Three-Cheese Cauliflower Casserole Recipe (2024)

I did a spreadsheet of ingredients to verify calorie counts: 1 cup cream, 414 calories2 TBSP butter, 2002 TBSP AP Flour, 561 TBSP Olive Oil, 1201/4 Cup Parmesan, 1102.5 Oz Fontina, 2752.5 Oz Gruyere, 2751/4 Cup Panko, 551 Head Cauliflower, 150Total 1655 Calories; 275 calories if 6 servings, or 414 Calories if 4 servings

I roast the cauliflower with a touch of olive oil and garlic prior to using it in the caserole. I don't have to worry about water and the depth of flavor is wonderful.

I totally cheat microwave cauliflower & let it drain until ready to use.

Steam the cauliflower earlier in the day, spread in an even layer, on a towel for few hours, worked for me...This was amazing

I’m totally into employing technology in the kitchen..& yes I often use the MV too...here comes into play another gadget seemingly not embraced in USA - the salad spinner. To dry the cauli efficiently (& all leaf veggies) is a no-brainer ..a few seconds spun results in the painlessly successful, near-perfectly dry vegetable - immediately & without bruising...the rinsed dryer itself can be air dried. No need to hand dry at all. The best of the spinners even have a brake mechanism!

I also roasted the cauliflower. It was more than rich enough with half-and-half vs cream.

Made a Keto version of this to fit my diet. Substituted a pinch of xanthum gum for the flour and pork rinds for the breadcrumbs. It was great and satisfied my craving for macaroni and cheese.

Has anyone tried making this ahead of time and either putting it in the refrigerator uncooked, or cooking it and reheating it later?

I also roasted the cauliflower first (instead of blanching), and it came out great. Big hit at a dinner party.

Try steaming the cauliflower like Sarah did - I find steaming works much better as far less water is absorbed.

try adding a table spoon of white vinegar to the cooking water to keep cauliflower firm and white even after being baked in the oven.

Blanched the cauliflower and then left it out on a towel on top of the stove for about 30 minutes. This seemed to be enough to dry it out. It was perfect! Delicious...

They aren't kidding about making sure the cauliflower is dry. The sauce broke and ended up oily. Still good and will make another attempt.

This is a fabulous recipe. I added langostino and it became an elegant disk, served with crisp salad. . . . My family and friends LOVED it!

This is delicious!! I used half and half instead of cream and it just couldn't be better.

A standard (read: favorite) recipe in my family kitchen now - as an entree or a side! It's deceptively easy relative to the incredible flavors and presentation.

I used 1/2 and 1/2 in place of cream. I think milk would be fine.I found this to be bland and the texture was not very interesting.

I found that the roux was a little too thick with just heavy cream, so I added some full fat milk to thin it slightly, which worked well.Made it as a side dish for Christmas Dinner and it went down a storm, even the children came back for second and third helpings!

I roasted the cauliflower (w/ oil, salt pepper and granulated garlic) for 25 minutes at 425, with a stir mid way through, and followed the rest of the recipe to the letter. Amazing!

I made this at my daughter's request for a Christmas Eve side. It was so easy, adaptable, and popular even with the "no vegetables for me" group. Cheese brings everyone together. I didn't have Fontina but I did have Smoked Gouda & chunks of Romano. Other than that substitution/addition I followed the recipe. It was delicious and it was deemed a keeper.

In case this is helpful for anyone else, I brought this to a family holiday in a crockpot. Roasted the cauliflower first (with olive oil) and toasted the topping in the oven. Made the cheese sauce, mixed with the cauliflower and transferred to the crock pot. Heated on low, adding the topping at the end. It worked quite well, but the cheese sauce was quite thick and required watching and stirring. Huge hit with the fam.

I was thinking that half broccoli and half cauliflower might be good.

Made as-is but subbed in cornstarch instead of flour and rice panko to accommodate the gluten-free crowd. Was cheesy and rich and fantastic and everyone loved it.

a delicious substitute for mac & cheeseuse two heads of cauliflower to make “healthier’

Make in a relatively shallow dish; I tried a taller dish, which made it burn a little.

This is really good. I made it as written the first time. The second time I used a mixture of very sharp cheddar and blue cheese with some Gruyère. Makes for a much stronger cheese flavor, which we love. However, why in the world it says to “generously salt” (I’m fine with the pepper) is beyond me given that cheese, and thus the cheese sauce, is already salty.

I read the notes so decided to roast my cauliflower. However, it shrunk quite a bit and on Thxgiving a.m. my dish was not very full and no time to run to the store for more. So I roasted some onions and added them. It was very good but my sauce to veggie ratio was still skewed to too much sauce. However, it was a hit. Next time I will make sure I have enough cauliflower and I think I will blanch to avoid shinkage. The roasted flavor is good but the sauce is so yummy it won't be missed.

I added freshly grated nutmeg when I seasoned this with salt and pepper. I also added lemon zest to the panko crumb mixture for a little freshness. We had no fontina so I used emmenthal along with the gruyere; the two cheeses did taste different ( I wondered!) and the combination was delicious.

Made exactly as written and wowwww, this was crazy delicious! Don’t be shy when salting the béchamel; the cauliflower will soak it all up. Gruyere in Canada is $32 per pound and fontina isn’t much cheaper, so this is a pretty expensive recipe for me, but definitely worth it.

I added cooked peas and bacon to make it a meal! So delicious. I've also substituted various cheeses with what I've had on hand: cottage cheese, Colby jack, and cheddar, and used milk instead of cream. I love the versatility of the recipe.