Cheesy Cauliflower Casserole

This amazingly rich and flavorful cauliflower casserole is topped with cheese, bacon, and green onions.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 167kcal

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.

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.