This amazingly rich and tasty cauliflower casserole is made with sour cream, shredded cheddar, and crumbled bacon. Ready in 30 minutes, it's the perfect side dish for a busy weeknight. The leftovers are excellent, too!
One of my kids is not a fan of cauliflower. That's unfortunate because my husband and I love it - it's such a wonderful, versatile vegetable. However, this cauliflower casserole is magical! It's the only way she'll agree to eat cauliflower. I guess the cheese and bacon make it tolerable. I'm not complaining!
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Cauliflower florets: You can chop a whole cauliflower head into florets or use a bag of pre-washed cauliflower florets.
- Sour cream: Used as the base for the casserole's creamy sauce.
- Whole milk: You can use heavy cream instead if you wish.
- Mustard: I use Dijon mustard. It's creamier, thicker, and less vinegary than yellow mustard. I highly recommend using it in this recipe.
- Cayenne pepper: It doesn't make the dish spicy but adds an interesting layer of flavor.
- Shredded cheddar: I like using sharp or extra sharp for the best flavor.
- Bacon bits: I use commercial ones, but you can cook bacon until crispy and crumble it.
Variations
- Sometimes, I top the casserole with thinly sliced jalapenos before placing it in the oven. If you go this route, remember to use gloves when handling jalapenos.
- Adding ¼ cup of dry-grated parmesan is delicious!
- Add a tablespoon of hot sauce to the sour cream mixture to make it spicy.
- Add 2 cups of cooked shredded chicken (such as this grilled chicken breast) to turn the casserole into a complete meal. Double the sour cream if you do this.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this casserole:
Roast the cauliflower in a 425°F oven until tender-crisp. Meanwhile, in a large bowl, mix sour cream, milk, Dijon, garlic, cayenne, and ½ cup of cheddar.
When the cauliflower is done, add it to the sour cream mixture and mix to combine.
Transfer the mixture to a greased 1.5-quart baking dish. Top with the remaining shredded cheddar.
Return the baking dish to the oven and bake just until the cheese is melted, for about 10 minutes. Sprinkle the casserole with bacon bits and scallions and serve.
Expert Tip
Cut the cauliflower head into small, similarly-sized florets. If you use a bag of pre-washed cauliflower florets, you'll notice they are not even in size, as shown in the photo below. Some florets are quite large. It's best to cut those florets into smaller ones before roasting.
Recipe FAQs
Yes. Full-fat sour cream has the best texture and flavor, but in my experience, light sour cream works in this recipe.
I don't recommend that. Sour cream, even light, is tastier and creamier.
Yes. You can roast frozen cauliflower and use it in this recipe. Frozen cauliflower takes longer to roast than fresh cauliflower.
You can, but it won't be as good. While I'm usually a fan of microwave cauliflower, in this recipe, roasting the cauliflower enhances the casserole's flavor.
Serving Suggestions
Since I bake it in a 425°F oven, I like to serve this cauliflower casserole with a main dish I can cook in the same oven. So, I often serve it with one of the following:
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. I don't recommend freezing this casserole.
More Cauliflower Recipes
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Recipe Card
Cheesy Cauliflower Casserole
Video
Ingredients
- 1 cauliflower head - large, cut into small florets; 1.5 pounds of florets
- Olive oil spray
- 1 teaspoon Diamond Crystal kosher salt - see notes below
- ¼ teaspoon black pepper
- ½ cup sour cream
- 2 tablespoons whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh garlic - minced
- Pinch cayenne pepper
- 1 cup cheddar - sharp, shredded, divided; 4 ounces total
Garnish:
- 2 tablespoons bacon bits
- 2 tablespoons thinly sliced scallions - green parts
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Arrange the cauliflower florets on the baking sheet. Liberally spray them with olive oil and season them with kosher salt and black pepper. Roast the cauliflower until tender-crisp, for about 12 minutes.
- Meanwhile, in a large bowl, mix the sour cream, milk, Dijon, garlic, cayenne, and ½ cup cheddar.
- When the cauliflower is done, add it to the sour cream mixture and mix to combine.
- Transfer the mixture to a greased 1.5-quart baking dish. Top with the remaining shredded cheddar. Return the baking dish to the oven and bake just until the cheese is melted, for about 10 minutes.
- Sprinkle the casserole with the bacon bits and scallions and serve.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- Mix in cooked shredded chicken to turn the casserole into a complete meal. Double the sour cream if you do.
- You can use frozen cauliflower in this recipe. You can roast it frozen following this recipe, then add it to the sauce. Frozen cauliflower takes longer to roast than fresh cauliflower. You don't need to roast it for the 45 minutes mentioned in the linked recipe because you don't need it browned. But plan on roasting it for around 30 minutes.
- Cut the cauliflower head into small, similarly-sized florets. If you use a bag of pre-washed cauliflower florets, you'll notice they are not even in size. Some florets are quite large. It's best to cut those florets into smaller ones before roasting.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. I don't recommend freezing this casserole.
Nutrition per Serving
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Teresa says
Can I prepare this the day before I need it and bake the next day??
Vered DeLeeuw says
Hi Teresa,
Yes. Be sure to remove the baking dish to the counter 30 minutes before placing it into a hot oven.
Sandra says
I have to say, despite the recommendation to not use yogurt, I have always used yogurt as a substitute for sour cream, especially since most sour cream now has all sorts of gums, starches & GMO-based thickeners in them. Finding real sour cream made with bacterial culture can be difficult. Using homemade yogurt is even better.
If using yogurt in place of sour cream, to boost the tartness to match sour cream, squeeze in the juice of a lemon or lime. This brightens the flavour of the cauliflower as well. Yogurt bakes very nicely in the oven & thickens up beautifully. Becomes almost cream cheese-like as it loses its moisture content. I have actually come to prefer it over sour cream, whether in dishes like this, over roast vegetables, in dips, dressings etc. I do roast whole heads of cauliflower slathered in a yogurt/spice sauce that I make from scratch.
I will make this recipe using yogurt & adding some curry powder & smoked Hungarian paprika, along with slightly caramelized onions & garlic. Thanks very much for the the recipe that can be tweaked to suit personal taste.
Cauliflower really is a versatile vegetable. Have always loved it.
Vered DeLeeuw says
Very interesting, Sandra! Thank you for the feedback.
Amelia says
Even my hubby is eating cauliflower now after I made it this way. Thank you.
Vered DeLeeuw says
Yay! I'm so glad this was a success, Amelia.
Matz Anne says
Can this recipe be put together the day before and then baked the next day?
Vered DeLeeuw says
Hi Anne,
Yes. Be sure to remove the baking dish to the counter 30 minutes before placing it into a hot oven.
Deena says
I had two heads of cauliflower that needed to be eaten, so I found your recipe. The 5 stars attracted me and I've been to the website before. One head of cauliflower was turned into the original recipe with a few tweaks (I used Trader Joe's Everything Bagel cheese and Kinder's Steakhouse Seasoning) It was fabulous! The second head I made the same way but added Frank's Redhot Sauce. Wow! Thanks for the excellent recipe!
Vered DeLeeuw says
Thank you for sharing your delicious tweaks, Deena! I'm so glad you liked this recipe.
joan keefe says
Can broccoli be substituted?
Vered DeLeeuw says
Hi Joan,
Yes, absolutely!
Alysia says
I made the recipe exactly as it was written. The flavor was AMAZING!!! I'm adding this to my go-to recipes.
Vered DeLeeuw says
Yay! I'm so glad this was a success, Alysia! Thank you for making this recipe and for taking the time to leave your feedback. I appreciate it!