Main meals, Side dishes

Cheesy cauliflower bake

November 17, 2019

This cheesy cauliflower bake is the perfect side dish for dinner and it would be great to take along for Thanksgiving for my American friends. I will admit I am not a big fan of cauliflower, I won’t eat it if it is just plain both raw or cooked but throw in some cheese and seasonings, bake it up and you have yourself a tasty dish that even I enjoyed! Makes 12 half-cup servings for 1SP on both blue & purple MyWW and 2SP on green.

Cheesy cauliflower bake
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 12
1SP blue & purple, 2SP green - 1PP per ½ cup serving
  • 1 large head of caulifower
  • 1 clove of garlic, diced
  • ½ tsp onion powder
  • Dash of salt & pepper
  • 3 Tbsp light cream cheese, softened
  • ½ cup plain 0% greek yogurt
  • 1 cup reduced fat shredded cheese, I used a 3 cheese blend
  • Green onion, chopped
  • 2 Tbsp panko crumbs
  1. Cut and wash the cauliflower florets and then boil in a large pot of water on stove over high-medium heat for approx 15 minutes. Remove from stove
  2. Preheat oven to 375F, spray a 9x9 dish.
  3. Drain caulifower then return to pot and add in the garlic, onion powder, cream cheese and yogurt. Use an electric mixer or emersion blender to blend up the cauliflower.
  4. Stir in ½ cup of the shredded cheese and ½ of the diced green onion.
  5. Spoon into the dish, top with remaining cheese & panko crumbs.
  6. Bake in the oven for 15 minutes or untill cheese is bubbling, top with remaining fresh green onion.
  7. Makes 12- ½ cup servings
Smart points blue & purple- 1 using MyWW recipe builder
Smart points green- 2 using MyWW recipe builder
Points plus- 1 using PP calculator
Nutritional info per ½ cup serving... Calories 53....Fat 2.8g...Sat fat 1.7g...Carbs 3.5g...Sugar 1.5g..Protein 4.8g using My Fitness Pal *Note these numbers include all ingredients


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  • Avatar
    Reply Chris January 16, 2020 at 1:31 pm

    How many green onions do you use?

    • Drizzle
      Reply Drizzle January 18, 2020 at 4:20 pm

      1 bunch

  • Avatar
    Reply Chris January 16, 2020 at 5:24 pm

    I tried this tonight it was delicious. Had an impromptu supper with my grandkids and they loved it too. Thank you.

    • Drizzle
      Reply Drizzle January 18, 2020 at 4:20 pm

      Hi Chris, that is awesome so glad everyone enjoyed it 🙂

  • Avatar
    Reply MAC May 2, 2020 at 12:50 pm

    Hi this sounds so delicious. Wondering if steamable frozen cauliflower can be used instead?

    • Drizzle
      Reply Drizzle May 3, 2020 at 1:51 pm

      Hi, yes I think that will work just as well 🙂

  • Avatar
    Reply Michelle Pate May 6, 2020 at 8:52 pm

    How much frozen cauliflower rice would be used for this recipe? It mentions a large head, but I am not sure how to translate that into cups or oz. Thanks so much for your help. I have some cauli-rice in the freezer that I’d love to use for this yummy-sounding recipe!

    • Drizzle
      Reply Drizzle May 8, 2020 at 3:48 pm

      Hi Michelle, I’d guess about 4-5 cups maybe

  • Avatar
    Reply Caitlyn May 6, 2020 at 9:30 pm

    Finally got around to making this tonight – really enjoyed! Thanks for sharing.

    • Drizzle
      Reply Drizzle May 8, 2020 at 3:49 pm

      Glad you enjoyed it Caitlyn 🙂

  • Avatar
    Reply Laura June 17, 2020 at 10:56 am

    This is delicious! I’ve made it twice in the past week! It’s a great Palternative to a “cheesy side” without having to do potatoes, plus it’s extra veggies! I use 1.5oz of cream cheese=3 tbsp. Make exactly as written, just add extra garlic and a little less cheese. Last week, I served with veggie burgers, then leftovers with a whole roasted chicken. Last night, I served with mini meatloaf and broccoli. Perfect!

    • Drizzle
      Reply Drizzle June 18, 2020 at 9:36 pm

      Hi Laura, so glad you enjoyed it, thanks for sharing the tips 🙂

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