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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
