Mashed Cauliflower and Cheese Casserole
Creamy, cheesy, and topped with a crispy golden crust, mashed cauliflower and cheese casserole is a crowd-pleaser even cauliflower skeptics will love.
Servings 6 people
Calories 245kcal
Ingredients
For the cauliflower:
- 1 large head of cauliflower broken into florets
- ¾ cup shredded Parmesan cheese
- ½ cup shredded Colby-Monterey Jack cheese
- 3 tablespoons unsalted butter cubed
- ½ teaspoon garlic powder
- ¼ teaspoon Montreal steak seasoning
- ¼ teaspoon dried thyme
- Salt and pepper to taste
For the breadcrumb topping:
- 1 cup Panko bread crumbs
- ¼ cup unsalted butter melted
Instructions
- Fill a large stockpot about ¼ the way with water. Bring the water to a boil over high heat
- Place the cauliflower florets in a large steam basket over the pot. Cover. Reduce the heat to medium. Steam the cauliflower until very tender, about 20 minutes.
- Transfer the cauliflower to a large bowl. Mash with a potato masher, ricer or process through a foodmill.
- Stir in the cheeses, butter, garlic powder, salt and pepper to taste. Pour the cauliflower into a greased 8 x 8 x 2-inch greased casserole dish.
- Preheat the oven to 350 degrees F.
- Combine the breadcrumbs and melted butter. Season with salt and pepper to taste. Spread the breadcrumbs in a neven layer over the top of the mashed cauliflower.
- Bake the casserole uncovered for 40-50 minutes until the cheeses are melted and the topping is golden brown.
Video
Notes
Steam until very tender:
The key to creamy mashed cauliflower is making sure the florets are cooked until they’re soft enough to mash easily. Undercooked cauliflower can turn out grainy. Drain excess moisture:
If the cauliflower seems watery after steaming, pat it dry or let it sit in a colander for a few minutes before mashing. This prevents a runny casserole. Mash to your liking:
For a smooth, potato-like texture, use a food processor or immersion blender. For a chunkier, rustic mash, stick with a potato masher. Mix while the cauliflower is warm:
Adding cheese and butter while the cauliflower is still warm helps everything melt together smoothly and evenly. Make it ahead:
Assemble the casserole a day in advance, cover, and refrigerate. Bake just before serving for an easy, stress-free side dish. Customize the topping:
For extra crunch, mix in grated Parmesan or chopped nuts with the breadcrumbs. If you prefer a softer topping, cover the casserole for the first 30 minutes of baking. Perfect for meal prep:
Portion leftovers into containers for quick, reheatable lunches or sides throughout the week.
The key to creamy mashed cauliflower is making sure the florets are cooked until they’re soft enough to mash easily. Undercooked cauliflower can turn out grainy. Drain excess moisture:
If the cauliflower seems watery after steaming, pat it dry or let it sit in a colander for a few minutes before mashing. This prevents a runny casserole. Mash to your liking:
For a smooth, potato-like texture, use a food processor or immersion blender. For a chunkier, rustic mash, stick with a potato masher. Mix while the cauliflower is warm:
Adding cheese and butter while the cauliflower is still warm helps everything melt together smoothly and evenly. Make it ahead:
Assemble the casserole a day in advance, cover, and refrigerate. Bake just before serving for an easy, stress-free side dish. Customize the topping:
For extra crunch, mix in grated Parmesan or chopped nuts with the breadcrumbs. If you prefer a softer topping, cover the casserole for the first 30 minutes of baking. Perfect for meal prep:
Portion leftovers into containers for quick, reheatable lunches or sides throughout the week.
Nutrition
Serving: 1cup | Calories: 245kcal | Carbohydrates: 11g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 420mg | Potassium: 430mg | Fiber: 3g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 45mg | Calcium: 200mg | Iron: 0.8mg
