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Cheesy Cauliflower & Chicken Casserole – Cozy, Creamy, and Weeknight Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower, cut into bite-size florets (about 6–7 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 pounds cooked chicken, shredded or cubed (rotisserie works well)
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup milk (whole or 2%)
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup plain Greek yogurt or sour cream
  • 1/4 cup chopped fresh parsley (optional, for garnish)
  • 1/2 cup panko breadcrumbs (optional topping)
  • Nonstick spray or a little butter for the baking dish

Method
 

  1. Heat the oven: Set to 425°F (220°C). Grease a 9x13-inch baking dish.
  2. Roast the cauliflower: Toss florets with olive oil, half the salt, and half the pepper. Spread on a sheet pan and roast for 18–22 minutes, flipping once, until tender with browned edges. Reduce oven to 375°F (190°C).
  3. Make the sauce base: In a large skillet over medium heat, melt butter. Add onion and a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in garlic and cook 30 seconds.
  4. Build the roux: Sprinkle in flour and cook, stirring, for 1 minute. Slowly whisk in chicken broth, then milk. Keep whisking until smooth and slightly thickened, 3–4 minutes.
  5. Season and add cheese: Stir in Dijon, paprika, thyme, remaining salt and pepper, and red pepper flakes if using. Reduce heat to low. Add 1 1/2 cups cheddar and 1/4 cup Parmesan, stirring until melted and smooth. Remove from heat. Stir in Greek yogurt or sour cream for extra creaminess.
  6. Combine: In a large bowl, mix roasted cauliflower and chicken. Pour the cheese sauce over and fold to coat evenly.
  7. Assemble the casserole: Transfer mixture to the prepared baking dish. Top with remaining 1/2 cup cheddar and 1/4 cup Parmesan. If you like a crunchy top, sprinkle panko over the cheese.
  8. Bake: Bake at 375°F for 18–22 minutes, until bubbling around the edges and golden on top. If you want deeper color, broil for 1–2 minutes at the end—watch closely.
  9. Rest and serve: Let it sit for 5–10 minutes to set. Garnish with parsley. Taste and adjust seasoning if needed.