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Three-Cheese Cauliflower Casserole

I made this cauliflower cheese casserole dish for dinner one night when my husband was gone. It was so good the boys and I ended up not eating anything else but the casserole! I used fat-free milk and cream cheese and it turned out great!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 892.1 kcal

Equipment

  • 1 Steamer insert and Saucepan For steaming the cauliflower until fork-tender.
  • 1 Large Mixing Bowl For combining the cheese and milk mixture.
  • 1 Small Mixing Bowl For preparing the bread crumb topping.
  • 1 Whisk or fork To thoroughly beat the cream cheese and milk until smooth.
  • 1 2 1/2-quart Casserole Dish For assembling and baking the casserole.

Ingredients
  

Main

  • 1 head cauliflower chopped
  • 2 ounces fat-free cream cheese softened
  • ¼ cup fat-free milk
  • ¼ cup grated Parmesan cheese
  • ¼ cup shredded Cheddar cheese
  • ½ cup bread crumbs
  • 2 tablespoons butter melted

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.
  • Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
  • Mix bread crumbs and melted butter together in a small bowl.
  • Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
  • Bake in the preheated oven until bubbly and browned, about 20 minutes.

Notes

To elevate this casserole, consider roasting the cauliflower florets instead of steaming; this deepens their flavor through caramelization, adding a nutty complexity. Ensure cauliflower is cooked to just tender-crisp to avoid a mushy texture after baking. For a richer sauce, substitute full-fat dairy and consider incorporating a pinch of freshly grated nutmeg for warmth. Toast the breadcrumbs lightly in a separate pan before topping for an extra crunchy, golden crust. A final sprinkle of fresh parsley after baking enhances presentation and adds a fresh counterpoint.