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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!).
save this recipe!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.
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
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.
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!
Garlic Parmesan Cauliflower Casserole (Dump & Bake)
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
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.
- Bake: Bake for 10 to 15 minutes, until mixture is hot and cream cheese is soft.
- Stir-Ins: Stir mixture to mix in the cream cheese (it's okay if some chunks remain; they'll melt!). Stir in 1 medium head cauliflower (cut into bite-sized pieces) 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.
- 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!
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.
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.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
