Cheesy Cauliflower Casserole
Cheesy cauliflower casserole is a baked vegetarian comfort dish made by mashing cooked cauliflower, mixing it with salty feta or teleme cheese, beaten eggs, and fresh dill, then baking it until the top turns golden. It is simple, budget-friendly, and turns a humble head of cauliflower into something warm and satisfying. Serve it with a generous spoonful of sour cream on top and you have a cozy meal that even cauliflower skeptics tend to love.
This is one of my favorite cauliflower recipes, and it was originally created by my mother. I was not a big fan of cauliflower for a long time, but the combination of flavors here is absolutely divine, and it completely changed my mind. The cheese melts into the soft cauliflower, the dill keeps everything fresh, and the sour cream on top ties it all together. I look forward to your feedback after you try it.
What goes into this casserole
The ingredient list is short, which means each one matters. Here is what you are working with and why:
- Cauliflower — one large head. Look for a firm, creamy-white head with tight florets and no soft brown spots. This is the base of the whole dish, so freshness shows.
- Feta or teleme cheese — 400 g. Teleme is the traditional choice here, but a good brined feta works just as well. Both are salty, so they season the casserole as they melt.
- Eggs — 5, beaten. They bind the mashed cauliflower together so the casserole holds its shape once baked and sliced.
- Fresh dill — 6 tablespoons, chopped. For this recipe I chose a simple flavoring of chopped dill, which goes perfectly with the melted teleme cheese and cauliflower.
- Salt and pepper — to taste. Go easy on the salt at first, since the cheese is already salty.
- Sour cream — about one tablespoon per serving, spooned on top. Authentic, heavy, natural sour cream makes the biggest difference here.
How to get the texture right
The whole success of this casserole comes down to how you cook and mash the cauliflower. You can steam the florets for about 20 minutes, or boil them in salted water for 20 to 25 minutes. Steaming keeps the cauliflower a little drier, which I prefer, but boiling is perfectly fine as long as you drain it well.
Once the cauliflower is fork-tender, strain it thoroughly and let any extra steam escape before you mash. Too much trapped water is the most common reason a cauliflower casserole turns out runny. Mash with a fork, a potato masher, or an immersion blender, depending on how smooth you want it. Then fold in the crushed cheese, beaten eggs, dill, salt, and pepper, and mix until everything is evenly combined.
Why this method works
The eggs are what hold this dish together. As the casserole bakes at 180C (392F), the beaten eggs set and trap the mashed cauliflower and cheese in a soft, custard-like structure, so you can slice it instead of it falling apart on the spoon. The cheese melts into that structure and seasons it from the inside, while the edges turn golden as the surface dries out and lightly browns in the oven. That golden edge is your visual cue that it is done — usually around the 30-minute mark.
What to serve with it
This casserole is rich and savory on its own, so I like to keep the sides light and fresh. A simple creamy cauliflower salad leans into the same vegetable if you are cooking for a crowd, or you can balance the plate with something crunchy and green. If you love this kind of cheesy, baked, egg-bound comfort food, you will also enjoy my zucchini and cheese casserole and the cozy grandma’s spaghetti and cheese pudding. For more ways to use up a head of cauliflower, browse my full list of cauliflower recipes.
Make-ahead and storage
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat individual portions in the oven or a toaster oven so the edges crisp back up — the microwave works in a pinch but softens the texture. You can also prep ahead by cooking and mashing the cauliflower a day in advance, then mixing in the cheese, eggs, and dill just before baking. Add the sour cream fresh, right when you serve, rather than baking it in.
If you make this cauliflower casserole, I would love to know how it turned out — did you go with teleme or feta, and did the dill win you over the way it did me? Please rate the recipe and leave a comment below with your tweaks.
Summarise & Save This Recipe
★ Add us as a trusted Google source
Cheesy Cauliflower Casserole
Ingredients
- 1 cauliflower large
- 400 g feta cheese or teleme cheese
- 5 eggs beaten
- 6 tbsp dill chopped
- salt to taste
- pepper to taste
- 6 tbsp sour cream for garnish, one per serving
Instructions
- There are two ways to cook the cauliflower for this casserole. With a steamer: detach the florets, place them in the steamer, and steam for about 20 minutes.
- Without a steamer: detach the florets and place them in a medium pot filled with water. Add salt to the water and boil for 20-25 minutes.
- Strain the cauliflower and place the florets in a bowl. Mash the florets with a fork or a potato masher. Alternatively, you can use an immersion blender.
- Whisk the eggs in a medium bowl.
- Add the crumbled cheese, chopped dill, beaten eggs, salt, and pepper.
- Mix everything together well. Pour into a casserole dish and place it in the preheated oven.
- Bake at 180C (350F) for 30 minutes, or until golden on the edges.
Notes
Frequently Asked Questions
This recipe is vegetarian, not vegan. It contains beaten eggs, feta or teleme cheese, and a sour cream garnish, all of which are animal products. There is no straightforward way to make it vegan while keeping the same egg-bound, custardy texture that holds the casserole together.
Yes. Teleme is the traditional choice and gives the casserole its authentic flavor, but a good brined feta works just as well. Both are salty cheeses that melt into the cauliflower and season the dish as they bake, so use whichever you can find.
Drain the cooked cauliflower very thoroughly and let the extra steam escape before mashing. Trapped water is the main reason this casserole turns out runny. Steaming the florets instead of boiling them keeps the cauliflower a little drier, which helps the casserole set firmly.
Either works. Steam the detached florets for about 20 minutes, or boil them in salted water for 20 to 25 minutes until fork-tender. Steaming keeps the cauliflower drier and makes draining easier, while boiling is just as fine as long as you strain it well.
Bake the casserole at 180C (392F) for about 30 minutes, or until the edges turn golden. The golden edge is your visual cue that the eggs have set and the surface has lightly browned. Ovens vary, so watch for color rather than relying on the clock alone.
Keep leftovers in an airtight container in the fridge for up to three days. Reheat individual portions in the oven or a toaster oven so the edges crisp back up; the microwave works but softens the texture. Add the sour cream fresh at serving rather than reheating it in.
Made this last night. So good!
What can be used instead of the Feta cheese?
You could also use smoked tofu (previously processed to a creamy texture in the food processor), or any other type of soft cheese.
Awesome! Making right now for second time. I added some onion and garlic for extra flavor.
Glad you liked it! <3
I have not heard of teleme cheese. What can I substitute for it? thank you.
It’s similar to feta cheese. 🙂 You can use goat cheese as well.
Salut!
Am facut reteta acum cateva clipe.A iesit mai putin rumena budinca si ceva mai moale…si-am lasat-o si mai mult de 20 de minute.:(
Buna Diana!
Ce varianta ai facut? Cea lacto-ovo sau vegana? Moale este ca textura, insa sta destul de teapana in farfurie, mai ales dupa ce se raceste un pic.
Clar, o voi incerca!
Numai o intrebare am : conteaza daca cuptorul e electric?
Este valabila temperatura pentru orice tip de cuptor?
Multumesc!
Eu am cuptor pe gaz. Nu stiu ce setari se fac la cel electric, dar nu cred ca ar afecta in vreun fel reteta, atat timp cat temperatura e aceeasi. Astept sa imi spui cum ti-a iesit! 😀
Draga Ruxandra, felicitari pentru blog! Doar ce l-am descoperit, iar retetele tale par delicioase si deloc complicate. O sa incerc azi sau maine budinca de conopida ;). Iti doresc inspiratie si voie buna in bucatarie!
Multumesc mult Andra! Cum ti-a iesit? Ti-a placut? 😀
Am making this tonight, don’t understand a 392 degree oven. Will bake at 350 F. and watch it after 20 minutes. Also am substituting goat cheese so wish me luck! Don’t have any teleme or brie cheese in the house at the moment.
How was it? Did you like it? 😀 In my country we use Celsius degrees, so I just converted 200C to Farenheit derees. 350 should be just fine.
Just one request; could you switch from grams and centimeters to ounces and inches? I’m totally lost. 200g of cheese tells me nothing as to how much to use, and as far as pan size in concerned, cm leave me scratching my head. Math is not my thing and “converting” those things to the American way of thinking is beyond me. Help!! I’m 61 years old, an English major and have NO idea what to do. Anything you suggest, I’ll do because I REALLY want to try your recipes. Thanking you in advance, I am…
Sincerely Yours,
Diane McCormick AKA Di
Hi Diane,
I use the metric system because it’s the international agreed measurement system, and it is used in my country too. I am not familiar with the American way of measurement. Try this http://www.worldwidemetric.com/measurements.html It is super easy to convert the measurements.
For this recipe, 200g of cheese is equal to approx. 1 cup of shredded cheese. The pan is about 11-12 inches in diameter. I’ll use cups/tablespoons/teaspoons more often as a way of measurement, and also I’ll convert the pan sizes in inches from now on. Thanks!
@Diane McCormick,
Hi. I have an app called Metric Conversions. Use it daily. I’m American living in United Kingdom and I still think our way not metric. Hope it helps
@Diane McCormick,
The world is metric. The US is the only country that isn’t. It seems very weird to me!!!!
Hi! Really eager to try this – but any suggestion as to how much dill is needed?
Hi Catherine! About 1/2 cup chopped dill is enough. Let me know how the recipe turned out! 😀
Awesome, thanks! And will do!
One other quick question, if you have a moment, just wondering what size casserole you use(d)?
It was about 25-30cm in diameter and 6-7cm tall.
It turned out great!!! I made the mistake of covering it in the oven at first so it accumulated some liquid on top, but then I took it off and it rose perfectly! I couldn’t find teleme cheese, but used a reduced fat camembert instead. It was great with a potato and dill soup and paired with a chardonnay. Definitely making this again, thanks so much for sharing!
Thank you!