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Cheesy Cauliflower Casserole
This recipe can be easily halved, if desired. For a vegetarian casserole, replace the chicken broth with water.
2 large heads cauliflower, cored and cut into bite-size florets (about 12 cups)
4 cups low-sodium chicken broth
3 Tbsp. all-purpose flour
3 Tbsp. unsalted butter
1 tsp. garlic powder
1 cup sour cream
1 cup shredded cheddar cheese
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. ground black pepper
1 cup crushed cheddar crackers
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Cheesy Cauliflower Casserole

Cheesy Cauliflower Casserole

Cheesy Cauliflower Casserole
  • Servings:Serves 10 to 12
  • Prep Time:10 minutes
  • Cook Time:35 minutes
1. Center a rack in oven and heat to 350 degrees.
2. Meanwhile, bring cauliflower and broth to a simmer in a Dutch oven over medium-high. Cook, stirring occasionally, until cauliflower is tender but still holds its shape, about 10 minutes. Drain, reserving 1 cup cooking liquid, then pat cauliflower dry to remove excess moisture and set aside.
3. Add flour, butter, and garlic powder to Dutch oven and cook over medium, stirring constantly, until golden, 1 to 2 minutes. Whisk in sour cream and reserved cooking liquid and cook, whisking frequently, until smooth and creamy, about 2 more minutes; remove from heat.
4. Add cauliflower, cheese, thyme, salt, and pepper and stir until well combined. Transfer to a 9x13" baking dish and top evenly with crackers, then bake until casserole is bubbling around edges and topping is lightly browned, about 20 minutes. Let cool 10 minutes before serving.