This cauliflower cheese recipe is perfect for those who crave a comforting, saucy, and ultra-cheesy dish. It’s an ideal side or a satisfying vegetarian main. The rich cheese sauce coats tender cauliflower florets, creating a dish that’s irresistibly creamy and flavorful.
This side dish goes exceptionally well with my slow cooker ham, sausage casserole and this sausage tray bake.
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⭐️ Why this recipe works
- Perfect Texture: The cauliflower is pre-cooked just until tender, ensuring it doesn't become mushy during baking.
- Rich Cheese Sauce: A blend of mature cheddar and Parmesan adds depth, tanginess, and a perfectly creamy consistency.
- Simple Ingredients: This recipe uses everyday pantry staples, making it accessible yet delicious.
- Balanced Flavors: Dijon mustard adds a hint of sharpness that cuts through the richness, while nutmeg (optional) adds warmth.
- Customizable Base: You can easily adapt this recipe to suit dietary needs or flavor preferences, like making it gluten-free or adding different cheeses.
🧾 Ingredients overview
- Cauliflower: Acts as the base, bringing a subtle flavor and hearty texture that pairs perfectly with the rich cheese sauce.
- Butter: Forms the base of the roux, giving the sauce a rich, buttery taste.
- (Plain) All-purpose Flour: Thickens the cheese sauce, ensuring it clings to the cauliflower.
- Whole Milk: Provides creaminess and richness to the sauce.
- Mature Cheddar Cheese: Adds sharp, tangy flavors and creaminess to the sauce.
- Parmesan Cheese: Lends a nutty, salty depth that complements the cheddar.
- Dijon Mustard: Enhances the flavor of the cheese sauce, adding a touch of acidity and complexity.
- Salt and Pepper: Essential for seasoning the sauce and balancing the flavors.
- Nutmeg (optional): Adds warmth and depth to the cheese sauce.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Cauliflower cheese recipe step-by-step
- Prepare the Cauliflower: Preheat your oven to 200°C (180°C fan). Boil a large pot of salted water and cook the cauliflower florets for 5-7 minutes, until just tender. Drain thoroughly and set aside.
- Make the Roux: In a medium saucepan, melt the butter over medium heat. Add the flour, whisking constantly for about 2 minutes to form a smooth roux without any lumps.
- Create the Cheese Sauce: Gradually pour in the milk while continuing to whisk to avoid any lumps. Cook the sauce for 5-7 minutes, whisking constantly until it thickens to a creamy consistency.
- Add Cheese and Seasoning: Remove the sauce from heat. Stir in the cheddar, Parmesan, and Dijon mustard. Mix until the cheeses are melted and smooth. Season with salt, pepper, and a pinch of nutmeg, if using.
- Assemble and Bake: Arrange the drained cauliflower in a large baking dish. Pour the cheese sauce evenly over the cauliflower. Sprinkle some extra cheese on top and bake for 20-25 minutes until the top is golden and bubbling. Cool slightly before serving.
📖 Variations
- Gluten-Free: Substitute plain (all-purpose flour) with a gluten-free flour blend or cornstarch for the roux.
- Dairy-Free: Use plant-based butter and milk (like almond or oat milk), and replace the cheeses with a dairy-free alternative.
- Different Cheeses: Try a mix of Gruyère, Fontina, or blue cheese for a unique flavor profile.
- Toppings: Add a crunchy breadcrumb topping by mixing breadcrumbs with melted butter and sprinkling it over the dish before baking.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Blanching Cauliflower: Blanching the cauliflower before baking helps remove excess moisture, preventing a watery dish.
- Enhanced Flavor: Add a dash of Worcestershire sauce or hot sauce to the cheese mixture for an extra layer of flavor.
- Better Browning: If the top isn’t browning enough in the oven, grill (broil) it for the last 2-3 minutes to achieve a golden crust.
- Extra Creaminess: For a richer sauce, replace half of the milk with cream.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled cauliflower cheese in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Reheat: To reheat, warm it in the oven at 180°C (350°F) for about 15-20 minutes, or until heated through.
❓Recipe FAQ's
Yes! You can assemble the dish in advance and refrigerate it unbaked for up to 24 hours. When ready to serve, bake as directed, adding an extra 5-10 minutes to the cooking time.
Cauliflower cheese pairs well with roasted meats, such as chicken or beef, or as a side to fish. It can also be served as a vegetarian main dish with a side salad or crusty bread.
Yes, you can make a quick version by heating cream or milk, adding cheese directly, and whisking until melted. This will result in a thinner sauce but is a good alternative for a low-carb or gluten-free version.
You can add vegetables like broccoli, carrots, or leeks for a more colorful dish. Be sure to blanch or lightly cook these veggies beforehand to maintain their texture.
Looking for other side dish recipes like this? Try these:
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Cauliflower Cheese Recipe
Ingredients
- 1 large cauliflower, about 1 kg (2 pounds), cut into florets
- 60 g (¼ cup) unsalted butter
- 60 g (½ cup) all-purpose flour
- 750 ml (3 cups) whole milk
- 200 g (1 ⅔ cups) mature cheddar cheese, grated
- 50 g (½ cup) parmesan cheese, grated
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Nutmeg, a pinch (optional)
Instructions
Prepare the Cauliflower:
- Preheat your oven to 200°C (180°C fan). Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until just tender. Drain well and set aside.
Make the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to create a roux. Gradually add the milk, whisking continuously to avoid lumps. Cook the sauce for 5-7 minutes until it thickens.
Add the Cheese:
- Remove the saucepan from the heat and stir in the grated cheddar cheese, parmesan cheese, and Dijon mustard. Mix until the cheese is fully melted and the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg, if using.
Assemble the Dish:
- Place the drained cauliflower florets in a large baking dish. Pour the cheese sauce evenly over the cauliflower, ensuring every piece is well-coated.
Bake:
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbling.
Serve:
- Remove from the oven and let the dish cool slightly before serving. Enjoy your creamy, cheesy cauliflower dish!
Notes
- Cheese Choices: Mature cheddar gives a strong flavor, but you can mix in other cheeses like Gruyère or even a bit of blue cheese for added depth.
- Sauce Thickness: If you prefer a thicker sauce, reduce the milk to 600 ml, or if you like it thinner, add up to 800 ml.
- Make Ahead: You can prepare the dish ahead of time up to the baking step. Store it in the refrigerator for up to 24 hours, then bake just before serving.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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