Cheddar Cheese Cauliflower Casserole
BAKED Cheddar Cheese Cauliflower Casserole recipe! It’s vegetarian and loaded with cauliflower and corn! This easy to make low carb, keto casserole can be either a side dish or a main dish!
I love Spring because it’s the start of cauliflower season in the garden. Do you love cauliflower? What’s your favorite way to eat it? I love it raw as a snack, roasted as a side dish, and covered in cheese like it is in this Cheddar Cheese Cauliflower Casserole!
Let’s talk Cauliflower Nutrition
Cauliflower is a great vegetable to add to your menu. Not only is it only 29 calories per 1 cup, but it’s packed with vitamin C, Vitamin K, Vitamin E and B complex vitamins!
It’s low in carbs, is a great source of protein and provides calcium, potassium and iron to your daily diet!
What’s not to love about cauliflower?
Now ok, I get it, we’re taking healthy cauliflower and we’re adding cheese on top. And you’re absolutely right we are because it’s delicious! This casserole makes both a great side dish, as well as a main course.
We often have this for dinner with nothing else because it’s so filling (did I mention that it’s really good too?)!
Cheddar Cheese Cauliflower Casserole recipe
First, start by cutting up a large head of cauliflower into florets. Throw on the stove and boil for a few minutes until the cauliflower is softened.
The other key to this casserole is the cheese! A good cheese makes all the difference! You can use regular bagged shredded cheese, that’s totally ok, but if you want to make it really special, look for a quality aged cheddar cheese.
Look at this gorgeous cheddar cheese! YUM!
I found this Artisan Reserve cheddar cheese from Cabot at a local NYC grocery store sand I’m hooked. It’s officially my favorite cheese of the moment.
This Cheddar Cheese Cauliflower Casserole takes 30 minutes to bake. I like to turn my oven broiler on after it’s done cooking and let it crisp the top of the cheese. This usually takes 2-3 minutes but keep a eye on it so it doesn’t burn! Look at how good the cheese looks!
Now here’s the best part – time to eat! Grab a spoon and dive into this cheesy casserole!
Enjoy this Cheddar Cheese Cauliflower Casserole!
As always if you make this, tag it with #brooklynfarmgirl on Instagram and I will feature it!
Looking for more dinner recipes? Try my stuffed pepper casserole or Cast Iron Chicken with Mint Chutney!
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Cheddar Cheese Cauliflower Casserole
BAKED Cheddar Cheese Cauliflower Casserole recipe! It's vegetarian and loaded with cauliflower and corn! This easy to make low carb, keto casserole can be either a side dish or a main dish!
Ingredients
- 1 large head of cauliflower cut into florets
- 1 cup frozen corn
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 cup milk
- 1 1/2 cup cheddar cheese shredded
- salt and pepper
Instructions
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add cauliflower and boil for 5 minutes, allowing the cauliflower to soften. With 1 minute remaining, add the frozen corn. Drain the vegetables and set aside.
In a medium sized saucepan add butter over medium high heat. Add flour, stirring until completely smooth. Add milk and 1/2 cup of cheese and continue stirring until cheese is melted and sauce thickens up.
Add cauliflower and corn to a medium sized casserole dish. Pour cheese sauce over vegetables, mixing so cheese covers everything. Sprinkle salt and pepper on top. Add 1 cup remaining cheddar cheese on top.
Place in oven and bake for 30 minutes. After 30 minutes, turn oven to broil and bake (while watching it) for 2-3 minutes, or until cheese is lightly browned.
Recipe Notes
Want to make it super keto friendly? Substitute chopped up green beans for the corn, heavy cream for the milk and almond flour for the all purpose flour.
This looks yum! We too love the Cabot artisan select. We ard fortunate enough to be able to drive about 90 minutes and buy it right at the Cabot store in Queechee Vermont. We go to BUY at least twice a year, usually 3 or 4! lol we’ve also been to the factory in Vermont. It’s kind of neat how all the farmers own shares in the company. I think everyone who works there owns shares. Wonderful company with absolutely best product. So glad you are able to get it in NY.
Living near the Cabot store sounds dangerous! I would be there every week stocking up! đ đ
Sorry I live in Wisconsin and I use where it grows. NY/ Vermont is not where I can
go. As I don’t need to with our awesome Wisco cheeses.
That was rude, jeez.
It was rude, I thought too, but looking at the time of her posting. ..methinks a couple of shots of vodka were involvedđ
I used extra old cheese, with a smidge of hot sauce, delish, thanks
Happy to hear you enjoyed the dish! Thanks for commenting! đ
Hey Alice, you can use whatever cheddar cheese you prefer for this recipe! I was just sharing my favorite. đ Hope you enjoy the casserole!
Ok, soooo now we know đđŹ
Cauliflower and cheese are keto options but not corn, flour, or milk. Too many carbs and/or sugars. Looks delicious though. You could sub heavy cream for the milk on keto but I don’t know what you could replace the corn with.
Hey Melody, check out the recipe notes. Substitute the corn with chopped up green beans or broccoli and it will be perfect! I just made it with cauliflower and broccoli and it was delicious!
Corn and flour are Not low carb nor keto options.
Sorry.
Tweak without these and it will be
Recipe notes says: green beans heavy cream and almond flower. As I like the low carbs options. I will use the recipe with my many other veggies we grow. I live in Michigan, I can purchase and wiil try both cheeses mentioned.
Hi, would love nutritional values added to all recipes.
I could not think of the way to get my son to eat cauliflower … it seems that a solution has been found! He likes casseroles, especially casseroles with cheese, so that he should like it too! Thank you for the recipe.
Can I sub almond milk for milk instead of heavy cream? Just curious. I would like to make this tomorrow.
Hey Sheena, you absolutely can! You just might need to stir it a bit longer to thicken up the sauce. Enjoy the casserole!
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Delicious! Thanks for sharing at Fiesta Friday!
This casserole is good but I added onion powder and more cheese to the sauce. The sautéed onion would be a great addition and broccoli instead of corn. Next time I may try adding roasted garlic also.
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Made this tonite for dinner and it was delicious! Will definitely make again! Thanks for sharing.
Hey Jenna, I’m so happy you enjoyed this recipe! Thanks for commenting!
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I love…LOVE!…cauliflower (as well as many other wonderful vegetables), and this sounds so utterly delicious, I’m going to make it this week after I go grocery shopping. I like my cauli steamed with some melted butter, or in a delicious vegetable soup I make, and as cauliflower steaks, and…you name it, I probably like it that way đ
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Hi Pamela!!
Thank you for sharing this.
I made it following all your steps and was delicious!
Hey MartiLu – I’m so happy you liked this casserole. Thank you for commenting and letting me know!
This was delicious. Unfortunately I did not have any corn but made the dish as the recipe notes minus corn. Will definitely make this dish again.
Hey Nicole, thank you so much for commenting! I’m glad you liked this cauliflower casserole!
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Can this be made night before and baked the next day?
Yes, it sure can! Enjoy Coleen!
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I seldom ever leave comments on blogs as it usually slips my mind, but I made these over a week ago and they are still on my mind! I followed the recipe exactly, and my only add-on was Cheez-It crackers on half for comparison. It was delicious both ways. Thank you for the very easy, convenient, and delicious recipe!
Hey Gabriella, I am SO happy you liked this casserole and that it’s still on your mind! Hah! I love the idea of adding Cheez-Its on top! Thank you for commenting!
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What size of pan ?
You can use a 9×9 or 11×7 inch pan.