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Cauliflower cheese is the kind of comfort food that fills the house with a warm, cheesy aroma and makes weeknight dinners feel special. I’ve made this version many times; it’s reliably creamy, with tender cauliflower and a golden gratin top that kids and grown-ups both love. If you want a portable cheesy pairing for a busy night, try it alongside air fryer cheeseburger wraps for a fun mix-and-match meal.
Why Make This Recipe
- Rich, creamy flavor that’s familiar and satisfying without being fussy.
- Packs vegetables into a crowd-pleasing dish — cauliflower brings fiber and vitamin C.
- Easy to scale up for potlucks, Sunday dinners, or weeknight reheats.
- Prep and technique are straightforward: a quick blanch, classic roux-based sauce, then bake.
- Personal insight: I love this recipe because the sauce is forgiving — once you master the roux and tempering, you can adapt the cheese and seasoning easily. Also, it pairs beautifully with heartier mains like a bacon cheeseburger rice skillet.
Recipe Overview
- Prep time: 15 minutes (plus 5–8 minutes to blanch cauliflower)
- Cook time: 30–35 minutes (sauce + 20–25 minutes in oven)
- Total time: about 50 minutes
- Servings: 4 as a main or 6 as a side
- Difficulty: Easy
- Method: Blanch cauliflower, make a béchamel-based cheese sauce (roux + milk + cheese), combine, top with extra cheese or breadcrumbs, then bake at 190°C / 375°F until golden.
My Experience Making This Recipe
I tested this recipe several times, adjusting the milk-to-flour ratio and the bake time to get a sauce that clings to the florets without going gluey. The big discovery was to finish melting the cheese off the heat to avoid a grainy sauce — it made every batch consistently smooth.
How to Make Cauliflower Cheese
Start by breaking one medium cauliflower (about 800g) into bite-sized florets and blanch them in salted simmering water for 5–6 minutes until just tender. Meanwhile make a roux: melt 50g butter, stir in 50g plain flour and cook 1–2 minutes, then whisk in 600ml warm milk a little at a time until smooth and thickened, about 5–7 minutes. Remove from heat, stir in 150–200g grated mature cheddar, 1 tsp English mustard, a pinch of nutmeg, and season to taste; keep the sauce warm off the heat so the cheese melts into a creamy consistency. Combine cauliflower and sauce in an ovenproof dish, sprinkle with a little extra cheddar and 30–40g breadcrumbs or grated Parmesan if you like a crust, and bake at 190°C / 375°F for 20–25 minutes until bubbling and golden.
Expert Tips for Success
- Blanch, don’t boil: simmer cauliflower 5–6 minutes so it’s tender but not mushy; it will finish cooking in the oven.
- Warm the milk: add warm (not cold) milk to the roux to prevent lumps and speed thickening.
- Finish cheese off the heat: remove the sauce pan from the stove before adding grated cheese to avoid a grainy sauce.
- Use a mature cheddar for flavor and good melting — mix half cheddar with 25–50g parmesan for a nuttier top. For a crisper finish, sprinkle 30–40g panko breadcrumbs mixed with 1 tbsp melted butter.
- Equipment: a heavy-bottomed saucepan, fine whisk, colander, and a 20x30cm (8×12") ovenproof dish will make the job easier and more consistent.
In testing I also found cross-references useful for family menus; for dessert try pairing with a lighter finish like apple cider cheesecake.
How to Serve Cauliflower Cheese
- As a main: serve with a green salad and crusty bread for a simple vegetarian meal.
- As a side: it’s ideal alongside roast chicken, pork, or something savory like a bacon cheeseburger rice skillet.
- Presentation tip: spoon into a shallow dish and finish under the grill for the last 2–3 minutes if you want an extra brown top.
- Occasion: great for Sunday dinners, potlucks, or when you want a comforting side with minimal fuss — it also fits well on a holiday table.
You can serve the gratin with a light, tangy dessert like apple crisp cheesecake bites for a balanced finish.
Storage and Reheating Guide
- Fridge: cool to room temperature, cover tightly or transfer to an airtight container, and refrigerate for up to 3–4 days.
- Freezing: for best texture, freeze without the breadcrumb topping. Pack portions in freezer-safe containers or foil trays and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: oven method is best — cover with foil and reheat at 180°C / 350°F for 15–25 minutes until hot through. For single portions, microwave on medium power in 1–2 minute bursts, stirring or checking between intervals to avoid overheating the sauce.
Recipe Variations
- Gluten-free: use a 1:1 gluten-free flour blend or cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold milk) to thicken.
- Dairy-free/vegan: use vegan butter, full-fat oat or soy milk, and a dairy-free melting cheese; add nutritional yeast for cheesy depth.
- Add-ins: stir cooked bacon, diced ham, or roasted garlic into the sauce for extra flavor. Broccoli florets can be mixed with cauliflower for variety.
- Spice and herbs: fold in 1 tsp Dijon mustard or ½ tsp smoked paprika; finish with chopped chives or parsley for freshness.
Nutritional Highlights
- Cauliflower delivers fiber, vitamin C, and phytonutrients while keeping calories moderate.
- Cheese adds protein and calcium but also saturated fat; portion control helps balance the dish.
- Allergen info: contains dairy and (if using wheat flour) gluten — see variations above for substitutions. Aim for a 150–200g cooked portion as a reasonable serving size.
Troubleshooting Common Issues
- Sauce too thin: simmer gently to thicken, or mix 1 tsp cornstarch with 1 tbsp cold milk and whisk in; cook 1–2 minutes to activate.
- Grainy or split cheese sauce: likely overheated — cool the pan slightly and whisk in a small splash of warm milk off the heat to smooth it. Use freshly grated cheese, not pre-shredded, which often contains anti-caking agents that affect melting.
- Soggy cauliflower: avoid over-blanching; undercook by 1–2 minutes so florets stay firm through the bake.
Frequently Asked Questions
Q: Can I make cauliflower cheese ahead of time?
A: Yes — assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Bring to room temperature for 20–30 minutes before baking and add 5–10 extra minutes to the cook time if chilled.
Q: What cheeses work best in the sauce?
A: A mature cheddar gives great flavor and melting qualities. Blend cheddar with a firmer cheese like Parmesan (25–50g) for depth, or use Gruyère for a nuttier profile. Avoid pre-shredded blends if you want a silky sauce.
Q: Can I skip the roux and use another thickener?
A: Yes — for a quicker route, whisk 1–2 tbsp cornflour (cornstarch) into cold milk, then heat until thick. The roux gives a richer mouthfeel, but cornstarch is a fine alternative for speed and gluten-free cooking.
Q: How do I get a crispy top without drying the sauce?
A: Sprinkle a thin layer of mixed panko and grated Parmesan over the sauce and bake uncovered at 190°C / 375°F. If the top browns too quickly, tent loosely with foil for the remainder of the bake so the interior stays moist.
Conclusion
For more recipe inspiration and a slightly different take on this classic, see this trusted version on Cauliflower Cheese – RecipeTin Eats.
Print
Cauliflower Cheese
- Total Time: 50 minutes
- Yield: 4 servings as a main, 6 as a side 1x
- Diet: Vegetarian
Description
A comforting and creamy cauliflower cheese dish, perfect for weeknight dinners and special occasions.
Ingredients
- 1 medium cauliflower (about 800g), broken into florets
- 50g butter
- 50g plain flour
- 600ml warm milk
- 150–200g grated mature cheddar cheese
- 1 tsp English mustard
- A pinch of nutmeg
- Salt and pepper to taste
- 30–40g breadcrumbs or grated Parmesan (optional)
Instructions
- Blanch cauliflower florets in salted simmering water for 5–6 minutes until just tender, then drain.
- In a heavy-bottomed saucepan, melt butter over medium heat, then stir in plain flour and cook for 1–2 minutes.
- Whisk in warm milk gradually, cooking for 5–7 minutes until the sauce is smooth and thickened.
- Remove from heat and stir in grated cheese, mustard, nutmeg, and season to taste.
- Combine the drained cauliflower with the cheese sauce in an ovenproof dish.
- Sprinkle with extra cheddar and breadcrumbs or Parmesan if desired.
- Bake in a preheated oven at 190°C (375°F) for 20–25 minutes until bubbling and golden.
Notes
For a crisper topping, mix panko breadcrumbs with melted butter before sprinkling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg