Baked Cauliflower Cheese Recipe

Introduction

Baked Cauliflower Cheese is a comforting and cheesy dish that makes a perfect side for any meal. This recipe combines tender cauliflower florets with a rich, creamy cheese sauce and a crispy breadcrumb topping for delightful texture. It’s simple to prepare and loved by both kids and adults alike.

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

1. 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.
2. 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. Whisk in the flour to make a roux and cook for 2 to 3 minutes over medium-low heat.
3. Step 3: Gradually add the milk, about half a cup at a time, whisking constantly to prevent lumps. Once all the milk is added, increase the heat to medium-high and bring the sauce to a boil. Stir in the dry mustard powder, nutmeg, kosher salt, and pepper. Cook for 2 to 3 minutes until thickened. Remove from heat, then whisk in ¾ cup each of the shredded cheeses until melted.
4. Step 4: Preheat the oven to 400°F (200°C). Pour the cheese sauce evenly over the cauliflower in the baking dish. Melt the remaining 1 tablespoon butter. In a small bowl, combine the panko breadcrumbs, melted butter, the remaining ¼ cup each of cheese, and chopped parsley. Sprinkle this mixture evenly over the cauliflower.
5. Step 5: Bake for 25 to 30 minutes, until the sauce is bubbly, the breadcrumb topping is browned, and the cauliflower is tender. Serve warm and enjoy!

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or a dash of Worcestershire sauce to the cheese sauce.
• Try using different cheeses like Gruyère or mozzarella for a different twist on the flavor.
• If you prefer a smoother sauce, strain your béchamel before adding the cheese.
• Adding cooked bacon or pancetta bits to the topping can provide a tasty, smoky element.
• Use gluten-free flour and breadcrumbs to make this recipe gluten-friendly.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crispy topping. Avoid microwaving to keep the topping crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble the dish up to the baking step and refrigerate it covered for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Can I use frozen cauliflower?

Frozen cauliflower can be used, but be sure to thaw and drain it well to avoid excess moisture, which can make the dish watery.

Baked Cauliflower Cheese Recipe

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★★★★★

4.4 from 120 reviews

• Author: Isabella
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Baked Cauliflower Cheese is a comforting British classic featuring tender cauliflower florets smothered in a rich, creamy cheese sauce made from a blend of mature English cheddar, Double Gloucester, and Red Leicester cheeses. Topped with buttery panko breadcrumbs and fresh parsley, it’s baked until golden and bubbling, making a perfect side dish or vegetarian main.

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Ingredients

Scale 1x2x3x

Cauliflower

• 2 heads cauliflower

Cheese Sauce

• 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
• ¾ cup shredded mature English cheddar (divided)
• ¾ cup shredded Double Gloucester cheese (divided)
• ¾ cup shredded Red Leicester cheese (divided)

Topping

• ½ cup panko breadcrumbs
• 2 tbsp chopped fresh parsley (or 2 tsp dried)

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Instructions

1. Prepare Cauliflower: Break the cauliflower into very large florets by trimming the stems and removing the leaves. Steam or boil them until they are partially cooked and tender but still slightly firm. Transfer the par-cooked florets to a greased baking dish, arranging them evenly.
2. Make the Roux and Cook Onion: In a saucepan over medium-low heat, melt ¼ cup of butter. Add the finely diced onion and cook slowly, stirring occasionally, until the onion is very tender and softened without browning, approximately 8-10 minutes. This slow cooking releases sweetness.
3. Create Cheese Sauce: Whisk in the flour to make a roux and cook for 2 to 3 minutes over medium-low heat to remove the raw flour taste. Gradually add the milk in half-cup increments, whisking continuously to avoid lumps. After all the milk is incorporated, raise the heat to medium-high and bring the sauce to a gentle boil. Stir in the dry mustard powder, nutmeg, kosher salt, and pepper. Continue cooking and whisking for 2 to 3 minutes until the sauce thickens. Remove from heat and add ¾ cup each of the shredded English cheddar, Double Gloucester, and Red Leicester cheeses. Whisk until the cheese is fully melted and the sauce is smooth and creamy.
4. Preheat Oven & Prepare Topping: Preheat your oven to 400°F (200°C). Melt the remaining 1 tablespoon of butter. In a small bowl, combine the panko breadcrumbs, melted butter, remaining ¼ cup each of the shredded cheeses, and chopped fresh parsley. Mix thoroughly so the breadcrumbs are evenly coated and cheesy.
5. Assemble & Bake: Pour the hot cheese sauce evenly over the cauliflower florets in the baking dish, ensuring they are well coated. Evenly sprinkle the breadcrumb and cheese topping over the sauce. Bake in the preheated oven for 25 to 30 minutes, or until the cheese sauce is bubbly, the topping is golden brown, and the cauliflower is fully tender when pierced with a fork.
6. Serve: Remove from the oven, let it sit for a few minutes to set, then serve warm as a hearty side or vegetarian main dish. Enjoy!

Notes

• You can steam the cauliflower in a steamer basket to retain more nutrients and flavor compared to boiling.
• Use a mix of mature cheeses to add depth of flavor and richness to the sauce.
• If you prefer a gluten-free version, substitute the flour and panko breadcrumbs with suitable gluten-free alternatives.
• Adding a pinch of cayenne pepper or smoked paprika to the cheese sauce can add a pleasant mild heat and smokiness.
• Fresh parsley is recommended, but dried parsley can be used if fresh is unavailable.
• For extra creaminess, you can add a splash of cream or a dollop of crème fraîche to the cheese sauce before baking.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: British

Keywords: Baked Cauliflower Cheese, Cauliflower Gratin, Vegetarian Side Dish, British Comfort Food, Cheese Sauce, Cauliflower Recipes