Pioneer Woman Cauliflower Mac and Cheese

Pioneer Woman cauliflower mac and cheese takes 1 hour 35 minutes and two cheddars, roasted cauliflower and sour cream to make a creamy, bubbly side dish. It's an easy gluten-free comfort food recipe for Sunday lunch, Super Bowl parties or busy weeknights, and it's made as a baked casserole.

Roast the cauliflower and onion before they meet the cheese sauce, because that's what drives off their moisture. Skip it and the liquid seeps into the sauce while the casserole bakes, leaving the whole dish watery.

Stirring the casserole once the foil comes off lets the sauce coat every floret before the topping goes on. Crushed gluten-free cereal tossed in melted butter then bakes into a crunchy, golden crust that works like buttered breadcrumbs.

Pioneer Woman Cauliflower Mac and Cheese

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

5

minutes

Calories

537

kcal

Roasted cauliflower sits in a thick, velvety blend of two cheddars, sour cream and cream of chicken soup. Baked covered first and uncovered at the end, it comes out bubbly under a crisp, buttery cereal crust.

Ingredients

• Olive oil, for drizzling and the baking dish
  

• 2 lb. cauliflower florets, cut into bite-size pieces (from 2 medium heads cauliflower)
  

• 1 medium yellow onion, diced
  

• Kosher salt, to taste
  

• Black pepper, to taste
  

• 2 (10.5-oz.) cans gluten-free condensed cream of chicken soup
  

• 8 oz. sharp cheddar cheese, coarsely grated (about 2 cups)
  

• 4 oz. extra-sharp cheddar cheese, coarsely grated (about 1 cup)
  

• 1 1/2 c. sour cream
  

• 1/4 c. heavy cream
  

• 2 1/4 c. lightly crushed gluten-free rice or corn cereal (such as Chex)
  

• 4 tbsp. (1/2 stick) salted butter, melted
  

• 1/2 c. fresh parsley, chopped (optional)
  

Directions

• Preheat and prep: Preheat the oven to 400°F. Lightly grease a 2 1/2-to-3-quart baking dish (such as a 9-by-13-inch dish) with olive oil and set it aside.
• Roast the cauliflower: Combine 2 pounds cauliflower florets and 1 diced yellow onion on a rimmed baking sheet. Drizzle generously with olive oil, season with kosher salt and black pepper, then toss well and roast for about 15 minutes, rotating the pan halfway through, until the edges turn lightly golden but the cauliflower still has a bite.
• Lower the oven: Take the pan out of the oven. Then reduce the oven temperature to 350°F.
• Mix the cheese sauce: Stir together 2 cans condensed cream of chicken soup, 8 ounces sharp cheddar, 4 ounces extra-sharp cheddar, 1 1/2 cups sour cream and 1/4 cup heavy cream in a large bowl. Add the roasted cauliflower and onion, then gently stir until everything is thoroughly combined.
• Bake covered: Transfer the mixture to the prepared baking dish and cover it tightly with foil. Bake for 45 minutes.
• Make the topping: While the casserole bakes, stir 2 1/4 cups lightly crushed gluten-free cereal and 4 tablespoons melted salted butter together in a small bowl. Set it aside until the 45 minutes are up.
• Top and finish: Remove the foil, stir the cauliflower mixture, then sprinkle the cereal topping evenly over the top. Return the casserole to the oven, uncovered, for 15 to 20 minutes more, until the topping is golden and the edges are bubbly.
• Cool and serve: Let the casserole cool slightly before you scoop it. Garnish with 1/2 cup chopped fresh parsley if you like.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular cereal or breadcrumbs for the topping?

Yes, panko or regular crushed cornflakes work in place of the gluten-free cereal, since you just need something dry that crisps in butter. Keep the same amount and toss it with the melted butter the same way. Only the gluten-free cereal keeps the dish gluten-free.

How do I store and reheat leftovers?

Cover leftovers and keep them in the fridge for about 3 days. Reheat them in a 350°F oven until hot in the middle, since the microwave softens the crunchy topping.

Can I swap the cream of chicken soup?

Cream of mushroom or cream of celery soup works in a pinch, because they bring the same thick, savory base. Just check the label if you need it gluten-free, since many condensed soups contain wheat flour.

Can I use frozen cauliflower instead of fresh?

Fresh gives the best result, because frozen florets hold a lot of water and turn mushy when roasted. If frozen is all you have, thaw it and pat it very dry first, then roast it a few minutes longer so it browns.

What's the most common mistake with this casserole?

Roasting the cauliflower until it's fully soft is the usual problem. It keeps cooking for another hour in the oven, so pull it while it still has some bite.