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Cheesy Turkey and Cauliflower Casserole

Cheesy turkey and cauliflower casserole combines browned ground turkey and fork-tender cauliflower in a creamy cheddar sauce. Baked with an evenly scattered panko topping, it comes out bubbling around the edges with a golden-brown crunch.
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Prep Time 15 minutes
Cook Time 44 minutes
Resting 10 minutes
Total Time 1 hour 9 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 2 lb cauliflower florets
  • 1 tbsp olive oil
  • 1 yellow onion medium, finely chopped
  • 1.5 lb ground turkey
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the cheese sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cup whole milk
  • 1 tsp Dijon mustard
  • 2 cup sharp cheddar cheese shredded
For the topping
  • 0.5 cup panko breadcrumbs
  • 1 tbsp canola oil

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet
  • 1 2-quart saucepan

Method
 

Prepare the casserole
  1. Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  2. Bring a 6-quart pot of water to a boil, add the cauliflower, and cook for 4 to 5 minutes until just fork-tender. Drain thoroughly.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat and cook the onion for 3 to 4 minutes until softened.
  4. Add the turkey, garlic, salt, and pepper; cook for 6 to 8 minutes, breaking up the meat, until no pink remains and it reaches 165°F.
Make the cheese sauce
  1. Melt the butter in a 2-quart saucepan over medium heat, whisk in the flour, and cook for 1 minute.
  2. Gradually whisk in the milk and Dijon, bring to a simmer, and cook for 4 to 6 minutes, stirring, until thickened.
  3. Remove from the heat and stir in the cheddar until melted.
Assemble the casserole
  1. Fold the cauliflower and turkey together in a large bowl, pour in the cheese sauce, and stir to coat.
  2. Transfer the mixture to the prepared baking dish.
Add the topping
  1. Toss the panko with the canola oil in a small bowl and scatter it evenly over the casserole.
Bake and rest
  1. Bake for 20 to 25 minutes until the casserole is bubbling around the edges and the topping is golden brown.
  2. Let the casserole rest for 10 minutes before serving.

Notes

Drain the cauliflower thoroughly so the casserole sauce stays creamy rather than watery. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free version, use gluten-free all-purpose flour and gluten-free panko.