Creamy Cauliflower Casserole

Serves 6-8. This is a great side dish with that cheesy satisfaction and the crunch morsels bring.
  • Olive oil to grease baking dish
  • 1½ large heads cauliflower, broken into florets
  • 1 cup sour cream
  • ½ cup cream
  • 2 cups shredded cheddar cheese or, mix cheddar with Gruyere
  • 3/4 cup crushed Margot’s Morsels Killer Garlic
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • Paprika
  • Freshly ground pepper and fresh Thyme to finish

Place 1 inch of water in a saucepan; add cauliflower and bring to a boil. Reduce heat, cover and simmer until crisp-tender, 5-10 minutes. Drain, then, if desired, roughly chop florets into smaller bite-sized pieces, otherwise leave in floret size.

Once cooled, in a large bowl, combine the cauliflower, sour cream, cream, cheddar cheese mixture, morsels, mustard, cayenne and salt; transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese and paprika.

Bake, uncovered, at 325° until heated through, 20-30 minutes. To serve top with freshly ground pepper and a sprinkling of fresh herbs – thyme is my go-to.

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