Broil the casserole until golden on top, 1 to 3 minutes. Do not walk away, and watch carefully to make sure the cheese does not burn. Remove from the oven and sprinkle with fresh chives and remaining bacon. Serve hot.

https://content.jwplatform.com/videos/bWj5w7qi.mp4

Cheesy Cauliflower Casserole with Bacon and Cream Cheese. A low carb side dish that everyone loves! Healthy cauliflower casserole made with Greek yogurt.

<p><em style="border-radius: 2px;color: #191e23;font-family: 'Noto Serif';text-align: center" data-rich-text-format-boundary="true">This Vegan Cheesy Cauliflower Casserole is loaded with tender cauliflower and mushrooms baked in a creamy dairy free cheese sauce. The perfect easy, healthy and satisfying side dish for any dinner or holiday feast. </em></p>

Vegan Cheesy Cauliflower Casserole

oz button or cremini mushrooms, sliced (112 grams)

large onion, sliced (240 grams)

cashews (150 grams)

cashew milk (500 milliliters)

lemon juice (45 grams)

garlic (12 grams)

tbsp miso paste (20 grams)

mustard powder

nutritional yeast (40 grams)

tapioca starch (30 grams)

vegan shredded cheese

bread crumbs

yeast (16 grams)

onion powder

½ tsp black pepper

Add chopped cauliflower into a large pot with a steamer basket. Steam for 10-12 minutes or until just fork tender.

Add sliced onions and mushrooms into a medium pan and fry until lightly browned over medium high (around 5 minutes). Place into another bowl and set aside. 

Add all cheese ingredients into a high speed blender and blend until smooth. Pour the cheese sauce into the same pan used for the onions and mushroom and place over medium high heat. Stir continuously for 5 minutes until the cheese sauce becomes thick. Remove from heat.

Pour half of the cheese sauce into a 9x13 inch or two 8x8 inch baking dishes. Add in the cauliflower, onions and mushrooms. Pour the rest of the cheese sauce on top and stir to make sure all the vegetables are covered with the cheese. 

Top with vegan cheese or mix the bread crumb mixture. Bake in the oven for 25-30 minutes until bubbly. If you want to lightly brown the bread crumbs, broil for 1-2 minutes. Garnish with red pepper flakes and/or green onions and serve! 

Oh my god this recipe was amazing. I came across it and randomly had all the ingredients (except for tapioca starch, but I had cornstarch so used a little less than what the recipe called for as a replacement) and holy heck it was SO GOOD. I also topped it with both a panko bread crumb mixture and shredded vegan cheese, and that extra layer really added to the experience. The "cheese" sauce is amazing, I'll be using it again for other recipes. Very easy to make, and the husband and I are full but not stuffed after a healthy serving. Thank you for sharing this!

I made this for xmas and it was a huge hit! The sauce was absolutely to die for. I'm usually not super satisfied with creamy vegan sauces but this one turned out perfect. Thanks for helping impress my family for my first attempt at cooking the full holiday meal!

This low carb keto cauliflower casserole is truly loaded with flavor!

Loaded Cauliflower Casserole

sour cream

mayonnaise

ranch seasoning

colby & monterey jack cheese

cheddar cheese

chives, divided

Preheat oven to 370 degrees. Spray a 11Ã7 (you can also use 13Ã9) baking dish with non-stick cooking spray.

Fry bacon in a large skillet until crispy and crumble. Set aside.

Steam cauliflower until tender, about 15 to 20 minutes.

Combine your sour cream, mayonnaise, ranch seasoning, black pepper in a large bowl. Add the steamed cauliflower florets, 1/2 of the bacon, 1 cup sharp cheddar cheese and 3 tablespoons chives; mix well. Transfer mixture to the prepared baking dish and top with your colby & monterey jack cheese and the other half of the bacon.

Cover dish with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes or just until cheese is bubbly and beginning to brown. Garnish casserole with remaining chives.

https://mediavine-res.cloudinary.com/video/upload/kswfdkkiif9ghmumjpqs.mp4

Loaded Cauliflower Casserole Recipe

This creamy and delicious cauliflower casserole with a crisp panko and parmesan topping is a scrumptious way to turn cauliflower into a cheesy side dish!

unsalted butter, divided use

garlic, pressed through garlic press

milk (I use 2%)

Salt

Black pepper

panko breadcrumbs

paprika

cauliflower florets, or cauliflower head, cut into florets

fontina cheese

parsley,

Preheat the oven to 375°, and have medium-large baking dish ready on hand.

To prepare the parmesan sauce, place a medium-sized pot over medium heat; add in 2 1/2 tablespoons of the butter, and once it has melted, add in the garlic, and stir until aromatic.

Sprinkle in the flour evenly, and stir to create a roux, or a paste-like consistency; then, pour in the milk, whisking all the while to avoid lumps.

Cook the mixture for about 5-6 minutes (whisking often), or until it comes to a vigorous simmer and thickens up.

Whisk in a pinch or two of salt (I used 1 teaspoon total) and a pinch of pepper, and remove the sauce from the heat; add in 1 cup of the grated parmesan cheese, and whisk that in until well blended; set aside to keep warm.

Prepare your panko topping by mixing together the panko breadcrumbs with the remaining 1/4 cup of the parmesan, plus the paprika; melt the remaining 2 tablespoons of butter, and drizzle that into the mixture, mixing it together with a fork; set aside.

Blanch the cauliflower florets in salted simmering water for about 4-5 minutes, or until slightly tender yet still crisp/firm; drain and pat dry very well.

To assemble the cauliflower casserole, spread about 1 cup of the parmesan sauce onto the bottom of the baking dish; add in the blanched cauliflower florets, and sprinkle over them the granulated onion.

Pour the remainder of the parmesan sauce over the seasoned cauliflower evenly, smoothing it out, then sprinkle over the fontina cheese.

Sprinkle over the panko breadcrumb topping evening, then bake for 25-30 minutes, until golden-brown and crisp on top.

This Easy Cheesy Cauliflower Casserole makes the perfect side dish. Cauliflower never tasted so good, a delicious creamy centre with a crunchy lightly buttered topping.

Easy Cheesy Potato & Cauliflower Casserole

butter (melted)

parsley

potatoes (chopped) ((400 grams))

cauliflower

firm mozzarella, gruyere or fontina cheese (shredded) ((100 grams))

parmesan cheese ((25 grams))

Pre-heat oven to 350F (180 C). Lightly drizzle a medium baking dish with olive oil.

In a small bowl mix together the bread crumbs, chopped fresh parsley and melted butter, set aside.

CRUMB TOPPING

In a large pot of boiling salted water, first cook the potatoes then after 10 minutes add the cauliflower and continue to cook until al dente. Then drain well. Place the potatoes and cauliflower in a large bowl and lightly mash with a fork a few times (you want big chunky pieces not mash). Taste for salt.

To the bowl add the chopped parsley, beaten egg, shredded mozzarella , grated parmesan, pepper and salt if needed. Gently mix together.Place the mixture in the prepared baking dish, top with the crumb mixture and bake for approximately 20 minutes. Let sit 5 minutes before serving. Enjoy.

CASSEROLE

Bake this super creamy Cauliflower Cheese for your next BBQ or dinner! This classic Australian recipe is the perfect side dish and so easy to make, with only 6 ingredients.

Super Creamy Cauliflower Cheese

cauliflower (up

milk

salt and pepper (to taste)

Place cauliflower florets in a large saucepan and cover with around 1.5 L / 3 pints  of water. Bring to the boil and boil for 15-20 mins or until cauliflower has softened (test with a fork). Drain and transfer to a baking dish.

Melt the butter in the same saucepan you used to cook the cauliflower, on medium - high. Add cornstarch / cornflour and stir well with a whisk for about 1 minute to make sure it’s cooked through. This will stop it tasting like flour in the final sauce. Tip: Aim for a lemon curd consistency here - if it’s too thin, add another ½ tbsp cornstarch / cornflour and mix well.

Turn off the heat to pour in milk (this will stop the sauce becoming lumpy). Whisk through quickly, then pop back onto low heat and keep whisking until thickened, around 1 minute. Tip: If the sauce becomes too thick at this stage, add a little more milk to loosen.

Add 1 cup of cheddar cheese and stir to melt it through the sauce. Tip: You can increase heat slightly to help the cheese melt if needed.

Season with nutmeg, and optional salt and pepper to taste. Mix well. Tip: If the sauce is too thick to pour, add a little more milk once again to loosen.

For the cheese sauce:

Pre-heat oven to 180°C / 360°F.

Pour the cheese sauce over the cauliflower florets, making sure each piece is well coated. Top generously with remaining 1/2 cup cheddar cheese. Bake for around 20 minutes or until the cheesy top is bubbly and golden brown.

To bake:

https://www.youtube.com/watch?v=SXt4cfXPxZw

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RECIPE STEPS
00:00 How to Make Cauliflower Cheese
00:09 Boil the cauliflower florets until soft
00:31 Make the creamy cheese sauce
01:20 Pour sauce over cauliflower and bake until golden

Bake this super creamy Cauliflower Cheese for your next BBQ or dinner! This classic Australian recipe is the perfect side dish and so easy to make, with only 6 ingredients.

This cauliflower cheese recipe is a family favourite oven bake perfected by Laura’s mum! Just like Sarah’s mum’s potato bake, it's a perfect comfort food dish alongside Sunday roasts, at BBQs or family gatherings. 

This is the best home-style cauliflower cheese that you find on many Australian tables, especially at Christmas time. 

It’s a super easy recipe that you can tweak to suit your tastes. Keep it basic as per the recipe below, or use our variation ideas to amp it up and make it your own! 


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Super Creamy Cauliflower Cheese [Just 6 Ingredients!]

Cheesy Cauliflower Casserole 

eggs

heavy cream

butter, melted

parmesan cheese

mozzarella cheese

½ cup grated parmesan for topping

Preheat oven to 350 degrees F and grease a 9x13 baking dish.

Bring a large pot of water to a boil and cook the cauliflower just until tender, about 3-4 minutes.

Drain the cauliflower to eliminate as much moisture as possible, then transfer cauliflower to the prepared baking dish.

In a medium bowl, beat together the eggs, heavy cream, seasonings, and cheese. Mix in the melted butter (make sure butter has cooled before adding it in).

Pour cheese mixture over the cauliflower and top with the remaining ½ cup parmesan.

Bake for 35-40 minutes or until top begins to brown.

This is a hearty side dish and to be honest you could easily skip a carb with your meal when this is on the table!

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