Food & Drink


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While Thanksgiving will likely look different this year for many of us, we can still enjoy great food and each other’s company in creative and new ways. Because Thanksgiving gatherings will likely be smaller this year, I will take advantage of the volume and add a little flair. You might try a fancy cheese. You can add the topping. Make your sauce. Cooking for a small group is easier and cheaper. This Loaded Cauliflower Casserole is a super easy and delicious way to do it. This rich side dish is delicious with lots of toppings. It also comes in a smaller batch, perfect for smaller Thanksgiving celebrations.

The amazing selection of ALDI products makes it easy to add that extra flair. You will find everything you need to make a traditional Thanksgiving meal and fun special ingredients that will elevate your meal. All this at unbeatable prices. Their cheese selection is amazing! It was amazing. I used two distinct varieties of cheddar to make this dish. #noregrets

What kind of cheese is best?

Cheddar is the best choice for this Cheesy Loaded Cauliflower Casserole. It melts easily and has a rich, creamy flavor. You can also experiment with other types of cheddar to add more flavor. For the cheese sauce, I used Emporium Selection Vintage Selection white cheddar from ALDI and Happy Farms mild cheddar for the topping. You can also try some seasonal flavored cheddars, such as smoked cheddar or hatch pepper cheddar.

To find an ALDI store near you, use the store finder. Then, tell me below which kind of cheese you have tried so that I can try it. 😉


These are some ideas for adding more to your already loaded cauliflower casserole. A few jalapenos sliced thinly would be great, especially with some cooling sour cream. Avocado slices might be a nice addition. A drizzle of sweet, tangy BBQ sauce could be a great addition to the creamy, cheesy sauce.

You can make it into a casserole. Before drizzling, the sauce on top, add some shredded chicken or browned Italian meat.


I could eat half the casserole, but that’s not a fair amount of food, considering its richness. This recipe makes six smaller Thanksgiving-sized servings (serving sizes tend to shrink when you’re trying to fit more items on one plate) or four regular weeknight-dinner-sized side-dish servings. It all depends on the number of other items you are serving with your meal.


Yes, absolutely! Yes, absolutely! Cook times will not change if you use a 9×13 inch casserole dish to ensure that everything is evenly distributed.


This loaded cauliflower casserole with cheesy topping is a delicious side dish for Thanksgiving.

Prep time: 5 minutes

Cooking Time: 50 minutes

Total Time: 55 minutes


  • 4 oz. Appleton Farms Hickory Bacon ($1.63)
  • 1 head cauliflower (2.29)
  • 3 Tbsp Countryside Creamery Salted Butter (0.42)
  • 3 Tbsp Baker’s Corner All Purpose Flour ($0.03)
  • 2 cups Simply Nature Organic Whole milk ($0.75)
  • 1/4 tsp salt ($0.02)
  • 1/4 tsp Nature Organic Garlic powder ($0.02)
  • 1/4 tsp Stonemill Black Pepper ($0.02)
  • 6 oz. 6 oz.
  • 2 oz. Happy Farms Mild Cheddar, shredded ($0.42)
  • 1/4 cup Chef’s Cupboard French Fried Onions $0.16
  • 2 chopped green onions ($0.11)


  • The bacon should be cooked in a skillet on medium heat until crispy and brown. You can use a slotted spoon or a spatula to lift the bacon from the pan. While you prepare the rest, drain the bacon on a paper towel-lined plate.
  • Pre-heat the oven to 350oF. Cut the stem and leaves off the cauliflower. Place the cauliflower florets in a pot. Cover with water. Cover the pot with a lid and bring to a boil on high heat. Let the cauliflower boil on high heat for 5 minutes or until it becomes fork-tender. The cauliflower should be drained in a colander.
  • Prepare the cheese sauce while the cauliflower drains. In a saucepan, combine the butter and flour. Heat the butter on medium heat. Stir the butter and flour for two more minutes.
  • Mix the milk with the butter and flour until it dissolves completely. Keep heating the milk over medium heat until it reaches a gentle simmer. At that point, the milk will thicken to a heavy cream consistency.
  • Season the white sauce by adding garlic powder, salt, pepper, and a pinch of black pepper. The sauce should be taken off the heat. Next, add the shredded vintage cheese one at a time. Make sure the cheese has melted completely before adding the next. If the sauce is too cold to melt cheese, heat it on low heat until it is melted.
  • Place the boiled and drain cauliflower in a casserole dish of 2 quarts. Spread the cheese sauce on top of the cauliflower. Add the remaining 2 oz. Add the French Fried Onions and the mild shredded cheddar.
  • Bake the cauliflower for 10 minutes. Then switch to broil mode and broil for 3-5 mins or until the top is lightly browned. (Boiling is not necessary). The cheese sauce will split if you overbake the casserole.
  • Place the casserole in a baking dish and add the bacon and the sliced green onions. Serve immediately


Serving Size: 0.75 Cup Calories: 418.13 Kcal Carbohydrates 166.67 g Protein: 21.08 G Fat: 30.43g Sodium: 962.32 mg Fiber: 2.68g

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