This roasted Cauliflower Cheese is a comforting yet nutritious twist on a classic British favorite.
Packed with fiber and plant-based protein, it’s light on carbs but rich in good fats from cheese and cream.
Easy to prepare and perfect for everyday meals, it’s a satisfying side or main dish that’s creamy, cheesy, and golden—ideal for family dinners or meal prep.
Quick & Easy Cauliflower Cheese
Equipment
- 1 large baking tray
- 1 2L / 2qt baking dish (30 x 20 x 5 cm / 12 x 8 x 2 in)
- 1 large saucepan or small pot
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
Roasted Cauliflower:
- 1 kg / 2 lb cauliflower florets about 1 large or 1½ medium heads
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt
- ⅛ tsp black pepper
Cheese Sauce (Mornay):
- 60 g / 4 tbsp unsalted butter
- 3½ tbsp plain / all-purpose flour
- 1 cup full-fat milk
- 1 cup cream or additional milk
- ½ tsp kosher salt
- ¼ tsp freshly grated nutmeg
- 1 cup Red Leicester cheese grated
- ½ cup Gruyère cheese grated
Topping:
- ½ cup Red Leicester cheese grated
- ½ cup Gruyère cheese grated
Instructions
- Prepare the Cauliflower Florets: Wash the cauliflower thoroughly under cold water. Remove the green leaves and trim the base. Break or cut the cauliflower into medium-sized florets, making sure they are roughly uniform in size to ensure even cooking. Pat them dry with a kitchen towel to avoid excess moisture, which can make roasting less effective.
- Season and Oil the Cauliflower: Place the cauliflower florets in a large mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil. Sprinkle ½ teaspoon of sea salt and a light pinch (⅛ teaspoon) of black pepper over the florets. Toss gently to coat each piece evenly, ensuring the seasoning and oil cover every floret.
- Roast the Cauliflower: Spread the seasoned cauliflower in a single layer on the prepared baking tray. Place it in the preheated oven and roast for 20 minutes without turning. This will give the florets a slightly firm texture with golden-brown tips. Remove from the oven and set aside. Reduce the oven temperature to 180°C (350°F) in preparation for baking the casserole.
- Heat the Milk and Cream: In a medium saucepan, gently heat 1 cup of milk and 1 cup of cream until hot but not boiling. You can do this on the stove over medium heat or in a microwave-safe container. Warming the liquid ensures a smooth, lump-free sauce when added to the roux.
- Make the Roux (Butter + Flour Base): In a large saucepan or small pot, melt 60 grams (4 tablespoons) of unsalted butter over medium heat. Once melted, add 3½ tablespoons of plain flour. Stir continuously with a wooden spoon or spatula for about 3 minutes. This cooking process eliminates the raw flour taste and creates a nutty base for your cheese sauce.
- Incorporate the Milk: Gradually pour in half of the heated milk mixture into the roux while stirring constantly. The sauce will start thickening. Once smooth and lump-free, pour in the remaining milk and stir for an additional 1 minute. The mixture should be thick enough to coat the back of a wooden spoon, forming a creamy, velvety base for the cheese.
- Add Cheese and Seasonings: Turn off the heat but leave the saucepan on the stove. Stir in ½ teaspoon kosher salt, ¼ teaspoon freshly grated nutmeg, 1 cup of grated Red Leicester cheese, and ½ cup of grated Gruyère cheese. Mix until fully incorporated. The residual heat will melt the cheese perfectly into a silky, smooth sauce.
- Combine Cauliflower and Sauce: Gently fold the roasted cauliflower into the cheese sauce, ensuring each floret is evenly coated. Use a spatula or large spoon to mix carefully, so the florets remain intact and the sauce clings to every piece.
- Transfer to Baking Dish: Lightly grease a 2L (2 qt) baking dish, roughly 30 x 20 x 5 cm (12 x 8 x 2 in). Transfer the cauliflower and cheese mixture into the dish, spreading it evenly.
- Add the Cheese Topping: Sprinkle the top with ½ cup grated Gruyère followed by ½ cup grated Red Leicester cheese. This layered cheese topping will melt and form a gorgeous golden crust while baking.
- Bake Until Golden and Bubbling: Place the baking dish in the oven set at 180°C (350°F) and bake for 30 minutes. The cheese will melt, bubble, and turn golden brown. The cauliflower should be tender yet retain a slight firmness, creating a perfect balance of textures.
- Rest Before Serving: Once baked, remove the dish from the oven. Let it stand for 5 minutes before serving. This allows the sauce to set slightly and makes serving easier. Optionally, sprinkle freshly chopped parsley on top for a burst of color and added freshness.
- Serve and Enjoy: Serve warm as a hearty side dish or a satisfying main. This creamy, cheesy cauliflower bake pairs beautifully with roasted meats, grilled fish, or a crisp salad.Leftovers can be stored in the fridge for 3–4 days, though freezing is not recommended.
Notes
- Cauliflower Size Matters: Use a large cauliflower (~1.25 kg / 2.5 lb) to yield 1 kg of florets. Cutting them into uniform sizes ensures even roasting.
- Cheese Choice Tips: Grate your own cheese instead of using pre-shredded to avoid anti-caking agents that can make sauces grainy. Red Leicester adds a sharp, tangy flavor, while Gruyère provides a nutty richness. Substitutions like cheddar, Swiss, or Emmental work well.
- Make-Ahead Option: Roast and toss cauliflower in the cheese sauce ahead of time. Store in the fridge, then bake when ready.
- Adjusting Creaminess: Swap part of the cream with milk for a lighter sauce. Reducing cheese slightly lowers calories without compromising flavor.
- Serving Flexibility: This recipe works as a hearty side or a satisfying main, perfect for weeknight dinners or special occasions.
Chef’s Secrets For Perfect Texture
The key to a flawless cauliflower cheese is balancing tenderness and bite.
Roasting the florets instead of boiling intensifies their natural sweetness and adds a subtle caramelized flavor.
For the cheese sauce, gradually incorporating warm milk into the roux ensures a silky, lump-free texture. Use freshly grated cheese for a smooth melt and vibrant flavor.
Lastly, allow the casserole to rest briefly before serving so the sauce sets slightly, preventing a runny dish.
Serving Suggestions To Impress Guests
This creamy cauliflower cheese pairs beautifully with roasted meats such as chicken, beef, or lamb. It also complements grilled or pan-seared fish.
For a lighter option, serve alongside a crisp green salad with a tangy vinaigrette.
Garnishing with fresh parsley or chives adds a pop of color and freshness.
Leftover portions make a delicious addition to breakfast omelets or layered in a vegetable gratin for the following day.
Storage Tips For Best Results
Store leftover cauliflower cheese in an airtight container in the refrigerator for up to 3–4 days.
Avoid freezing, as the cheese sauce may separate when thawed. To reheat, cover the dish loosely with foil and bake at 180°C (350°F) until warmed through, or gently reheat in a saucepan on low heat.
Always allow baked portions to cool slightly before storing to maintain texture and prevent condensation from making the dish watery.
Frequently Asked Questions
1. Can I use pre-shredded cheese?
Yes, but it may affect the sauce’s smoothness. Pre-shredded cheese contains anti-caking agents that can create a slightly grainy texture. For best results, grate the cheese yourself.
2. Can I make this vegan or dairy-free?
Absolutely. Substitute butter with plant-based margarine, use a dairy-free milk and cream alternative, and swap cheese for vegan meltable options. The sauce may be slightly less rich, but flavor remains delightful.
3. How do I prevent cauliflower from becoming mushy?
Roast at a high temperature (220°C / 430°F) without overcooking. Avoid turning too frequently. This locks in flavor and gives a slightly firm bite, perfect for a casserole.
4. Can I prepare this in advance for a dinner party?
Yes. Roast the cauliflower and prepare the cheese sauce ahead, then store in the fridge. When ready to serve, assemble in the baking dish, top with cheese, and bake until bubbly and golden.
5. Can I use a different type of cheese?
Yes. Cheddar, Swiss, Emmental, or Comté can replace Red Leicester and Gruyère. Opt for cheeses that melt well to ensure a creamy, smooth sauce with a golden crust.
