Cauliflower Casserole (Cheesy Loaded Recipe)

Ingredients

• 1 largecauliflower, cut into small florets
• 30 ml (2 tbsp)unsalted butter, melted
• 2.5 ml (1/2 tsp), plus more to tastesea salt
• 1.25 ml (1/4 tsp), plus more to tasteblack pepper
• 160 ml (2/3 cup)sour cream
• 60 ml (1/4 cup)double cream
• 2 clovesgarlic, minced
• 170 g (1 1/2 cups)cheddar cheese, grated and divided
• 90 ml (6 tbsp)cooked bacon, crumbled or chopped, divided
• 60 ml (1/4 cup)spring onions, chopped and divided

Instructions

1. 1

   Heat the oven

   Preheat the oven to 232°C.

2. 2

   Season cauliflower

   In a large bowl, toss the cauliflower florets with the melted butter. Season with the sea salt and black pepper.

3. 3

   Roast the cauliflower

   Arrange the florets in a single layer in a small 1.4-litre casserole dish, or spread them on a baking tray. Roast on a tray for 15–20 minutes, or in the casserole dish for 25–30 minutes, stirring halfway through when using the dish. Cook until crisp-tender.

4. 4

   Mix the sauce

   Meanwhile, whisk the sour cream and double cream in the same bowl until smooth. Stir in the garlic, half the cheddar, half the bacon and half the spring onions. Add salt and pepper if you like, but go lightly as the cheese will add saltiness.

5. 5

   Combine the mixture

   When the cauliflower has finished roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix it with the sauce.

6. 6

   Add the toppings

   Return the cauliflower mixture to the casserole dish. Scatter over the remaining cheddar and bacon.

7. 7

   Bake and finish

   Bake for 5–10 minutes, until the cheese has melted. Finish with the remaining spring onions.

What is cauliflower casserole?

This American-style casserole takes its cue from loaded baked potatoes, pairing a creamy topping with cheddar, bacon and spring onions. Instead of potatoes, it uses cauliflower florets roasted until crisp-tender.

Roasting the cauliflower before adding the sauce helps it keep some bite, while a short final bake melts the cheese without making the whole dish overly soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 353 calories, 12g protein, 8g carbs, 31g fat.

The cauliflower provides most of the carbohydrates, while the butter, sour cream, double cream, cheddar and bacon account for much of the fat. Cheddar, bacon and cauliflower contribute protein. Balance a serving with a green salad or another vegetable side.

Choosing the cauliflower

Small florets: Cut them to a similar size so they roast at roughly the same pace. Keep them small enough to coat easily in the sauce.

Roasting in a dish or on a tray

Casserole dish: Roasting in the 1.4-litre dish saves washing up, but takes 25–30 minutes and needs a stir halfway through.

Baking tray: A tray gives the florets more room and takes 15–20 minutes. Whichever option you use, roast until the cauliflower is crisp-tender before mixing it with the sauce.

Getting the sauce right

Creamy base: Whisk the sour cream and double cream until smooth before adding the other ingredients. This makes it easier to coat the cauliflower evenly.

Salt carefully: Bacon and cheddar contribute salt, and the recipe cautions against over-seasoning the sauce. Taste it before adding extra salt.

Adding the cheese and toppings

Divided toppings: Mix half of the cheddar, bacon and spring onions into the sauce, then save the rest for the top or finishing garnish. Keeping some cheddar and bacon on top gives them direct contact with the oven's heat.

Checking the finish

Roasted florets: The cauliflower should be crisp-tender before it goes into the sauce, rather than completely soft.

Melted cheese: The final bake takes 5–10 minutes. Take the dish out when the cheddar has melted, then add the reserved spring onions.

Serving the casserole

Serve it hot as a side with roast chicken, grilled meat or a simple green salad. If it is the main part of the meal, add bread or another substantial side to round out the plate.

Recipe notes & tips

• Cut the florets into similarly sized pieces for more even roasting.
• Use a baking tray if you want the shorter 15–20 minute roasting time.
• Stir the cauliflower halfway through roasting if you use the casserole dish.
• Reserve the second half of the toppings as directed so the casserole has a cheesy top and fresh garnish.
• Season the sauce lightly at first, then taste before adding more salt.

Variations

• Extra spring onions: Scatter a little more over the finished casserole for a sharper onion flavour.
• More black pepper: Add extra pepper to the sauce if you want a stronger savoury edge.
• Different cheddar: Use a mature or milder cheddar to adjust the cheese flavour.
• Tray-roasted version: Roast the florets on a baking tray for 15–20 minutes before mixing and finishing in the casserole dish.
• More bacon on top: Reserve a larger share of the cooked bacon for the final topping.

Common mistakes to avoid

• Uneven florets: Cut them to a similar size so smaller pieces do not soften before larger ones.
• Over-roasting: Take the cauliflower out when it is crisp-tender, before mixing it with the sauce.
• Skipping the halfway stir: Turn the florets once when roasting in the casserole dish to help them cook evenly.
• Over-salting the sauce: Start with little or no extra salt because the bacon and melted cheese add saltiness.
• Baking too long at the end: Remove the dish as soon as the cheddar has melted, within the 5–10 minute finish.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until hot throughout; the cauliflower may soften further after storing.

Frequently asked questions