Cauliflower Casserole
on Nov 14, 2018, Updated Jul 06, 2025
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This creamy, cheesy, cauliflower casserole has all the flavor of cheesy mashed potatoes without all the carbs. This low-carb side dish is perfect for the holidays or anytime you’re craving a delicious and comforting, cheesy and nutritious casserole!
Looking for a similar potato version of this casserole? Try my cheesy potato casserole!
What Makes This the ULTIMATE Cheesy Cauliflower Casserole
Consistency of creamy mashed potatoes – The consistency of the cauliflower in this casserole is almost identical to creamy mashed potatoes. Think soft serve ice cream consistency, no lumps!
Decadent and nutritious – Unlike some creamy and cheesy casseroles, this cauliflower casserole uses both protein rich Greek yogurt and low fat cream cheese to give it rich flavor and a creamy consistency. Mozzarella is used in combination with cheddar cheese to reduce the amount of fat from the cheese.
Two kinds of cheese – Mozzarella is used in combination with cheddar cheese in this casserole. Mozzarella has a wonderful gooey consistency when it’s melted and cheddar cheese has delicious sharp flavor. Combining both cheeses is also a way to cut down on the amount of fat and calories since mozzarella generally has less than cheddar.
Cheesy Cauliflower Casserole Recipe Video
Ingredient Notes
Cauliflower – You can use a head of cauliflower and break it down yourself (most economical) or buy a couple bags of pre-cut cauliflower florets.
Smoked paprika, garlic powder – Cauliflower is fairly flavorless on it’s own, but with the help of smoked paprika and garlic powder it gets a boost of much needed flavor.
Cream cheese – Room temperature full fat or low fat cream cheese should be used. You can also use cream cheese spread. I would skip using fat-free cream cheese. The flavor and texture are not the same.
Greek yogurt – Whole milk Greek yogurt or low fat Greek yogurt will give you the best flavor and creamy consistency. Swap Greek yogurt with sour cream if you prefer.
Cheese – A combination of mozzarella and cheddar cheese gives the casserole a wonderful cheesy flavor while also reducing the amount of fat and calories. Shred the cheese yourself for the best flavor and so it melts properly.
Green onion – Green onions give the casserole a mild onion flavor without the bite of yellow or white onions. You can also use chives.
Tips for Making Cauliflower Casserole
- When you’re preparing cauliflower, cut the florets so that they are similar in size and cook evenly.
- Drain the cooked cauliflower well then put it back in the pot with the heat on low. Stir it around for another minute or two so that the excess water is removed. This helps prevent the mashed cauliflower from being too loose and runny.
- Skip using non-fat ingredients. The fat is what gives the casserole a rich, delicious flavor and creamy, thicker consistency.
- Use room temperature cream cheese and Greek yogurt. They will incorporate in with the cauliflower better so that the consistency is smooth.
- Use an immersion blender to blend the cauliflower. This handheld blender will give you the creamiest consistency and it gets the job done fast!
- Use a 9×9 inch or 2 quart casserole dish to bake the cauliflower casserole in.
- For the last couple minutes of baking, turn on the broiler. This will give the casserole a crispy, bubbly and golden brown cheesy top.
Variations
- Make it spicy! If you love spicy food, add an 1/8 teaspoon of cayenne pepper, a few dashes of hot sauce, or a finely chopped jalapeno.
- Bacon and chive topping – Once the casserole has baked, garnish the top with chopped crispy bacon and a sprinkle of chopped chives. Chives can also be swapped with chopped parsley.
- Make it vegan – Swap cream cheese and Greek yogurt with plant-based alternatives. Swap the cheese with vegan “cheese” shreds.
- Cracker crumb topping – If you like your mashed potato casserole or baked macaroni and cheese to have a crunchy topping, try adding crushed butter crackers, potato chips, or dried out bread crumbs to the top of the casserole and then sprinkling the cheese on top of them. Crunchy and cheesy!
- Use different cheese – Swap cheddar and mozzarella for any of your favorite cheeses. Monterey jack, parmesan cheese, gouda, or pepper jack for a spicy southwest kick.
Storage
Storage – The creamy cauliflower casserole will keep in the refrigerator for 3-4 days.
Reheating – Reheat the leftovers in the microwave or in the oven. Bake at 350° F. for 15 minutes or until it’s hot. You may need to stir the leftovers to reincorporate any excess liquid that may be present.
I don’t recommend freezing cauliflower casserole. Once it’s defrosted it will have a watery consistency and the texture won’t be the same due to the dairy.
More Casserole Recipes
If you love casseroles with a healthier spin on them, here are a few I think you’ll love!
- Cheesy Chicken Broccoli Rice Casserole
- Ground Beef Taco Casserole
- Healthy Sweet Potato Casserole
- Stuffed Pepper Casserole
- Green Chile Chicken and Rice Casserole
Did you make this cauliflower casserole? I’d love if you’d leave a recipe rating and review.
Cheesy Cauliflower Casserole
Ingredients
- 2 1/2 pounds cauliflower, core removed and roughly chopped into florets
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon granulated garlic
- 2 ounces low fat cream cheese, softened
- 1/3 cup plain Greek yogurt
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup thinly sliced green onions, approximately 2 green onions
- Kosher salt and fresh ground black pepper to taste
Instructions
- Spray a 9×9 or similar sized baking dish with cooking spray and set aside. Preheat oven to 375°F.
- Bring a large pot of salted water to a boil then add in the cauliflower. Lower the heat to medium and cook for 10-15 minutes or until the cauliflower is very soft. Drain the water then return the cauliflower to the pot.
- Add the smoked paprika, granulated garlic, salt and pepper and cream cheese. Use an immersion stick to purée the cauliflower until smooth. Add in the Greek yogurt and all of the cheese minus 1/4 cup and purée again until smooth. Taste for seasoning. Stir in the green onions then transfer to the prepared baking dish. Top with the remaining cheese.
- Bake for 15 minutes or until bubbly and the cheese on top is golden and melted. Sprinkle with extra smoked paprika and green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this recipe really a 124,000 calories?
No. I believe you’re reading it incorrectly. “kcal” is the same as “cal”, so it’s 124 calories/serving.
I added mushrooms, chicken and brocoli to this! it was so fantastic! Definitely doing this recipe again I did use frozen riced cauliflower due to time. but this meal was wonderful!
Thanks for making the casserole Marnie and for leaving a review!
Do you think I could somehow adapt this recipe to use cauliflower rice?
I haven’t tried making it that way, but I’m guessing it would work as long as the cauliflower rice is well cooked so that it mashes well.
Emily I used frozen riced cauliflower, warmed a few minutes in the microwave and added it to the skillet. I did add 1/2 cup diced onion, 1 tbls of butter and 8 oz of portobello mushrooms. I let all this simmer for 10 minutes and then continued with the above directions.
Nutrition list please
The nutrition details are at the bottom of the recipe card.
I was curious if this recipe can handle being pre-made and re-heated when it’s needed.
I’ve had it for leftovers and they held up fine. A little watery right out of the fridge, but once you stir it up it’s just fine. I wouldn’t recommend freezing it though.