Cheesy Ranch Cauliflower ~

Roasted cauliflower florets in a rich ranch-infused cheese sauce.

Serve with Vegan BBQ Brisket and Stovetop Brussels Sprouts.

Table of Contents

Cheesy Cauliflower Recipe

I like this cheesy cauliflower bake because it’s easy to make and is a satisfying, low-carb alternative to mac and cheese. With simple ingredients and bold flavors, it’s a delicious side dish that’s great for guests following a keto lifestyle or anyone looking for a lighter comfort food dish.

If you’re planning to serve this cheesy cauliflower bake for a larger crowd, like at Thanksgiving dinner, it’s simple to double or triple the recipe. Just increase the ingredient amounts and use a larger casserole dish. You may need to adjust the cooking time slightly to ensure everything is heated through and the cheese is perfectly melted. This dish holds up well, making it a great addition to any holiday table without a lot of extra effort. Plus, it’s always a hit with guests looking for a flavorful, low-carb side!

Ingredients for Cheesy Ranch Cauliflower ~

You will need the following:

4 cups cauliflower florets
1 tablespoon olive oil
1/2 cup sour cream
1 cup cheddar cheese, shredded
2 tablespoons butter, melted
1 tablespoon + 1/2 teaspoon dry ranch seasoning mix

Ingredient Notes

Cauliflower – A small head of cauliflower typically yields around 4 cups of florets.
Olive Oil – Helps roast the cauliflower to tender perfection.
Sour Cream – Adds creaminess to the dish.
Cheddar Cheese – Use mild or sharp cheddar cheese for flavor. Parmesan cheese also works well here.
Butter – Adds richness to the cheese sauce.
Dry Ranch Seasoning Mix – A blend of savory spices, including onion powder, garlic powder, dried parsley, and dill. Use Homemade Ranch Seasoning or a store-bought mix.

How to Make Cheesy Ranch Cauliflower ~

STEP ONE: Roast the cauliflower. Preheat the oven to 400°F. Line a baking sheet with parchment paper and toss cauliflower florets with olive oil. Spread them in a single layer on the baking sheet and roast for 20 minutes until fork tender. Remove from oven and reduce the temperature to 350°F.

STEP TWO: Mix the sauce. In a mixing bowl, combine sour cream, cheddar cheese, melted butter, and dry ranch seasoning. Adjust seasoning to taste.

STEP THREE: Coat the cauliflower. Toss the roasted cauliflower in the cheese mixture until well-coated.

STEP FOUR: Bake. Transfer the cauliflower mixture to the prepared baking dish. Bake for 20 minutes until the cheese is melted and the edges are golden brown. Serve hot.

Optional Add-Ons

Turn this dish into a Loaded Cauliflower Casserole by topping with one or more of these ingredients before serving:

Sliced scallions – Green onions add light crunch and a pretty pop of color
Buffalo sauce or hot sauce – Add a few dashes of your favorite sauce for a little bit of a spicy kick
Bacon bits – For a touch of smokiness. Many brands are vegan; check the label to be sure yours is vegan-friendly.

FAQ

Can I use frozen cauliflower? Fresh cauliflower is best for this recipe to avoid a mushy texture, but if you only have frozen, make sure to thaw and drain it well to remove excess water before using.
Can I make this ahead of time? Yes! Prep the casserole a day before and just pop it in the oven when you’re ready to serve.
Can I use a different type of cheese? Definitely! Try mozzarella, Monterey Jack, or even a mix for extra flavor.
Is this dish gluten-free? Yes, it’s naturally gluten-free.

Storage

Store leftover cauliflower casserole in an airtight container in the refrigerator.

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