🧀 Cheesy Baked Cauliflower Recipe
Ingredients
1 large head cauliflower (about 2 lbs / 900g), cut into florets
3 tbsp butter
3 tbsp all-purpose flour
2 cups (480ml) whole milk (warm)
1 tsp Dijon mustard (optional, adds depth)
½ tsp garlic powder (optional)
Salt and pepper, to taste
1 ½ cups (150g) shredded sharp cheddar cheese (divided)
½ cup (50g) grated Parmesan cheese
½ tsp paprika or chili flakes (optional, for flavor & color)
¼ cup breadcrumbs (optional, for a crunchy topping)
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Instructions
1. Prep the cauliflower
Preheat oven to 190°C (375°F).
Bring a pot of salted water to a boil.
Add cauliflower florets and cook for 5 minutes (just until slightly tender).
Drain well and pat dry with a towel to remove excess moisture.
2. Make the cheese sauce
1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1–2 minutes to form a roux (this removes raw flour taste).
3. Slowly add warm milk while whisking constantly to avoid lumps.
4. Simmer 3–4 minutes until sauce thickens.
5. Stir in mustard, garlic powder, salt, and pepper.
6. Remove from heat and stir in 1 cup cheddar + ¼ cup Parmesan until melted and smooth.
3. Assemble
Place cauliflower florets in a greased baking dish.
Pour cheese sauce evenly over the cauliflower.
Sprinkle remaining cheddar, Parmesan, and breadcrumbs (if using) on top.
Dust with paprika for color.
4. Bake
Bake uncovered for 25–30 minutes until golden brown and bubbly.
For extra crispiness, broil the top for 2–3 minutes at the end.
5. Serve
Let cool for 5 minutes before serving.
Garnish with fresh parsley if desired.
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🌟 Tips & Variations
Extra creamy: Add 2 tbsp cream cheese to the sauce.
Low-carb: Skip the flour; use heavy cream and cheese to thicken.
Add protein: Stir in cooked chicken, ham, or bacon bits before baking.
Different cheeses: Try Gruyère, mozzarella, or Monterey Jack for unique flavors.
Spicy version: Add chopped jalapeños or a sprinkle of cayenne.
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❓ FAQs about Cheesy Baked Cauliflower
Q1: Do I need to boil the cauliflower first?
Yes, a quick boil (or steam) helps soften it. If you bake raw cauliflower, it may stay too firm.
Q2: Can I make this ahead of time?
Yes. Assemble up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready to serve (add +10 minutes baking time).
Q3: Can I make it gluten-free?
Yes. Replace all-purpose flour with cornstarch (mix 2 tbsp with cold milk before adding to sauce).
Q4: How do I stop the dish from being watery?
Drain cauliflower thoroughly after boiling.
Pat dry with a towel before adding sauce.
Q5: Can I freeze cheesy baked cauliflower?
Yes, but best results are fresh. If freezing, bake fully, cool, then wrap tightly and freeze up to 2 months. Reheat covered at 180°C (350°F).
Q6: What can I serve with it?
As a side: roast chicken, steak, or grilled fish.
As a main: serve with a fresh green salad or garlic bread.
Q7: Can I skip the breadcrumbs?
Yes! They just add crunch. You can replace them with crushed crackers, panko, or leave the top cheesy.—
Would you like me to also give you a lighter version (without the roux, just cream + cheese) for a quicker bake?