Cauliflower Casserole Recipe

Cauliflower Casserole
Cauliflower Casserole. Cauliflower Casserole Image © Diana Rattray
    62 min

Green onions and red bell pepper make this a festive choice for any holiday meal or family dinner.

I use my food processor to make the bread crumbs with day-old bread or croissants, then I keep the crumbs in the freezer for casserole toppings, meatloaf, or meatballs.

What You'll Need

  • 1 medium head cauliflower, separated into small flowerets
  • 6 tablespoons butter, divided
  • 1/2 red bell pepper, finely chopped
  • 4 green onions, thinly sliced
  • 1 tablespoon chopped parsley
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups milk
  • 1 1/2 cups shredded sharp Cheddar cheese, divided
  • 1 cup soft bread crumbs

How to Make It

  • Heat oven to 350°. Butter a 2-quart baking dish.

  • Steam the cauliflower until just tender, about 7 minutes. Set aside.

  • In a medium saucepan, melt 4 tablespoons of butter over medium-low heat. Add the red bell pepper and cook, stirring, until just tender, about 2 minutes. Add the green onion and chopped parsley and continue cooking for about 2 minutes longer. Add the flour and stir until blended.Continue cooking, stirring, for 2 minutes. Gradually add the milk and cook, stirring until thickened. Add 1 cup of the cheese and salt and pepper, to taste. Cook, stirring, until cheese is melted.

  • Combine with the cauliflower and spoon into the prepared baking dish. Top with the remaining cheese.

  • Melt the remaining 2 tablespoons of butter and toss with the bread crumbs until crumbs are thoroughly coated. Sprinkle evenly over the casserole.

  • Bake for about 25 to 30 minutes, until the topping is nicely browned.

  • Serves 4 to 6.