Creamy Cauliflower Casserole

My Best Cauliflower Casserole Tips

• Cut the cauliflower into bite-sized pieces. It’s important to keep the cauliflower florets around the same size so they cook at the same rate.
• Pre-cook the cauliflower. Be sure to boil the cauliflower florets so they aren’t raw when they go into the baking dish. They need to be cooked when they’re mixed with the other ingredients.
• Spice it up. Want even more flavor? Try adding in a sprinkle of garlic powder, onion powder, or even cayenne pepper to the sauce. 

How to Make Cauliflower Casserole

1. Start by preheating the oven to 350°F and lightly greasing a 1 ½ to 2 quart baking dish. Fill a large pot with salted water, and boil the cauliflower florets for 8 to 10 minutes until they’re much softer but not so soft that they’re mushy. Drain the cauliflower in colander then gently pat it dry with a clean kitchen towel or paper towels. Transfer it to the prepared dish.

2. Add about 3 tablespoons of butter to a medium saucepan, and melt it over low-medium heat. Save the 2 remaining tablespoons of butter for later. You’ll use it in another step. Add the flour and whisk until it combines with butter and becomes paste-like and pale yellow in color. Continue cooking for 1 to 2 minutes to cook out the raw flour taste. This is your roux.

3. After the flour cooks for a couple of minutes, continue whisking and pour in the milk. Keep whisking until the milk thickens and is completely incorporated with the roux. Whatever you do, don’t let it bubble or boil. The sauce will separate and get oily and grainy. Remove the pan from heat and whisk in the salt and pepper. Spoon the mixture over the cauliflower.

4. In a medium bowl, melt the remaining 2 tablespoons of butter and combine it with the water and seasoned stuffing mix. I try to use an herb stuffing that has smaller pieces similar to breadcrumbs. The stuffing mix should be slightly moist but not wet or soggy.

5. Place the stuffing mixture into pan after the cream sauce goes in. Then sprinkle on the shredded parmesan cheese.

6. Bake, uncovered, for 25 to 30 minutes until the topping turns golden brown and the sauce is bubbly. Let it cool for a few minutes before serving.

How to Store Leftover Cauliflower Casserole

Refrigerator: Leftover casserole can be stored in an airtight container in the fridge for up to 4 days. I don’t recommend freezing this dish. The sauce and cauliflower doesn’t reheat well.

Why is My Cauliflower Bake Watery?

There could be a few reasons that your cauliflower casserole came out watery:

• The cauliflower is over-cooked. Over-cooking the cauliflower can cause it to release too much moisture into the dish. Make sure to remove it from the oven when the topping is crispy and the sauce bubbles.
• The sauce wasn’t cooked long enough. Once your cream sauce is mixed up, make sure to cook it until it thickens. It should coat the back of a spoon when it’s ready to use.
• It’s too warm. The casserole will naturally thicken up as it cools. Give it a few minutes to cool before serving to allow it time to set. 
• Drain, drain, drain! This might be the biggest reason. You’ve got to drain the cauliflower really well before adding it to the casserole dish.

Serving Suggestions

This casserole is a delicious dish and it goes well with countless dinner recipe ideas! It’s especially good with lemon chicken and light options like baked lemon butter shrimp.