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    Home » Recipes » Blog

    Cheesy Cauliflower Bake

    September 30, 2021 By Sara McCleary Updated April 8, 2022 - This post may contain affiliate links

    Jump to Recipe

    Who doesn't love cheesy cauliflower? There won't be any leftovers with this delicious baked cauliflower with cheese dish. Tender cauliflower, bubbling cheesy white sauce, topped with even more cheese. This is the cauliflower and cheese recipe you have been looking for.

    baked dish with serving spoon

    There is something comforting when you combine cauliflower, white sauce, and cheese. Definitely not an everyday side dish, but deliciously delightful when you do indulge.

    I make this staple when I need a little food comfort. The whole family loves it, even Harley. Though she is a cheese addict, so that's to be expected.

    Cheesy cauliflower is the side that slips in perfectly for lots of occasions. Works well with the Sunday roast, mid-week panfried chicken, the weekend barbecue, or even a side for Christmas dinner along with the baked ham.

    Baked cauliflower and cheese is the perfect all-rounder. Plus it is relatively easy to make. I hope you enjoy one of my favourite recipes.

    Sara xxx

    Ingredients

    cheesy cauliflower ingredients
    1. Cauliflower: Pick a fresh and unblemished cauliflower without any black spots on it. This recipe also works well substituting brocolli.
    2. Butter: Use what you have on hand, salted or un-salted. Just remember to taste the cheese sauce once cooked and season as needed.
    3. Cheddar: You can use packaged grated cheddar cheese, but I prefer to freshly grate for this dish. I find tht the block cheddar has more taste.
    4. Flour: All-purpoose/plain flour.
    5. Parmesan: Parmesan, Grana Padano, or Parmigiano Reggiano can be used, it is up to personal preference and taste. If using parmesan go for good quality and one with a sharp taste.
    6. Milk: I use what is in the fridge when making cheesy parmesan, which means it is generally low fat/light milk. For the sake of sharing the recipe I have used full fat milk.
    7. Dijon Mustard: You could use a little American mustard, German mustard or horseradish cream in its place. Personally I stick to Dijon.
    8. Gruyére: Gruyére can be substituted with Swiss cheese if you and your hip pocket prefer. It will taste different, but just as delicious.
    9. Cream: Adds a further richness to the cheese sauce. If you are wanting to make a lighter version of cheesy cauliflower leave out the cream and replace with an equal amount of milk.
    baked cheesy cauliflower in a pan with a spoonful missing

    What to Serve with Cheesy Cauliflower

    I personally could sit down to a bowl of cheesy cauliflower by itself. It obviously works wonderfully as a side dish, but it also stands its ground as the main event. Some suggestions below.

    • Cheesy cauliflower with a crisp garden salad and fresh crusty bread.
    • If you have the oven on already for baked sticky pork chops, baked ocean trout, or baked skinless chicken thigh cutlets, then adding a side of baked cauliflower and cheese is an obvious call.
    • It works wonderfully as a barbecue side dish, try it with Australian BBQ prawns, or BBQ rainbow trout.
    • Always a big hit as a side when I make corned beef with my family.
    • Makes a lovely accompaniment with poulet en demi deuil, chicken in mourning.
    • And if looking for sides to serve alongside try roasted Dutch carrots, parmentier potatoes, or braised red cabbage with bacon.
    close up of the baked dish

    Recipe Instructions

    Scroll to the bottom of the page for a printable version of this recipe.

    blanched strained cauliflower in a colander

    Pre-heat oven 190°C (375°F).

    Bring a large pot of salted water to a boil. Place cauliflower in the pot and cook for 2 minutes.

    After 2 minutes drain cauliflower in a colander and place to the side.

    In a small saucepan warm milk, but do not boil.

    As you are warming the milk place a pan over medium heat with butter. Once melted add flour.

    flour and butter in a pan
    making the roux in a pan

    Whisk butter and flour for 2-3 minutes until it becomes a sandy colour and is foaming/bubbling

    While whisking continuously slowly add the warm milk to the butter/flour mixture. Keep whisking until incorporated, smooth, and starts to thicken.

    whisking sauce in the pan
    adding mustard to the white sauce

    Then whisk through mustard and cream. Keep gently whisking until sauce thickens.

    Reserve 2 tablespoons of the grated cheeses, gruyére, cheddar, and parmesan to sprinkle on top of the cheesy cauliflower bake.

    Add remaining cheeses to the sauce and whisk until melted and incorporated.

    cheese added to the white sauce
    making white sauce in a pan

    Season sauce to taste and remove from the heat.

    In a 1.9L/8 cup lay the blanched cauliflower out evenly.

    cauliflower laid out in a baking dish
    cheesy white sauce poured over cauliflower in the baking dish

    Pour cheese sauce over the cauliflower.

    Sprinkle the cauliflower and cheese sauce with the reserved cheese.

    cheesy cauliflower in baking tray topped with more cheese
    completed recipe out of the oven

    Place in the oven for 40-45 minutes or until golden and bubbling. Serve immediately

    close up image of cheesy cauliflower on a serving spoon
    cheesy cauliflower recipe

    Cheesy Cauliflower Bake

    Recipe Author: Sara McCleary
    Who doesn't love cheesy cauliflower? There won't be any leftovers with this delicious baked cauliflower with cheese dish. Tender cauliflower, bubbling cheesy white sauce, topped with even more cheese. This is the cauliflower and cheese recipe you have been looking for.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Side Dish, Sides
    Cuisine American, French
    Servings 6
    Calories 344 kcal

    Ingredients

    • 1 (1kg/2lb) cauliflower | cut into florets and thickly sliced
    • 25 grams (1½ tablespoon) butter
    • 25 grams (1½ tablespoons) plain/all purpose flour
    • 350 mls (1½ cups) milk
    • 1 teaspoon Dijon mustard
    • 125 mls (½ cup) pouring cream
    • 100 grams (3.5oz) gruyére | grated
    • 100 grams (3.5oz) cheddar | grated
    • 50 grams (1.8oz) parmesan | grated

    Instructions
     

    • Pre-heat oven 190°C (375°F).
    • Bring a large pot of salted water to a boil. Place cauliflower in the pot and cook for 2 minutes.
    • After 2 minutes drain cauliflower in a colander and place to the side.
    • In a small saucepan warm milk, but do not boil.
    • As you are warming the milk place a pan over medium heat with butter. Once melted add flour and whisk for 2-3 minutes until it becomes a sandy colour and is foaming/bubbling.
    • While whisking continuously slowly add the warm milk to the butter/flour mixture. Keep whisking until incorporated, smooth, and starts to thicken.
    • Then whisk through mustard and cream. Keep gently whisking until sauce thickens.
    • Reserve 2 tablespoons of the grated cheeses, gruyére, cheddar, and parmesan to sprinkle on top of the cheesy cauliflower bake.
    • Add remaining cheeses to the sauce and whisk until melted and incorporated.
    • Season sauce to taste and remove from the heat.
    • In a 1.9L/8 cup lay the blanched cauliflower out evenly.
    • Pour cheese sauce over the cauliflower and sprinkle with reserved cheese.
    • Place in the oven for 40-45 minutes or until golden and bubbling. Serve immediately

    Notes

    GENERAL COOK’S NOTES
    All oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equal 1 tablespoon
    • I use the below unless specified in my recipes.
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Calories: 344kcalCarbohydrates: 12gProtein: 16gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 451mgPotassium: 427mgFiber: 2gSugar: 5gVitamin A: 949IUVitamin C: 46mgCalcium: 442mgIron: 1mg
    Keyword cheese white sauce, sauce thickened with flour, white sauce from a roux
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

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