For years, I was a cauliflower skeptic. It was always that sad, bland veggie on the veggie platter that no one touched. But then my wife Gail, bless her heart, decided to make it her mission to change my mind. And boy, did she succeed with this Cheesy Cauliflower Casserole!

Picture this: tender cauliflower florets swimming in a velvety sea of cheddar and mozzarella, topped with a crispy, herb-infused breadcrumb crust. It’s like a warm hug for your taste buds! The cauliflower soaks up all that cheesy goodness, transforming from blah to brilliant.

What I love about this Cheesy Cauliflower Casserole is how versatile it is. It’s fancy enough for a dinner party but easy enough for a weeknight meal. And let’s be honest, anything smothered in cheese is a win in my book!

The best part? If you’re a garden enthusiast like me, you can use homegrown cauliflower. There’s something special about watching those white florets grow, then turning them into this cheesy masterpiece. It’s garden-to-table at its finest!

And the bonus on this recipe is that this Cheesy Cauliflower Casserole isn’t just for dinner. Leftover? More like planned-over! I’ve been known to reheat a slice for breakfast (don’t judge!) or pack it for lunch. It’s just as delicious the next day, maybe even better as the flavors have had time to mingle. Plus, it’s a great way to sneak some veggies into your diet without feeling like you’re on a health kick. It’s comfort food that doesn’t leave you feeling guilty – now that’s what I call a win-win!

So, whether you’re a cauliflower convert or still on the fence, give this Cheesy Cauliflower Casserole a try. It might just change your veggie game forever. Who knows? You might find yourself planning a cauliflower patch in your garden for next season!

Gail’s Irresistible Cheesy Cauliflower Casserole

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This irresistible cheesy cauliflower casserole transforms humble florets into a creamy, golden-crusted delight, blending sharp cheddar and gooey mozzarella with Italian herbs for a comforting dish that will convert even the most ardent cauliflower skeptics and have your family asking for seconds.

• Author: Don Nicholas
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Sides & Sauces

Ingredients

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• 1 large head of cauliflower
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 2 cups milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning (a blend of basil, oregano, rosemary, thyme, and marjoram)
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

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Instructions

• Selecting the Cauliflower: When at your local farmers market or harvesting from your garden, choose a large head of cauliflower that is firm, with tight, white florets. Avoid any with brown spots or a soft texture.
• Preparing the Cauliflower:
  • Preheat your oven to 375°F (190°C).
  • Cut the cauliflower into bite-sized florets and rinse them under cold water.
  • Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5 minutes, just until tender. Drain and set aside.
• Making the Cheese Sauce:
  • In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, until the mixture is smooth and bubbling.
  • Gradually whisk in the milk, continuing to whisk until the sauce thickens and comes to a simmer.
  • Reduce the heat to low and stir in the cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper to taste.
• Assembling the Casserole:
  • In a large mixing bowl, combine the cooked cauliflower florets with the cheese sauce. Mix well to ensure the cauliflower is evenly coated.
  • Transfer the mixture to a greased baking dish.
• Preparing the Topping:
  • In a small bowl, mix the breadcrumbs with the olive oil and Italian seasoning.
  • Sprinkle the breadcrumb mixture evenly over the cauliflower and cheese.
• Baking the Casserole:
  • Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
  • Let it cool for a few minutes before serving.
• Serving:
  • Garnish with freshly chopped parsley, if desired.
  • This dish pairs beautifully with steaks, chops, chicken, or any other protein of your choice.

Have you tried making this Cheesy Cauliflower Casserole? Or do you have your own secret to making vegetables irresistible? Drop a comment below – I’d love to hear your thoughts!