Cauliflower Casserole with Buttery Cornbread Topping
This isn’t “eat your veggies, they’re good for you” cauliflower. This is cauliflower that shows up to the family reunion with a pan of cornbread under one arm and cheddar cheese in the other. Creamy, cheesy, and finished with a golden cornbread topping, it’s the side dish that always gets scooped clean first.
Servings 8
Calories 338kcal
Ingredients
- 24 ounces frozen cauliflower thawed or fresh cauliflower steamed
- ¼ cup green bell pepper diced
- ¼ cup red bell pepper diced
- ¼ cups diced onion
- 3 tablespoons butter divided use
- 1 cup sour cream
- 1 cup sharp cheddar cheese shredded
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- 1 ½ cups cornbread crumbled (day-old is best)
- ¾ cup fried onions the French’s-style ones from the can or homemade (recipe here on blog)
- ¼ cup Parmesan cheese grated
Instructions
- Preheat oven to 350°F. Butter a 2-quart baking dish.
- Saute the peppers and onion in 1 tablespoon of the butter until softened.
- In a large bowl, stir together sour cream, cheddar, peppers, salt, and smoked paprika.
- Gently fold in cauliflower, peppers, and onion and spread the mixture into the prepared dish.
- In a separate bowl, combine crumbled cornbread, remaining 2 tablespoons of melted butter, and Parmesan.
- Gently mix in the fried onions and sprinkle evenly over the top.
- Bake, uncovered, for 25–30 minutes or until bubbly and the topping is golden brown.
- Serve hot and watch it disappear faster than the last slice of pecan pie.
To make up to 3 days ahead
- Mix the cooked cauliflower, peppers, and onions with the sauce mixture. Spread in prepared dish.
- Cover and refrigerate.
- Crumble the cornbread mix in the parmesan. Place in a ziploc bag on top of the casserole.
- When you are ready to bake preheat the oven, stir the butter into the cornbread crumbs and mix in the fried onions. Sprinkle over the top and bake as directed.
To freeze for up to 2 months
- Assemble the casserole up to the point of adding the topping. Wrap tightly in plastic wrap, then foil. Label it like the domestic goddess you are.
- Freeze for up to 2 months. When ready, thaw in the fridge overnight.
- Mix up the cornbread + onion topping fresh and sprinkle it on before baking. Bake as instructed in recipe.
Notes
Storage:
Store leftovers in an airtight container in the fridge for up to 4 days. It reheats like a dream in the oven at 350°F for 15–20 minutes.
Does not freeze well after baking.
Tips:
- Save time by buying cornbread or cornbread muffins ready made at the store.
- Drain cauliflower after cooking or thawing frozen. Any leftover water will sabotage your creamy base — blot it, strain it, whisper threats, whatever works.
- Let it rest. Ten minutes out of the oven makes it creamy instead of runny. Patience is a virtue — or at least a serving suggestion.
Nutrition
Calories: 338kcal | Carbohydrates: 32g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 772mg | Potassium: 395mg | Fiber: 3g | Sugar: 10g | Vitamin A: 777IU | Vitamin C: 51mg | Calcium: 239mg | Iron: 1mg
