Feastical

Your New Favorite Comfort Food Just Got a Serious Upgrade

Hey friends, Beau here from Feastical! Let’s talk about something we all love: that moment you pull a bubbling, golden-brown casserole out of the oven. The aroma fills your entire kitchen, promising something cheesy, comforting, and downright delicious. It’s a universal sign of a good meal and an even better time. But what if I told you we could take that classic comfort and crank it up to eleven?

Today, we’re doing just that with a recipe that’s been a runaway hit on the site: my Everything Bagel Cauliflower Casserole. This isn’t your average, maybe-a-little-bland veggie side dish. Oh no. This is a flavor EXPLOSION. We’re talking tender cauliflower swathed in the most luxuriously garlicky, parmesan-peppered cream sauce you’ve ever tasted, all topped off with that iconic, salty, sesame-and-onion crunch of everything bagel seasoning. It’s a texture and flavor party in a baking dish, and everyone’s invited.

Whether you’re prepping for a hectic holiday potluck, need a show-stopping side for Sunday supper, or just want to meal-prep a veggie-loaded dish that you’ll actually be excited to eat all week, this casserole is your answer. It’s simple enough for a weeknight but special enough for a celebration. So, grab your favorite whisk and let’s turn that humble head of cauliflower into the star of the show. Trust me, you’re going to want to dig in straight from the dish. I won’t tell!

The Day Everything Changed (Bagel, That Is)

This recipe was born from a serious case of “what’s in the pantry?” and a lifelong love affair with bagels. Growing up, Sunday mornings meant one thing in our house: a trip to the local bagel shop. The smell of baking dough, the cheerful chaos behind the counter, and that giant jar of everything seasoning they’d scoop from—it’s a core memory for me. I’d always get an everything bagel, extra toasted, with a thick schmear of cream cheese. That flavor combo is just pure, salty happiness.

Years later, staring into a fridge packed with cauliflower (thanks, Costco!), I had a lightbulb moment. What if I could capture that everything bagel magic in a warm, cozy casserole? I started experimenting, toasting the seasoning in butter, mixing cream cheese into the sauce for that familiar tang, and loading it up with garlic. The first time I made it, the smell that wafted from my oven was a direct time machine back to those Sunday mornings. The first bite confirmed it: we had a winner. It was the perfect marriage of my food nostalgia and my chef-y desire to create something new and exciting. Now, it’s my go-to dish for sharing that feel-good food love.

Gathering Your Flavor All-Stars

Here’s everything you’ll need to create this masterpiece. Don’t be intimidated by the list—it’s mostly pantry staples, and I’ve got plenty of tips and swaps to make it work for you!

• 6 tbsp unsalted butter – This is the rich, flavorful base of our sauce. Using unsalted lets us control the sodium level, especially since the parmesan and bagel seasoning are already salty. Chef’s Tip: If you only have salted, that’s okay! Just taste before adding any extra salt later on.
• 10 garlic cloves, thinly sliced – Yes, ten! This is a garlic-forward dish, and slicing (instead of mincing) gives you little bursts of sweet, mellow flavor. Don’t worry, the roasting tone it down beautifully.
• 1 cup whole wheat or white whole wheat flour – This is what we’ll use to make our roux, which thickens the sauce. White whole wheat flour adds a nutty depth and a fiber boost, but all-purpose flour works exactly the same if it’s what you have.
• 3–4 cups skim milk – The liquid base for our creamy sauce. I use skim to keep it lighter, but any milk you have on hand will work! Whole milk will make it even richer and creamier. The amount is variable because you can adjust it to your preferred sauce thickness—thicker for a hearty casserole, a bit thinner for a saucier one.
• 1 tsp black pepper – Freshly cracked is always best for the most vibrant flavor!
• 4 large heads cauliflower, cored and chopped into florets – The main event! This makes a big batch perfect for a crowd. Look for firm, bright white heads with tightly packed florets.
• 3 cups shredded parmesan cheese – Please, I beg you, grab a block and shred it yourself! Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and less smooth. Freshly shredded parmesan melts like a dream and has a far superior flavor.
• 4 tbsp everything bagel seasoning – The MVP! You can find this at almost any grocery store now. My favorite hack? Make your own by mixing together sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and salt. It’s cheaper and you can adjust the ratios to your taste.

Flavor Twists (optional but HIGHLY recommended):

• Add 1 tsp Dijon mustard to the sauce for a sharp, tangy kick that cuts through the richness.
• Mix in 1 cup cream cheese for an ultra-luxurious, velvety texture and that classic “bagel shop” flavor.
• Stir in 1/2 cup chopped scallions or chives for a fresh, oniony bite and a pop of color.
• Top with panko breadcrumbs mixed with olive oil and more seasoning for an incredible, crispy, crunchy crust.
• Sprinkle with crushed red pepper flakes for those of us who like a little heat with our cozy.

Let’s Build the Best Casserole Ever

Okay, team! Let’s fire up the oven and get cooking. Follow these steps, and you’ll have a perfect casserole every single time.

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a large casserole dish (or two 9×13 pans) with a little butter or non-stick spray. This is a big batch, so make sure your dish can hold it all! Chef’s Hack: If you’re using two pans, you can freeze one before baking for a future ready-to-go meal. Just thaw in the fridge overnight and bake as directed.
2. Conquer the Cauliflower: Steam or boil your cauliflower florets until they are just fork-tender. This usually takes about 5-7 minutes. We’re not trying to cook them all the way through—they’re going to finish in the oven. This is the most important step: Drain the cauliflower REALLY well. I mean, let it sit in the colander for a few minutes and even pat it dry with a clean kitchen towel. Extra water is the enemy of a creamy casserole and will make it soupy.
3. Build the Flavor Base: In a large pot or Dutch oven, melt the butter over medium heat. Add your thinly sliced garlic and cook until it becomes fragrant—about 1-2 minutes. You want it to smell amazing and look slightly translucent, but not brown. We’re infusing the butter with all that gorgeous garlic flavor.
4. Make the Roux: Whisk the flour into the butter and garlic mixture. It will form a thick paste. Cook this roux for a full minute, whisking constantly. This cooks out the raw flour taste and is the essential foundation for a lump-free sauce.
5. Create the Creamy Sauce: Now, gradually add the milk, about a cup at a time, whisking constantly and vigorously after each addition until the mixture is smooth. This patience is key to preventing lumps! Once all the milk is in, keep whisking until the sauce thickens enough to coat the back of a spoon. This could take 5-8 minutes. Chef’s Commentary: Don’t walk away from the pot now! Your constant whisking is what creates that silky, smooth, restaurant-quality sauce.
6. Cheese, Please!: Turn the heat down to low. Stir in the black pepper, the shredded parmesan cheese, and any of your optional add-ins like cream cheese or Dijon mustard. Keep stirring until the cheese is fully melted and the sauce is incredibly creamy and uniform. Give it a taste—is it heaven? Yes, yes it is.
7. Bring It All Together: Take the pot off the heat. Gently fold in the well-drained cauliflower florets and half of your everything bagel seasoning. Folding, instead of stirring aggressively, helps keep the cauliflower from breaking apart into mush.
8. Top and Bake: Transfer the glorious mixture to your prepared baking dish. Sprinkle the top with the remaining everything bagel seasoning. If you’re using the panko topping, mix those breadcrumbs with a drizzle of olive oil and maybe an extra pinch of seasoning, then sprinkle it over everything for that ultimate crunch.
9. Bake to Perfection: Bake uncovered for 20-25 minutes, until the entire casserole is bubbly around the edges and the top is a beautiful golden brown. Chef’s Final Tip: Let it cool for about 10 minutes before serving. This allows the sauce to set slightly, making it easier to slice and serve beautifully, and it also saves everyone from burning the roof of their mouth on molten cheese (a noble sacrifice, but unnecessary!).

How to Serve This Celebrity Side Dish

This casserole is the life of the party, so serve it with pride! I love to scoop it out right from the dish onto plates with a big serving spoon. It’s the perfect sidekick for a simple roasted chicken or a juicy pot roast—it adds that wow factor that steals the show. For a vegetarian feast, pair it with a big, bright arugula salad with a lemon vinaigrette to balance the richness. And honestly? A big spoonful of this makes a fantastic low-carb main course all on its own. Don’t forget a final sprinkle of fresh chives or parsley on top for a fresh pop of color right before you bring it to the table!

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its versatility. Play around and make it suit your taste!

• Protein Power: Add 2 cups of diced cooked ham, shredded rotisserie chicken, or even browned Italian sausage to make it a hearty one-dish meal.
• Cheese Swap: Try swapping half the parmesan for sharp cheddar, gruyère, or gouda for a different flavor profile.
• Keto/Low-Carb: Use a xanthan gum slurry (1/2 tsp xanthan gum whisked into 1/4 cup cold milk) instead of flour to thicken the sauce. Ensure your everything seasoning has no added sugar.
• Gluten-Free: An equal amount of your favorite gluten-free all-purpose flour blend works perfectly as a 1:1 swap for the whole wheat flour.
• Broccoli Combo: Use half cauliflower and half broccoli florets for a classic flavor duo and even more color.

Beau’s Kitchen Notes & Stories

This recipe has evolved so much since that first “a-ha!” moment. The first time I tested it, I made the classic mistake of not drying my cauliflower well enough. Let’s just say it was more of a “Everything Bagel Cauliflower Soup.” Still tasty, but not exactly casserole material! That’s how the “DRY YOUR CAULI!” tip became the number one rule in this recipe.

I also learned that doubling the garlic was non-negotiable. Garlic mellows and sweetens as it cooks, so ten cloves might sound wild, but it creates this incredible, deep flavor that doesn’t overpower. And the homemade everything seasoning? That was a reader suggestion from the Feastical community! A reader named Susan emailed me her DIY blend, and it was so good I had to include it. I love how recipes become living things that we all improve together. So, if you have a twist, I wanna hear it! Tag me on social with #Feastical so I can see your beautiful creations.

Your Questions, Answered!

Q: My sauce turned out lumpy! What did I do wrong and can I fix it?
A: Don’t worry, it happens to the best of us! Lumps usually form if the milk is added too quickly or isn’t whisked vigorously enough. The best fix is a quick blitz with an immersion blender right in the pot. If you don’t have one, you can carefully pour the sauce into a standard blender, blend until smooth, and then return it to the pot. No one will ever know!

Q: Can I make this casserole ahead of time?
A: Absolutely! This is a fantastic make-ahead dish. Assemble the entire casserole right up to the point of baking, cover it tightly with plastic wrap or a lid, and refrigerate for up to 24 hours. When you’re ready, just pop it in the oven. You might need to add 5-10 minutes to the baking time since it’s going in cold.

Q: Why is my casserole watery after baking?
A: Nine times out of ten, this is because the cauliflower wasn’t drained and dried thoroughly enough. Cauliflower holds a lot of water, and that water releases during baking. Always steam or boil until just tender, and then let it drain in a colander for several minutes. Giving it a few pats with a kitchen towel is the extra insurance policy for a perfect, creamy result.

Q: I can’t find everything bagel seasoning. What can I use?
A: You can easily make your own! A great basic blend is: 2 tbsp dried minced onion, 2 tbsp dried minced garlic, 1 tbsp white sesame seeds, 1 tbsp black sesame seeds (or just more white), 1 tbsp poppy seeds, and 2 tsp flaky sea salt. Mix it all together and store it in a jar! You’ll have plenty left over for your eggs, avocado toast, and more.

Everything Bagel Cauliflower Casserole

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• Author: BeauCollier

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Description

This casserole takes humble cauliflower and transforms it into a garlicky, cheesy, crunchy delight. Inspired by everything bagels, it combines tender florets, a creamy parmesan sauce, and the iconic bagel seasoning for a dish that’s perfect as a side or a main. Simple enough for weeknights, special enough for holidays.

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Ingredients

Scale 1x2x3x

Casserole:

• 4 large heads cauliflower, cored and chopped into florets

• 6 tbsp unsalted butter

• 10 garlic cloves, thinly sliced

• 1 cup whole wheat or white whole wheat flour (all-purpose works too)

• 3–4 cups skim milk (or any milk of choice)

• 1 tsp black pepper

• 3 cups freshly shredded parmesan cheese

• 4 tbsp everything bagel seasoning

Optional Add-Ins:

• 1 tsp Dijon mustard (for a tangy kick)

• 1 cup cream cheese (for extra creaminess)

• 1/2 cup chopped scallions or chives

• Panko breadcrumbs + olive oil for crunchy topping

• Crushed red pepper flakes for heat

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Instructions

1. Preheat Oven: 375°F (190°C). Grease a large casserole dish or two 9×13 pans.

2. Cook Cauliflower: Steam or boil florets until just fork-tender (5–7 min). Drain thoroughly and pat dry.

3. Make Garlic Butter Base: Melt butter over medium heat. Add sliced garlic and cook 1–2 min until fragrant and translucent.

4. Create Roux: Whisk in flour, cooking 1 min to remove raw taste.

5. Make Cream Sauce: Gradually whisk in milk, 1 cup at a time, until smooth. Cook 5–8 min until thickened.

6. Add Cheese & Seasoning: Reduce heat to low. Stir in black pepper, parmesan, and optional add-ins like cream cheese or Dijon.

7. Combine with Cauliflower: Remove from heat, fold in cauliflower and half the everything bagel seasoning.

8. Top & Bake: Transfer to casserole dish. Sprinkle remaining bagel seasoning and optional panko topping. Bake 20–25 min until bubbly and golden. Let cool 10 min before serving.

Notes

• Avoid Watery Casserole: Drain and dry cauliflower thoroughly.

• Smooth Sauce: Add milk slowly and whisk constantly; use an immersion blender if needed.

• Make Ahead: Assemble, refrigerate up to 24 hours, then bake (add 5–10 min if baking cold).

• DIY Everything Bagel Seasoning: Mix 2 tbsp dried minced onion, 2 tbsp dried minced garlic, 1 tbsp white sesame seeds, 1 tbsp black sesame seeds, 1 tbsp poppy seeds, 2 tsp flaky sea salt.

Nutrition

• Calories: ~210 Cal
• Fat: 12g
• Carbohydrates: 14g
• Protein: 12g

Nutritional Information*

Per serving (based on 14 servings): Calories: ~210 | Carbohydrates: 14g | Fat: 12g | Protein: 12g | Fiber: 5g | Sodium: ~450mg

*Please note: This is an estimate provided by an online nutritional calculator. It will vary based on specific ingredients, brands, and any optional additions you use. It is not a substitute for the advice of a licensed nutritionist.

Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min | Yield: 12–16 servings

Final Thoughts: Comfort Food, Perfected.

From a humble head of cauliflower and a jar of seasoning comes this—a dish that’s so much more than the sum of its parts. It’s the cozy, familiar hug of a casserole, dressed up in its best everything-bagel finery. It’s proof that eating your veggies doesn’t have to be a chore; it can be the most exciting part of the meal.

This casserole is for the potlucks where you want to bring the dish everyone asks about. It’s for the weeknights when you need a side that feels special without the special effort. It’s for anyone who believes that the best meals are the ones that come with a serious crunch and an even more serious flavor punch.

I’ve shared my blueprint, but the kitchen is your playground. Add the protein, switch up the cheese, make it your own. This recipe is a love letter to comfort food, and I can’t wait for you to write your own chapter with it.