Creamy, rich, and loaded with bold cheese flavor, this cheesy cauliflower casserole proves that comfort food can still feel light and satisfying. Roasted cauliflower creates a hearty base with a subtle caramelized bite, while a silky blend of cheddar, Monterey Jack, and cream cheese melts into a queso-style sauce that coats every piece. Finished until bubbly and golden, this dish works perfectly as a low-carb side, a vegetarian main, or a crowd-pleasing potluck favorite. It’s indulgent, cozy, and packed with flavor—without relying on pasta or heavy starches.
Cheesy Cauliflower Casserole
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower florets | 1 large head |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
| Black pepper | 1 tsp |
| Shredded cheddar cheese | 2 cups |
| Shredded Monterey Jack cheese | 1 cup |
| Cream cheese, softened | 1 cup |
| Half-and-half | 1 cup |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Paprika | ½ tsp |
| Cayenne pepper (optional) | ¼ tsp |
| Fresh cilantro, chopped (optional) | ¼ cup |
Instructions
Roast the Cauliflower
Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, until tender and lightly browned.
Make the Cheese Sauce
While the cauliflower roasts, combine cheddar cheese, Monterey Jack, cream cheese, and half-and-half in a saucepan over medium heat. Stir continuously until melted and smooth.
Season the Sauce
Stir in garlic powder, onion powder, paprika, and cayenne pepper if using, mixing until fully blended.
Combine and Bake
Transfer the roasted cauliflower to a baking dish. Pour the cheese sauce over the top and gently stir to coat. Bake for 15–20 minutes, until bubbly and lightly golden.
Serve
Let cool slightly before serving. Garnish with fresh cilantro if desired and enjoy warm.
