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Cauliflower "Mac" and Cheese Casserole

Course: Main Course
Keyword: breakfast casserole, cauliflower, mac and cheese
Servings: 6 servings


  • Kosher salt as needed, plus 1/2 teaspoon
  • 1 large head cauliflower cut into small florets
  • vegetable oil spray
  • 1 cup heavy cream or whole milk
  • 2 ounces cream cheese cut into small pieces
  • 1 1/2 tsp Dijon mustard
  • 1 1/2 cups shredded sharp cheddar plus 1/2 cup for topping the casserole
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp garlic powder


  • Preheat oven to 375°F.
  • Bring a large pot of water to a boil. Season the water with salt.
  • Spray an 8×8-inch baking dish with vegetable oil spray.
  • Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
  • Bring the cream or milk to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper, and garlic and whisk just until the cheese melts, about 1 to 2 minutes.
  • Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese, bake until browned, and bubbly hot, about 15 minutes.