Description

This comforting casserole features tender cauliflower florets baked in a rich, creamy cheese sauce, brightened by the zesty kick of fresh jalapeños. A golden, bubbly topping of melted cheddar and crispy breadcrumbs adds a delightful textural contrast, making for a satisfying and flavorful dish.

Ingredients

Scale

1 large head cauliflower, cut into bite-sized florets
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups shredded sharp cheddar cheese, divided
2–3 fresh jalapeños, thinly sliced (seeds removed for less heat)
1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
2 tablespoons chopped green onions, for garnish

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Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
On a large baking sheet, toss the cauliflower florets with olive oil, salt, and pepper. Roast for 15-20 minutes, or until the cauliflower is tender-crisp.
In a large mixing bowl, whisk together the softened cream cheese, sour cream, milk, garlic powder, and onion powder until the mixture is smooth and well combined.
Stir in 1.5 cups of the shredded cheddar cheese and half of the sliced jalapeños into the cream cheese mixture.
Add the roasted cauliflower to the cheese mixture and gently fold to ensure all florets are evenly coated.
Transfer the cauliflower mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese and the rest of the sliced jalapeños over the top of the casserole.
In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the casserole.
Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the breadcrumb topping is golden brown.
Garnish with chopped green onions before serving warm.

Notes

For a milder flavor, ensure all seeds and membranes are removed from the jalapeños. For more heat, leave some in.

Roasting the cauliflower adds a deeper flavor, but you can steam or boil it until tender-crisp if preferred.

This casserole can be assembled up to a day in advance and refrigerated. Add the breadcrumb topping just before baking.

Consider adding a pinch of smoked paprika to the breadcrumb topping for an extra layer of flavor.

Prep Time: 20 minutes
Cook Time: 45-50 minutes

Nutrition

Calories: 380
Fat: 28g
Carbohydrates: 17g
Protein: 18g