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–+ servings
Best Cauliflower Cheese

Creamy Best Cauliflower Cheese for Cozy Comfort Nights

This best cauliflower cheese is a creamy, cozy dish that's perfect for warming evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Cut into bite-sized florets
For the Cheese Sauce
  • 50 grams Butter For roux base
  • 50 grams All-purpose Flour Substitute with gluten-free flour for gluten-free option
  • 500 ml Whole Milk Use plant-based milk for dairy-free version
  • 200 grams Mature Cheddar Cheese Can substitute with Gruyère or Fontina
  • 200 grams Parmesan Cheese For added flavor
  • 1 teaspoon Dijon Mustard Balances richness
  • to taste Salt
  • to taste Pepper
  • optional Nutmeg Just a pinch for warmth
For Assembly
  • optional cup Breadcrumbs For topping

Equipment

  • Medium Saucepan
  • Baking Dish
  • Whisk

Method
 

Prepare the Cauliflower
  1. Preheat your oven to 200°C (180°C fan). Cut cauliflower into florets and boil in salted water for 5-7 minutes until tender but firm. Drain and set aside in a baking dish.
Make the Roux
  1. Melt butter in a medium saucepan over medium heat. Whisk in all-purpose flour and stir for 2 minutes until slightly golden.
Create the Cheese Sauce
  1. Gradually whisk in the whole milk until smooth. Cook for 5-7 minutes, stirring until it thickens. Remove from heat and stir in cheddar, parmesan, Dijon mustard, salt, pepper, and nutmeg.
Assemble and Bake
  1. Pour cheese sauce over cauliflower, ensuring all pieces are coated. Sprinkle additional cheese or breadcrumbs on top. Bake for 20-25 minutes until golden brown.
Serve
  1. Let the dish rest for a few minutes before serving. Enjoy your creamy cauliflower cheese!

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 12gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 400IUVitamin C: 60mgCalcium: 350mgIron: 2mg

Notes

This dish can be made ahead and refrigerated for up to 24 hours before baking. Add extra baking time if preparing from cold.

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