Cheesy Cauliflower Casserole

This Cheesy Cauliflower Casserole is a fantastic low-carb alternative to traditional macaroni and cheese. By par-boiling the cauliflower first, you ensure the florets are perfectly tender, while the trio of cheddar, mozzarella, and parmesan creates a rich, velvety custard that binds everything together into a golden, bubbly bake.

Cheesy Cauliflower Casserole

Ingredients:

How To Make Cheesy Cauliflower Casserole:

Step 1: Prep and Par-boil: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for just 3/4 minutes until they are slightly tender but still firm.

Step 2: Drain Thoroughly: Drain the cauliflower into a colander. This is a vital step—let it sit for a minute or two to ensure all excess moisture is eliminated so your casserole isn’t watery. Transfer the drained cauliflower to the prepared baking dish.

Step 3: Whisk the Sauce: In a medium mixing bowl, beat together the 5 eggs and 1 1/2 cups of heavy cream. Stir in the garlic powder, onion powder, salt, pepper, white cheddar, mozzarella, and 1/2 cup of the grated parmesan. Finally, stir in the cooled melted butter.

Step 4: Assemble and Top: Pour the cheese and egg mixture evenly over the cauliflower in the dish. Sprinkle the remaining 1/2 cup of grated parmesan over the top to create a savory crust.

Step 5: Bake: Place in the oven and bake for 35/40 minutes. The casserole is ready when the center is set and the top has turned a beautiful golden brown.