Introduction

Baked Cauliflower with Cheese is a comforting, cheesy dish that highlights tender cauliflower florets smothered in a rich, creamy cheese sauce. It’s an easy side that pairs well with many meals or stands alone as a satisfying vegetarian main.

A white rectangular baking dish filled with baked cauliflower florets covered in a golden brown breadcrumb topping, sprinkled with green herbs, with some florets showing slightly charred edges. The cauliflower sits in a creamy sauce visible between the pieces. The dish is placed on a wooden surface with small pumpkins, dried autumn leaves, and old books in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 heads cauliflower
¼ cup + 1 tbsp butter (divided)
½ onion (finely diced)
¼ cup flour
2 cups milk
1 tsp dry mustard powder
pinch nutmeg
½ tsp kosher salt
¼ tsp pepper
1 cup shredded mature English cheddar (divided)
1 cup shredded Double Gloucester cheese (divided)
1 cup shredded Red Leicester cheese (divided)
½ cup panko breadcrumbs
2 tbsp chopped fresh parsley (or 2 tsp dried)

Instructions

Step 1: Break the cauliflower into very large florets, trimming the stems and removing the leaves. Steam or boil the cauliflower until partially cooked. Transfer the par-cooked cauliflower to a greased baking dish.
Step 2: In a saucepan, melt ¼ cup of the butter over medium-low heat. Add the finely diced onion and cook slowly until very tender and softened.
Step 3: Whisk in the flour to make a roux. Cook the roux for 2 to 3 minutes over medium-low heat.
Step 4: Begin adding the milk half a cup at a time, whisking continuously to prevent lumps. Once all the milk is added, raise the temperature to medium-high and bring to a boil.
Step 5: Add the dry mustard powder, nutmeg, kosher salt, and pepper. Cook for 2 to 3 minutes until the sauce thickens, then remove from heat and whisk in ¾ cup each of the cheeses until melted.
Step 6: Preheat the oven to 400°F (200°C). Pour the cheese sauce evenly over the cauliflower in the baking dish.
Step 7: Melt the remaining 1 tablespoon of butter. In a small bowl, combine the panko breadcrumbs, melted butter, remaining ¼ cup of shredded cheese, and chopped parsley. Sprinkle this mixture evenly over the cauliflower.
Step 8: Bake for 25 to 30 minutes until the sauce is bubbly, the breadcrumbs are browned, and the cauliflower is tender. Serve warm and enjoy!

Tips & Variations

For extra flavor, add a little garlic powder or smoked paprika to the cheese sauce.
Use a mix of your favorite cheeses if you can’t find English cheddar, Double Gloucester, or Red Leicester.
To make it gluten-free, substitute the flour with a gluten-free alternative and use gluten-free breadcrumbs.
Fresh parsley adds brightness, but dried parsley works well if fresh isn’t available.

Storage

Store leftover baked cauliflower with cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain crisp topping and creamy sauce.

How to Serve

A silver plate holds a pile of creamy baked cauliflower cheese, with about three main cauliflower pieces covered in thick, pale yellow cheese sauce. The top layer is golden brown and crispy breadcrumb crust, speckled with green herbs. The sauce looks rich and smooth, dripping slightly off the sides. In the background, there are small pumpkins in orange and white, some old books, and autumn leaves. The setting is warm and cozy with an autumn theme, placed on a wooden table. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to the baking step and refrigerate it covered for up to 24 hours. Bake it fresh when ready to serve for the best texture.

Can I use frozen cauliflower instead of fresh?

Frozen cauliflower can be used but thaw and drain it well to avoid excess moisture, which could make the sauce runny.