Grandma’s Cauliflower Cheese Recipe

4.71 from 17 votes

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Grandma\'s Cauliflower

It finally snowed here! I have mixed feelings about it…..I like the snow but I hate the cold and driving is always awful. However, all this cold weather means the HOLIDAYS are coming! I am so excited! We have lots to celebrate in the next two months: our wedding anniversary, Thanksgiving, Christmas, my birthday and New Years! We even get to fly home to Ottawa to be there for two weeks over Christmas!

On a total random tangent, I am SO not looking forward to flying back east with my almost 2 year old. Our big flight is almost 5 hours! What is she going to do on my lap for that long? The people on the flights are going to hate me! Good thing she’s cute. That should make up for something, right? But, my friend told me a great idea that I think I’m going to do: buy small boxes of chocolates and ear plugs and hand them out to the people around you. That way they really can’t get too mad! Genius! I’ll let you know about all our travels next month. Why I just took 4 minutes to type all that our for you, I’ll never know.

BUT, I write about all these holidays because this recipe goes right along with the holidays in my house! I grew up eating this delicious and fabulous side dish, typically only at Easter, Thanksgiving and Christmas. Whenever my Grandma makes this cauliflower, it is always one of the first things to go (along with this rice stuffing) because it’s a family favorite and it’s just so darn good. Did I mention it takes only 3 ingredients?! Well, technically it’s 5 if you count salt and pepper. But still! 5 ingredients!

This makes a great make ahead dish and would be a nice substitute for green bean casserole if you’re not into that. I never had tried green bean casserole until I went to Idaho for College. My Mom never made it for us growing up. I’m pretty sure there are lots of Canadians who make this American Thanksgiving staple but we never did….probably because we had this cauliflower instead!

What other reasons do you need to make this besides easy, fast and yummy? Over the holidays, these are the kinds of recipes we need more of! More time with family and less time in the kitchen. So, this Thanksgiving, you should give this one a whirl! You might be surprised who starts eating their vegetables!

Grandma\'s Cauliflower
cauliflower with cheese
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4.71 from 17 votes

Grandma's Cauliflower Cheese Recipe

Grandma's Cauliflower Cheese recipe is incredibly simple and made with just a handful of ingredients to create a comforting side dish.
servings 8 servings
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes


  • 1 head cauliflower
  • 1 can cream of mushroom soup 10.5 oz.
  • 2 cups grated cheddar cheese I like sharp
  • salt & pepper


  • Remove green leaves and a part of the stem so the cauliflower will still stay together and sit flat when upright. Place cauliflower upside down (so it doesn't float so much) into large pot and cover with cold water and about 1 tablespoon salt.
  • Bring to boil and simmer 30-40 minutes or until the cauliflower stems are tender, but before the cauliflower starts to fall apart. Remove from heat and carefully remove from pot using a large slotted spoon.
  • Place right side up into baking dish. Sprinkle with salt and pepper.
  • Slather the cream of mushroom soup over the entire head of cauliflower evenly. Top with cheese* and bake at 350 for 20-30 minutes or until hot and bubbly.*If you want to make this ahead, cover and refrigerate before you bake. On the day you are ready to serve, remove from fridge and bake at 350 for 30-40 minutes or until hot and bubbly.


Calories: 155kcal | Carbohydrates: 6g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 467mg | Potassium: 291mg | Fiber: 2g | Sugar: 2g | Vitamin A: 283IU | Vitamin C: 35mg | Calcium: 221mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: cauliflower cheese
4.71 from 17 votes (8 ratings without comment)

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Recipe Rating

52 Responses
  1. half-pint

    I love using my instant pot for cooking… well, a lot of different things. I’m sure that you could use the IP to tenderize the caulliflower before baking it. And idea how long would be needed in the IP? Or must I be the guinea pig on this one??

  2. Barbara Beesley

    5 stars
    I gave this recipe a try and it was delicious!!!! However, rather than leave the head of cauliflower whole, I broke mine into small pieces and cooked it that way. It was easy to handle and looked beautiful laid out in the casserole dish covered with the cheese/soup mix. My family loved it!

  3. Susan Cochran

    5 stars
    I make this but do not use the soup. I cook the cauliflower (after removing the green stems), put a layer of mayonnaise over the head (lots so you have enough to blend), then a layer of mustard kind of mixed in with the mayo, and finish with a layer of grated cheddar cheese. Put in the oven to melt the cheese (as long as the cauliflower is still hot. Enjoy. I could eat a meal out of this, My grandkids renamed to ChiaHead. LOL

  4. Elizabeth Wilson

    4 stars
    I am allergic to mushrooms… rush me to the ER if I eat one or something with mushrooms in it. So I will try this recipe, but use cream of celery soup. Cream of celery soup is my standard replacement for cream of mushroom soup.

  5. Mary

    Sounds like you cooked the cauliflower twice, first in a water boil for 20 minutes, I usually steam mine for 5 or 6 minutes then in the oven with cheese for 30 minutes.

  6. Gary

    How many ml/oz is the can of soup you use? I intend to use cream and add some pepper and herbs into it. I live in China so cream of chicken / mushroom is difficult to come by.

  7. Larisa

    I will have to give this a try. I always make this with sour cream and Lipton onion soup mix and use as a paste and dump cheese on top and bake

  8. Lizz Cross

    5 stars
    This cheesy cauliflower is wonderful, first time I made it there was no leftovers, so I have had to double up. you’ll love it.
    it’s so easy to make, and my family love’s it

  9. Kathleen Seitz

    Thanks so much for the help and and the Info and I will check that out on the pin bar. You have the best recipes and we so enjoy your blog and the great stories about the kiddos. They are way to Precious.

  10. Kathleen Seitz

    I can not wait to make this and have copied the recipe but but need your help as can not find any place to PIN this. I follow you and have searched and searched there but no luck, Thanks

    1. Lauren

      I just updated this post and added in the pin bar beneath each image so you should be able to pin from there. You should also look into getting a pin bar at the top of your browser so you can pin from any site, regardless of if they use pinterest or not!

    1. Mary Lou Pearson

      I have a Baked Culiflower casserole : Use Large kettle:

      1 can cream of shrimp soup —– 1 8oz sour cream & mix together

      Either break culiflower in pieces or cook whole, do not over brake.
      Put in a casserole & cover with the sauce

      Top with buttered crumbs. Bake at 350 degrees for 30-35 min

  11. Connie

    Couldn’t get the recipe to print but it looks good so I copied it and will give it a try. Thanks for all your hard work.

  12. kitty smith

    I would think cream of celery or chicken soup would be delicious, since my husband won’t eat mushrooms, I’d have to make it with another soup! Can’t wait to try this one!

  13. Gordon

    I steamed a upright head after trimming, tipped it upside down onto a platter, then onto an edged baking dish, and went on from there. Wanted to trap the vitamins! Very healthy recipe either way!

  14. Lyn

    Just a quick fyi, for you to try. For a sharper cheddar flavor for this recipe or mac n cheese too. Before you add the mushroom soup, mix in a tablespoon (or 2) of djion mustard into the soup. There is just something about it that heightens the flavor of cheddar cheese.

  15. Patty Simkins

    5 stars
    This is absolutely delicious. I will be serving it regularly & not just on Holidays!! I haven’t found many vegetables that I do not care for, but I can’t say as much for some of the younger members of our group. I am quite sure this is going to be as big of a hit with them as it has been with me. It is also good if you substitute Velveeta for the Cheddar. it just has a little different flavor!I like them both!!

  16. Myra Cook

    The “print this recipe” option does not work for me. The page it takes me to has a box containing “back” and a box containing “click to print”. There is also an address for the recipe which takes me back to the original post. Maybe you need to double check your procedure or am I the only one having a problem? Thanks. Recipe sounds great and very easy.

  17. Grandma's Cauliflower | Clean, Lean and Healthy

    […] mush, top with cheese and bake at 350 for 20-30 min. Or cover and refrigerate, and bake 30-40 min. Read More (adsbygoogle = window.adsbygoogle || […]

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    […] 1 whole head cauliflower 1 can cream of mushroom soup 2 cups grated cheddar cheese (I like sharp) salt & pepper   DIRECTIONS […]

  19. Rosaelia

    5 stars
    Absolutely the best thing! Except I used a can of Cream of Chicken soup (in error), and the flavor was out of this world! Needless to say, this is now an all-time favorite with my hubby!

  20. Eugene Straus

    Can not seem to be able to save receipe as PDF file to my receipe folder. Have been able to previously.

    Gene Straus

  21. Erin

    My mom usually makes this at holidays by request… she has a slightly different version though. Instead of mushroom soup she uses Mayonnaise and Mustard with the cheese, its like a paste she coats the head of the cauliflower with. Then she puts saran wrap over it and puts it in the microwave! It is soo yummy! I should try the mushroom soup version.

  22. yemeksepeti

    Both my mum and grandmother (on mom’s side of the family, the one on my dad’s side makes some pretty revolting casseroles)can make a mean BBQ Chicken casserole as well as a creamy Tuna casserole. I’ve tested out but never been able to stomach more than 2 bites of Greenbean casserole nonetheless. Something about slimy onion rings and the overbearing scent of greenbeans mixed with onions never bodes well with me.

    1. Sharon McConnell

      5 stars
      If the onion rings are slimy on the green bean casserole, it’s not being made correctly. They are to be crispy. Don’t put them on the top until close to the end. And only just enough to brown the a bit.

        1. Lora L Cotton

          If this recipe tastes like I suspect it will, I will forever be in your debt!!! My maternal grandmother, God Bless her, couldn’t cook to save herself, but she COULD make a dish that looked exactly like what you’ve pictured here. It was my FAVORITE part of many Holiday dinners (Grandpa, was a cook in the army and my mom – who learned to cook from my Paternal Grandma, usually did most of the cooking.) Unfortunately, Grandma pasted before I thought to get the recipe and I’ve been LOOKING for it ever since!!!