Cauliflower Cheese with Roasted Cauliflower and Melted Cheeses Recipe

Introduction

Cauliflower Cheese is a classic comfort dish featuring tender roasted cauliflower smothered in a rich, creamy cheese sauce. This recipe bakes it to golden perfection, making it a delicious side or vegetarian main that’s deeply satisfying and easy to prepare.

Ingredients

• 1kg / 2 lb cauliflower florets (from 1 very large, 1 1/2 medium or 2 small cauliflower heads)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/8 tsp pepper
• 60g / 4 tbsp unsalted butter
• 3½ tbsp plain / all-purpose flour
• 1 cup milk (full fat preferred)
• 1 cup cream (or more milk)
• 1/2 tsp kosher salt (cooking salt)
• 1/4 tsp freshly grated nutmeg powder
• 1 cup Red Leicester cheese (or cheddar), grated
• 1/2 cup Gruyère cheese (or other melting cheese), grated
• Additional 1/2 cup Red Leicester cheese, grated (for topping)
• Additional 1/2 cup Gruyère cheese, grated (for topping)

Instructions

1. Step 1: Preheat the oven to 220°C / 430°F (200°C fan). Toss the cauliflower florets in olive oil, sea salt, and pepper. Spread them evenly on a large baking tray.
2. Step 2: Roast the cauliflower for 20 minutes without turning, until they are slightly firm but have some color. Remove from oven and reduce the oven temperature to 180°C / 350°F.
3. Step 3: Heat the milk and cream until hot, either on the stove or in the microwave, and set aside.
4. Step 4: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 3 minutes, stirring regularly to form a roux.
5. Step 5: Gradually add half the hot milk while stirring. Once the mixture has thickened, add the remaining milk and stir for 1 minute until it coats the back of a wooden spoon.
6. Step 6: Turn off the heat but leave the pot on the stove. Stir in the kosher salt, nutmeg, and both grated cheeses. The sauce will thicken further.
7. Step 7: Combine the roasted cauliflower with the cheese sauce, tossing to coat thoroughly.
8. Step 8: Transfer the cauliflower and cheese mixture into a 2-liter (2-quart) baking dish (approximately 30 x 20 x 5cm / 12 x 8 x 2 inches).
9. Step 9: Sprinkle the additional grated Gruyère and Red Leicester cheeses evenly over the top.
10. Step 10: Bake at 180°C / 350°F for about 30 minutes until the cheese is melted, bubbly, and golden brown.
11. Step 11: Let the dish stand for 5 minutes before serving. Optionally, garnish with fresh parsley.

Tips & Variations

• Use full-fat milk and cream for the creamiest sauce, but you can reduce cream amount for a lighter version.
• Try mixing different melting cheeses such as mozzarella or Fontina for varied flavors.
• Freshly grated nutmeg adds a warm depth; avoid preground if possible.
• For a crispier topping, sprinkle some breadcrumbs mixed with melted butter before baking.

Storage

Store leftover cauliflower cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C / 320°F until warmed through to keep the cheese sauce smooth and avoid drying out. Avoid microwaving if possible to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

While fresh cauliflower is best for roasting texture and flavor, you can use thawed frozen florets. Make sure to drain any excess moisture before roasting to avoid sogginess.

Is it possible to make this dairy-free?

Yes, substitute the butter with a plant-based alternative and use unsweetened plant milk along with a vegan cheese suitable for melting. The sauce texture may vary slightly.

Cauliflower Cheese with Roasted Cauliflower and Melted Cheeses Recipe

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★★★★★

4.6 from 76 reviews

A classic and comforting Cauliflower Cheese recipe featuring roasted cauliflower florets smothered in a rich and creamy Mornay sauce made with a blend of Red Leicester and Gruyère cheeses, baked until golden and bubbly. Perfect as a side dish or a vegetarian main, this dish combines tender cauliflower with a luscious cheese sauce for a deliciously satisfying meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cauliflower

• 1kg / 2 lb cauliflower florets (from 1 very large, 1 1/2 medium or 2 small cauliflower heads)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/8 tsp pepper

Cheese Sauce (Mornay Sauce)

• 60g / 4 tbsp unsalted butter
• 3½ tbsp plain / all-purpose flour
• 1 cup full fat milk
• 1 cup cream (or more milk as an alternative)
• 1/2 tsp cooking salt (kosher salt)
• 1/4 tsp freshly grated nutmeg powder
• 1 cup Red Leicester cheese (or cheddar), grated
• 1/2 cup Gruyère cheese (or other melting cheese), grated
• Extra 1/2 cup Red Leicester cheese, grated (for topping)
• Extra 1/2 cup Gruyère cheese, grated (for topping)

Instructions

1. Roast the cauliflower: Preheat the oven to 220°C / 430°F (200°C fan). Toss the cauliflower florets with extra virgin olive oil, sea salt, and pepper to coat evenly. Spread the cauliflower in a single layer on a large baking tray and roast uncovered for 20 minutes without turning. The cauliflower should be slightly firm and have a bit of color. Remove from the oven and reduce the oven temperature to 180°C/350°F.
2. Heat the milk and cream: Warm the milk and cream until hot, either on the stovetop or in a microwave, preparing for the sauce.
3. Make the roux: In a large saucepan or small pot over medium heat, melt the unsalted butter. Add the flour and cook, stirring regularly, for about 3 minutes to form a roux without browning it.
4. Add the milk to the roux: Gradually pour in half of the hot milk while stirring continuously to prevent lumps. Once the mixture thickens as the roux dissolves into the milk, stir in the remaining milk. Continue to stir on the heat for 1 minute; the sauce should be thick enough to coat the back of a wooden spoon.
5. Add cheese and season: Turn off the heat but leave the pot on the stove. Stir in the cooking salt, freshly grated nutmeg, and both the Red Leicester and Gruyère cheeses. The cheese will melt and thicken the sauce, creating a rich Mornay sauce.
6. Toss cauliflower in cheese sauce: Add the roasted cauliflower to the sauce and gently toss to ensure all pieces are well-coated with the creamy cheese mixture.
7. Prepare to bake: Transfer the cauliflower and cheese sauce mixture to a 2L / 2 quart baking dish (approximately 30 x 20 x 5 cm or 12 x 8 x 2 inches).
8. Top with cheese: Evenly sprinkle the additional grated Gruyère and Red Leicester cheeses over the top of the cauliflower mixture.
9. Bake until golden and bubbly: Place the baking dish in the preheated oven at 180°C / 350°F and bake for 30 minutes. The dish should be bubbly with the cheese melted and golden brown on top.
10. Serve: Optionally, sprinkle with fresh parsley for garnish. Allow the dish to stand for 5 minutes to set before serving warm.

Notes

• Note 1: The quantity of cauliflower florets is based on the size of the heads; adjust accordingly to get approximately 1kg (2 lb) total florets.
• Note 2: Red Leicester can be swapped with cheddar cheese. Gruyère can be replaced with any good melting cheese of your choice, such as Emmental or Comté, for different flavor profiles.
• Use full-fat milk and cream for the creamiest sauce.
• For a lighter version, you may use more milk instead of cream, but this will affect the richness of the sauce.
• Freshly grated nutmeg gives the best flavor; however, pre-ground nutmeg can be used if needed.
• Do not turn the cauliflower while roasting to keep some firmness and color.
• Letting the dish rest before serving helps the sauce to thicken slightly and improves texture.

Keywords: cauliflower cheese, roasted cauliflower, Mornay sauce, cheesy cauliflower bake, vegetarian side dish, British comfort food