Easy, Cheesy Cauliflower Casserole
Are you avoiding white potatoes? Will you miss the potato casseroles that are so typical of holiday meals?
Cauliflower’s mild flavor makes for a wonderfully versatile vegetable that can be used and adapted in a number of ways. We often puree ours to use in place of mashed potatoes or serve it roasted or in a creamy “sauce” with cheese on top.
Easy, cheesy cauliflower casserole (Photo: Contributed)
This recipe can be served with roast chicken, pork chops or grilled steak. It is the perfect stand-in for scalloped potatoes or mac-n-cheese. It can also form the base of a meaty casserole: add bacon, sliced smoked sausage or cubed ham to stretch it further.
If you are a dairy-free cook, you will appreciate that this does not involve a milk-based white sauce.
Ingredients
- 1 head cauliflower, cleaned, removed from the head and cut into small pieces
- 1/4 cup mayonnaise or more, as needed
- 1 to 2 tablespoons Dijon mustard
- Sea salt to taste
- Ground black pepper to taste
- 1/2 to 1 cup sharp cheddar or Gruyere cheese, grated
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a medium-sized saucepan with a small amount of water, steam cauliflower until it is cooked through and can easily be pierced with a fork.
- Drain well and set aside, but keep warm.
- In a casserole dish, add cauliflower and enough mayonnaise to completely coat it. Feel free to add more to adjust consistency — the more mayonnaise you add, the creamier it will be.
- Add mustard and stir to combine.
- Season to taste with salt and pepper.
- Sprinkle with cheese.
- Bake for 15 to 20 minutes or until the cheese has melted and is nicely browned.
- Serve immediately.
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