This cheesy cauliflower casserole is the ultimate comfort food! It is made with 1 whole head of chopped cauliflower florets, shredded cheddar cheese, and frozen corn, for convenience. Bake until brown edged and bubbling! It’s an extra easy vegetable dish or veggie-loaded dinner, and ready in just 50 minutes.
Cheesy Cauliflower Casserole
Is there a better combo than cauliflower and cheese? Ok, broccoli and cheese is pretty good too, but this casserole is all about cauliflower!
My family loves this Cauliflower Casserole. My 3 girls give it 6 thumbs up. You can serve this as a side dish, but we often have this for dinner as a main course, along with a French baguette or dinner rolls and nothing else because it’s so filling.
This loaded cauliflower bake is made with simple ingredients that you probably already have in your kitchen and only takes 30 minutes to bake! Because it’s so easy, it’s a good option for crazy weeknights!
Looking for more veggie loaded casserole dinners? Try my Cheesy Chicken And Cauliflower Casserole, Zucchini and potato casserole, Savory Carrot Casserole with Cheddar Cheese and Unstuffed Bell Pepper Casserole with Ground Beef.
Cauliflower Cheese Bake Ingredients
Here’s the ingredients you’ll need for this Cauliflower Cheese Bake. Nothing fancy, just simple ingredients!
- large head of cauliflower
- frozen corn (you can totally use fresh or canned if you’d like!)
- butter
- all purpose flour
- milk
- shredded cheddar cheese
- salt and pepper
What cheese for a cheesy casserole?
A good cheese makes all the difference! You can use regular bagged shredded cheddar cheese (I always prefer the thick cut shredded), but if you want to make it really special, look for a quality aged cheddar cheese – either shredded already or in a block that you can grate.
Look at this gorgeous cheddar cheese! YUM!
How to Make Cheddar Cheese Cauliflower Casserole
Bring water to a boil in a large pot. Add cauliflower and frozen corn. Drain and place cauliflower and corn into a baking dish.
In a saucepan, melt butter and then add flour, stirring until smooth. Add milk and some of the cheese, and continue mixing until you have a cheese sauce.
Pour cheese sauce on top of the vegetables and mix so it fully coats the cauliflower. Sprinkle with salt and pepper to taste.
Add remaining cheddar cheese on top.
Bake until bubbly and then broil for a couple of minutes to brown the top. Serve and enjoy this Cheddar Cheese Cauliflower Casserole!
Storing Leftovers
You can store any leftovers in the refrigerator for up to 3 days. To reheat, microwave for 30 seconds to 1 minute, until fully heated up.
Pin for later:
Cauliflower Casserole with Cheddar Cheese & Corn
PrintIngredients
- 1 large head cauliflower chopped 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 F.
- 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 place in a 11×8 baking dish.
- 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.
- Pour cheese sauce over vegetables, mixing so the cheese covers everything. Sprinkle salt and pepper on top to taste. Sprinkle 1 cup remaining cheddar cheese on top.
- Place in oven and bake for 30 minutes. Optional: After 30 minutes, turn oven to broil and bake (while watching it carefully) for 2-3 minutes, or until cheese is lightly browned. Serve and enjoy!
Vera Murphey says
This recipe is simple and delicious I was wondering if you could freeze this
Pamela Reed says
So happy you liked it! Honestly, I’ve never frozen it but I don’t see why you couldn’t. The sauce might thicken up some, but I think it would still be tasty. If you try it, let me know!
Lisa Farmer says
What else can u substitute milk for?
Pamela Reed says
You could use plant based milk, half and half or heavy cream.
Tracey says
I omitted the corn and added red pepper flakes for a bit of heat, delicious
Pamela says
So happy you liked the casserole! Thanks for stopping by! 🙂
L says
It is good but I omitted the corn and flour to make it keto.
Nina says
Second time I’ve made this dish. We love it. Had left over chicken so I added that
Susan says
Made this for dinner tonight, added 🥕 and 🌽
Pamela says
Yum, that sounds delicious! Thanks for commenting Susan!
Connie Chiles says
This is delicious! I left the corn out because I didn’t have any. I’ll make it for our next family dinner. Thanks for sharing the recipe.
Tammy says
Can you use can corn instead of frozen?
Pamela says
Hey Tammy, absolutely you can! Enjoy the casserole! 🙂
Sondra A Coulter says
I love the fact that you can scale the recipe as needed. I”m trying the cauliflower casserole on my keto sister.
Pamela says
I’m happy you like this feature Sondra! Enjoy the casserole! 🙂
Cheryl says
I do love this recipe….as a side or for lunch….and the artisan cheese is Rich and creamy….tastes awesome. Thanks so much.
Pamela says
I’m so happy to hear you liked this casserole recipe! Thanks for commenting Cheryl!
Erin says
Made this recipe for a Sunday night dinner and my entire family wanted seconds. Going to be a regular for dinners now.
Haley says
What size of pan ?
Pamela says
You can use a 9×9 or 11×7 inch pan.
Gabriella C. says
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!
Pamela says
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!
Coleen Morrison says
Can this be made night before and baked the next day?
Pamela says
Yes, it sure can! Enjoy Coleen!
Nicole says
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.
Pamela says
Hey Nicole, thank you so much for commenting! I’m glad you liked this cauliflower casserole!
MartiLu says
Hi Pamela!!
Thank you for sharing this.
I made it following all your steps and was delicious!
Pamela says
Hey MartiLu – I’m so happy you liked this casserole. Thank you for commenting and letting me know!
Joyce says
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 🙂
Jenna forrester says
Made this tonite for dinner and it was delicious! Will definitely make again! Thanks for sharing.
Pamela says
Hey Jenna, I’m so happy you enjoyed this recipe! Thanks for commenting!
Beth says
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.
Antonia @ Zoale says
Delicious! Thanks for sharing at Fiesta Friday!
Sheena says
Can I sub almond milk for milk instead of heavy cream? Just curious. I would like to make this tomorrow.
Pamela says
Hey Sheena, you absolutely can! You just might need to stir it a bit longer to thicken up the sauce. Enjoy the casserole!
Snegolenka says
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.
Mary says
Hi, would love nutritional values added to all recipes.
Anna says
Corn and flour are Not low carb nor keto options.
Sorry.
Tweak without these and it will be
Vivian says
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.
Melody says
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.
Pamela says
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!
Alice Schweigerp says
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.
Carol says
That was rude, jeez.
jindabybe says
It was rude, I thought too, but looking at the time of her posting. ..methinks a couple of shots of vodka were involved😉
I used extra old cheese, with a smidge of hot sauce, delish, thanks
Pamela says
Happy to hear you enjoyed the dish! Thanks for commenting! 🙂
Pamela says
Hey Alice, you can use whatever cheddar cheese you prefer for this recipe! I was just sharing my favorite. 🙂 Hope you enjoy the casserole!
Naheed says
Ok, soooo now we know 🙄😬
Deborah L Pelton says
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.
Pamela says
Living near the Cabot store sounds dangerous! I would be there every week stocking up! 🙂 🙂