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Cheesy Cauliflower Casserole

• 1 whole head of cauliflower, cut into florets • 1/2 teaspoon salt • 1 cup full fat coconut milk or milk of choice • 2 ounces cream cheese or dairy free cream cheese

• 2 teaspoons dijon mustard • 2 cups shredded cheddar cheese, divided (or dairy free cheese of choice)

• Salt and pepper to taste • 1 teaspoon garlic powder


  1. Preheat oven to 375° F and grease a 9x9 glass baking dish.

  2. Bring large pot of water to a boil. Add cauliflower and 1/2 teaspoon salt and cook until cauliflower is just fork tender. Do not over cook.

  3. Drain cauliflower well and place back in pot. Set aside.

  4. In a small sauce pan, bring coconut milk to a simmer, stirring well to avoid scorching.

  5. Whisk in cream cheese and mustard and stir until mixture thickens.

  6. Remove from heat and whisk in 1 cup shredded cheese and seasonings.

  7. Pour over cauliflower and gently mix to combine.

  8. Place cauliflower in prepared dish. Sprinkle with remaining 1 cup cheese and bake until cheese is bubbly and slightly browned, or about 15 minutes.

  9. For an extra bubbly topping, broil on high for 2-3 minutes but be sure to watch carefully. Serve with protein and choice of veggies! Serves 6.

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