For an extra layer of flavor, try adding a tablespoon of Dijon mustard to the cheese sauce. Experiment with different types of cheese, such as Gruyere or Parmesan, for a unique twist. If you don't have a steamer, you can boil the cauliflower florets in lightly salted water until tender-crisp, about 5-7 minutes. Be careful not to overcook them. To make ahead, prepare the cauliflower and cheese sauce separately, then combine and bake just before serving. The baked version will last 3-4 days in the fridge.
Cauliflower Cheese
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING2 People
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VIEWS45
Indulge in the comforting embrace of Cauliflower Cheese, a quintessential English classic transformed into a culinary masterpiece. Tender cauliflower florets luxuriate in a velvety, sharp Cheddar cheese sauce, creating a symphony of flavors and textures that will warm your soul. Perfect as a satisfying side or a delightful vegetarian main course.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol129 mg
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Fiber8 g
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Protein27 g
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Saturated Fat28 g
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Sodium719 mg
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Sugar17 g
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Fat44 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Cauliflower: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a rolling boil. Add the cauliflower florets, cover the saucepan, and steam until tender-crisp, about 8-10 minutes. (8-10 minutes)
02
StepMake the Roux: While the cauliflower steams, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture is smooth and pale golden, about 2-3 minutes. This is your roux. (2-3 minutes)
03
StepCreate the Cheese Sauce: Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and begins to thicken, about 5-7 minutes. (5-7 minutes)
04
StepIncorporate the Cheese: Remove the saucepan from the heat and stir in the grated Cheddar cheese until it is completely melted and the sauce is smooth and creamy. Season generously with sea salt, white pepper, and a pinch of nutmeg, if desired. (2-3 minutes)
05
StepCombine and Bake (Optional): Gently fold the steamed cauliflower into the cheese sauce, ensuring all the florets are evenly coated. At this point, you can serve immediately. For a golden crust, transfer the mixture to an oven-safe dish, top with additional grated Cheddar cheese, and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until bubbly and golden brown. (15-20 minutes)
06
StepGarnish and Serve: Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
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RECIPE REVIEWS
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Please Rate
Forrest Emard
Jun 1, 2025The sauce was perfectly creamy and cheesy. Will definitely make again.
Darwin Ebert
Apr 3, 2025I added a bit of Dijon mustard as suggested, and it was a game-changer!
Reggie Mcclure
Feb 4, 2025This recipe is fantastic! The nutmeg adds such a lovely warmth to the dish.
Mozelle Olson
Jan 11, 2025Easy to follow recipe. I didn't have white pepper so I used black and it was delicious.
Beaulah Abbott
Dec 21, 2024My kids, who normally hate cauliflower, devoured this!
Elizabeth Deckow
Dec 14, 2024I tried it with Gruyere and it tasted amazing!