Cauliflower Cheese Casserole
This cauliflower cheese casserole recipe is easy and delicious! Your entire family will love this and is a great option for getting your kids to eat more veggies. This will easily become your new favorite cauliflower au gratin recipe. It is perfect to serve at a holiday meal instead of the usual potato side dish or to bring to your next potluck.

Cauliflower Cheese Casserole
This cauliflower cheese casserole is one of my favorite recipes. It works as a side dish to accompany another main course or you can serve it all on its own. What I love about this warm, comforting casserole is that it brings together the creamy goodness of cheese — cream cheese and an Italian cheese blend, in this case — and the mild taste of cauliflower.
Cauliflower cheese casserole shines as a perfect side dish for gatherings or a cozy family dinner. It’s bound to impress with its rich flavors and appealing textures. Plus, if you have leftover cauliflower florets from making homemade riced cauliflower aka cauliflower rice, this is a great way to reuse that food so it doesn’t go to waste.

Cauliflower Cheese Casserole Ingredients
- 4 cups cauliflower florets chopped into bite-sized pieces
- 6 ounces cream cheese cut into chunks
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter softened
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried dill
- sea salt and black pepper to taste
- 1.5 cups Italian cheese blend shredded
- 4 strips bacon cooked and crumbled
- 1 tablespoon fresh chives chopped
Instructions
First you’re going to be steaming the cauliflower. Then you’re going to bake it in the oven. Here are the steps to take.
Make sure the top oven rack is in the center position of the oven. Then, preheat the oven to 400 F.
Place the cauliflower in a steamer basket on top of a pot with boiling water and steam until fork-tender, around 6-7 minutes.
Remove from heat and transfer cauliflower into a cold water bath to prevent further cooking. Drain well and pat dry.
Transfer steamed cauliflower to a large bowl and add cream cheese, heavy cream, butter, garlic powder and dried dill. Season with salt and black pepper, to taste, and toss to combine.
Transfer to an oven-safe casserole dish and top with shredded cheese blend and crumbled bacon.
Place in preheated oven and roast until cheese is melted and nicely browned on top, around 8-10 minutes
Remove from the oven and serve immediately topped with fresh chives. Enjoy!

Notes
I have Le Creuset au gratin casserole dishes in three different colors — white, blue and red. The last time I made this casserole, I used the red Le Creuset casserole dish, which you see represented here in pictures. It really is a stunning way to serve this delicious dish.

Loaded Cauliflower Casserole Recipe
Equipment
Ingredients
- 4 cups cauliflower florets chopped into bite-sized pieces
- 6 ounces cream cheese cut into chunks
- 1/4 cup heavy cream
- 3 tablespoons butter unsalted and softened
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried dill
- sea salt and black pepper to taste
- 1.5 cups Italian cheese blend shredded
- 4 strips bacon cooked and crumbled
- 1 tablespoon fresh chives chopped for garnish
Instructions
- Place top oven rack in the center position and preheat oven to 400 F.
- Place the cauliflower in a steamer basket on top of a pot with boiling water and steam until fork-tender, around 6-7 minutes.
- Remove from heat and transfer cauliflower into a cold water bath to prevent further cooking. Drain well and pat dry.
- Transfer steamed cauliflower to a large bowl and add cream cheese, heavy cream, butter, garlic powder and dried dill. Season with salt and black pepper, to taste, and toss to combine.
- Transfer to oven-safe casserole dish and top with shredded cheese blend and crumbled bacon.
- Place in pre-heated oven and roast until cheese is melted and nicely browned on top, around 8-10 minutes
- Remove from oven and serve immediately topped with fresh chives. Enjoy!