Cauliflower Cheese is a British dish that is served as a side or even as a main (vegetarian!) It’s a cauliflower bake, smothered in a creamy cheese sauce that’s popped in the oven until bubbly and golden. While perhaps not the lightest dish in my repertoire, it is however hands down the most delicious cauliflower recipe I know!
Cauliflower Cheese
A really great Cauliflower Cheese recipe has been on my radar ever since I experienced a great example at a well-known steakhouse in Sydney some years ago!
There’s plenty of recipes out there that tell you to just boil up some cauliflower, cover it in a béchamel sauce, throw in some cheese, and bake it. While that’s totally fine, you do end up with that distinctly sulphurous, boiled cauliflower flavour (not my favourite taste in the world) and run the risk of patches of watery sauce.
The better way to make Cauliflower Cheese? Roast the cauliflower. It’s got better flavour and avoids the pitfalls of a watery sauce. Second tip: Umm … don’t hold back on the cheese! Be bold and true to the name – Cauliflower CHEESE!!
What goes in Cauliflower Cheese
Here’s what you need to make Cauliflower Cheese:
1. Roasted cauliflower
As mentioned above, I really believe it’s better to roast rather than boil or steam the cauliflower like most recipes do. Roasting coaxes out more flavour instead of boiling it all away!
To roast cauliflower, we just need salt, pepper and a little olive oil. And a cauliflower. 😂 A big one! We need 1kg / 2lb of florets after removing from the main stem. This equates to around a 1.25kg / 2.5lb whole cauliflower head (or 2 small, or 1 1/2 medium).
2. Cheese sauce for Cauliflower Cheese
Here’s what you need for the cheese sauce. This is called a Mornay sauce, and is nothing more than béchamel sauce (white sauce) with cheese added!
Flour and butter – Melted butter cooked with flour is called a roux and this is what thickens the Mornay sauce;
Milk and cream – The liquids for this cheese sauce. Cream is optional. It enriches the sauce for an extra-luxurious finish and I highly recommend it if you’re making this for company. But for everyday purposes, just using milk is fine!
Cheeses – I like to use two different cheeses in the recipe. Specifically:
Red Leicester – A sharp English cheddar-like cheese which packs a good flavour wallop, and adds a distinct orange-y tinge to the sauce. Easy sub for US: Your orange cheddar. It has the same colour and similar flavour. Other subs: Any cheddar cheese;
Gruyère – A semi-hard Swiss cheese with the most gorgeously nutty flavour and superior melting qualities. It is not the cheapest cheese here in Australia, so reserve this for when you want the best of the best. For other times, use Swiss cheese (which is a mass-produced cheese in the style of gruyère and similar Alpine cheeses), Jarlsberg, more cheddar, Colby or other melting cheese of choice;
Nutmeg – A classic inclusion for béchamel-based sauces, which lifts the creamy flavour. But it’s not the end of the world if you don’t have it! Use freshly grated nutmeg if you can. Whole nutmeg for grating are inexpensive and last “forever”, and the flavour really is so much better!
🇦🇺 PRO CHEESE TIP for fellow Australians: Give Tasty cheese a miss for cream sauces like that for Cauliflower Cheese. It has a tendency to split and the melting qualities are not always the best.
How to make Cauliflower Cheese
Here’s how to make Cauliflower Cheese:
Prepare to roast – Break/cut cauliflower into bite-size florets. Toss in oil, salt and pepper then spread on a large tray. Don’t make them too small otherwise they will cook too quickly and become overly soft which can lead to a watery sauce (overcooked cauliflower leaches water);
Roast for just 20 minutes at 220°C / 430°F (200°C). The cauliflower will be mostly cooked but still be a bit firm inside and will have a bit of colour on it. It will finish cooking in the sauce;
Heat milk and cream using your method of choice, either in a saucepan or a jug in the microwave. Heating the milk helps to ensure the sauce is silky smooth with less whisking effort;
Make sauce – Using a large saucepan or small pot (big enough to hold the cauliflower added later), cook melted butter and flour for 3 minutes over medium-low heat. This step is to cook out the rawness from the flour.
Make sure it’s on a low heat so the mixture doesn’t brown. We want a white sauce! Now slowly pour the hot milk in while whisking continuously to ensure your sauce will be lump-free. Keep stirring the sauce over the heat for about 1 minute and you’ll notice it thickens quite quickly;
Add cheese – Stir in the cheese. This thickens the sauce considerably, which is why we don’t need to cook the sauce to thicken it as long as we do in other recipes made with béchamel sauce;
Coat cauliflower – Add cauliflower and mix to coat in the cheesy sauce;
Transfer to baking dish – Pour the mixture in a baking dish and top with shredded cheese; and
Bake 30 minutes until it’s bubbly, golden and fabulous. That moment when you pull it out of the oven … *faints*!!!
.
Isn’t the golden colour of the sauce amazing?? That’s the Red Leicester at work. It’s worth hunting down for this dish! As I mentioned above, those of you in the States can just use your everyday cheddar for the same colour effect and very similar flavour. 🙂
What to serve with Cauliflower Cheese
This is a cauliflower side dish that’s unapologetically indulgent, intended to replicate the luxury you’d expect from sides offered at high end steakhouses or a particularly lavish Sunday roast.
So with that in mind, some mains that come to mind that will go exceptionally well with this include:
Steaks – Cooked using a cheffy technique of basting the steak with garlic and thyme-infused butter;
Prime Rib – the creme de la creme of all beef roasts! Got an economical or lean roast beef joint instead? Marinate it!
Roast Chicken – Slathered in herb and garlic butter. Else try a brined one, use your slow cooker, or make Crispy Herb Roasted Chicken pieces instead;
Roast Pork – With a crispy crackling to die for!
Roast Lamb – Either a leg, Slow-roasted Lamb Shoulder, or Lamb Rack (crumbed or rosemary and garlic-marinated).
Or for something a little speedier, try:
Juicy pan-seared marinated Pork Chops;
Quick, crispy Garlic Chicken Thighs;
Crispy Pan-fried Fish Fillets;
Garlic Prawns/Shrimp <–- YES!!
And as I mentioned in the introduction, while most people think of this as a side dish, it’s certainly also main-worthy. Vegetarians in particular have good reason to go bonkers. But no one at all in their right mind would ever turn down a big bowl of this!! – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Cauliflower Cheese
Ingredients
Roasted cauliflower:
- 1kg / 2 lb cauliflower florets (1 very large, 1 1/2 medium or 2 small cauliflower heads, Note 1)
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/8 tsp pepper
Cheese sauce (Mornay sauce):
- 60g / 4 tbsp unsalted butter
- 3½ tbsp flour , plain / all-purpose
- 1 cup milk (full fat best)
- 1 cup cream (or more milk)
- 1/2 tsp cooking salt (kosher salt)
- 1/4 tsp nutmeg powder (freshly grated is best)
- 1 cup Red Leicester cheese (or cheddar), grated (Note 2)
- 1/2 cup gruyère cheese , grated (or other melting cheese of choice, Note 2)
Topping:
- 1/2 cup Red Leicester cheese (or cheddar), grated (Note 2)
- 1/2 cup gruyère cheese , grated (or other melting cheese of choice, Note 2)
Instructions
Roasted cauliflower:
- Preheat oven to 220°C / 430°F (200°C fan).
- Toss cauliflower in oil, salt and pepper. Spread on a large tray.
- Roast 20 minutes (don't turn). Cauliflower should still be a bit firm, but with some colour on them. Remove from oven.
- Turn oven down to 180°C/350°F.
Cheese sauce (Mornay sauce):
- Heat milk: Heat milk and cream until hot – either on the stove or in microwave.
- Make roux: Melt butter in a large saucepan or small pot over medium heat. Add flour and cook, stirring regularly, for 3 minutes.
- Add milk: While stirring, pour in half the milk. Once the roux is dissolved into the milk (mixture will thicken), stir in remaining milk. Stir on the heat for 1 minute – mixture should be thick enough to coat a wooden spoon.
- Add cheese: Turn the stove off, but leave the pot on the turned off stove. Stir in salt, nutmeg and both cheeses. The cheese will thicken the mixture so it's like a thick sauce.
- Mix in cauliflower: Add cauliflower and toss to coat in the sauce.
Bake:
- Fill baking dish: Transfer mixture to a 2L / 2qt baking dish (30 x 20 x 5cm / 12 x 8 x 2").
- Top with cheese: Sprinkle over gruyère followed Red Leicester cheese.
- Bake at 180°C/350°F for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden.
Recipe Notes:
- Red Leicester – An orange coloured, sharp English cheddar-like cheese. Used for its excellent flavour and colour. US: Sub with your cheddar, it’s virtually the same. Others: Sub Swiss cheese (which is mass-produced gruyère-like cheese), Jarslberg, Colby, cheddar, or any other cheese. (For Australia, I do not recommend Tasty cheese, it doesn’t melt so well in this type of sauce);
- Gruyère – A type of Swiss cheese with a gorgeous nutty flavour and superior melting qualities. Sub with any of the above listed, or other type of Alpine cheese (emmental, comte).
Nutrition Information:
More baked and roasted vegetable goodness!
Life of Dozer
Action shot of Dozer captured by Kevin from Unleashed Northern Beaches Dog Photography at Bayview beach on the weekend!
Sue says
Apparently this is the best cheesy cauliflower I’ve ever made 🙄 charming, I know 😝
Amanda says
I found the sauce came very thick. Could I have perhaps used too much cheese?
Keith says
So was mine, Amanda, at the end of the sauce making. I added a 1tbs water just to ‘thin’ it a smidgin. But I think it’s supposed to be pretty thick. Came out great anyway.
sonke says
use white wine to thin it a little.. 👌🏼
Claire B says
Have made this many times …it’s a winner!
Just made a batch for Xmas dinner tomorrow…added a bit more nutmeg as it’s Xmas 🎄🎅🏻 and nutmeg just warms the cheese sauce right up. Put a bit of dried mustard powder and cracked black pepper in too.😋
Thanks for the fantastic recipes, Nagi, you’re a gem 💎
dee says
So you made the entire recipe on the day before baking? I want to clarify because I want to make it for Thanksgiving (Canada) and a make ahead sounds wonderful.
I love the spices you added too!
Thanks
Jenny Maxwell says
Hi Nagi , love love love your recipes. Would you be able to add broccolli as well? Would you roast or steam it?
Jenny.
Eddy Oliver says
I always add broccoli to this dish. It not only enhances the flavour, but the colour of the dish is improved.
Charis says
Jenny, my mother used to make something like this all the time when I was a kid that used broccoli and cauliflower, and I can assure you that broccoli is delicious in the same fashion. I’ve never tried Nagi’s method of roasting instead (definitely on my list for next time!), but roast broccoli is definitely tasty and there’s no conceivable reason why it wouldn’t work just as well. (Just peel your stems if they get thick, or you’ll get that tough exterior messing everything up.)
Darren says
I haven’t made this yet but planning a twist on it for Christmas day. Bread crumb with olive oil and parsley on top… And perhaps a bit of cayenne in the cheese.
Previously done the boil and will try the roast cauli this time.
Nagi says
Great idea Darren! N x
Cathy says
Hi. Made this tonight for the family. It was delicious. I also made your prime rib roast. What a special dinner. Even though I know you are focused on your cookbook I continue to enjoy all your recipes. Have sent the cauliflower recipe to my daughter. Our 2 1/2 year old granddaughter also loved it!!!! Thank you.
Mallisa says
I made this tonight and OMG it was absolutely delish, I just couldn’t get enough and had to go back for more. I will be making this a regular dish for the family.
Samantha says
Off the charts delicious!!!
Nagi says
Thanks! N x
Gary Austin says
Flavor was there, but texture was waaaay to soupy, help!🤠
Anuilagi Bentley says
The best cauliflower dish I’ve come across. Its so delicious! I am adding this to my recipe book. Thank you for sharing it.
steph says
Hi Nagi. I must tell you that, as an English woman, I’ve been making cauliflower cheese all of my cooking life (50 years) and your recipe is The Best Ever! Roasting the cauliflower is a revelation. Thank you so much!
Nagi says
Oooh! What a compliment 🙂 So glad you enjoyed it Steph! N x
Catherine Jameson says
This is in the oven as I write and I can already tell it’s da’ bomb! The Red Leicester I used (from Coles) didn’t melt properly with the flame turned off, so I threw it back on and stirred until it melted properly and the sauce thickened up and became the same colour as in the video. Glad I watched! 15 minutes to go…
Tess says
Regarding the nutrition information: is that for the whole recipe or just one serving? For this recipe it says 603calories. Is that for the whole dish or 1 serving?
Nagi says
Hi Tess, all my recipes show the nutrition per serving. N x
Virginia Gronkowski says
Made this yesterday – Fantastic Wanted to try it before Thanksgiving. It will definitely be on the menu. Five stars
Anna says
I am Indian and trying English food at home and tried this and my family loved it
Looking for my next dish in your recepies list
Elle says
Hi Nagi,
Can I use Perfect Italiano 4 Cheese Melt for this recipe? Thank you!
Nagi says
Sure can Elle, it will just be a more subtle cheese flavour. N x
Rob says
Hi Nagi
Going to try this recipe tonight, can I roast other vegetables with the cauliflower?
Like broccoli and carrots!!
notnaturalbornkoller says
Hey Nagi! Will this work with frozen cauliflower? I often have a bag in the freezer. Cheers.
Nagi says
Hi! You’ll need to thaw and drain off as much water as you can. Let me know how you go! N x
Virginia says
Hi Nagi, If you were going to serve this as a main course for vegetarian guests, what would you serve with it please?Would a large green or garden salad with a tangy dressing work well, or would you be inclined to serve something else? Thank you!
Nagi says
Hi Virginia, I generally serve this as a side rather than a main, but you could definitely try serving a salad on the side or even some corn fritters, veggie burger patties, zucchini fritters for just a few ideas! N x
Virginia says
Super, many thanks for the ideas, Nagi!
Molly says
So glad I tried this recipe tonight, it was a hit! Roasting the cauliflower, rather than boiling, and adding nutmeg to the cheese sauce definitely enhances the texture and flavor.
Kerryn says
OMG Nagi. The taste is divine, especially going against the family recipe of boiled cauliflower in a cheese sauce! I appreciate the information about the various cheeses (& didn’t know that pre-grated cheese had anti-caking agents in it). I did the freshly grated nutmeg – you were right, increased the flavour immensely.