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!
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.