Ingredients
1 large head of fresh cauliflower (about 6 cups chopped)
1 cup shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan
¾ cup heavy cream (or whole milk if you prefer lighter)
3 cloves garlic, minced
1 small yellow onion, finely chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sea salt (or to taste)
½ teaspoon black pepper
½ teaspoon smoked paprika (adds that subtle smoky flavor)
¼ teaspoon crushed red pepper flakes (optional, for a little kick)
1 tablespoon gluten-free flour (for thickening)
½ cup gluten-free breadcrumbs (optional topping)
Chopped parsley or chives for garnish (fresh herbs make it pop)
Instructions
Break your cauliflower into small florets. Not tiny, but not huge either—think bite-sized. Rinse them and shake off excess water.
Steam or boil the florets until just tender, about 6–7 minutes. You want them soft enough to chew but still holding their shape. Drain and set aside.
Heat up a large skillet over medium heat. Add the olive oil and butter.
Toss in the chopped onions and cook until soft and slightly golden (about 5 minutes). Add the garlic and cook for 1 more minute until it smells amazing.
Now stir in the gluten-free flour. Cook for 1 minute to cook off that raw flour taste.
Slowly pour in the cream while stirring. Keep the heat on low and stir until the sauce thickens slightly—this should take about 3–4 minutes.
Now stir in the salt, pepper, paprika, and red pepper flakes if you’re using them.
Add the cheddar, mozzarella, and half of the Parmesan. Stir until the cheese is melted into a smooth, cheesy sauce.
Gently fold in the steamed cauliflower. Make sure it’s well-coated in the cheesy sauce. Try not to mash the florets—you want them whole, not mushy.
Taste and adjust salt or pepper if needed.
Preheat your oven to 375°F.
Spoon the cauliflower mix into a greased 8×8 or 9×9 inch baking dish. Sprinkle the remaining Parmesan on top, and if you want that golden crunch, scatter the gluten-free breadcrumbs across the top.
Bake uncovered for 20–25 minutes until bubbly and golden brown on top.
If you like a crispier top, broil for the last 2 minutes—but watch it closely so it doesn’t burn.
Once out of the oven, sprinkle fresh chopped parsley or chives over the top. Let it sit for 5 minutes before serving—burnt tongues aren’t cute.
Notes
Use fresh cauliflower, not frozen—it makes a big difference in taste and texture.
You can prep this a day ahead and bake when ready.
Swap cheddar for smoked gouda, pepper jack, or a mix for extra flavor.
Great for potlucks, weeknight dinners, or sneaky veggie meals for picky eaters.
Want it crispier? Finish under the broiler for a couple minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Gluten-Free Sides / Comfort Food
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 heaping cup (approx)
- Calories: ~220 per serving
- Sugar: 3g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg