Go Back

Salmon Cauliflower Casserole

Salmon cauliflower casserole pairs tender cauliflower and flaky salmon with a creamy cheddar sauce under a golden panko topping. Baked until bubbling, it makes a hearty one-dish dinner with crisp, buttery breadcrumbs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 33 minutes
Resting 5 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 cauliflower medium head (about 2 pounds), cut into bite-size florets
  • 1.5 lb skinless salmon fillet pin bones removed and cut into 1-inch pieces
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the cheese sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 tsp Dijon mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 cups sharp cheddar cheese shredded
For the topping
  • 2 tbsp unsalted butter melted
  • 0.5 cup panko breadcrumbs

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Heat the oven to 375°F and grease a 9x13-inch baking dish.
  2. Bring a large pot of water to a boil, add the cauliflower, and cook for 4 to 5 minutes, until just tender; drain well.
  3. Arrange the cauliflower in the prepared dish.
  4. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  5. Scatter the salmon evenly over the cauliflower.
Make the cheese sauce
  1. Melt 3 tablespoons butter in a medium saucepan over medium heat, whisk in the flour, and cook for 1 minute.
  2. Gradually whisk in the milk, bring to a gentle simmer, and cook for 4 to 6 minutes, whisking often, until thickened enough to coat the back of a spoon.
  3. Remove the saucepan from the heat, then stir in the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cheddar until the cheese melts.
Top and bake
  1. Pour the cheese sauce evenly over the salmon and cauliflower.
  2. Stir the melted butter and panko together, then scatter the mixture over the casserole.
  3. Bake for 20 to 25 minutes, until bubbling and golden and the thickest salmon pieces reach 145°F.
  4. Rest the casserole for 5 minutes before serving.

Notes

For the best texture, drain the cauliflower well before assembling. Refrigerate leftovers for up to 3 days; freezing is not recommended because the salmon and sauce may change texture. For a gluten-free version, use gluten-free flour and panko.