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Easy Gluten Free Cookout Side Dishes

Summer cookout season is here and if you are eating gluten free you know how stressful it can be to show up to a BBQ and not know what you can eat. This collection of easy gluten free cookout side dishes solves that problem once and for all.

From creamy cold pasta salads and hearty baked beans to fresh coleslaw, potato salad, and vibrant summer salads, every single recipe in this roundup is completely gluten free and crowd pleasing enough that everyone at the table will be reaching for seconds whether they eat gluten free or not.

These are the gluten free BBQ side dishes that belong at every Memorial Day cookout, Fourth of July celebration, and backyard summer gathering all season long.

The best part about this collection of gluten free summer side dishes is that most of them are make ahead friendly which means less stress on the day of your cookout and more time to enjoy the party.

Many of these recipes can be prepped the night before and pulled straight from the refrigerator when you are ready to serve which is exactly what you want when you are feeding a crowd.

Whether you are hosting a backyard BBQ, heading to a neighborhood potluck, or planning your Fourth of July menu, these easy gluten free cookout side dishes have everything you need to put together a delicious and satisfying spread that everyone at the table can enjoy.

Gluten Free Side Dishes

High Protein Potato Salad

This high protein potato salad is the ultimate make ahead BBQ side dish that is as satisfying as it is delicious. Tender baby potatoes, chopped hard boiled eggs, crisp celery, finely diced dill pickles, sweet yellow onion, and creamy cannellini beans are all tossed in a rich and tangy Greek yogurt dressing seasoned with dijon mustard, yellow mustard, and dill pickle seasoning for a potato salad that is packed with protein and so much more interesting than the standard mayo version.

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Gluten Free Cowboy Baked Beans

These gluten free cowboy baked beans are the kind of recipe that makes everyone at the table go back for seconds. Ground beef, crispy bacon, four types of beans, and a rich smoky BBQ sauce all come together in one dutch oven and bake into the most hearty and satisfying dish you will ever make. The combination of butter beans, navy beans, kidney beans, and pork and beans gives every bite a different texture and the bold sauce made with brown sugar, apple cider vinegar, yellow mustard, and BBQ sauce is sweet, tangy, and absolutely irresistible.

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Healthy Mexican Street Corn Salad

This easy recipe for healthy Mexican street corn salad is the perfect summer side dish! The cold salad recipe uses frozen corn and is made without mayonnaise. It's so simple to roast the corn on your stovetop and then put this salad together for picnics and gatherings.

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Seven Layer Salad

This classic recipe for seven layer salad has a delicious dressing and is easy to make. This is the best healthy salad with sour cream and mayo in the dressing. This traditional recipe is gluten free and just like the old fashioned seven layer salads I remember growing up.

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Honey Dijon Carrot Salad

This Honey Dijon Carrot Salad is a fresh, simple side dish inspired by classic French carrot salad. The crisp shredded carrots are tossed in a light honey dijon dressing that adds the perfect balance of sweetness and tangy flavor.

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Black Beans and Corn Salad

This easy recipe for black beans and corn salad is the perfect summer side dish! It's a zesty cold salad that you can make ahead. The vegan recipe is full of colorful veggies with a lime dressing.

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Sugar Free Broccoli Salad

This recipe for a healthy version of broccoli salad is sugar free and Whole30 compliant. The salad is creamy and easy to make. This Paleo version is siple and has bacon and sunflower seeds! I think this is the best broccoli salad to bring as a side dish!

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Easy Pea Salad

This recipe for easy pea salad is made with bacon and green peas. This cold and creamy old fashioned salad is perfect for Spring! My classic recipe is made with sour cream and vinegar dressing.

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Strawberry Spinach Salad with Balsamic Poppyseed Dressing

This strawberry spinach salad with balsamic poppyseed dressing is one of those recipes that looks like you spent a lot of time on it but comes together in just minutes. Sweet fresh strawberries, tender baby spinach, creamy feta, and crunchy pecans are tossed in a homemade balsamic poppyseed dressing that is tangy, slightly sweet, and so much better than anything from a bottle.

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Mediterranean Chicken Orzo Salad

This Mediterranean Chicken Orzo Salad is the kind of recipe that belongs on every spring and summer table. Once you make it you are going to put it on repeat all season long. Tender cubed chicken breast, fresh grape tomatoes, crisp cucumber, roasted red peppers, green olives, and green onions are tossed with brown rice orzo and creamy feta cheese in the most delicious homemade lemon orzo salad dressing that is bright, tangy, and packed with Mediterranean flavor in every single bite.

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Gluten Free BLT Pasta Salad

This gluten free BLT pasta salad is the cold pasta salad recipe you are going to want to make all summer long. It has everything you love about a classic BLT: crispy bacon, fresh romaine lettuce, and juicy cherry tomatoes, all tossed with tender gluten free fusilli pasta and a creamy homemade dressing made with mayo, sour cream, garlic, and a splash of apple cider vinegar.

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Fruit Salad with Honey Lime Dressing

This easy fruit salad with honey lime dressing is the most refreshing and vibrant summer side dish and it comes together in just 15 minutes with fresh seasonal fruit and a simple three ingredient dressing. Juicy red and green grapes, sweet fresh pineapple, sliced strawberries, and plump blueberries get tossed in a light and zesty dressing made with honey, fresh lime juice, and lime zest that brings all the fruit flavors together beautifully.

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Easy Gluten Free Macaroni Salad

This easy gluten free macaroni salad is the classic cold pasta salad that belongs at every summer BBQ, potluck, and picnic and now everyone at the table can enjoy it. Gluten free brown rice elbow macaroni gets tossed with crisp celery, red onion, diced pimientos, and sweet pickle relish and then coated in a rich and creamy homemade mayo dressing seasoned with smoked paprika, dried dill, garlic powder, and stone ground mustard.

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Cucumber Salad with Vinegar Dressing

This Cucumber Salad with Vinegar Dressing is one of those simple recipes that I make constantly all summer long because it takes just 10 minutes to pull together and goes with absolutely everything. Thinly sliced cucumbers and sweet onion are tossed in a simple homemade dressing made with apple cider vinegar, olive oil, minced garlic, salt, and pepper and then refrigerated for at least an hour to let the flavors develop.

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Pineapple Coleslaw

This pineapple coleslaw is the summer side dish that goes with absolutely everything and takes just 15 minutes to throw together. Fresh pineapple, coleslaw mix, cilantro, and diced jalapeno get tossed in a simple homemade dressing made with lime juice, olive oil, lime zest, and a touch of honey for a light, tropical, and completely mayo free slaw that is bright, fresh, and full of flavor.

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Gluten Free Zucchini Squash and Corn Casserole

This Gluten Free Zucchini Squash and Corn Casserole is one of my favorite summer side dishes and I love making it when the garden is overflowing with zucchini and yellow squash and I need a recipe that uses a lot of it in the most delicious way possible. Fresh zucchini, yellow squash, sweet onion, garlic, and frozen sweet corn are stirred together with cheddar cheese, sour cream, and mayonnaise and baked under a golden gluten free bread crumb and parmesan topping that gets perfectly crispy in the oven.

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Creamy Cucumber Salad

This Creamy Cucumber Salad is one of those simple recipes that I make on repeat all summer long because it is so easy, so refreshing, and goes with absolutely everything. Crisp English cucumbers are tossed in a rich homemade dressing made with sour cream, mayonnaise, dried dill, garlic powder, and white vinegar and the result is a cool and creamy salad that is completely addictive.

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Gluten Free Green Goddess Pasta Salad

This Gluten Free Green Goddess Pasta Salad is one of those recipes that looks impressive but comes together in just 20 minutes and I love making it when asparagus and peas are at their best in spring and early summer. Gluten free pasta is tossed with a simple and creamy green goddess dressing made from pesto and mayonnaise then mixed with sweet peas, tender sauteed asparagus, green onions, and fresh mozzarella pearls for the most beautiful and satisfying cold pasta salad.

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Air Fryer Roasted Zucchini Squash

This Air Fryer Roasted Zucchini Squash is the summer side dish I make on repeat from the moment our garden starts producing and honestly it never gets old. Fresh zucchini chunks seasoned with olive oil, garlic powder, smoked paprika, cumin, and sea salt go into the air fryer at 400 degrees for 12 minutes and what comes out is perfectly golden brown, slightly crispy on the outside, and tender on the inside.

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Southwestern Style Coleslaw

This easy southwestern style coleslaw recipe has a vinegar dressing and is keto, vegan and gluten free. This slaw recipe is made without mayo and is the perfect side dish. I use bags of coleslaw mix to make this recipe quickly for weeknight meals.

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Easy Gluten Free Bow Tie Pasta Salad

This easy gluten free bow tie pasta salad recipe is the perfect summer side dish! It's a simple cold salad with feta cheese and the best homemade dressing. This healthy salad is loaded with veggies and brown rice pasta.

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Easy Fried Frozen Corn

This recipe for easy fried frozen corn is a delicious side dish. It's simple to make in a skillet with butter, onions, garlic and frozen corn. This pan roasted corn is perfect for Thanksgiving or weeknight meals.

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Easy Apple Slaw with Poppyseed Dressing

This easy apple slaw with poppyseed dressing is a quick side dish salad recipe! The healthy cabbage coleslaw includes sweet apples and a tangy dressing with apple cider vinegar. This is the best creamy salad to use with pork, tacos or on it's own.

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Chopped Wedge Layer Salad

This easy recipe for chopped wedge layer salad is made with chopped iceberg lettuce and ranch dressing. It is a healthy option for parties and barbecues. This is the best wedge salad variation made without blue cheese.

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Instant Pot Garlic Ginger Green Beans

This easy recipe for instant pot garlic ginger green beans is a quick side dish. The recipe uses fresh green beans, onions and doesn't use bacon for a vegetarian option. There is no steamer basket required to pressure cook perfectly tender green beans with lots of flavor!

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Gluten Free Coleslaw

This easy recipe for gluten free coleslaw has a creamy, homemade dressing. This healthy salad is keto and low carb friendly. I walk you through how to make the best gluten free coleslaw. #glutenfree #recipe #salad #summer

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Watermelon Cucumber and Feta Salad

This healthy recipe for watermelon cucumber and feta salad is a summer favorite! It's a refreshing salad with a zesty dressing that uses feta cheese. I love to make this side dish the day before so it's cold and ready to serve.

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Gluten Free Pesto Pasta Salad

This easy recipe for gluten free pesto pasta salad is a delicious summer side dish. It is a cold Italian pasta salad that uses creamy basil pesto. This healthy salad includes arugula, cannellini beans and walnuts.

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More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

High Protein Potato Salad

This high protein potato salad is the ultimate make ahead BBQ side dish that is as satisfying as it is delicious. Tender baby potatoes, chopped hard boiled eggs, crisp celery, finely diced dill pickles, sweet yellow onion, and creamy cannellini beans are all tossed in a rich and tangy Greek yogurt dressing seasoned with dijon mustard, yellow mustard, and dill pickle seasoning for a potato salad that is packed with protein and so much more interesting than the standard mayo version.

The Greek yogurt gives the dressing the same creamy texture you love in a classic potato salad while adding a significant protein boost that makes this a truly satisfying side dish that holds its own at any summer gathering.

high protein potato salad in a blue enamelware bowl next to a tan gingham kitchen towel and a large serving spoon

What makes this high protein potato salad stand out from every other potato salad recipe out there is the addition of cannellini beans. They blend seamlessly into the salad, adding a creamy texture and a substantial protein boost without changing the classic potato salad flavor profile you love.

This is the kind of gluten free potato salad that works for Memorial Day cookouts, Fourth of July BBQs, summer potlucks, and easy meal prep all week long.

Make it the day before your gathering and let it chill in the refrigerator overnight for the best possible flavor as the dressing soaks into every piece of potato and the whole salad comes together beautifully.

If you are looking for more gluten free potato recipes try my Oven Baked Steak and Potato Kabobs, my Crispy Garlic and Rosemary Smashed Potatoes, my Air Fryer Pesto Baby Potatoes or my Gluten Free Instant Pot Baked Potato Soup.

You can find all of my side dish recipes here: Gluten Free Side Dish Recipes

high protein potato salad in a blue enamelware bowl next to a tan gingham kitchen towel and a large serving spoon
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Ingredients List

Instructions

Cook the potatoes until a fork inserted in the center of the largest potatoes goes through easily. You can do this in a large pot on the stovetop in boiling water or in your Instant Pot on the manual setting for 10-12 minutes.

Drain and rinse the potatoes in cold water. Let the potatoes sit in a strainer to cool while you assemble the rest of the salad. Alternatively, you can cook the potatoes the day before you want to make the salad and store them in the refrigerator so they are cold and ready to cut up.

Boil four eggs for 8-10 minutes. Drain and place the eggs in a cold water and ice bath. Let them cool before peeling and chopping them. This could also be done the day before and the eggs stored in the refrigerator so they are ready to use.

In a large serving bowl add the yogurt, dijon mustard, yellow mustard, dill pickle seasoning, salt and pepper. Stir to combine.

Add the chopped hard boiled eggs, onion, pickles, drained and rinsed cannellini beans, celery and chopped potatoes.

Stir all the ingredients together. Chill covered in the refrigerator for at least one hour before serving.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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High Protein Potato Salad

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  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This easy high protein potato salad is a creamy and satisfying BBQ side dish made with baby potatoes, hard boiled eggs, cannellini beans, crisp celery, dill pickles, and a rich Greek yogurt dressing seasoned with dijon mustard, yellow mustard, and dill pickle seasoning. No mayo required and packed with protein for a gluten free potato salad that is perfect for summer cookouts, potlucks, and meal prep!

Ingredients

Scale

Instructions

Cook the potatoes until a fork inserted in the center of the largest potatoes goes through easily. You can do this in a large pot on the stovetop in boiling water or in your Instant Pot on the manual setting for 10-12 minutes.

Drain and rinse the potatoes in cold water. Let the potatoes sit in a strainer to cool while you assemble the rest of the salad. Alternatively, you can cook the potatoes the day before you want to make the salad and store them in the refrigerator so they are cold and ready to cut up.

Boil four eggs for 8-10 minutes. Drain and place the eggs in a cold water and ice bath. Let them cool before peeling and chopping them. This could also be done the day before and the eggs stored in the refrigerator so they are ready to use.

In a large serving bowl add the yogurt, dijon mustard, yellow mustard, dill pickle seasoning, salt and pepper. Stir to combine.

Add the chopped hard boiled eggs, onion, pickles, drained and rinsed cannellini beans, celery and chopped potatoes.

Stir all the ingredients together. Chill covered in the refrigerator for at least one hour before serving.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish, Salads
  • Method: Chopped
  • Cuisine: American

If you make this High Protein Potato Salad I would love to hear what you think! Leave a star rating and a comment below and let me know what you served it with.

Don't forget to save this recipe to your Pinterest boards so you can find it again all summer long!

Storage

Store this high protein potato salad in an airtight container in the refrigerator for up to 3 to 5 days. Because the dressing is made with Greek yogurt rather than mayo it actually holds up very well in the refrigerator and the flavor gets even better the next day as the dressing soaks into the potatoes.

Give the salad a good stir before serving as the dressing may settle to the bottom of the container as it sits. If the salad seems a little dry after sitting in the refrigerator stir in a tablespoon or two of extra Greek yogurt to freshen up the dressing before serving.

Do not leave this potato salad sitting out at room temperature for more than two hours as the Greek yogurt dressing can spoil quickly in the heat. This potato salad is not suitable for freezing as the potatoes will become mushy and the Greek yogurt dressing will separate once thawed.

Top Tip

Make sure your potatoes are completely cooled before adding them to the Greek yogurt dressing. Warm or hot potatoes added to the dressing will cause the Greek yogurt to thin out and become watery rather than thick and creamy which means the dressing will not coat the potatoes properly and will pool at the bottom of the bowl.

Cooking the potatoes the day before and storing them in the refrigerator overnight is the easiest way to ensure they are perfectly cold and ready to use. If you are short on time rinse the cooked and halved potatoes under cold water and spread them out on a baking sheet and refrigerate for at least 30 minutes before assembling the salad.

Frequently Asked Questions

Why use Greek yogurt instead of mayo in potato salad?

Greek yogurt is a fantastic substitute for mayo in potato salad for several reasons. It gives you the same rich and creamy texture you love in a classic potato salad while adding a significant amount of protein and reducing the overall fat content. Greek yogurt also has a slightly tangy flavor that actually works beautifully with the dijon mustard, dill pickles, and dill pickle seasoning in this dressing. If you have never tried a Greek yogurt potato salad before you are going to be pleasantly surprised by how delicious and satisfying it is.

Can I use regular potatoes instead of baby potatoes?

Yes! Any potato variety works well in this recipe. Yukon gold potatoes are a great choice because they have a naturally buttery flavor and creamy texture that works beautifully in potato salad. Red potatoes are another excellent option as they hold their shape well after cooking and have a slightly waxy texture that does not get mushy in the dressing. If you use larger potatoes cut them into bite size chunks roughly the same size as halved baby potatoes for the best result.

What are cannellini beans and why are they in potato salad?

Cannellini beans are large white Italian beans with a mild creamy flavor and a firm but tender texture. They are an excellent source of protein and fiber and blend seamlessly into this potato salad without overpowering the classic flavors. You would never guess they were a health addition because they just taste like a natural and delicious part of the salad. They add a significant protein boost alongside the Greek yogurt and hard boiled eggs making this one of the most protein packed potato salad recipes you will ever find.

Can I make this potato salad ahead of time?

Yes and I actually recommend it! This high protein potato salad gets better the longer it sits in the refrigerator as the dressing soaks into the potatoes and the flavors meld together. Making it the night before a BBQ, cookout, or potluck is the ideal approach. Simply cover the bowl tightly and refrigerate overnight. Give it a good stir before serving and add a tablespoon or two of extra Greek yogurt if the dressing has been absorbed into the potatoes and the salad seems a little dry.

Can I leave out the cannellini beans?

Yes! If you prefer a more traditional potato salad without beans you can simply leave the cannellini beans out and the recipe works exactly the same way. Keep in mind that removing the beans will reduce the protein content of the salad significantly. If you want to keep the protein boost without the beans you could substitute a cup of diced cooked chicken breast or add an extra hard boiled egg or two to compensate.

How do I know when the potatoes are cooked through?

The best way to test potato doneness is to insert a fork or a sharp knife into the center of the largest potato in the pot. If it slides in easily with no resistance the potatoes are done. If you feel any firmness or resistance give them a few more minutes and test again. Overcooked potatoes will fall apart when you cut them and become mushy in the salad so pull them off the heat as soon as they are just fork tender. Rinsing them immediately in cold water stops the cooking process and helps them hold their shape.

Oven Roasted Garlic Parmesan Asparagus

If you are looking for a simple and impressive vegetable side dish that comes together in just 15 minutes, this oven roasted garlic parmesan asparagus is exactly what you need. Fresh asparagus spears get drizzled with olive oil, topped with finely grated parmesan cheese, and seasoned with a simple blend of garlic powder, onion powder, salt, and pepper before roasting in a hot oven until perfectly tender with crispy golden edges.

It is one of those easy gluten free side dishes that looks and tastes like it came from a restaurant but requires almost no effort at all.

asparagus on a silver baking pan covered in melted parmesan cheese and a spice blend

Roasted asparagus is a spring and summer staple in our house and this garlic parmesan version is by far the most requested.

The high oven temperature is the secret to getting that beautiful caramelized parmesan crust on the outside while keeping the asparagus perfectly tender on the inside.

It pairs beautifully with just about any main dish from grilled chicken and steak to pork tenderloin and baked fish, making it one of the most versatile and crowd pleasing gluten free vegetable side dishes you can add to your recipe rotation.

Once you try roasted asparagus with parmesan you will never go back to steaming it again.

If you are looking for delicious veggie recipes try my Oven Roasted Parmesan Green Beans, my Air Fryer Roasted Zucchini Squash, my Crispy Garlic and Rosemary Smashed Potatoes or my Air Fryer Roasted Parmesan Broccoli.

You can find all of my side dish recipes here: Gluten Free Side Dishes

asparagus on a silver baking pan sprinkled with parmesan cheese and a spice blend before going in the oven
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Ingredients

Instructions

Preheat your oven to 425 degrees.

Cut the tough ends of your asparagus off and lay the asparagus in an even layer on the baking pan. Drizzle the olive oil over top.

In a small bowl whisk together the onion powder, garlic powder, sat and pepper.

Finely grate your parmesan cheese and then sprinkle over the asparagus evenly.

Sprinkle the spice mixture over the asparagus and cheese.

Use your hands to mix the asparagus to make sure it's all coated in oil, cheese and the spice mixture.

Bake at 425 degrees for 10 minutes.

Serve immediately.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Oven Roasted Garlic Parmesan Asparagus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy oven roasted garlic parmesan asparagus is a simple and impressive gluten free side dish ready in just 15 minutes! Fresh asparagus spears are drizzled with olive oil, topped with finely grated parmesan cheese, and seasoned with garlic powder and onion powder before roasting at high heat until perfectly tender with crispy golden edges. The perfect easy gluten free vegetable side dish for any occasion!

Ingredients

Scale

Instructions

Preheat your oven to 425 degrees.

Cut the tough ends of your asparagus off and lay the asparagus in an even layer on the baking pan. Drizzle the olive oil over top.

In a small bowl whisk together the onion powder, garlic powder, sat and pepper.

Finely grate your parmesan cheese and then sprinkle over the asparagus evenly.

Sprinkle the spice mixture over the asparagus and cheese.

Use your hands to mix the asparagus to make sure it's all coated in oil, cheese and the spice mixture.

Bake at 425 degrees for 10 minutes.

Serve immediately.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish, Vegetables
  • Method: Baking
  • Cuisine: American

If you make this Oven Roasted Garlic Parmesan Asparagus I would love to hear what you think! Leave a star rating and a comment below and let me know what you served it with.

Don't forget to save this recipe to your Pinterest boards so you can find it again all spring and summer long!

Storage

Store leftover roasted garlic parmesan asparagus in an airtight container in the refrigerator for up to 3 days. Keep in mind that roasted asparagus is always best served fresh immediately out of the oven as it will soften and lose its crispy parmesan edges as it sits. To reheat, spread the asparagus in a single layer on a baking sheet and warm in a 400 degree oven for 3 to 5 minutes until heated through. Avoid reheating in the microwave as it will make the asparagus soggy and limp. This recipe is not suitable for freezing as the asparagus will become mushy and watery once thawed.

Top Tip

Make sure your asparagus spears are completely dry before drizzling them with olive oil and adding the parmesan and spices. Excess moisture on the asparagus will cause it to steam in the oven rather than roast, which means you will end up with soft and limp spears instead of the perfectly tender asparagus with crispy caramelized parmesan edges you are going for. Pat the asparagus dry with paper towels after washing and make sure they are spread in a single even layer on the baking pan.

Frequently Asked Questions

How do you trim asparagus before roasting?

The easiest way to trim asparagus is to lay your spear on the cutting board and gently press your knife into the end starting at an inch up. Move the knife up and press gently until you find the spot the knife will go through easily. This takes longer than snapping it, but typically leaves you with more asparagus.

How do you know when roasted asparagus is done?

At 425 degrees asparagus typically takes about 10 minutes to roast perfectly. You will know it is done when the spears are bright green and tender when pierced with a fork and the parmesan cheese is golden and slightly crispy on the edges. Thinner asparagus spears will cook faster than thick ones so keep an eye on them after the 8 minute mark to make sure they do not overcook. Overcooked asparagus will turn an olive green color and become mushy so pull them out as soon as they are tender.

Should I use thin or thick asparagus spears for this recipe?

Both work well but they do cook at slightly different rates. Thin asparagus spears will be done in about 8 to 10 minutes at 425 degrees while thicker spears may need 12 to 15 minutes. If your asparagus bundle contains a mix of thin and thick spears try to group similar sizes together on the pan so everything finishes at the same time. Personally I love thin asparagus for roasting because it gets slightly crispy on the edges which gives you the best texture.

Can I use pre grated parmesan cheese for this recipe?

Finely grating your own parmesan from a block is strongly recommended for the best results. Pre grated parmesan from a shaker container contains anti caking agents that prevent it from melting and crisping up properly in the oven. Freshly grated parmesan melts beautifully onto the asparagus and creates that gorgeous golden crispy crust that makes this recipe so delicious. A microplane or the fine side of a box grater works perfectly for grating parmesan for this recipe.

Can I add other seasonings to this roasted asparagus?

Absolutely! This recipe is very easy to customize to suit your taste. A pinch of red pepper flakes adds a nice kick of heat, fresh lemon zest brightens everything up beautifully, and a drizzle of balsamic glaze over the finished asparagus adds a lovely sweet and tangy flavor. You can also add a little smoked paprika to the spice blend for a deeper smoky flavor that pairs especially well with grilled meats.

What do you serve with garlic parmesan roasted asparagus?

This roasted asparagus pairs beautifully with so many different main dishes. It is wonderful alongside grilled chicken, baked chicken thighs, pork tenderloin, steak, and baked fish. For a complete gluten free meal I love serving it with my Air Fryer BBQ Chicken Thighs, my Air Fryer Lemon Garlic Chicken Thighs, or my Air Fryer Teriyaki Chicken Thighs. It is also a gorgeous side dish for Easter dinner, Mother's Day brunch, and any spring or summer gathering where you want an impressive but effortless vegetable side.

Cheesy Cauliflower Casserole

If you are looking for a side dish that feels indulgent but comes together with simple, everyday ingredients, this cheesy cauliflower casserole is exactly what you need. Tender cauliflower florets get a quick blanch to lock in their texture, then nestle into a creamy, from scratch cheddar cheese sauce that is rich, smooth, and packed with flavor.

A generous layer of gluten free bread crumbs goes on top before it all goes into the oven, baking up golden and bubbling and absolutely irresistible.

a white ceramic 9x13 baking dish of cheesy cauliflower casserole

This is the kind of casserole that disappears fast at the dinner table, whether you are making it for a regular weeknight or bringing it to a holiday spread. It is gluten free from start to finish, and the homemade cheese sauce makes all the difference.

No canned soup, no shortcuts, just real ingredients that come together in one baking dish for a side everyone will ask you to make again.

If you are looking for more delicious vegetable side dishes try my Gluten Free Zucchini Squash and Corn Casserole, my Oven Roasted Parmesan Green Beans, my Cheesy Slow Cooker Creamed Corn or my Instant Pot Garlic Ginger Green Beans.

You can find all of my side dish recipes here: Gluten Free Side Dishes

a white ceramic 9x13 baking dish of cheesy cauliflower casserole
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Ingredients

Instructions

Preheat your oven to 350 degrees.

Fill a large pot halfway with water and bring to a boil. Add the cauliflower for 1-2 minutes to blanch it. The cauliflower will go from matte white to an opaque slightly translucent color when it's blanched.

Pour the cauliflower into a strainer and rinse with cold water to stop the blanching process.

Pour the blanched cauliflower into a 9x13 baking dish and set aside.

In a 2 quart saucepan melt the butter and add the minced garlic. Cook 1-2 minutes and then sprinkle the gluten free flour in and whisk together.

Next pour the milk slowly in while whisking to you don't get clumps. Simmer the mixture over medium heat 5-7 minutes until it thickens. Add the shredded cheese one cup at a time whisking it until it melts.

Add the salt, pepper, smoked paprika and onion powder. Stir to combine.

Pour the cheese mixture over the blanched cauliflower in the 9x13 baking dish. Sprinkle the gluten free bread crumbs over top.

Bake at 350 degrees for 25-30 minutes until the top is golden brown.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Cheesy Cauliflower Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This gluten free cheesy cauliflower casserole is pure comfort food. Tender cauliflower florets are smothered in a rich, homemade cheddar cheese sauce and topped with crispy gluten free bread crumbs, then baked until golden and bubbly. It's the perfect easy side dish for weeknight dinners, holidays, and potlucks.

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees.

Fill a large pot halfway with water and bring to a boil. Add the cauliflower for 1-2 minutes to blanch it. The cauliflower will go from matte white to an opaque slightly translucent color when it's blanched.

Pour the cauliflower into a strainer and rinse with cold water to stop the blanching process.

Pour the blanched cauliflower into a 9x13 baking dish and set aside.

In a 2 quart saucepan melt the butter and add the minced garlic. Cook 1-2 minutes and then sprinkle the gluten free flour in and whisk together.

Next pour the milk slowly in while whisking to you don't get clumps. Simmer the mixture over medium heat 5-7 minutes until it thickens. Add the shredded cheese one cup at a time whisking it until it melts.

Add the salt, pepper, smoked paprika and onion powder. Stir to combine.

Pour the cheese mixture over the blanched cauliflower in the 9x13 baking dish. Sprinkle the gluten free bread crumbs over top.

Bake at 350 degrees for 25-30 minutes until the top is golden brown.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish, Casserole
  • Method: Baking
  • Cuisine: American

If you make this Cheesy Cauliflower Casserole, I would love to hear how it turns out! Leave a comment below and let me know what you served it with. And if you are looking for more easy gluten free side dishes, don't forget to check out my other recipes!

Storage

Store leftover cheesy cauliflower casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish covered with foil in a 350°F oven for about 15 minutes. The bread crumb topping will soften after refrigeration. To bring back some crunch, uncover the dish for the last 5 minutes of reheating. This casserole is not ideal for freezing, as the cheese sauce can separate and the cauliflower can become watery once thawed.

Top Tip

Rinse your blanched cauliflower with cold water and let it drain thoroughly before adding it to the baking dish. Excess moisture is the number one reason a cheese sauce turns watery in the oven. Well drained cauliflower means a thick, creamy sauce every single time.

Frequently Asked Questions

Can I make this cheesy cauliflower casserole ahead of time?

Yes. Assemble the casserole without the bread crumb topping, cover tightly, and refrigerate for up to 24 hours before baking. When you are ready to bake, pull it from the fridge while the oven preheats, top with gluten free bread crumbs and add 5 to 10 minutes to the bake time.

Do I have to blanch the cauliflower first?

Blanching is an important step and worth the few extra minutes. It partially cooks the cauliflower so it becomes perfectly tender in the oven without releasing excess moisture into the cheese sauce. Skipping it can leave you with undercooked cauliflower or a watery casserole.

What gluten free flour works best for the cheese sauce?

A good all purpose gluten free flour blend works well here. Look for one that contains xanthan gum for the best thickening results. My favorite gluten free flour is King Arthur Measure for Measure Gluten-Free Flour.

Can I use a different cheese?

Cheddar gives you the sharpest, most classic flavor, but you can swap in Gruyere, Monterey Jack, or a combination. Just make sure to shred the cheese yourself from a block rather than using pre shredded for the smoothest melt.

Can I add protein to make this a main dish?

Absolutely. Stir in cooked diced chicken, crumbled cooked bacon, or diced ham before pouring the cheese sauce over the cauliflower. It turns this side dish into a hearty, satisfying main course.

Oven Roasted Parmesan Green Beans

These Oven Roasted Parmesan Green Beans are the easy vegetable side dish that is going to earn a permanent spot on your weeknight dinner rotation. Fresh green beans are roasted on a baking sheet until perfectly tender with beautifully crispy edges. They are coated with a generous portion of parmesan cheese that creates the most irresistible cheesy, golden crust.

It is a simple and flavorful way to cook fresh green beans that makes even the pickiest eaters excited about eating their vegetables.

a silver baking pan of oven roasted parmesan green beans next to a tan and white gingham kitchen towel

This roasted parmesan green bean recipe comes together with minimal prep, minimal cleanup, and maximum flavor! That makes it the perfect quick side dish for busy nights when you need something delicious on the table fast.

The high oven heat does all the work, transforming simple fresh green beans into a crispy, cheesy, golden veggie side that pairs beautifully with just about any main dish.

Once you try this easy green bean recipe you will never want to cook them any other way.

If you are looking for more bean recipes try my Instant Pot Garlic Ginger Green Beans, my Zesty Three Bean Salad with Tuna, my Black Beans and Corn Salad or my Creamy Sausage Bean Dip.

You can find all my side dishes here: Gluten Free Side Dishes

a silver baking pan of oven roasted parmesan green beans next to a tan and white gingham kitchen towel
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Ingredients

Instructions

Preheat your oven to 425 degrees. Lightly coat a baking sheet with olive oil and set aside.

In a large mixing bowl add the green beans, olive oil, parmesan cheese, onion powder, garlic powder, salt and pepper. Stir to coat the green beans.

Pour the green beans in an even layer onto the oiled baking sheet.

Bake at 425 degrees for 15 minutes. Using a spatula, flip the green beans and then bake them for another 10 minutes. The green beans are done when they are tender when you prick them with a fork.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Oven Roasted Parmesan Green Beans

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  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

These Oven Roasted Parmesan Green Beans are the easy vegetable side dish that is going to earn a permanent spot on your weeknight dinner rotation. Fresh green beans are roasted on a baking sheet until perfectly tender with beautifully crispy edges. They are coated with a generous portion of parmesan cheese that creates the most irresistible cheesy, golden crust. 

Ingredients

Scale

Instructions

Preheat your oven to 425 degrees. Lightly coat a baking sheet with olive oil and set aside.

In a large mixing bowl add the green beans, olive oil, parmesan cheese, onion powder, garlic powder, salt and pepper. Stir to coat the green beans.

Pour the green beans in an even layer onto the oiled baking sheet.

Bake at 425 degrees for 15 minutes. Using a spatula, flip the green beans and then bake them for another 10 minutes. The green beans are done when they are tender when you prick them with a fork.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish, Vegetables
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

You can also use avocado oil with this recipe if that's what you have. Be sure to finely grate the parmesan cheese so it melts easily on the green beans.

Frequently Asked Questions

Can I use frozen green beans instead of fresh for this recipe?

Fresh green beans are strongly recommended for this recipe as they roast up with the best texture and those beautiful crispy edges that make this dish so good. Frozen green beans tend to release too much moisture in the oven which can make them steam rather than roast, resulting in a softer and less flavorful result. Fresh green beans will give you the best outcome every time.

How do I keep my roasted green beans from getting soggy?

The key to perfectly crispy oven roasted green beans is making sure they are completely dry before they go on the baking sheet. Pat them thoroughly with a paper towel after washing.

Can I make these Parmesan Roasted Green Beans ahead of time?

These green beans are best enjoyed fresh out of the oven when the parmesan crust is at its crispiest and most delicious. If you do need to make them ahead you can prep and trim the green beans in advance and store them in the refrigerator until you are ready to roast. Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated in the oven or air fryer to bring back some of that crispiness.