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A wooden spoon scoops cheesy cauliflower casserole with crispy breadcrumb topping from a white baking dish.
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Cheesy Cauliflower Casserole

Try this Cauliflower Casserole that combines rich, creamy gouda with a golden breadcrumb topping. Perfect holiday and weeknight side dish!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Casseroles, Side Dishes
Cuisine: American
Servings: 8 servings
Calories: 241kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

Cauliflower Casserole

  • 1 head of cauliflower cut into florets (about 8 cups)
  • 2 ½ tablespoons salted butter
  • ½ small yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon coarse black pepper
  • ¼ teaspoon smoked paprika
  • ¾ cup smoked gouda cheese freshly shredded
  • ¼ cup parmesan cheese freshly shredded

Crunchy Topping

  • ⅔ cup panko bread crumbs
  • 1 tablespoon salted butter melted
  • ¼ cup smoked gouda cheese freshly shredded
  • ¼ cup parmesan cheese freshly shredded
  • chopped parsley for garnish optional

Instructions

  • Bring a pot of salted water to a boil, add cauliflower and cook for 4 to 5 minutes until just tender, drain and pat dry with paper towels.
  • In a saucepan, melt butter and sauté onion for about 5 to 6 minutes until soft. Add garlic and flour, cook for 1 to 2 minutes, stirring constantly.
  • Slowly whisk in milk, then add salt, pepper, and smoked paprika, continue whisking until the sauce thickens.
  • Add shredded cheeses a handful at a time, letting each melt before adding more, remove from heat once smooth and thick.
  • Spread cauliflower evenly in the baking dish and pour cheese sauce over the top.
  • In a small bowl, mix breadcrumbs with melted butter, then stir in cheeses for the topping. Sprinkle the topping evenly over the casserole. Bake uncovered for 22 to 28 minutes until bubbly and lightly golden on top. Garnish with chopped parsley if desired.

Notes

  • Don’t overcook the cauliflower: boil just until fork tender but still firm, it will continue cooking in the oven.
  • Dry the cauliflower well: after draining, pat it dry with paper towels so excess moisture doesn’t thin out your cheese sauce.
  • Take your time with the sauce: whisk continuously and let it fully thicken before adding cheese, this gives you that rich, creamy consistency.
  • Refrigerator: store in an airtight container for up to 4 days
  • Reheating: warm in the oven or microwave until heated through
  • Freezing: not recommended, the texture of the sauce can change and become grainy

Nutrition

Serving: 1serving | Calories: 241kcal | Carbohydrates: 12g | Protein: 13g | Fat: 16g | Saturated Fat: 10g | Sodium: 743mg | Potassium: 333mg | Fiber: 2g | Sugar: 4g | Vitamin C: 36mg | Calcium: 350mg | Iron: 1mg