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Festive Cauliflower Casserole

My family asks for this dish every Christmas. It complements turkey or ham...and can be put together the day before the meal— a real convenience for a cook when the holiday rush is in full swing.
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6-8 servings


  • 1 large head cauliflower (about 2 pounds), cut into florets
  • 1/4 cup diced green pepper
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 2 cups whole milk
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 cup shredded Swiss cheese, divided


  • In a large saucepan, place 1 in. of water; add the cauliflower. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender; drain. Place in a greased 8-in. square baking dish.
  • In a large saucepan, saute green pepper and mushrooms in butter until tender. Add flour and salt; stir until blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; add pimientos. Stir in 3/4 cup cheese until melted; pour over cauliflower.
  • Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese; bake, uncovered, for 10-15 minutes longer or until cheese is melted.
Nutrition Facts
1 cup: 190 calories, 12g fat (7g saturated fat), 36mg cholesterol, 445mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 9g protein.

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  • Corwin44
    Dec 1, 2015

    I hadn't made this casserole in years, but it was requested at my family's thanksgiving feast. I was a little worried that it wouldn't reheat well after reading one of the reviews. I normally make and serve this right away. I decided to put this together the day before thanksgiving and bake the day of. It turned out wonderful and there were no leftovers. I think I will try this again for Christmas dinner using pepper jack cheese.

  • Jane Steinmetz
    Dec 20, 2014

    This. Is really good. I made it last Christmas and will make it again.

  • jmkasprak
    Dec 16, 2010

    Like the name says, this casserole looks very festive with the green pepper and pimientos. I don't like jar mushrooms, so I sauteed 8 oz of sliced baby bellas. That turned out to be a little too much, so if you make that substitution only use 4 oz. Note that the casserole doesn't reheat very well since it gets a little watery from the cauliflower.

  • Stacey4
    Sep 4, 2010

    I make this casserole all year round. Sometimes I use pepperjack cheese. This casserole is a hit with kids and adults