BAKED Cheddar Cheese Cauliflower Casserole recipe! This Loaded Cauliflower Cheese Bake is vegetarian and easy to make. This low carb, keto casserole can be either a side dish or a main dish!
Cauliflower Casserole
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?)!
HEALTHY & CREAMY Roasted Cauliflower Carrot Soup! This recipe is loaded with fresh vegetables and is so easy to make! Even though it tastes cheesy there’s no cheese in the recipe – it’s amazing! Recipe can easily be made dairy free by using almond milk.
Roasted Cauliflower Soup
Roasted vegetables don’t get enough love in my opinion. Magic happens when you crank your oven up to 450 degrees, and roll your vegetables around in olive oil. Cauliflower and carrots are good by themselves, but ROASTED cauliflower and carrots? They are amazing!
I had some beautiful carrots that I planned on making baby puree with (which I did – with a kick of cinnamon – she loves it!), but I was left with half a pound of carrots.
I took another glance in the refrigerator and saw a head of cauliflower that was screaming to be used. I was feeling in the soup mood so I decided to make my family’s favorite cauliflower soup, but with a carrot twist!
This soup is so creamy – but without all the extra fat that usual creamy soups call for! In fact, there is no cheese in this soup! There is only 1 cup of milk, and if you want to make it dairy free you can easily substitute almond milk instead.
This easy Vegetable Pot Pie recipe is filled with cauliflower, carrots and peas. The cauliflower pot pie is easy to make with frozen pie crusts. It’s a healthy vegetarian dinner your family will love!
Vegetable Pot Pie
I have a confession. I wasn’t going to post this Vegetable Pot Pie recipe. Not because I didn’t think it was delicious and that your family would love it. No, quite the opposite! This is one of my most popular recipes that my family requests almost on a weekly basis. But I wasn’t going to post it because I was ashamed of how it looked. I had pot pie embarrassment.
I am not a expert pie maker. I cannot make perfect crust. I am not Marie Callender! What my pot pie lacks in beautiful crust makes up for in taste, and that’s how I feel about this Vegetable Pot Pie Recipe!
After years of failing at growing cauliflower we switched to a new variety and grew over 20 pounds of cauliflower! Learn how we grow cauliflower from seeds that can withstand Summer heat and result in a big cauliflower harvest!
I’m not sure if you remember but a few months ago when planting our seeds I talked about how Matthew didn’t want to grow cauliflower this year because he thought it was a lost cause. For so many years we used up space in the garden to get lackluster cauliflower results (if any). Cauliflower has always been one of the harder vegetables for us to grow, and it’s been difficult for us to get anything but a few florets of harvest. Because I couldn’t give up on the cauliflower, I talked Matthew into trying one more year. Instead of trying our usual variety, I researched the different options and decided we were going to grow Snow Crownseeds to see if it made any difference. With hearts in my eyes and rainbows in the sky, it worked! You guys, it worked so great! In the last 2 weeks we’ve picked close to 20 pounds of cauliflower!
I’m so happy we pushed for one more year with the cauliflower and decided to try a new variety. We went with Snow Crown because it was labeled as being able to be harvested in Summer or Fall so I figured it could take the heat. Although Upstate is much cooler than NYC, it still does have days in the high 80’s (and sometimes 90’s) so it was important to find a type that could handle hot days. When we used to grow on the roof in NYC the cauliflower would never last past the beginning of June, so it’s exciting to see it grow through July now!
CHEESY Sugar Snap Pea and Cauliflower Casserole! This loaded recipe is simple to make with fresh vegetables and cream of mushroom soup. I love serving this easy to make casserole as a chicken side dish or a vegetarian main dish. During the Summer I always use fresh cauliflower and sugar snap peas straight from the garden!
When the garden gives you 7 pounds of cauliflower and 8 pounds of sugar snap peas in one week, you make Sugar Snap Pea and Cauliflower Casserole! And you add shredded cheddar cheese, because you should always add cheese on top!
This is usually how it goes during garden season. July brought us a big harvest of cauliflower and sugar snap peas, where we picked 8 pounds of peas last week and I’ll probably be picking 10 more pounds this week. Sugar snap peas are best fresh so I’m always excited to create recipes that use multiple cups of them (this recipe uses 5 cups of peas!).
The coldness suddenly hit last weekend. One week it was fine with a thin sweater, then suddenly it’s tights, long sweater, winter coat and hat.
One thing that comes with the Winter is lack of fresh fruits and vegetables. For us, the garden will still be growing a few vegetables under greenhouses, but there will be no peas, no corn and no carrots. Farmers markets will be closed, or only selling hearty greens. Grocery stores will have vegetables, but they won’t taste fresh as they’ve been shipped and prices will raise. You’ll suddenly see raspberries for $7 instead of the $1.50 you were paying in June. Oh and corn on the cob? If you’re in a cold location, good luck seeing it until next Summer.
So how do you get your vegetables during the Winter? Here’s what I suggest, frozen vegetables!
This extra cheesy casserole is made with mozzarella cheese and fresh cauliflower. Serve it as a main dish or a side.
Hello friends. I have one heck of a cheesy casserole for you today! So grab a plate and fork and dig in!
You might have already noticed I’m a bit obsessed with cauliflower casseroles. There’s my Cauliflower Pepperoni Pizza Casserole and my Cheddar Cheesy Cauliflower that are both still dinner time favorites. Then there’s this extra Cheesy Mozzarella Cauliflower Casserole.
You agree that everything should be extra cheesy, right? I mean with a dish full of cauliflower it’s basically minus calories. So we need to put cheese on this.. we need calories… our bodies need this cheese to function. You agree with this too, right? Ok, great!
Now here’s the Cheesy Mozzarella Cauliflower Casserole! Enjoy!
Looking for more cheesy recipes? Try these green beans with cheese!
This extra cheesy casserole is made with mozzarella cheese and fresh cauliflower. Serve it as a main dish or a side.
Course
Main Course, Side Dish
Ingredients
1head cauliflowercut into florets
8ouncesshredded Mozzarella cheese
1/4cupParmesan cheese
3/4cuphalf and half
1tablespoonoregano
1garlic cloveminced
1/2teaspoonsalt
1/2teaspoonpepper
2tablespoonsbread crumbs
Instructions
Preheat your oven to 375 degrees.
Steam your cauliflower for 3 minutes, drain.
Put cauliflower into casserole baking dish.
In a bowl stir together the mozzarella cheese (except save 2 tablespoons for the topping!), 1/4 cup Parmesan cheese, half and half, dried oregano, minced garlic, salt and pepper.
Pour everything in your bowl over cauliflower and toss to coat evenly.
Sprinkle the remaining 2 tablespoons of mozzarella cheese and bread crumbs on top.
Bake for 30 minutes or until top is slightly browned.
CREAMY Cauliflower Mashed Potatoes, this easy recipe is just like mashed potatoes but doesn’t use potatoes or milk! Dish uses cheddar cheese and cream cheese to make them extra creamy! Great for a healthy keto diet!
If there’s one side dish that is almost always requested for dinner and holidays it’s Creamy Mashed Cauliflower. This is a healthier take on regular mashed potatoes as it’s made with cauliflower instead.
With cauliflower so popular in the garden right now Summer often becomes a time to enjoy it. One of my favorite dinners is some BBQ chicken served alongside a big spoonful of Creamy Mashed Cauliflower. As soon as the basket is full of cauliflower heads it’s almost a given that this recipe will be made in the next few days to be enjoyed. Right now we have multiple cauliflower heads that we harvested so we’re lucking out being able to have this pretty often.
Hello beautiful Macaroni and Cheese.
I love you.
Please be mine.
Would you like to dance?
Let’s be friends.
These are all ways I like to greet this macaroni and cheese. Its real special.
This macaroni and cheese mixes a bunch of cut up cauliflower with pepper jack jalapeno cheese to add some spice. Then it’s all melted over pasta shells. Oh and there’s bread crumbs on top to add a bit of crunch.
Do you love pepper jack jalapeno cheese as much as I do? I love the kick of it. When I saw it the grocery store I threw it in my buggy right away. I knew I had to make something with it (besides eating it by the slice because I did alot of that too). Next time you’re in the supermarket try to look for this!
The cauliflower comes straight from the garden. In the winter. Seriously. We still have vegetables growing under the green house. It makes my gardening heart pretty happy to go up to the roof in my winter coat and cut off a cauliflower head (and then cover it in cheese).
Next time your’e craving macaroni and cheese, give this a try!
CHEDDAR CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with cheddar cheese and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.
Ok, we have the 3 C’s here. Let’s talk about them.
Cheesy – who doesn’t love cheesy dishes (hello Cheesy Scalloped Potatoes!)? Mozzarella, Cheddar and Parmesan are my favorites for recipes. And this recipe has 2 of them in! Cauliflower – beautiful cauliflower, fresh from the garden, I love you. You can’t go wrong with cauliflower, you just can’t! Casserole – I love casseroles. You put them inside the oven and magic happens. That’s the only way I can describe it.
We love this casserole, especially when we can pick the cauliflower straight from the garden. We usually have it as our dinner main dish because it’s pretty filling, especially if you add a piece of crusty bread on the side. You can also serve the casserole a side dish, it would be great paired with a meat at the holiday table.
Hope you enjoy!
Update: This recipe now has a video to go along with it! If you like the recipe please share on Facebook!
DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with cheddar cheese and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.
Ingredients
1head cauliflowercut into florets
8ouncesshredded cheddar cheese
1/4cup+ 2 tablespoons Parmesan cheese
2tablespoonsbread crumbs
3/4cupheavy cream
1tablespoondried sage
1garlic cloveminced
1/2teaspoonsalt
1/2teaspoonpepper
Instructions
Preheat your oven to 375 degrees.
Steam your cauliflower for 3 minutes, drain.
Add cauliflower into casserole baking dish.
In a bowl stir together your Cheddar cheese, 1/4 cup Parmesan cheese, heavy cream, dried sage, minced garlic, salt and pepper.
Pour everything in your bowl over cauliflower and toss to coat evenly.
Sprinkle remaining 2 tablespoons Parmesan cheese and bread crumbs on top.
Bake for 30 minutes or until top is slightly browned.
When I first found a great cauliflower pizza casserole recipe it called for pureed cauliflower, but pureeing cauliflower that we grew seemed like a absolute sin to me. I can’t give so much energy and love to our garden cauliflower and then just blend it up, that would be the saddest thing ever. If we were ever to sell produce commercially I would put on every single package a (cute) warning sign that says “YOU MAY NOT PUREE ME, IT WILL MAKE PAMELA VERY SAD, PLEASE LOVE CAULIFLOWER WHOLE. THANK YOU VERY MUCH”. So in my recipe, we cut it into small bite size pieces. I prefer it this way as well as the cheese will get in all the nooks and crannies of the cauliflower. And who doesn’t’ like cheese? Especially with cauliflower. This is a absolute win situation. Here’s your cauliflower. Mine happens to talk.
Here’s your cream, butter and garlic mixture. Pizza always needs a little garlic.
And here’s your pepperoni. I quartered each slice. Do this with scissors, a knife or just tear it apart with your hands.
This is step 1 of the casserole, your cauliflower/butter mixture/pepperoni are all mixed up.
Step 2: Add your pizza sauce.
Step 3: Add your cheese! Be brave, cover this sucker.
Step 4: Pepperoni time. Feel free to eat a few slices too, I won’t tell anyone.
Then into the oven it goes…
And out of the oven it comes! Mamma-Mia!
The cheese is melted, a little bubbly, a little brown. I have pure joy right now.
Then take a few whole basil leave and put it on top. I love pizza with fresh basil.
Cauliflower Pepperoni Pizza Casserole, it’s like having your own garden pizzeria! Major winner here – enjoy!
Pamela
You can use a 9x9 or 11x7 inch pan.