Description
Cheesy Cauliflower Alfredo Bake is a creamy, comforting casserole made with tender cauliflower florets, rich Alfredo sauce, and gooey melted mozzarella cheese. This low-carb, gluten-free dish delivers indulgent flavor without the heaviness of traditional pasta. Perfect for weeknight dinners, potlucks, or holiday sides, it combines simple preparation with a luxurious texture. Its versatility makes it easy to adapt for vegetarian, keto, or even vegan diets proving that wholesome comfort food can still taste decadent.
Ingredients
Scale
For the Bake:
- 5 cups cauliflower florets (about 1 medium head)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups half-and-half
- 2 tablespoons cornstarch
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Cheese Components:
- ½ cup finely grated Parmesan cheese
- ¾ cup shredded low-moisture mozzarella cheese
Garnish:
- 2 teaspoons chopped fresh parsley
Optional Add-Ins:
- Chopped bacon
- Sautéed mushrooms
- Roasted red peppers
Dietary Substitutions:
- Use plant-based butter and dairy-free cheese for vegan version
- Use almond milk or coconut milk instead of half-and-half
Keto-friendly: substitute half-and-half with heavy cream
Instructions
- Preheat oven: to 375°F (190°C). Lightly grease a 2-quart casserole dish with butter or cooking spray.
- Cook cauliflower: Bring a large pot of salted water to a boil. Add cauliflower florets and cook until fork-tender, 6–8 minutes. Drain thoroughly and transfer to the prepared casserole dish.
- Make Alfredo sauce: Melt butter in a medium saucepan over medium heat. Add garlic and sauté 1–2 minutes until fragrant (do not brown).
- In a separate bowl, whisk half-and-half, cornstarch, Italian seasoning, salt, and pepper until smooth. Gradually pour into the saucepan while stirring constantly.
- Cook 3–4 minutes, stirring, until thickened to a custard-like consistency. Remove from heat and stir in Parmesan cheese until melted.
- Assemble: Pour the Alfredo sauce evenly over the cauliflower. Sprinkle shredded mozzarella over the top.
- Bake: Place uncovered in the oven for 15–20 minutes, until the sauce is bubbling and cheese is golden.
- Optional: For a crispier top, broil for 1–2 minutes after baking.
- Garnish & serve: Let rest 2–3 minutes, then sprinkle with chopped parsley and serve warm.
Notes
- Use fresh Parmesan cheese for the best flavor and texture.
- Do not overcook cauliflower or the bake may turn mushy.
- Broil briefly at the end for a golden, bubbly top.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze unbaked casserole up to 3 months; thaw overnight before baking.
- Reheat gently in the oven or microwave, stirring if needed to recombine the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish / Side Dish
- Method: Baking
- Cuisine: American / Italian Fusion
Nutrition
- Serving Size: 1 portion (approx. 1 cup)
- Calories: ~230 kcal
- Sugar: ~4 g
- Sodium: ~480 mg
- Fat: ~17 g
- Saturated Fat: ~9 g
- Unsaturated Fat: ~7 g
- Trans Fat: 0 g
- Carbohydrates: ~10 g
- Fiber: ~3 g
- Protein: ~9 g
- Cholesterol: ~45 mg