Cheesy Cauliflower Casserole

Total Time
Prep 10 mins
Cook 5 mins

This casserole has NO cream of anything kind of soup. It still is probably loaded with fat but could be lightened by using low-fat or no-fat products (I have not done this). I like it because it is quick and easy and only has 6 my boys will eat it.

Ingredients Nutrition


  1. Preheat your oven's broiler.
  2. Combine saltine crackers and butter in small bowl, mash until soft. Set aside.
  3. Place steamed cauliflower into a 9 x 13 inch casserole dish.
  4. In a small saucepan, combine milk and mayonnaise with whisk.
  5. Bring mixture to a boil; boil for 1 minute.
  6. Remove the pan from heat and stir in cheese until melted.
  7. Pour over cauliflower.
  8. Crumble cracker mixture over cauliflower.
  9. Broil until golden brown.
Most Helpful

5 5

Oh My Gosh, this is so good even my DS ask for the recipe! I used fat free evap milk and low fat mayo but, since it was Christmas, good quality full fat cheddar. It was also simple to do this recipe in stages. I steamed the cauliflower in the afternoon, a little later made the cheese sauce and set it aside and at some point during a lull in the cooking I made the cracker topping. Once the turkey was out of the oven and standing I boosted the oven to broil I warmed the cauliflower and sauce in the microwave and then added the crackers. Popped it under the broiler while DH was carving. It garnered praise from all of us. I enjoyed it much more than the turkey and I suspect that the gents did too but were afraid that it would reflect badly on their manhood to admit to liking a veggie more than roast bird. Anyway, this is rich and satiny and simply delicious. Made for Photo Tag.

5 5

I had to improvise, but, I know Mary's original recipe will be equally good. I had to use frozen cauliflower, (microwaved in a round casserole while I stirred up the sauce) 1% milk, and 7 slices of American cheese as substitutions. I've been looking for a good, creamy sauce for cauliflower, and I never would have thought of mayo being the key ingredient for one. It was very good, and very velvety rich. I will probably just bake it until bubbly, in the future, instead of broiling. I think the sauce would be great with many vegetable combinations Thank you, Mary.