Quick & Easy Cauliflower Cheese
A creamy, cheesy roasted cauliflower bake that’s rich in flavor, high in fiber, and packed with plant-based protein. Easy to prep and perfect as a side or main, it combines golden roasted florets with a silky Red Leicester and Gruyère sauce, baked until bubbly and irresistible.
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.
