Why You’ll Love Cauliflower Cheese Recipe
You’ll love this recipe because it takes a classic comfort‑food side and elevates it: the roasting step gives the cauliflower deep flavour and prevents a watery sauce, while the creamy cheese sauce adds that luxurious, melty, golden finish. It’s comforting yet vegetarian‑friendly, and makes for a standout dish whether you’re entertaining or just treating yourself.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Roasted cauliflower:
1 kg / 2 lb cauliflower florets (about 1.25 kg whole head)
2 tbsp extra virgin olive oil
½ tsp sea salt
⅛ tsp pepper
Cheese sauce (Mornay sauce):
60 g / 4 tbsp unsalted butter
3½ tbsp plain (all‑purpose) flour
1 cup milk (full‑fat works best)
1 cup cream (or use more milk if preferred)
½ tsp cooking salt (kosher salt)
¼ tsp freshly grated nutmeg
1 cup Red Leicester cheese (or orange cheddar), grated
½ cup Gruyère (or other melting cheese), grated
Topping:
½ cup Red Leicester (or cheddar), grated
½ cup Gruyère (or substitute melting cheese), grated
Directions
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Preheat the oven to 220 °C / 430 °F (200 °C fan).
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Toss the cauliflower florets with the olive oil, sea salt and pepper, then spread them on a large baking tray. Roast for about 20 minutes — the cauliflower should still be a little firm inside but have some colour on the outside.
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Lower the oven temperature to 180 °C / 350 °F for the baking stage.
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Meanwhile, heat the milk and cream in a saucepan or in the microwave until hot.
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In another saucepan, melt the butter over medium heat. Add the flour and cook for about 3 minutes, stirring regularly — this cooks out the raw flour taste but should not brown.
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Slowly pour half the hot milk mixture into the roux while whisking to prevent lumps. Then add the remaining milk while stirring, and continue stirring over the heat for about 1 minute until the sauce thickens and can coat a wooden spoon.
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Turn off the heat and stir in the salt, nutmeg, and both cheeses until melted and smooth.
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Add the roasted cauliflower to the cheese sauce and toss to coat evenly.
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Transfer the mixture to a baking dish (approx. 30 × 20 × 5 cm / 12 × 8 × 2″). Sprinkle the top with the additional grated cheeses.
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Bake at 180 °C / 350 °F for about 30 minutes, until the cheese is melted, bubbling and beautifully golden. Let it stand for about 5 minutes before serving.
Servings and timing
Yield: Serves 5–6 as a side
Prep time: ~10 minutes
Cook time: ~1 hour (including roasting and baking)
Variations
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Swap in different cheeses: Use sharp cheddar, Emmental, Swiss, or Jarlsberg if Red Leicester or Gruyère are unavailable.
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Add mix-ins: Enhance with sautéed onions, mushrooms, or bits of cooked bacon.
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Make it lighter: Replace cream with more milk and slightly reduce cheese to cut calories.
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Add a breadcrumb topping: Sprinkle buttered breadcrumbs on top before baking for a crunchy finish.
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Turn it into a main: Serve with salad or add cooked legumes or chicken for a more filling meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a moderate oven (160–170 °C / 325–340 °F) until warmed through. If the sauce thickens too much, stir in a splash of milk before reheating. Freezing is not recommended as it may cause the cheese sauce to separate or become grainy.
FAQs
1. Can I use frozen cauliflower florets?
Yes, but thaw and drain them well to avoid excess moisture. Roasting helps enhance their flavor and texture.
2. Can I make this ahead of time?
Yes. Prepare the roasted cauliflower and cheese sauce, assemble the dish, and refrigerate. Bake when ready to serve.
3. What kind of cheese should I use?
Red Leicester and Gruyère are ideal for their meltability and flavor, but you can substitute with cheddar, Emmental, Swiss, or Jarlsberg.
4. How can I make it lighter or reduce calories?
Use all milk instead of cream and reduce the cheese slightly. Opt for lower-fat cheese if preferred.
5. Can I serve this as a main dish?
Definitely. It’s rich and hearty enough to be a vegetarian main when served with a side salad or additional protein.
6. What temperature should I roast the cauliflower at?
Roast at 220 °C / 430 °F (200 °C fan) for about 20 minutes, then bake the finished dish at 180 °C / 350 °F.
7. My sauce looks grainy — what went wrong?
Possible causes include using pre-shredded cheese, overheating the sauce, or using low-quality cheese. Always add grated cheese off the heat.
8. Can I add vegetables or other ingredients?
Yes. Roasted pumpkin, garlic, or sautéed mushrooms work well. You can also mix in herbs or cooked proteins.
9. What pan size should I use?
A baking dish about 30 × 20 × 5 cm (12 × 8 × 2″) works well for this recipe.
10. Can I double the recipe?
Yes. Use a larger baking dish and increase the baking time slightly to ensure even cooking.
Conclusion
This cauliflower cheese recipe brings comfort and flavor in every bite. By roasting the cauliflower and enveloping it in a luscious cheese sauce, it becomes far more than just a side dish. Whether you’re preparing a festive meal or a simple family dinner, this dish delivers on warmth, taste, and versatility.
