Name: Creamy Baked Cauliflower with Mozzarella and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium head cauliflower, cut into florets; 1 cup cherry or grape tomatoes, halved; 1 cup shredded mozzarella cheese; 3/4 cup heavy cream or half-and-half; 2 cloves garlic, minced; 1 tablespoon olive oil or butter; 1/4 cup grated Parmesan cheese (optional); Salt, to taste; Black pepper, to taste; Fresh basil or parsley, chopped (optional, for garnish)

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This creamy baked cauliflower with mozzarella and tomatoes is one of those comforting dishes I love to put together when I want something cheesy and wholesome. The cauliflower turns tender and slightly nutty in the oven, while the mozzarella melts into a gooey topping and the tomatoes add a burst of freshness. It’s simple, satisfying, and makes the perfect side dish—or even a light main meal.

Why You’ll Love This Recipe

I love this recipe because it transforms basic cauliflower into something rich and flavorful. The cream sauce gives the dish a luscious base, the mozzarella provides that irresistible golden crust, and the tomatoes brighten it all up. It’s an easy way to get more veggies on the table without feeling like I’m missing out on indulgence. Creamy Baked Cauliflower with Mozzarella and Tomatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cauliflower, cut into florets
Cherry tomatoes (or grape tomatoes), halved
Mozzarella cheese, shredded
Heavy cream (or half-and-half)
Garlic, minced
Olive oil or butter
Parmesan cheese, grated (optional, for extra flavor)
Fresh basil or parsley (optional, for garnish)
Salt
Black pepper

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
I steam or boil the cauliflower florets for about 5 minutes until just tender, then drain well.
In a skillet, I sauté garlic in olive oil or butter until fragrant, then stir in the cream. I season with salt and pepper.
I add the cauliflower to the baking dish, pour the cream mixture over, and scatter the tomatoes on top.
I sprinkle generously with mozzarella (and Parmesan if I’m using it).
I bake uncovered for 25–30 minutes until bubbly and golden brown on top.
I let it cool slightly before garnishing with fresh herbs.

Servings and timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prep and 30 minutes to bake, so the total time is around 40 minutes.

Variations

Sometimes I add cooked chicken or sausage to make it a heartier meal. For a lighter version, I use milk instead of cream and just a smaller amount of cheese. If I want extra depth, I add a pinch of red pepper flakes for heat or swap mozzarella for provolone or fontina.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer the oven at 350°F so the cheese crisps up again, but the microwave works fine for a quick option.

FAQs

Can I use frozen cauliflower?

Yes, I sometimes use frozen florets—just thaw and drain them well before baking to avoid excess water.

Do I have to pre-cook the cauliflower?

I recommend it because it ensures the cauliflower turns tender in the oven without overcooking the cheese.

What cheese works best besides mozzarella?

I like mixing mozzarella with provolone, fontina, or cheddar for a stronger flavor.

Can I make this ahead of time?

Yes, I assemble the dish up to a day in advance, refrigerate it, and bake it when I’m ready.

Can I make it vegetarian-friendly?

It already is, but I sometimes make it more filling by adding beans or lentils instead of meat.

Conclusion

This creamy baked cauliflower with mozzarella and tomatoes is one of my favorite ways to dress up a simple vegetable. It’s rich, cheesy, and comforting while still feeling fresh thanks to the tomatoes. Once I tried it, it quickly became a staple side dish in my kitchen.