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Judy John

Cauliflower Cheese Recipe

Tender cauliflower baked in a creamy cheddar cheese sauce with a bubbling golden top. This comforting side dish works beautifully for family dinners, holidays, and cozy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Side Dish, Snack
Cuisine: British
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower
  • 1 large head (700 g) cauliflower — cut into medium florets
  • 1 teaspoon (5 g) salt — for boiling water
Cheese Sauce
  • 3 tablespoons (42 g) unsalted butter
  • 3 tablespoons (24 g) all-purpose flour
  • 2 cups (480 ml) whole milk — warmed
  • 1 cup (100 g) shredded sharp cheddar cheese
  • 1/2 cup (50 g) shredded Gruyere cheese
  • 1 teaspoon (5 g) Dijon mustard
  • 1/2 teaspoon (3 g) salt
  • 1/4 teaspoon (0.5 g) black pepper
  • 1/4 teaspoon (0.5 g) garlic powder
Optional Topping
  • 1/3 cup (35 g) breadcrumbs
  • 2 tablespoons (20 g) grated Parmesan cheese
  • 1 tablespoon (15 g) chopped fresh parsley — optional

Equipment

  • Large Pot
  • Colander
  • Medium Saucepan
  • Whisk
  • Mixing Bowl
  • Baking Dish
  • Grater
  • Measuring Cups
  • Measuring Spoons
  • Rubber Spatula
  • Oven
  • Broiler
  • Serving Spoon

Method
 

  1. Preheat the oven to 190°C (375°F). Lightly grease a medium baking dish so the finished cauliflower releases easily.
  2. Bring a large pot of salted water to a boil. Add the cauliflower and cook for 4 to 5 minutes, until just tender but still firm.
  3. Drain the cauliflower thoroughly and let it steam-dry in the colander for several minutes. Excess water can thin the cheese sauce.
  4. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 1 minute until smooth.
  5. Gradually whisk in the warm milk. Continue stirring for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Lower the heat and add cheddar and Gruyere a little at a time. Stir until the sauce becomes smooth and glossy.
  7. Stir in Dijon mustard, salt, black pepper, and garlic powder. Taste and adjust the seasoning before combining the sauce with the cauliflower.
  8. Arrange the drained cauliflower in the prepared baking dish. Pour the cheese sauce evenly over the florets and gently fold once to coat.
  9. Mix breadcrumbs and Parmesan, then scatter them evenly over the top. Keep the layer light so the topping becomes crisp without covering the sauce completely.
  10. Bake for 20 minutes until the sauce bubbles around the edges. Broil for 1 to 2 minutes if needed to brown the topping.
  11. Rest the dish for 5 to 10 minutes before serving. The sauce will thicken slightly while the cauliflower remains tender and the topping stays crisp.
  12. Garnish with parsley if using and serve warm alongside roasted meats, salads, potatoes, or crusty bread.

Notes

For the best texture, parboil the cauliflower only until barely tender and drain it very well. This keeps the florets intact instead of turning mushy during baking. For a softer finish, cook the cauliflower 1 to 2 minutes longer. For a crispier top, use fresh breadcrumbs and broil briefly at the end. Watch the broiler closely because Parmesan and breadcrumbs can brown quickly. Handle the hot baking dish carefully during assembly and resting. Customize the sauce with mature cheddar, smoked paprika, nutmeg, cayenne, roasted garlic, herbs, or a little blue cheese. Add cooked bacon, peas, spinach, or sliced mushrooms for variations. Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Add a few extra minutes to the baking time when starting cold. Freeze cooled baked leftovers in an airtight freezer-safe container for up to 2 months, although the sauce may separate slightly after thawing. Reheat gently in the oven for better texture. Store leftovers refrigerated for up to 3 days.