Loaded Cauliflower and Cheddar Bake

• 1 large head cauliflower, cut into florets
• 2 cups shredded sharp cheddar cheese
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 cup crushed cornflakes
• 1/4 cup grated Parmesan cheese
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Steam cauliflower until tender, about 5 minutes.
3. 3 In a large bowl, mix sour cream, mayonnaise, milk, garlic powder, onion powder, paprika, and black pepper.
4. 4 Add cooked cauliflower and 1 1/2 cups cheddar cheese to the mixture and stir to coat.
5. 5 Transfer to a greased 9x13 inch baking dish.
6. 6 Combine cornflakes, Parmesan cheese, and melted butter in a small bowl.
7. 7 Sprinkle the cornflake mixture over the top of the cauliflower.
8. 8 Bake for 25-30 minutes until bubbly and golden brown.
9. 9 Sprinkle remaining 1/2 cup cheddar on top during last 5 minutes of baking.
10. 10 Let cool for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Steamer or pot with lid

Variations

• Add cooked bacon or diced green chilies for a kick.
• Swap cauliflower for broccoli for a broccoli cheddar bake.

Substitutions

• Use gluten-free breadcrumbs instead of cornflakes for a gluten-free option.
• Greek yogurt can replace sour cream for a tangier flavor.

Pairings

• Creamy tomato soup
• Roasted vegetables

Nutrition

Tips

• For extra crunch, toast the cornflake topping in the oven for an additional 5 minutes.
• This casserole can be assembled ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a fresh green salad for a balanced meal.
• Pairs well with garlic bread for added texture.

FAQ