Post published on November 26, 2025 by vspiceroute

Last post modified on November 26, 2025 by vspiceroute

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Introducing Baked Cauliflower Casserole

If you’ve been craving something warm, cheesy, and comforting on a cold day, but still want to keep things on the healthier side, this Baked Cauliflower Casserole is exactly what you need!

I’ve been missing a big bowl of baked mac and cheese lately, and this is the wholesome alternative that totally satisfied my cravings. It’s a one-pot, cozy, family-approved bake where cauliflower adds amazing texture and richness. The best part? The Mexican twist takes the flavor to a whole new level!

It’s a great weeknight dinner, a perfect hosting dish, and definitely kid-approved, my son and his friend devoured it during their play date! And if you’re following a keto diet, you can easily skip the breadcrumbs and flour.

Dish Inspiration

This recipe is inspired by classic baked mac and cheese but reinvented for anyone who wants something lighter, lower carb, and more veggie-forward. Cauliflower acts like the perfect pasta stand-in, absorbing all the spices, creaminess, and cheesy goodness.

Think: your favorite comfort food with a bold Tex-Mex personality.

Ingredients

For the Cauliflower & Cheese Bake:

  • 1 head cauliflower (cut into florets)

  • Salt, as needed

  • 1½ cups yellow cheddar cheese (shredded)

  • 1 tbsp butter

  • ½ cup chopped onions

  • ½ cup chopped bell peppers

  • ½ cup yellow corn

  • 2 tbsp minced garlic

  • 1 tbsp all-purpose flour (skip for keto)

  • ½ cup milk

  • ½ tsp cumin powder

  • 1 tsp taco seasoning

  • 1 tsp cayenne powder or red chili powder

  • ½ cup breadcrumbs (optional)

  • 1 sliced jalapeño

  • ¼ cup chopped cilantro

Equipment Needed

  • Baking dish
  • Large pan or skillet
  • Mixing spoon
  • Oven
  • Knife & chopping board

How to Make Baked Cauliflower Casserole

1. Prepare the Cauliflower

Wash and cut the cauliflower into medium florets. Blanch or steam them lightly until just tender (not mushy). Drain and set aside.

2. Make the Cheesy Base

In a pan, melt butter and sauté onions, bell peppers, garlic, and corn until softened.
Add flour and stir for 30 seconds to make a light roux.

Pour in the milk and whisk until smooth and slightly thickened.
Mix in cumin powder, taco seasoning, cayenne, salt, and the cheddar cheese. Let it melt into a smooth, creamy sauce.

3. Assemble

Add the cooked cauliflower to the sauce and toss gently to coat every floret.
Transfer everything into a baking dish.
Top with breadcrumbs (if using), sliced jalapeños, and a little extra cheese if you want it extra gooey.

4. Bake

Bake at 400°F (200°C) for 25–30 minutes, until golden, bubbly, and fragrant.

5. Garnish & Serve

Finish with fresh cilantro on top and serve warm!

Storage

  • This casserole stores beautifully for up to 3 days in the refrigerator.
  • Reheat in the oven or air fryer to keep it crispy on top.
  • Avoid microwaving if you want to preserve that perfect baked texture.

Serving Suggestions

  • Pair with a fresh side salad for a balanced meal.
  • Serve as a holiday or potluck side dish.
  • Add grilled chicken, beans, or extra veggies for a protein-packed version.
  • Drizzle some hot sauce or chipotle mayo for a spicy kick.

Expert Tips

  • Don’t overcook the cauliflower, you want it tender but firm so it holds its shape.
  • Add extra cheese on top for a more indulgent crust.
  • Skip flour and breadcrumbs to make it fully keto-friendly.
  • Use pepper jack cheese for an even stronger Mexican flavor.
  • Let it rest for 5 minutes before cutting, it sets beautifully.

 

Baked Cauliflower Casserole (Mexican Mac & Cheese!)

Warm, cheesy, and packed with flavor, this Baked Cauliflower Casserole is a healthier twist on classic mac and cheese with a delicious Mexican flair. Loaded with veggies, spices, and gooey cheddar, it’s a cozy one-pot meal that’s kid-approved, keto-friendly (if you skip the breadcrumbs), and perfect for weeknights or hosting!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people

Equipment

  • Baking dish
  • Large pan or skillet
  • Mixing spoon
  • Oven
  • Knife & chopping board

Ingredients
  

  • 1 head cauliflower cut into florets
  • Salt as needed
  • 1½ cups yellow cheddar cheese shredded
  • 1 tbsp butter
  • ½ cup chopped onions
  • ½ cup chopped bell peppers
  • ½ cup yellow corn
  • 2 tbsp minced garlic
  • 1 tbsp all-purpose flour skip for keto
  • ½ cup milk
  • ½ tsp cumin powder
  • 1 tsp taco seasoning
  • 1 tsp cayenne powder or red chili powder
  • ½ cup breadcrumbs optional
  • 1 sliced jalapeño
  • ¼ cup chopped cilantro

Instructions
 

Prep the Cauliflower

  • Wash and cut into medium florets.
  • Blanch or steam until just tender.
  • Drain and set aside.

Make the Cheese Sauce

  • Melt butter in a pan.
  • Sauté onions, bell peppers, garlic, and corn until soft.
  • Add flour and stir for 30 seconds.
  • Pour in milk and whisk until slightly thick.
  • Add cumin, taco seasoning, cayenne, salt, and cheddar cheese.
  • Stir until the cheese melts into a smooth sauce.

Assemble the Casserole

  • Add the cauliflower to the sauce and mix gently.
  • Pour everything into a baking dish.
  • Top with breadcrumbs (optional), jalapeño slices, and extra cheese.

Bake

  • Bake at 400°F (200°C) for 25–30 minutes until golden and bubbly.

Garnish & Serve

  • Sprinkle fresh cilantro on top and serve warm.