cauliflower alfredo bake recipe

Written ByJenny Smyth Posted on
cauliflower alfredo bake recipe
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The Best cauliflower alfredo bake recipe

I’ve been making this cauliflower alfredo bake recipe for years, and it’s always a hit with my family. It’s a great way to get my kids to eat their veggies, and it’s perfect for a weeknight dinner or a special occasion.

I love how the cauliflower absorbs all the flavors of the sauce and becomes creamy and tender. The best part is that it’s so easy to make – just toss all the ingredients together and bake until golden brown.

I’ve made this recipe for potlucks, family gatherings, and even as a side dish for holidays. It’s always a crowd-pleaser.

Plus, it’s a great way to get in some extra veggies without having to think about it too much. My kids love helping me make this recipe because they get to use the food processor to grate the cauliflower – they think it’s so cool!

I’ve also made this recipe with different types of cheese, but I find that Parmesan gives it the best flavor. You can also customize it by adding some cooked chicken or bacon if you like.

This recipe is also great because it makes a big batch, so we can have leftovers for lunch the next day. My family loves when I make this recipe because it smells amazing while it’s baking and makes our house feel cozy and inviting.

Creamy Cauliflower Alfredo Bake

Creamy Cauliflower Alfredo Bake

4.6 from 928 votes

This comforting bake combines tender cauliflower florets with a rich, homemade alfredo sauce and a golden, cheesy topping. It is a satisfying vegetarian main or side dish that brings creamy pasta-like flavor without the pasta.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cauliflower

1 large head cauliflower, cut into florets
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Alfredo Sauce

2 tbsp butter
3 cloves garlic, minced
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp black pepper

For the Topping

1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley (optional)

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Bring a large pot of salted water to a boil over high heat, then add the cauliflower florets and cook for 5 to 6 minutes until just tender but still firm.
3Drain the cauliflower in a colander and set it aside to cool slightly.
4In a large skillet or saucepan, melt the butter over medium heat.
5Add the minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
6Sprinkle the flour over the butter and garlic, then whisk continuously for 2 minutes to form a smooth roux.
7Gradually pour in the milk and heavy cream while whisking constantly to avoid lumps.
8Continue to cook over medium heat, whisking often, for 5 to 7 minutes until the sauce thickens and coats the back of a spoon.
9Stir in the Parmesan cheese, salt, nutmeg, and black pepper, and whisk until the cheese is fully melted and the sauce is smooth.
10Place the cooked cauliflower florets in a 9×13 inch baking dish and pour the alfredo sauce over them, gently stirring to coat all the florets evenly.
11Sprinkle the shredded mozzarella and remaining Parmesan cheese over the top, covering the sauce completely.
12Bake the dish in the preheated oven for 20 to 25 minutes until the sauce is bubbly and the top is golden brown and lightly crisped.
13Remove from the oven and let it rest for 5 minutes before serving, then garnish with fresh parsley if desired.

🔧Equipment

Large pot
Colander
Large skillet or saucepan
Whisk
9×13 inch baking dish
Mixing spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 32g💛Saturated Fat: 18g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 16g

📝Notes

Tips: For a lighter version, use half-and-half instead of heavy cream and reduce the Parmesan to 3/4 cup. You can also add cooked chicken or sautéed mushrooms to make it a heartier main dish. Ensure the cauliflower is not overcooked before baking, as it will continue to soften in the oven.

Watch Video Of How Creamy Cauliflower Alfredo Bake Works

This cauliflower alfredo bake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.

It’s easy to make ahead of time and reheat when needed, making it perfect for busy families like mine.

We love serving this with a side salad or some crusty bread to round out the meal.

❓ Frequently Asked Questions About Creamy Cauliflower Alfredo Bake

1.

What is the difference between cauliflower alfredo bake and traditional fettuccine Alfredo?
The main difference is that cauliflower alfredo bake uses cauliflower instead of pasta, making it lower in carbs and calories. It also uses a lot less cheese than traditional fettuccine Alfredo.

2.

Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower for this recipe. Just thaw it first and pat dry with paper towels before using.

3.

How do I prevent the cauliflower from becoming mushy?
To prevent the cauliflower from becoming mushy, make sure to squeeze out as much liquid as possible before mixing it with the cheese sauce.

4.

Can I add other vegetables to this recipe?
Yes, you can add other vegetables like broccoli or carrots to this recipe if you like.

5.

Is this recipe suitable for vegetarians?
Yes, this recipe is suitable for vegetarians as long as you use vegetarian cheese.

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