This Gouda Cauliflower Casserole recipe is amazing.

One year I made this cauliflower casserole for our Christmas dinner. It was a huge hit. Now I serve it every Thanksgiving.

Fresh cauliflower is baked in a thick cheesy sauce made with gouda and Vermont cheddar cheese that is delicious.

Cauliflower Casserole

Cauliflower casseroles are delicious. Cauliflower has exploded on the food scene since it is a low carb replacement for potatoes.

You know how that goes when there is a new fad. I have always loved a cheesy vegetable casserole recipe regardless.

I love to make a vegetable side dish recipe during the holidays but also just because I love vegetables.

A baking dish of cheesy Gouda Cauliflower Casserole with a spoon scooping a serving.

Low carb side dish option

As you probably know by now cauliflower is a delicious low carb side dish option if you are on a low carb or keto diet.

But even if you aren't on a low carb diet and you just love cauliflower as I do then you will love this amazing cauliflower casserole recipe.

The minute my daughter (who eats low carb) took her first bite she exclaimed omg this tastes like mac and cheese.

How To Make Gouda Cauliflower Casserole

Ingredients

1 medium head of cauliflower, stems removed and cut into bite-size flowerets
1 small onion diced, about ½ cup diced onion
1 teaspoon salt, divided
1 ½ teaspoon ground pepper, divided
3 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
10 ounces Gouda cheese, shredded and divided
8 ounces Vermont Sharp Cheddar cheese, shredded

Directions

Prepare the cauliflower by trimming the stem and leaves off and cutting into bite-size flowerets.
Rinse under cold water. Place the cauliflower pieces into a large pot.
Peel and dice the onion. Add the diced onion to the pot. Fill the pot with cold water and add ½ a teaspoon of salt and ½ teaspoon of ground pepper to the pot.
Bring to a boil and cook until fork tender. Once the cauliflower is fork tender pour through a colander and drain well. Pour the drained cauliflower and onion into a 2-quart baking dish. Set aside.
Melt the butter in a medium saucepan. Add the flour, ½ teaspoon salt and 1 teaspoon of ground pepper to the pot.
Using a metal whisk mix the flour and seasonings into the melted butter and whisk constantly for about 2 minutes.
After 2 minutes slowly pour the milk into the saucepan while whisking. Whisk until combined.
Continue to whisk the sauce until it begins to thicken. Add the shredded Vermont Cheddar cheese and ¾ of the shredded Gouda cheese to the thickened sauce in the saucepan.
Continue to stir with the whisk until the cheese has melted into the white sauce and the sauce is lump free.
Remove the saucepan from the burner.
Carefully pour the hot cheese sauce over the cooked cauliflower and onion. Mix well with a large spoon until all the cauliflower is coated with cheese sauce.
Sprinkle the remaining Gouda cheese over the top.
Bake in a preheated 375 F. degree oven for 30 to 35 minutes or until the sauce is bubbling and the cheese on top has melted and turned a light golden brown.
Makes 6 servings.