Gluten Free Cauliflower Cheese Casserole
Salty and rich, this gluten free cauliflower cheese casserole makes enough for a hearty vegetarian main dish along with a fresh salad. Two kinds of cheese including sharp cheddar and Parmesan, add loads of flavor, while the roux-based sauce is easily made gluten free with sweet white rice flour.
Easy Cauliflower Cheese Casserole Recipe
Look at this as a cauliflower cheese casserole almost a cauliflower mac and cheese of sorts minus the macaroni. It’s a pretty great one pan for dinner dish: butter beans are scattered atop the slightly cooked cauliflower to give it more substance and protein, and then there is that delicious, delightful cheese sauce. To make it gluten free, all you need to do is use sweet white rice flour to create a thick and creamy sauce to wrap around the cauliflower. A salad alongside is imperative to balance out the richness of the cheese, but other than that small, quick addition you’re good to go.
Why You’ll Love It
- Cheesy deliciousness – If you love cheese as much as I do, the two kinds of cheese in this comfort-food casserole will make you very happy!
- Starring, cauliflower! I love cauliflower and while I often simply roast it with a little olive oil and salt, it’s such a versatile vegetable that can be made into soup and more. This cauliflower cheese casserole is a great way to use this vegetable.
- Versatile – Make this casserole your main dish, add a salad, or a slice of fresh bread, or serve it with a meaty main. You have lots of options!
Ingredient Notes
Give a quick read of some detailed notes before starting to make this dish so you have an idea of what you’ll need. I’ve placed the full ingredient amounts in the recipe card at the end of this post.
- Cauliflower – Choose the largest cauliflower you can to make this casserole – if you can only get small cauliflower, use two so that you’ll have enough for a meal.
- Milk – You can use whole milk or 2% milk interchangeably in this recipe.
- Butter – I prefer to use unsalted butter, however, you can use salted butter. Note that you’ll need to reduce the amount of added salt so the final dish isn’t overly salty.
- Sweet white rice flour – This naturally gluten free flour creates a thick, binding sauce. If you don’t need to keep gluten free you can substitute all-purpose flour.
- Cheddar cheese – Use any variety of cheddar – I am partial to extra sharp!
- Parmesan cheese
- Salt – I always use fine sea salt in my recipes! You can also use table salt.
- Pepper
- Dried oregano – Or substitute dried thyme or herbs du Provence.
- Butter beans – I love the robustness of butter beans to add a bit of protein to the casserole. Try another white bean, such as navy beans, if you wish.
Why Use Sweet White Rice Flour?
Sweet white rice flour, also sold as mochiko, is a naturally gluten free glutinous flour – meaning it’s sticky and has wonderful binding properties for gluten free baking, sauces, and more. In cakes and breads, sweet white rice flour is often combined with a starchy gluten free flour such as tapioca flour and with a gluten free flour or flours such as oat, sorghum, brown rice, and more. I use it in my gluten free flour blend along with tapioca and oat flour to create a simple, effective gluten free 1:1 flour substitute. To make the roux for this casserole, sweet white rice flour works marvelously and beautifully mimics all-purpose flour to make a thick sauce.
How to Make Cauliflower Casserole
I’ve outlined how to make this dish below – check the recipe card lower down for the full details:
- Prep: Heat oven to 400°F and have a large baking dish ready.
- Cook cauliflower: Wash and break the cauliflower into large florets, then cook them for about 5-8 minutes in a large pot of water. Drain carefully.
- Make roux: Melt the butter, then whisk in the flour and cook over low heat. Whisk in the milk and cook until thick.
- Add cheese: Stir in all but a small handful of the grated cheese.
- Finish: Whisk in the salt and pepper, and the dried herbs.
- Assemble: Arrange the florets in the baking dish.
- Add beans: Scatter the drained butter beans over the top.
- Add sauce: Add the sauce and the remaining cheese.
- Bake: Place in the oven and bake for 30 minutes until the sauce is bubbling at the edges.
Some Adaptation Ideas
- Add breadcrumbs – I love scattering gluten free bread crumbs over the top of the casserole before sliding it into the oven. They crisp up wonderfully and balance the richness of the dish.
- Try other cheese – Gruyere or another Swiss cheese would be amazing in this casserole instead of or in addition to the cheddar.
- Substitute other beans – Navy beans or another white bean are a great swap for the butter beans if you can’t get them.
- More veg – You might like to incorporate some baby spinach leaves or sauteed mushrooms in the bake for a few more vegetables.
Serving Suggestions
You absolutely need to serve this casserole with a salad! It’s such a rich dish that if you make it your main you’ll need a fresh veggie-packed salad or a side of sliced tomatoes and cucumber dressed with a little balsamic vinegar and salt.
Or, make cauliflower cheese casserole as a side dish. A scoop would be wonderful alongside sausages or roast chicken. You could even stir it into gluten free pasta or add a side of rice.
How to Store This Casserole
Place leftover, cooled cauliflower cheese casserole in an airtight container and store it in the fridge for up to 3 days. You can reheat it in the microwave until hot, or place it in an oven-safe dish and reheat it at 350°F until hot and bubbly.
More Vegetarian Recipes
Cauliflower Cheese Casserole
Ingredients
- 1 cauliflower, use a large cauliflower
- 2 ⅔ cups whole milk
- 6 tablespoons unsalted butter
- 6 tablespoons sweet white rice flour
- ½ cup extra-sharp cheddar cheese shredded
- ½ cup grated parmesan cheese
- 1 teaspoon fine sea salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme, oregano, or herbs du Provence
- 1 can butter beans, drained
Instructions
- Heat oven to 400° F.
- Wash and break the cauliflower into large florets. Bring a large pot of salted water to a rolling boil and drop in the florets. Boil the florets for about 5-8 minutes or until they are tender when pierced with a knife. Pour the florets carefully through a colander to drain.
- Meanwhile, in a heavy saucepan over medium heat, melt the 6 butter. Whisk in the sweet white rice flour and cook over low heat, stirring, for about 2 minutes until a thick paste forms. Gradually pour the milk into the roux whisking constantly. Bring the sauce to a simmer and simmer, whisking, for about 5-10 minutes, until the sauce is very thick. Stir in all but a small handful of the grated cheese, the salt and pepper, and the dried herbs.
- Arrange the florets in a baking dish, scatter the drained butter beans over the top, and pour over the cheese sauce over the entire dish. Scatter the surface with the rest of the cheese.
- Place in the oven and bake for 30 minutes or so or until the sauce is bubbling at the edges. Remove, let stand for 5 minutes, and eat hot.
We obviously have much in common when it come to what-we-want on ‘those’ days. So glad you used whole milk (I am a big fan of whole milk) it is essential. I like the inclusion of herbs – noted. I enjoy reading your writing very much.