Creamy Cauliflower Cheese Dish (Printable)

Baked cauliflower florets smothered in smooth cheese sauce with a golden crust topping.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower (approximately 1.76 lb), cut into florets

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1 ½ cups mature cheddar cheese, grated
07 - ¼ cup Parmesan cheese, grated
08 - Salt and freshly ground black pepper, to taste
09 - Pinch of freshly grated nutmeg (optional)

→ Topping

10 - ½ cup mature cheddar cheese, grated
11 - 2 tablespoons fresh breadcrumbs (optional)

# Directions:

01 - Set the oven temperature to 400°F (200°C).
02 - Bring a large pot of salted water to a boil. Add the cauliflower florets and simmer for 5 to 6 minutes until just tender. Drain thoroughly and set aside.
03 - Melt butter in a medium saucepan over medium heat. Stir in the flour to form a roux and cook for 1 to 2 minutes, stirring constantly.
04 - Gradually whisk in the milk to avoid lumps. Continue stirring over medium heat until the sauce thickens, about 3 to 4 minutes. Remove from heat and blend in Dijon mustard, grated cheddar, Parmesan, salt, pepper, and nutmeg if desired until smooth.
05 - Place cooked cauliflower evenly in a baking dish. Pour the cheese sauce over the florets, distributing it evenly.
06 - Sprinkle remaining cheddar cheese and fresh breadcrumbs, if using, over the sauce-covered cauliflower.
07 - Bake in the preheated oven for 20 to 25 minutes until the topping is golden and bubbling.
08 - Allow the dish to cool slightly for a few minutes before serving to enhance flavor and texture.

# Expert Advice:

01 -
  • It turns a humble cauliflower into something people actually fight over at the table.
  • The sauce comes together in one pan with no fuss, and you can make it while the cauliflower boils.
  • Leftovers reheat beautifully, sometimes even better the next day when the flavors have settled in.
02 -
  • If you skip draining the cauliflower properly, the sauce will end up watery and won't cling the way it should.
  • Adding the milk too fast or over high heat will give you lumps, so keep the heat steady and whisk constantly.
  • Taste the sauce before it goes on the cauliflower, because once it's baked, you can't fix under seasoned cheese sauce.
03 -
  • Use a mix of cheeses for more depth, but make sure at least half is something sharp like mature cheddar or the flavor will fall flat.
  • If the sauce looks too thick, whisk in a splash more milk before adding the cheese, because it will tighten up as it bakes.
  • Run the dish under the grill for the last two minutes if you want the top properly browned and crispy.

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