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Creamy Cauliflower Casserole


A wonderful old style way to serve a whole head of cauliflower!

Rate this recipe 2.8/5 (12 Votes)


  • 4 ounces panko bread crumbs
  • 1/2 cup margarine
  • 1 large head of cauliflower
  • 1 can (12 ounces) evaporated milk
  • 1 cup miracle whip (or mayonnaise)
  • 1 cup shredded mozzarella cheese


Servings 6
Level of difficulty Average
Preparation time 10mins
Cooking time 5mins
Cost Average budget


Step 1

Steam your cauliflower. Drain.
Place steamed cauliflower in a casserole dish.

Step 2

Preheat broiler.

Step 3

Mix panko bread crumbs and margarine together in a small bowl until soft.

Step 4

In a small saucepan, whisk together milk and Miracle Whip. Bring mixture to a boil, continue boiling for one minute.
Remove from heat and stir in cheese until melted.
Pour sauce over cauliflower, then crumble the panko mixture over sauce and cauliflower.

Step 5

Place casserole in the preheated oven and broil until golden brown.


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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