Cheesy Cauliflower Casserole
Cheesy cauliflower casserole with Pepper Jack and Parmesan is a creamy, indulgent dish where tender cauliflower is baked in a rich, spicy cheese sauce. The blend of Pepper Jack’s kick and Parmesan’s savory sharpness creates a bold, comforting side or main dish full of flavor and warmth.
Servings: 6 servings
Calories: 291kcal
Equipment
- 1 9" skillet
- 1 medium pot
Ingredients
- 1 head cauliflower cut into florets
- 1 large shallot julienne
- 8 oz sour cream
- 1½ teaspoon kosher salt Diamond Crystal
- ½ teaspoon black pepper
- 4 cloves garlic minced
- 1½ teaspoon fresh thyme stemmed & chopped
- 1 small pinch nutmeg
- 4 oz white cheddar shredded
- 4 oz pepper jack shredded
- 2 oz parmesan fresh grated
- 1 tablespoon fresh chives thin cut for optional garnish
Instructions
- Preheat oven to 350°F and butter a 9" skillet or baking dish
- Boil a pot of salted water then add cauliflower florets. Allow to boil 5 minutes then drain well
- Mix drained cauliflower with shallot, sour cream, salt, pepper, garlic, fresh thyme, nutmeg, cheddar and pepper jack cheese in a large mixing bowl
- Add cauliflower mixture to prepared skillet then top with grated parmesan cheese
- Bake 40 minutes or until top is golden brown and bubbly. Remove from oven, garnish with chives if desired and serve hot
Notes
Drain cauliflower well before mixing with other ingredients.
Fresh garlic and fresh thyme work best here.
I prefer buying blocks of all 3 cheeses and shredding myself. Use a Microplane zester for a fine grate on the parmesan cheese.
Nutrition
Calories: 291kcal | Carbohydrates: 9g | Protein: 15g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 1011mg | Potassium: 402mg | Fiber: 2g | Sugar: 4g | Vitamin A: 691IU | Vitamin C: 49mg | Calcium: 455mg | Iron: 1mg
