Cauliflower Cheese Recipe

Cauliflower Cheese Recipe

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.

5 from 1 vote

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: Servings

Author: Deborah Rainford

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

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