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This garlic and parmesan orzo cauliflower casserole is creamy, garlicky, and built in one dish with no boiling required. It’s ready in about an hour and tastes like something that took considerably more effort (shhh, our little secret!).

Recipe Updated

We retested and modified this recipe on 9/22/26 to prevent the undercooked cauliflower issue some readers experienced.

A bowl of macaroni and cheese topped with shredded cheese sits on a plate, next to slices of bread on a wooden surface with a cloth napkin and a gold fork.
This garlic parmesan orzo cauliflower casserole is vegetarian, creamy, and the kind of one-dish dinner that makes the whole kitchen smell incredible.
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This is the dump-and-bake format at its best. Everything goes into one pan, the foil goes on tight, and the oven does the work.

If you’ve made my marry me orzo or lemon pepper orzo bake, you know the method.

Reader rating

★★★★★

“I made this garlic parm orzo cauliflower casserole and it was amazing!! I love all of your recipes so much! It is hard to find actually good vegetarian recipes as a life long veggie! Amazing and easy to make!” —Marykate

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A close-up of a white baking dish filled with cheesy cauliflower and pasta casserole, with a serving spoon partially scooping some out.

This one leans into a different flavor direction: six cloves of garlic, smoked paprika, Italian seasoning, and a full block of cream cheese that melts into the orzo and makes the whole casserole taste like garlic bread in pasta form.

  • Everything goes in one dish, minimal cleanup
  • No boiling the orzo first; the oven handles it
  • Cauliflower and butter beans make it filling without being heavy
Ingredients on a countertop: jar of broth, minced garlic, orzo pasta, butter beans, cream cheese, cauliflower florets, Parmesan cheese, and a small plate with mixed seasonings—everything you need for an easy Dump and Bake Cauliflower Casserole or a creamy Parmesan Orzo dish.

Key ingredients

  • Orzo: One pound goes in dry and cooks entirely in the vegetable broth. The starch it releases as it cooks thickens the sauce and contributes to the creamy, cohesive texture.
  • Cream cheese: Placed whole in the center of the casserole before the first bake, it softens slowly and stirs through the orzo.
  • Cauliflower: Cut into bite-sized florets and added in the second bake so they cook through without going mushy.
  • Butter beans: Drained and stirred in with the cauliflower. Any white bean works as a substitute. They add a creamy, protein-rich element that makes the casserole more filling.
  • Garlic: Six cloves, minced (which is a lot, I know). The garlic mellows significantly during baking and becomes sweet and savory rather than sharp.
  • Smoked paprika: Don’t substitute regular paprika here. The smoked version is what gives the casserole its depth.
  • Parmesan: Freshly grated from a block, added at the very end over the hot casserole. Pre-shredded parmesan has anti-caking agents that prevent it from melting properly.
Close-up of a plate with cauliflower, white beans, shredded cheese, and pasta, mixed together in a creamy sauce, with a fork resting on the side.

This is a complete meal in one dish, but it pairs naturally with something fresh and acidic alongside. A vegetarian Caesar salad with a sharp dressing cuts through the richness of the cream cheese and parmesan. Crusty bread for scooping is non-negotiable.

And if you love the dump-and-bake orzo format, my pesto orzo bake is the spring version worth making next!

Baked casserole with rice, cauliflower florets, white beans, and grated cheese in a white dish, with a serving spoon and an orange cloth nearby.
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Garlic Parmesan Cauliflower Casserole (Dump & Bake)

3.25 from 4 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6 servings
This garlic parmesan orzo cauliflower casserole is creamy, garlicky and built in one dish with no boiling required. Ready in an hour with minimal effort!

Ingredients 

  • 1 lb orzo*, 453 g
  • 4 cups vegetable broth, 1 L
  • 6 cloves garlic, minced
  • 1 Tbsp Italian seasoning
  • 1 tsp smoked paprika
  • ¼ tsp each salt and ground black pepper
  • 1 8-oz block cream cheese
  • 1 medium head cauliflower, cut into bite-sized pieces, about 4 cups
  • 1 15-oz can butter beans, drained, can sub any white bean
  • ½ cup finely grated parmesan, grated from a block yourself rather than pre-grated
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Instructions 

  • Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9×13 inch or similar) casserole dish.
  • Dump: To the prepared dish, dump in 1 lb orzo*, 4 cups vegetable broth, 6 cloves garlic (minced), 1 Tbsp Italian seasoning, 1 tsp smoked paprika, and ¼ tsp each salt and ground black pepper. Stir to combine.
    Place 1 8-oz block cream cheese in the middle then cover the pan tightly with aluminum foil.
    Uncooked orzo, chopped garlic, spices, and herbs are in a white baking dish filled with yellow broth, ready for mixing.
  • Bake: Bake for 10 to 15 minutes, until mixture is hot and cream cheese is soft.
    Rectangular white baking dish with uncooked orzo pasta, orange-colored seasoned liquid, and a block of white cheese placed in the center.
  • Microwave**: Meanwhile, cut 1 medium head cauliflower into bite-sized pieces. Place them in a microwave-safe bowl and cover with a plate. Microwave on high for about 5 minutes or until florets are fork-tender.
  • Stir-Ins: Remove casserole dish from oven and stir to mix in the cream cheese (it's okay if some chunks remain; they'll melt!). Stir in cauliflower and 1 15-oz can butter beans (drained). Cover with foil and return to the oven for 25 to 30 minutes. Cauliflower should be fork-tender and orzo should be soft when finished.
    Taste and season with additional salt if desired.
    A white baking dish filled with cooked orzo pasta, large white beans, cauliflower florets, and a creamy sauce.
  • Serve: Top casserole dish with ½ cup finely grated parmesan. Parmesan will melt a little when it hits the hot dish, and some will remain unmelted.
    Serve warm with crusty bread on the side!
    Baked casserole with shredded cheese, cauliflower florets, white beans, orzo pasta, and grated cheese on top in a white baking dish.

Notes

*Orzo cooking times differ by the quality of the orzo. Higher quality Italian Orzo will take longer to cook, while cheaper Orzo will cook more quickly. You may need to adjust the second bake time to compensate for this. We’ve tested this recipe with DeLallo and Barilla.
**Our original recipe didn’t contain this step, but after retesting internally, microwaving the cauliflower before adding to the casserole dish ensures reliably tender cauliflower. 
Can I add more vegetables? Yes! Broccoli florets work well added at the same stage as the cauliflower. Frozen peas stirred in at the very end with the parmesan add color and sweetness without any extra cooking time. Avoid watery vegetables like zucchini since they release too much liquid and make the casserole loose.
Make-ahead instructions: Assemble everything in the casserole dish except broth up to 24 hours ahead, cover tightly with foil, and refrigerate. When ready to bake, stir in broth and add an extra five minutes to the first covered bake since the dish is starting cold. The rest of the method stays the same.
Store in an airtight container in the fridge for up to four days. The orzo continues to absorb liquid as it sits, so add a splash of broth or water when reheating. Reheat on the stovetop over low heat stirring often, or in the microwave in 60-second intervals. Freezes well for up to two months. Thaw overnight in the fridge and reheat with extra liquid to restore the consistency.

Nutrition

Serving: 1serving | Calories: 580kcal | Carbohydrates: 76g | Protein: 22g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 820mg | Potassium: 580mg | Fiber: 7g | Sugar: 5g | Vitamin A: 680IU | Vitamin C: 48mg | Calcium: 180mg | Iron: 3mg

Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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3.25 from 4 votes

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13 Comments

  1. Meghan Myers says:

    Could you use a different pasta other than orzo, just didn’t know if there would be enough liquid to cook it through? Thanks!

    Reply
    1. Sarah Bond says:

      I think you could, but the cooking time and liquid ratios might be a bit different, so it would just take a little experimentation. A similarly sized pasta would be your best bet for a one-to-one substitution. Long noodles I have found to be a bit tricky because they tend to clump together.

    2. Nikki says:

      Can you omit the beans and sub it for chicken or even more cauliflower?

    3. Tansy Tilly says:

      Could you use frozen veggies?

  2. Marykate waugh says:

    5 stars
    I made this garlic parm orzo cauliflower casserole and it was amazing!! I love all of your recipes so much! It is hard to find actually good vegetarian recipes as a life long veggie! Amazing and easy to make!

    Reply
    1. Sarah Bond says:

      I’m so thrilled to hear it was such a hit! Thank you so much for taking the time to leave a review. Happy eating!

  3. Bridget says:

    Thankyou for sharing this recipe Sarah. It was easy to make and smelled incredible while cooking! I checked at the suggested time and the cauliflower wasn’t quite cooked yet but it all seemed a little dry so I added perhaps 1/2 cup of extra water and gave it another 10 mins or so. It was yummy but I found it ended up a little gluggy, and now that it has cooled the leftovers are a bit rubbery – perhaps the cauliflower pieces were a bit big so the pasta ended up over-cooked… any suggestions welcome as I’d definitely like to make this again! Thankyou!

    Reply
    1. Sarah Bond says:

      It sounds like it may have just overcooked a bit. Next time, I would try cutting the cauliflower into smaller pieces so that it cooks at the same rate as the pasta!

  4. Sarah says:

    1 star
    I cut the cauliflower into small pieces and after the suggested cook time it was not even remotely cooked. I’m now at 15 minutes past the suggested time and all the liquid is absorbed but the cauliflower is not at all cooked.

    Reply
    1. Sarah Bond says:

      I’m sorry to hear that it’s giving you trouble, Sarah! You can always add more broth or water and cover to let the cauliflower continue cooking.

  5. Katie says:

    2 stars
    Sadly this one didn’t work for me the cauliflower was raw no matter how long I cooked it and added water 😭😭

    Reply
    1. Sarah Bond says:

      Oh no! I’m so sorry to hear it, Katie! We are in the process of retesting this one and will update the recipe shortly.

  6. Jenn says:

    5 stars
    My family loved this!

    Reply