Creamy Baked Cauliflower Cheese Casserole Recipe

Introduction

Cauliflower Cheese is a comforting classic that combines tender roasted cauliflower with a rich, creamy cheese sauce. It’s perfect as a warming side dish or a satisfying vegetarian main. This recipe creates a dish that’s golden, bubbly, and full of flavor every time.

Ingredients

• 1kg / 2 lb cauliflower florets (from 1 very large or 1½ medium 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 full-fat milk
• 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 your oven to 220°C / 430°F (or 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, so it becomes tender but still firm, developing a bit of color. Remove from the oven and reduce the oven temperature to 180°C / 350°F.
3. Step 3: Heat the milk and cream together 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 make a roux.
5. Step 5: Pour in half the hot milk slowly while stirring to dissolve the roux. Once it thickens, add the remaining milk and stir for another minute until the sauce coats a wooden spoon.
6. Step 6: Turn off the heat but keep the pot on the stove. Stir in the kosher salt, nutmeg, and both cheeses until the sauce becomes thick and creamy.
7. Step 7: Add the roasted cauliflower to the cheese sauce and gently toss to coat all the florets.
8. Step 8: Transfer the mixture to a 2L / 2qt baking dish (approximately 30 x 20 x 5 cm or 12 x 8 x 2 inches).
9. Step 9: Sprinkle the top with the remaining grated gruyère and Red Leicester cheeses evenly.
10. Step 10: Bake in the oven at 180°C / 350°F for 30 minutes until the cheese on top is melted, bubbly, and golden brown.
11. Step 11: Allow the dish to stand for 5 minutes before serving. Garnish with fresh parsley if you like.

Tips & Variations

• For a lighter version, substitute some or all of the cream with more milk.
• Try adding a pinch of mustard powder to the cheese sauce for extra depth.
• Parmesan cheese can be used as a sharper alternative to Red Leicester or gruyère.
• If you prefer a crunchier top, sprinkle some breadcrumbs mixed with a little melted butter before baking.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C / 320°F until warmed through to maintain the sauce’s creaminess. Avoid microwaving if possible, as it may cause the sauce to separate.

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 texture and roasting, you can use frozen cauliflower if needed. Thaw and drain well before roasting to avoid excess moisture.

How can I make this dish vegan?

To make a vegan version, use plant-based butter, milk, and cream alternatives and substitute cheese with vegan cheese that melts well. Nutritional yeast can add a cheesy flavor to the sauce.

Creamy Baked Cauliflower Cheese Casserole Recipe

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★★★★★

4.9 from 96 reviews

This classic Cauliflower Cheese recipe features tender roasted cauliflower florets smothered in a rich, creamy Mornay sauce made with cheddar and Gruyère cheeses. Roasting the cauliflower enhances its natural sweetness and adds a slight caramelized flavor, while the cheesy béchamel sauce provides a luscious, velvety coating. Finished in the oven until golden and bubbling, this comforting dish makes a perfect side or vegetarian main.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 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)

• 60g / 4 tbsp unsalted butter
• 3½ tbsp plain / all-purpose flour
• 1 cup full fat milk
• 1 cup cream (or more milk)
• 1/2 tsp kosher 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 Gruyère cheese for topping
• Additional 1/2 cup Red Leicester cheese for topping

Instructions

1. Preheat Oven: Set your oven to 220°C (430°F) or 200°C fan to get it ready for roasting the cauliflower.
2. Prepare Cauliflower: Toss the cauliflower florets in extra virgin olive oil, sea salt, and pepper until evenly coated. Spread them out on a large baking tray in a single layer for roasting.
3. Roast Cauliflower: Place the tray in the preheated oven and roast the cauliflower for 20 minutes without turning. Its texture should be tender but still slightly firm with some golden color. Remove from the oven once done.
4. Adjust Oven Temperature: Lower the oven temperature to 180°C (350°F) to prepare for baking the assembled dish.
5. Heat Milk and Cream: Warm the milk and cream together until hot; this can be done either on the stove or in the microwave to help create a smooth sauce.
6. Make Roux: Melt butter in a medium saucepan over medium heat. Add the flour and cook while stirring frequently for about 3 minutes to eliminate the raw flour taste.
7. Add Milk to Roux: Gradually pour in half the hot milk while continuously stirring to form a thickened base. Then add the remaining milk and stir on the heat for another minute until the sauce thickens enough to coat a wooden spoon.
8. Incorporate Cheese and Seasoning: Turn off the stove but keep the pot on it. Stir in the kosher salt, freshly grated nutmeg, and both grated cheeses (Red Leicester and Gruyère) until melted and the sauce becomes thick and creamy.
9. Toss Cauliflower in Cheese Sauce: Add the roasted cauliflower florets to the sauce and gently toss to ensure all pieces are well coated.
10. Assemble in Baking Dish: Transfer the cauliflower and cheese mixture into a 2L (2 qt) baking dish measuring approximately 30 x 20 x 5 cm (12 x 8 x 2 inches).
11. Add Cheese Topping: Sprinkle the additional grated Gruyère cheese followed by the extra Red Leicester cheese evenly over the top to create a cheesy crust.
12. Bake: Place the baking dish in the oven preheated to 180°C (350°F) and bake for 30 minutes or until the cheese topping is melted, bubbly, and golden brown.
13. Serve: Optionally sprinkle with chopped parsley for a fresh touch. Allow the dish to stand for 5 minutes before serving to let the sauce settle.

Notes

• Note 1: The cauliflower weight corresponds to approximately 1 very large or 2 small heads; choose based on availability.
• Note 2: For best melting and flavor, use Red Leicester and Gruyère cheeses, but cheddar and other melting cheeses work well as substitutes.
• Use full-fat milk and cream for a richer sauce; you can adjust cream quantity to preference.
• Do not turn the cauliflower while roasting to maintain a caramelized surface.
• Allow the dish to rest before serving to improve texture and flavor melding.

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