Goat Cheese Whipped Cauliflower Casserole

4.91 from 11 votes
A red circle with the letters GFA red circle with the letters LC

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Light and fluffy Whipped Cauliflower Casserole is made extra creamy with goat cheese and thyme. It’s a rich but healthy vegetable side dish with a touch of elegance, meaning it’s the perfect low carb and gluten free casserole recipe to lighten up your holiday meals. But it’s easy enough to add to any weeknight dinner.

Goat cheese whipped cauliflower in a white casserole dish garnished with thyme being scooped up with a serving spoon.

An Easy Cauliflower Casserole with Goat Cheese

I know mashed cauliflower has become a popular low carb substitute for mashed potatoes, particularly with the rise in people following keto diets. I’ll be honest, though, I’d rather not think of them as an alternative to taters. It’s really not the same.

But, that being said, I love cauliflower. And I might just love mashed cauliflower even more than mashed potatoes.

If you do it right, it is creamy and fluffy, and can be a blank slate for adding many different flavors. In this recipe, goat cheese adds that tangy flavor you’d expect, but it adds such a velvety texture too. And that little fresh, lemony note from the thyme is just perfect. It’s actually so simple you can make it any day of the week, but it really is worthy of a special meal.

Goat cheese whipped cauliflower garnished with thyme served on a plate with green beans and sliced prime rib with the casserole dish in the background.

Ingredients

Just a handful of simple ingredients come together to make this fluffy cauliflower casserole. Check out what you’ll need, but be sure to go to the recipe card at the bottom of the post for the full amounts and instructions.

  • Cauliflower. One head cut into large florets. It can just be roughly cut and you can keep most of the stem since you will stem and puree it.
  • Greek yogurt. Make sure it’s plain, but you can choose whether to use nonfat, low fat, or whole milk yogurt.
  • Egg. This helps make the casserole nice and fluffy, but not liquidy.
  • Goat cheese. One of those small 4-ounce logs is perfect.
  • Salt and pepper.
  • Thyme. Fresh is preferred, but dried will work in a pinch. You’ll only need about one-third of the amount.

How to Make the Recipe

It’s really simple. First, preheat your oven to 400°F, and lightly coat a 2-quart casserole dish with oil or cooking spray. Then let’s get started.

Steam the cauliflower. Cut the cauliflower into large florets, discarding the tough stem, and steam over boiling water until very tender. Drain it thoroughly, and allow to cool slightly so that some of the excess moisture evaporates.

Puree until smooth. Place the cauliflower, Greek yogurt, egg, cheese, salt, and pepper into a blender or food processor. Blend it until everything is well-combined and it is nice and smooth.

Bake the casserole. Transfer the cauliflower mixture into the prepared dish and bake for 25-30 minutes. It should be hot all the way through and lightly browned on top. Garnish with more thyme if you like, and then serve.

A serving spoon resting in a cauliflower casserole garnished with thyme on a white doily.

Storing Leftovers

Wrap your leftover cauliflower casserole tightly with plastic wrap and you can refrigerate it for 2 to 3 days. It can then be unwrapped and reheated in the oven at 350°F right in the casserole dish. If you only have a small amount left, you can transfer it to an airtight storage container and microwave individual servings.

You can even make it in advance. Baked or unbaked the casserole can be refrigerated for 2 to 3 days or frozen for up to two months if wrapped well.

If frozen, thaw it in the refrigerator overnight. For an unbaked casserole, you’ll want to take it out of the refrigerator while the oven preheats, and you will have to add another 10-15 minutes onto the baking time to get it hot in the middle. If you are reheating it, make sure you give it enough time to get steaming hot.

A serving spoon in a casserole dish of Whipped Cauliflower Gratin with Goat Cheese and Thyme

Serving Suggestions

You can easily whip up this cauliflower casserole with your favorite weeknight meals like Honey Balsamic Steak Bites or Baked Blackened Chicken Breasts.

But there is just something extra-special about this dish that makes it perfect to pair with a Sunday bottom round roast or rotisserie chicken (made easy in the air fryer). And it is especially wonderful with your favorite holiday main dishes like glazed ham or prime rib.

Let’s round it out with some favorite side dishes:

Creamy mashed cauliflower sprinkled with thyme served on a plate with green beans and a couple of slices of prime rib.

A food processor will do the trick to make this fluffy whipped cauliflower. But for extra creamy results, I like to use my high-powered blender.

Brianne’s Favorite Blender

We we all know a high-powered blender like the Blendtec makes the most creamy smoothies, it can be used for so much more. Mix up muffin or waffle batter in a flash. Puree velvety smooth soups. And use it for whipped veggie dishes like this one.

I am a Blendtec ambassador, and should you make any purchases through my  Blendtec Store link, I will receive a small commission, but that also means you can use the code CUPCAKESANDKALECHIPS to receive 20% off.

Whipped Cauliflower Gratin with Goat Cheese and Thyme
4.9 from 11 votes

Whipped Cauliflower Gratin with Goat Cheese and Thyme

A light and healthy but still rich and creamy vegetable side dish. Gluten free and low carb too!
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 6 servings

Ingredients

  • 1 head cauliflower
  • 1/4 cup plain Greek yogurt
  • 1 large egg
  • 4 oz. goat cheese
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon minced fresh thyme plus additional thyme leaves for sprinkling on top, if desired

Instructions

  • Preheat your oven to 400°F, and lightly coat a 2 quart casserole dish with oil or cooking spray.
  • Cut the cauliflower into large florets, discarding the tough stem, and steam over boiling water until very tender.
  • Drain thoroughly, and allow to cool slightly so that some of the excess moisture evaporates.
  • Place the cauliflower, Greek yogurt, egg, cheese, salt, and pepper into a blender or food processor, and process until smooth.
  • Stir in thyme.
  • Transfer the cauliflower to the prepared dish.
  • Bake for 25-30 minutes, or until heated through and browned on top. Sprinkle with additional fresh thyme leaves, if desired.
Nutrition Facts
Whipped Cauliflower Gratin with Goat Cheese and Thyme
Amount Per Serving (1 serving)
Calories 93 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Trans Fat 0.003g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 40mg13%
Sodium 502mg21%
Potassium 306mg9%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Protein 7g14%
Vitamin A 262IU5%
Vitamin C 47mg57%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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85 Comments
  1. Mandy

    I made this with dinner tonight and it was AMAZING. I used herbed goat cheese to add an extra kick and it worked beautifully! For the cauliflower I used steam-in-the-bag frozen, so prep only took five minutes. Extra points for the fact that my kids are currently inhaling their servings. Double win!

  2. Hanna

    This recipe looks AMAZING and I’m definitely going to try it! I would probably make a smoothie as my first Blendtec effort, to try and get my kids to eat something healthy!

  3. I use my best friend’s Blendtec when I am in LA, I would love to win one! First thing I would make is a Pineapple Whip, healthified! Nettie XXOO The Whipped Cauliflower gratin looks amazing!

  4. Kristen

    I would make this whipped cauliflower gratin! It sounds like the perfect way to celebrate Christmas dinner without overdoing it on the carbs. 🙂

  5. When I read the title of this I clicked through (from FB) and as I was clicking I said “YUM!” at the idea. And I love that’s how you started your post. Lol. Good for you for adding that personal touch back in and not being afraid to change the trajectory if slight of your blogs. As long as you stay true to yourself, your readers will follow. {And love this giveaway- I need one of these! I’d use it for soup!}

  6. Alexandra robertson

    Oh man! I would make this asap if I won because I am eating lower carb and sugar for health reasons and I loveeee goat cheese too! Yummm

  7. AlexisB

    5 stars
    I would make coconut milk. I have 2 of my children who are allergic to dairy and one who is lactose intolerant so I’m looking for an alternative.

      1. AlexisB

        I’ve made almond milk. It is really so much more tasty than the store bought stuff. Unfortunately, I’ve just found out my son is allergic to nuts so I’m rethinking my game plan here! LOL!

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