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If you’re looking for a side dish that’s creamy, cheesy, and absolutely comforting, this cheesy cauliflower casserole will be your new go-to! With tender cauliflower florets bathed in a garlic‑cheese sauce and studded with crispy bacon, this creamy cauliflower casserole with cheese strikes the perfect balance between wholesome and indulgent. Serve it for Thanksgiving, potlucks, or a weeknight dinner.
Love a cheesy casserole recipe? Me too! Try my Pierogi Casserole and my Hashbrown Casserole recipe next for similar vibes!
Why you’ll love this easy cheesy casserole recipe!
Cauliflower is one of those love-it-or-hate-it types of vegetables, but I think this cheesy baked cauliflower casserole recipe will convince even its harshest critics. (It won over my kids, and that’s quite a feat!)
Bring this to a potluck and I guarantee you’ll be leaving with an empty casserole dish! We also love it for dinner as a side with Air Fryer Chicken Breasts or Crispy Baked Chicken Thighs. Here’s why you’re going to love this recipe:
- Easy to assemble: No hard-to-find ingredients here, just familiar pantry staples.
- A total crowd-pleaser: Even cauliflower skeptics ask for seconds. It’s the perfect comfort food with the cheesy sauce. (This Cauliflower Au Gratin is another of my most popular Thanksgiving side dishes!)
- Bacon for added deliciousness: The smoky flavor elevates it beyond the usual cauliflower bake!
- Just as perfect for holidays and weeknight dinners: This easy casserole can be prepped ahead for convenience.
Put veggies in a casserole and they’re always a win! Try my Broccoli Casserole and Cheesy Asparagus Casserole for more easy cheesy casseroles.
Table of Contents
Ingredients You Need
See recipe card below this post for ingredient quantities and full instructions.
- Cauliflower – While you can substitute frozen cauliflower, I really prefer fresh cauliflower because it has a firmer texture and superior flavor.
- All-purpose flour – This is necessary for thickening the sauce, which is a roux. If you want to make this cheesy cauliflower casserole gluten-free, swap in a 1:1 gluten-free flour.
- Whole milk – For a rich sauce, whole milk is a must. Lower fat dairy will give you a thinner sauce that doesn’t cling to the cauliflower as well.
- Cream cheese – The cream cheese needs to be softened, so take it out a little bit before you plan on starting the recipe.
- Shredded cheddar – Shred it yourself! You can use bagged shreds if you’re in a time crunch, but pre-shredded cheese has an anti-caking agent added to it and that means it doesn’t melt quite as smoothly.
- Bacon and green onions – The two added ingredients that give this cauliflower and cheese casserole loaded baked potato flavor! (Be sure to try my Loaded Mashed Potatoes too.)
Variations
- Switch up the cheese: You can use a different cheese if you like. Pepper jack can give this casserole a bit of a kick, while a smoked cheddar plays up the flavor of the bacon.
- Make it vegetarian: Just leave out the bacon. Easy!
- Add a crispy topping: Mix panko or crushed Ritz crackers with butter + Parmesan, then sprinkle over the top before baking.
How To Make Cheesy Cauliflower Casserole
- Blanch the cauliflower: Bring a large pot of salted water to a boil, then blanch the cauliflower for 3 minutes.
- Assemble: Make the cheese sauce. Fold in the cauliflower, then stir in all but 1 tablespoon each of the bacon and green onions. Pour the cauliflower mixture into the baking dish.
- Add the toppings: Top the casserole with the remaining cheese, bacon, and green onions.
- Bake: Bake in a 350ºF oven for 30 minutes, or until the cauliflower is tender and the cheese is melted.
Serving Suggestions
This cheesy cauliflower casserole with bacon makes a wonderful holiday or Thanksgiving side dish recipe, but you’ll also love it for weeknights! Here are some pairing ideas.
- Holiday favorites: Like Roast Turkey and Honey Glazed Baked Ham, and sides like Slow Cooker Green Bean Casserole and Cornbread Casserole.
- Weeknight mains: Dutch Oven Chicken Breast, Baked Pork Chops, and even a classic Southern Meatloaf Recipe would all work well with this cauliflower casserole!
Storage Instructions
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Because of the dairy sauce, the texture may degrade upon freezing so I don’t generally recommend freezing this casserole. If you try, freeze before baking and bake from frozen, increasing the time and baking at a slightly lower temperature.
- Reheating: Reheat in the oven at 325°F until warmed through (15–20 minutes), or warm individual portions in the microwave (in 30‑second bursts).
Frequently Asked Questions
You can, but the texture and flavor of fresh cauliflower is much better. That said, if you still want to use frozen cauliflower, thaw it first and then skip the blanching step.
A runny or watery sauce in casserole is usually because the cauliflower was too soggy when you added it to the sauce. Make sure it’s well-drained and fairly dry.
Yes! You can assemble the casserole up to 24 hours ahead, cover tightly, and refrigerate. Bake just before serving, adding a few extra minutes to the cooking time since it’ll be starting out cold.
Pair cauliflower casserole with easy grilled BBQ chicken, baked ham, air fryer popcorn chicken, or any other protein.
More Casserole Recipes You’ll Love
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Easy Cheesy Potatoes
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Zucchini Casserole
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Vegetable Casserole
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Sweet Potato Casserole
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Cheesy Cauliflower Casserole
Ingredients
- 2 small heads cauliflower cut into florets
- 2 tablespoons butter
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 oz cream cheese softened
- 1 ½ cups shredded cheddar divided
- salt + black pepper
- 6 slices bacon cooked and crumbled
- ¼ cup sliced green onions
Instructions
- Preheat oven to 350°. In a large pot of salted boiling water, blanch cauliflower, 3 minutes. Drain well.
- In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden.
- Whisk in milk and bring to simmer.
- Remove from heat and whisk in cream cheese. Once melted, stir in 1 cup cheddar cheese until melted. Add salt and pepper to taste.
- Add drained cauliflower to cheese mixture and stir.
- Add in all but 1 tablespoon each cooked bacon and green onions until combined.
- Add to a buttered 9×13 baking dish then top with remaining cheddar, bacon, and green onions.
- Bake 30 minutes or until cauliflower is tender and cheese is melted.
Notes
- Make sure the cauliflower is dry: Let the florets drain well. If they’re still holding onto a lot of water when you add them to the cheese mixture, the sauce will thin out.
- Broil the top for extra crispiness: If you want the cheese on top of the casserole to get nicely browned, you can wait to add the bacon and green onions until after the casserole is done baking and then in the last 5 minutes of cooking time, turn on the broiler.
- Let the casserole rest: Allowing the casserole to cool a few minutes before serving will give the sauce time to thicken a bit more.
One of my favorite ways to use cauliflower!