Creamed Cauliflower

March 4, 2024 - Country Cooking

Creamed Cauliflower is a wonderfully creamy and cheesy side dish with a Parmesan/bread crumb topping. So rich and delicious!

Vegetarian Casserole

Cauliflower is my vegetarian daughter’s favorite vegetable so I buy a head of it pretty much every time I go to the grocery store. She usually eats it raw or steams it and puts it in a stir-fry but I’ve been dying to make a hearty, creamy casserole-type dish with a crispy bread crumb topping.

This Creamed Cauliflower is really rich and decadent. Like the name suggests, it contains a lot of cream, but boy does cauliflower taste good in cream. Of course, it’s not likely that anything cooked in cream is going to taste bad, but I think cauliflower and cream are made for each other.

Plenty of Cheese Flavor

I added a cup of shredded cheddar cheese which I thought was just the right amount to give it some cheese flavor, but not make it the predominant flavor. There’s also some Parmesan cheese for additional flavor.

Crispy Topping

On top, some buttery bread crumbs and Parmesan cheese for more flavor and a little texture contrast. And everyone wants to dig in when they see buttery breadcrumbs no matter what’s underneath them.

How To Serve

Since this casserole is so heavy, it’s a good one to serve for the holidays when you’re going all out anyways. Or serve it with something very light for a weeknight meal. I personally like a small little bowl of this with a big green salad.

Variation and Substitutions

Use broccoli in place of cauliflower.

Double the amount of cayenne pepper to make it spicier.

Use gruyere cheese instead of cheddar cheese.

How To Store

Leftovers can be stored in an airtight container in the refrigerator for 4 days.

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More Cauliflower Recipes

Orange Cauliflower

Marinated Broccoli and Cauliflower Salad

Cajun Roasted Cauliflower

Parmesan Roasted Cauliflower

Crock Pot Cauliflower and Cheese

Broccoli Cauliflower Tetrazzini


Creamed Cauliflower

Creamed Cauliflower is hearty, creamy casserole-type dish with a crispy bread crumb topping. It’s a truly delicious vegetarian casserole.
Course Side Dish
Cuisine American
Keyword Casserole, vegetarian
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 8 to 10 servings
Calories 417kcal
Author Christin Mahrlig


2 medium heads cauliflower, cut into florets2 tablespoons butter3 green onions, chopped2 cloves garlic, minced2 tablespoons all-purpose flour2 cups heavy cream1 cup milk1/2 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon dried sage1/8 teaspoon cayenne pepper1 cup shredded cheddar cheese1 cup Panko bread crumbs1/4 cup freshly grated Parmesan cheese2 tablespoons butter, melted


Steam cauliflower until crisp-tender.
Preheat oven to 400 degrees and grease a casserole dish. I use one slightly smaller than a 9X13-inch pan.
In a large skillet melt butter over medium heat. Add green onions and garlic and cook 1 minute.
Add flour and cook, stirring constantly for 1 minute.
Gradually whisk in heavy cream and milk. Cook until bubbly and thickened.
Stir in salt, black pepper, dried sage, and red pepper.
Add cheddar cheese and remove from heat. Stir until melted. Check for seasoning and add more salt if desired.
Add cauliflower to cheese mixture and then pour entire mixture into prepared casserole dish.
In a small bowl, combine Panko crumbs, Parmesan cheese and melted butter. Scatter over top of cauliflower. Bake uncovered for 30 minutes.


Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.


Calories: 417kcal | Carbohydrates: 18g | Protein: 11g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 464mg | Potassium: 584mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1326IU | Vitamin C: 71mg | Calcium: 257mg | Iron: 1mg

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Originally published September 28, 2015.


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