An easy and cheesy Cauliflower and Cheese recipe made in the crock pot. You won’t believe how cheesy this cauliflower is and it only requires about 5 minutes of hands on time.
Crock Pot Cauliflower and Cheese is full of cheesy goodness and your crock pot does practically all the work for you. Just 3 to 3 1/2 hours in the crock pot with a can of condensed cheddar soup, some evaporated milk, a little onion, salt, pepper, and paprika, plus a bunch of cheddar cheese is all it takes.
I don’t know about you, but I have the hardest time coming up with different side dish ideas. We tend to eat the same ones over and over. Green beans, peas, and corn get more than their fair share at our dinner table.
Cauliflower is something I hardly ever think to cook. Some people love cauliflower, others hate it.
But I don’t think there’s any denying that cauliflower and cheese were meant for each other.
I mean, just look at how perfect those cauliflower florets look bathed in cheese sauce.
Cauliflower is a great vegetable choice in the fall when it is in season, but to be honest, the quality of the cauliflower at my local market seems to be pretty consistent year round. That makes cauliflower a great choice anytime of year!
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Try These Other Cauliflower Recipes:
Crock Pot Cauliflower and Cheese
Equipment
Ingredients
- 1 head cauliflower, cut into florets
- 1 can condensed cheddar soup
- 1 (5-ounce) can evaporated milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 cup finely diced onion
- 2 cups shredded cheddar
Instructions
- Grease the inside of a 6-quart crock pot.
- Place cauliflower florets in crock pot.
- In a medium saucepan, combine remaining ingredients. Heat over medium heat, stirring constantly, until cheese is melted.
- Pour sauce over cauliflower.
- Cover crock pot and cook on low for 3 to 3 1/2 hours, depending on how tender you want the cauliflower.
Notes
Nutrition
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Originally published September 23, 2014.
I use the Hamilton Beach Programmable 6-quart Slow Cooker
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I’d love to try this! Do you have any suggestions on what temperature and a cooking time if I wanted to make this in an oven instead of a slow cooker? Thanks!
Cauliflower is now my new comfort food! Thank you for sharing this recipe!
Has anyone tried this with frozen cauliflower? I am wondering if it will get too watery…
Made this today for easter dinner. Followed the recipe exactly. It took 5 1/2 hours, and the texture of the cauliflower ended up rubbery. I’d have to rate this a FAIL.
The recipe said 3-3 1/2 hours so was 5 too long? Was it too crunchy at 3? I was wondering myself
Good Morning,
I really love your website and recipies, I only have one question. On the recipies I am looking at, they say low carb but there are no carb values. Can you add carb, fiber values. I am what is called a brittle diabetic and must count carbs. Thank you for your time.
Dayne
I’m looking for carb counts, too. Some of these ingredients are fairly high on the glycemic index.
This is NOT low carb.
wow looks amazing!! such a good idea, big fan of any crockpot recipe
Just made this tonight..If you doubel the recipe allow 6-6.5hrs cooking.. Mine is still cooking after 5hrs in the crock pot. Pieces are still hard 🙁
Would I be able to use frozen cauliflower instead? I have a hard time finding good fresh cauliflower that doesn’t have bugs in it, for some reason.
Yes, you should be able to use frozen cauliflower without any problems.
I followed the recipe exactly as is written, and it was delicious. No need to change anything. This makes a ver filling main meal with some crusty bread to scoop up the remaining sauce. Yum, yum.
Is there any way to cook on medium or high or will that change the outcome? I get off work too late to cook for the full 3 hours but would love to try it.
Ashley, I would be afraid that the sauce would curdle at a high temperature.
Is there any substitute for the cheddar soup? Like cheddar chunks or sth? Where i live i cant find any of it!
You can try making this condensed cheddar soup substitute – http://mealplanningwithconnie.blogspot.com/2010/04/condensed-cheddar-cheese-soup.html
But I have no idea how it would do in this crock pot recipe.
Velveeta might work.
Do you think leftovers would freeze and reheat well?
I have never tried freezing it so I really can’t say with confidence how it would turn out. If you give it a try, let me know. 🙂
Do you think this would work with cream of mushroom soup? It’s all I have on hand currently and I don’t feel like packing up 2 kids for one can of soup.
I think the flavor will be very different if you use cream of mushrooms soup and I haven’t tried it that way so I can’t comment as to how it would taste. If you try it that way please let us know if you liked it.
Just ate this. SO GOOD. I added a little (okay, quite a bit) of Parmesan to it also just cause I had it. I couldn’t find a mild cheddar at the store so I used medium and it came out very very slightly grainy. I had a lot of extra sauce but that was probably because the cauliflower head was pretty small. I’m not complaining about extra sauce. I’ll just dip other veggies into the excess 😉 I may have put too much evaporated milk because I couldn’t find a can that had less than 12 oz so I just eyeballed it. Anyway, thank you for sharing this recipe! Absolutely loved it!
Does anyone know where I can get these bowls or similar?
The bowls are from World Market.
Sams had some sota like them. They are great I love mine.
hellu! could you please show me some picture of ´1 can condensed cheddar soup +
1 can evaporated milk? I can´t see wath it is in my country …
Here is a link to the condensed cheddar soup – http://www.amazon.com/Campbells-Condensed-Cheddar-Cheese-Soup/dp/B00AT32CHC/ref=sr_1_1?ie=UTF8&qid=1421331425&sr=8-1&keywords=condensed+cheddar+soup
Evaporated milk – http://www.amazon.com/Carnation-Evaporated-Milk-12-Fl/dp/B00099XPD6/ref=sr_1_1?ie=UTF8&qid=1421331485&sr=8-1&keywords=evaporated+milk
Hope that helps!
I used low fat evaporated milk and was soupy when done. Flavour was ok. Easy prep!
I made this and it tastes delicious, but it looks like the milk may have curdled… What did I do wrong??
I have no idea. I just made it exactly as the recipe stated and mine curdled as well. Tasted good. Looked awful. Leftovers I heated and immersion blended and added milk to make cauliflower cheese soup.
I just happened to be reading a Cook’s Country recipe for crock pot scalloped potatoes and it said not to use extra-sharp cheddar because it gets grainy in a slow cooker. They suggest using sharp cheddar. Maybe that could be the issue?
It curdled because shredded real cheese will separate with long cooking times.
Maybe add the shredded cheddar near the end just to melt on top.
I wanted something I didn’t have to cook first so I made this a little easier and not vegetarian. .instead of sauteing first, I combined all ingredients in a mixing bowl and added a whole can evaporated milk, 2 cups diced ham and instead of cheddar cheese soup added cream of chicken. Also added 1 tbs of minced garlic, a dash of cayenne pepper, onion powder, mustard powder and parsley flakes. Pour into crock pot on low and walk away for 4-5 hrs… SUPERB!!!!
That sounds fabulous Amber. You made it easier plus you jazzed it up! Thanks for sharing 🙂
How many carbs in a serving?
I want to know, too!