Cauliflower Alfredo Bake
Tender cauliflower florets are smothered in a velvety homemade Alfredo sauce, topped with shredded mozzarella, and baked until golden and bubbly. This low-carb comfort food delivers all the creamy satisfaction of pasta Alfredo without the heaviness.
Equipment
- Large pot - for boiling cauliflower
- Colander - for draining cauliflower
- Heavy-bottomed saucepan - for the Alfredo sauce; prevents scorching
- Whisk
- Wooden spoon or silicone spatula
- 9x13 inch baking dish (or 2-quart casserole dish)
- Cutting board
- Sharp knife
- Box grater or microplane - for grating Parmesan
- Measuring cups and spoons
- Aluminum foil - optional, for covering during first bake
Ingredients
- 1 large head cauliflower - about 2 lbs or 900g, cut into florets
- salt - for boiling water
- 1 tablespoon olive oil - for greasing the baking dish
- 2 tablespoons unsalted butter
- 4 cloves garlic - minced
- 1 cup heavy cream - 240ml
- ½ cup whole milk - 120ml
- 1 cup Parmesan cheese - 90g, freshly grated, divided (¾ cup for sauce, ¼ cup for topping)
- 1½ cups shredded mozzarella cheese - 170g, divided (1 cup for topping, ½ cup additional if desired)
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ½ teaspoon salt - plus more for boiling water
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes - optional
- 2 tablespoons fresh parsley - chopped, for garnish
Optional Add-ins
- 2 cups cooked chicken - 280g, cubed rotisserie or leftover
- ½ cup cooked bacon - crumbled
- 2 cups fresh spinach
- ½ pound raw shrimp - peeled
- ¼ cup sun-dried tomatoes - chopped
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
- Cut cauliflower into 1.5-2 inch florets. Boil in salted water for 5-7 minutes until just fork-tender. Drain well in a colander and let steam-dry for 2-3 minutes, then transfer to the prepared baking dish.
- In a heavy-bottomed saucepan over medium heat, melt butter. Sauté garlic for 1-2 minutes until fragrant. Add heavy cream, milk, Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes. Bring to a gentle simmer, stirring frequently, and cook for 3-4 minutes until slightly thickened.
- Remove from heat and gradually stir in ¾ cup of the grated Parmesan cheese until smooth and fully melted. Taste and adjust seasoning.
- Pour the sauce evenly over the cauliflower and gently toss to coat. Top with 1 cup of mozzarella and the remaining ¼ cup Parmesan.
- Bake uncovered for 20-25 minutes until cheese is melted and bubbly. Optionally broil for 2-3 minutes for a golden top. Rest 5 minutes before serving. Garnish with fresh parsley.
Notes
- Drain cauliflower well: After boiling, let florets sit in the colander for 2-3 minutes to release steam and excess moisture. This prevents a watery casserole.
- Use freshly grated Parmesan: Pre-shredded cheese contains anti-caking agents that make the sauce grainy. A microplane grater takes 60 seconds and makes a huge difference.
- Do not boil the cream: Bring the sauce to a gentle simmer only. A rolling boil can cause the cream to break and the sauce to become thin and greasy.
- Add Parmesan off the heat: Removing the pan from the burner before stirring in the cheese prevents clumping and ensures a smooth sauce.
- Cut florets uniformly: This ensures all pieces cook at the same rate, preventing mushy or underdone cauliflower.
- Make ahead: Assemble the full casserole up to 24 hours in advance, refrigerate, and bake when ready. Add 5-10 minutes to baking time if starting cold.
- Protein add-ins: Add 2 cups of cooked chicken, ½ cup crumbled bacon, or raw shrimp to make it a one-dish meal. Shrimp cooks through during baking.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven covered with foil for 15-20 minutes.
- Freezing: Cream-based sauces can separate upon thawing. Freeze in individual portions for up to 2 months for best results.
- Frozen cauliflower: Thaw completely and pat dry with paper towels before using. Consider roasting thawed florets at 400°F for 10 minutes to reduce moisture.
- Vegan version: Use coconut cream instead of heavy cream, nutritional yeast instead of Parmesan, and vegan mozzarella for a dairy-free alternative.
- For extra cheese: Use a blend of mozzarella, Parmesan, fontina, and Gruyere for an ultra-rich, complex flavor.