Cheesy Cauliflower Casserole Recipe
Cheesy Cauliflower Casserole is the side dish that converts cauliflower skeptics one fork at a time — tender florets baked in a rich, velvety cheese sauce with a golden, bubbling top that makes it impossible to pass on. This is the casserole you bring to the holiday table when you want to cover all your bases.
Ingredients
2 heads cauliflower, cut into florets
2 cups water, divided
1 (1.41 oz.) pkg Peppered Gravy Mix
1 (6 oz.) pkg Pioneer® Buttermilk Biscuit & Baking Mix
1/2 cup whole milk
3 tbsp unsalted butter, melted, divided
1 tbsp chopped Fresh parsley
2 cups grated Gruyere
1 tbsp fresh thyme leaves, plus more for garnish
1 cup shredded White cheddar
This Cheesy Cauliflower Casserole recipe uses Pioneer Pepper Gravy Mix to give the cheese sauce its perfectly seasoned, savory base that makes this cauliflower casserole a rich, crowd-pleasing side no one will leave on their plate.
Instructions
- Boil the Cauliflower
Preheat the oven to 350°F. Bring a large pot of water to a boil over high heat. Add cauliflower, and boil until tender, about 8 minutes. Drain and set aside.
- Make the Pepper Gravy
Bring 1 1/2 cups of water to a boil over high heat. Meanwhile, whisk together Pioneer Pepper Gravy Mix and remaining water in a small bowl. Pour gravy mixture into the boiling water, whisking constantly until completely smooth and thickened, about 1 minute. Set aside.
- Make and Cut the Biscuits
Mix together Pioneer Buttermilk Biscuit & Baking Mix, milk, 2 tablespoons of melted butter and parsley in a medium bowl until a dough forms. On a lightly floured surface, fold dough in half 3-4 times and pat into a 1/2-inch-thick disc. Cut out biscuits with a 2-inch round cutter.
- Assemble and Bake
Transfer reserved cauliflower to a lightly greased 9×13 baking dish. Add gravy, Gruyere and thyme, and mix gently to combine. Top with cheddar. Place biscuits evenly on top of the fillings, and brush with remaining butter. Bake until cheese is melted and biscuits are golden-brown, about 30-35 minutes. Garnish with fresh thyme, and serve. Tip: Cover with foil to prevent over-browning, if necessary.
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