Cauliflower Casserole - A creamy, cheesy cauliflower casserole with a crunchy stuffing and crouton topping.
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Although Thanksgiving may look a little different this year due to COVID still lingering in our communities, I'm still hopeful we can all get together with close family to celebrate the holiday safely.
Are you starting to plan for Thanksgiving?
While it's a given in our family that turkey, stuffing, rolls and potatoes will be on the menu, the side dishes often change from year to year.
If you're looking to try a new veggie dish this year for the big holiday, I have just the recipe for you!
The Cauliflower Casserole I'm sharing today is cheesy, creamy and topped with toasted croutons and stuffing mix!
Even picky eaters have been known to have second helpings of this flavorful veggie dish!
HOW TO MAKE CAULIFLOWER CASSEROLE
To make this flavorful side dish, you’ll need:
- Fresh cauliflower
- Garlic cloves
- Salt & pepper
- Sour cream
- Shredded cheddar cheese
- Chicken boullion
- Ground mustard
- Butter
- Stuffing mix
- Croutons
Once you've gathered your ingredients, let's get to cooking!
Start by placing the cauliflower florets on a greased cookie sheet and season generously with garlic, salt and pepper.
Roast the florets for 20 minutes or until lightly browned.
Turn the oven heat down to 350º Fahrenheit and set the cauliflower aside. In a large bowl, combine the sour cream, cheese, chicken bouillon and mustard.
Stir in the roasted cauliflower florets.
Transfer the cauliflower mixture to a greased 9x13 baking dish.
In a large skillet, melt the butter over medium heat. Add the stuffing mix and croutons and cook until lightly toasted.
Sprinkle the crouton mix over the cauliflower mixture and bake for 17-20 minutes or until heated through.
CAN I USE FROZEN CAULIFLOWER IN THIS RECIPE?
If you decide to use frozen cauliflower vs. fresh, there's no need to thaw the frozen cauliflower first. Simply add a couple extra minutes during the roasting process, but watch it carefully so the florets don't burn.
DO I REALLY NEED TO ROAST THE CAULIFLOWER FIRST?
I would. Roasting the cauliflower ensures tenderness and offers much more flavor than if you would just use raw cauliflower florets.
CAN YOU MAKE CAULIFLOWER CASSEROLE AHEAD OF TIME?
Yes! Well. . . kind of. . .as long as you plan to bake the casserole within 24 hours. To prepare the dish ahead of time, roast the cauliflower as instructed in the recipe instructions, combine with the cream cheese mixture, transfer to a baking dish and refrigerate.
The next day, remove the casserole from the fridge and place on the counter while you whip up the topping mixture. Keep in mind that cook time may take a bit longer since the cauliflower mixture will be cold coming from the fridge.
HOW DO YOU STORE CAULIFLOWER CASSEROLE?
Keep any leftovers in a sealed container in the fridge and reheat in the microwave. The casserole will keep in the refrigerator for 3-4 days.
LOOKING FOR MORE AMAZING SIDE DISHES?
- Mashed Cauliflower
- Brussels Sprouts Casserole
- Cranberry Fluff
- Easy Sweet Potato Casserole
- Easy Dinner Rolls
- Thyme Carrots & Cauliflower
Cauliflower Casserole
Ingredients
- 2 heads of cauliflower (chopped into florets)
- 3 garlic cloves (minced)
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- 3 teaspoons chicken boullion
- ½ teaspoon ground mustard
- ¼ cup butter (cubed)
- 1 cup stuffing mix
- 1 cup croutons (coarsely chopped)
Instructions
- Preheat oven to 425° Fahrenheit.
- Place cauliflower florets on a greased cookie sheet.
- Sprinkle evenly with garlic, salt and pepper.
- Bake for 20 minutes or until lightly browned.
- When done, reduce oven heat to 350º Fahrenheit.
- In a large bowl, combine sour cream, cheese, chicken bouillon and mustard. Stir in roasted cauliflower.
- Transfer mixture to a greased 9x13 baking dish.
- In a large skillet, melt butter over medium heat. Add stuffing mix and croutons.
- Cook until lightly toasted.
- Sprinkle crouton mix over cauliflower mixture.
- Bake for 17-20 minutes or until heated through.
Notes
- If you’re using frozen cauliflower, there’s no need to thaw it, just add a few extra minutes to your cooking time.
- I recommend roasting your cauliflower as it makes it tender and adds flavor.
- To store, keep an airtight container in the fridge for up to four days.
Diane
Recipe says '3 teaspoons chicken boullion' - does that mean liquid or powdered?
Sara
It is the powdered bouillon.