Creamy Cauliflower Cheese Dish (Printable Version)

Baked cauliflower florets in a rich cheese sauce topped with golden melted cheddar and breadcrumbs.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower (approximately 28 oz), cut into florets

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1 ½ cups mature cheddar cheese, grated
07 - ¼ cup Parmesan cheese, grated
08 - Salt and freshly ground black pepper, to taste
09 - Pinch of freshly grated nutmeg (optional)

→ Topping

10 - ½ cup mature cheddar cheese, grated
11 - 2 tablespoons fresh breadcrumbs (optional)

# How to Make It:

01 - Set the oven to 400°F (200°C) to preheat.
02 - Boil a large pot of salted water, add cauliflower florets and cook 5 to 6 minutes until just tender. Drain thoroughly and set aside.
03 - Melt butter in a medium saucepan over medium heat, stir in flour and cook for 1 to 2 minutes, stirring constantly to form a roux.
04 - Gradually whisk in the milk to the roux, stirring continuously until sauce thickens, about 3 to 4 minutes. Remove from heat and mix in Dijon mustard, grated cheddar, Parmesan, salt, pepper, and nutmeg if using. Stir until smooth.
05 - Place the cooked cauliflower florets evenly in a baking dish. Pour the cheese sauce over the cauliflower, then sprinkle the remaining cheddar cheese and breadcrumbs on top if desired.
06 - Bake in the preheated oven for 20 to 25 minutes until the top is golden and bubbling.
07 - Allow to cool for a few minutes before serving to let flavors settle.

# Expert Tips:

01 -
  • It transforms plain cauliflower into something rich and indulgent without much fuss.
  • The crispy, golden top contrasts beautifully with the creamy sauce underneath.
  • It works just as well as a cozy side or a satisfying main with crusty bread.
02 -
  • Dont skip draining the cauliflower well, excess water will make the sauce thin and watery.
  • Whisk the milk in slowly and keep stirring to avoid lumps in your roux, patience here makes all the difference.
  • Let the dish rest a few minutes after baking, the sauce will thicken as it cools and wont slide off the spoon.
03 -
  • Grate your own cheese from a block, pre shredded varieties often contain anti caking agents that make the sauce grainy.
  • Taste the sauce before pouring it over the cauliflower, its much easier to adjust seasoning at this stage than after baking.
  • Use a shallow baking dish for more crispy top surface, deep dishes tend to steam rather than brown.

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