Cheesy Cauliflower Alfredo Bake
Indulge in a creamy, garlicky Cheesy Cauliflower Alfredo Bake that’s ready in 40 minutes! Featuring tender cauliflower, Parmesan, mozzarella, and a velvety Alfredo sauce, this dish doubles as a hearty side or a protein-packed main.
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Servings: 4
Ingredients
- 5 cups approx. 1 medium head cauliflower florets
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- 2 cups half-and-half
- 2 tablespoons cornstarch
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup finely grated Parmesan cheese
- ¾ cup shredded low-moisture mozzarella cheese
- 2 teaspoons fresh parsley chopped (for garnish)
Instructions
- Preheat Oven & Prepare Dish: Preheat oven to 375°F (190°C). Lightly grease a 2-quart casserole dish with butter or cooking spray.
- Cook Cauliflower: Bring a large pot of salted water to a boil. Add cauliflower florets and cook until fork-tender, 6–8 minutes. Drain thoroughly and transfer to the prepared casserole dish.
- Prepare Alfredo Sauce: In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, 1–2 minutes. Do not brown. In a separate bowl, whisk together half-and-half, cornstarch, Italian seasoning, salt, and pepper until smooth. Gradually pour the mixture into the saucepan, stirring constantly. Cook until the sauce thickens to a custard-like consistency, 3–4 minutes.
- Finish Sauce & Assemble: Remove saucepan from heat. Stir in Parmesan cheese until fully incorporated. Pour the Alfredo sauce evenly over the cauliflower. Sprinkle shredded mozzarella cheese across the top.
- Bake: Bake uncovered for 15–20 minutes, or until the sauce is bubbling vigorously and the mozzarella is golden and melted.
- Garnish & Serve: Remove from oven and let rest for 2–3 minutes. Garnish with chopped parsley and serve warm.
Notes
Pro Tip: For a crispier cheese topping, broil for 1–2 minutes after baking.
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