When you want comfort food that doesn’t feel like a total indulgence but still ticks the “cozy and cheesy” box, look no further than Baked Cauliflower Cheese. This is not your average side dish, friends. It’s creamy, melty, bubbling with flavor, and anchored by tender cauliflower that makes you feel like you’re doing something good for your body (even if there’s three kinds of cheese involved—balance, right?).
Whether you’re serving it alongside a Sunday roast, bringing it to a potluck, or just making it the star of a meatless Monday dinner, this cheesy cauliflower bake is comfort food with a British twist and a golden, crunchy topping that dreams are made of.
Why You’ll Love This Baked Cauliflower Cheese
- Three cheeses = flavor bomb
- Golden panko topping for irresistible crunch
- Creamy cauliflower gratin vibes with fewer carbs
- Great as a side or a hearty vegetarian main
- Crowd-pleasing and make-ahead friendly
ngredients
- 2 heads cauliflower
- 70 g + 15 g (¼ cup + 1 tbsp) butter, divided
- ½ onion, finely diced
- 30 g (¼ cup) flour
- 480 ml (2 cups) milk
- 1 tsp dry mustard powder
- Pinch nutmeg
- ½ tsp kosher salt
- ¼ tsp black pepper
- 115 g (1 cup) shredded mature English cheddar, divided
- 115 g (1 cup) shredded Double Gloucester cheese, divided
- 115 g (1 cup) shredded Red Leicester cheese, divided
- 30 g (½ cup) panko breadcrumbs
- 2 tbsp fresh parsley, chopped (or 2 tsp dried)
How to Make Cheesy Cauliflower Bake
- Preheat and prep: Set your oven to 400°F (200°C). Grease a large baking dish.
- Prep the cauliflower: Break the cauliflower into large florets, trimming stems and removing leaves. Steam or boil for 5–7 minutes until just tender but still holding shape. Drain thoroughly and arrange in your prepared baking dish.
- Make the cheese sauce: In a saucepan, melt 70 g butter over medium-low heat. Add the finely diced onion and cook for 5–7 minutes until softened and translucent.
- Roux time: Stir in the flour and cook for 2–3 minutes, stirring constantly.
- Add the milk: Slowly whisk in the milk about ½ cup at a time to avoid lumps. Once fully combined, bring to a gentle boil.
- Season and melt: Add dry mustard, nutmeg, salt, and pepper. Simmer 2–3 minutes until thickened. Remove from heat and stir in 85 g (about ¾ cup) each of the three cheeses until melted and smooth.
- Assemble the casserole: Pour the cheese sauce evenly over the cauliflower.
- Breadcrumb topping: Melt remaining 15 g butter. In a bowl, combine breadcrumbs, melted butter, remaining 30 g (about ¼ cup) of each cheese, and parsley. Sprinkle evenly over the top.
- Bake: Bake uncovered for 25–30 minutes until golden, bubbly, and cauliflower is fully tender. Serve hot.
Creamy Cauliflower Gratin Tips & Tricks
- Steam, don’t overboil your cauliflower—too much water = soggy casserole.
- Use whole milk for a richer sauce (or 2% if you’re trying to cut down).
- No fancy cheese? Sub in sharp cheddar and Monterey Jack if needed.
- Make it ahead: Assemble it the night before and bake just before serving.
- Want more heat? Add a pinch of cayenne or dash of hot sauce to the cheese sauce.
Family Favorite for Cozy Dinners
This cauliflower casserole became a regular in our house one chilly winter when we were trying to eat more veggies but still wanted something indulgent. I had some leftover cheese bits and two cauliflowers begging for attention. That night, I combined everything into what can only be described as love in a baking dish.
Now it’s a staple at holidays, Sunday dinners, and even on busy weeknights when I want something satisfying without a ton of cleanup. Plus, it reheats like a dream—a win for lunch leftovers.
What to Serve with Baked Cauliflower Cheese
- With roast chicken or beef for the ultimate Sunday supper
- As a vegetarian main with a green salad on the side
- Alongside grilled sausages or pork chops
- With crusty bread to soak up every last cheesy bite
Whether you’re serving a crowd or just yourself, it feels indulgent without going overboard.
How to Store and Reheat
- Store: Keep in an airtight container in the fridge for up to 4 days.
- Reheat: Microwave individual portions or pop the dish back in a 350°F oven until warmed through.
- Freeze: You can freeze leftovers, though the sauce may separate slightly. Stir well when reheating.
FAQs About Cauliflower Casserole
Can I use frozen cauliflower?
Yes, but steam it first and make sure it’s well-drained to avoid extra moisture.
Can I prep it ahead of time?
Absolutely. Assemble everything, cover, and refrigerate. Bake fresh when needed.
Can I use just one type of cheese?
Of course! A sharp cheddar works beautifully if you’re simplifying.
Is it gluten-free?
Not as written (due to flour and breadcrumbs), but you can sub GF flour and GF panko.
So if you’re ready to level up your veggie game with creamy, cheesy goodness that feels like a warm hug, this Baked Cauliflower Cheese has you covered. It’s comforting, hearty, and guaranteed to win over even the pickiest eaters.
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Baked Cauliflower Cheese
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This Baked Cauliflower Cheese is a creamy, cheesy gratin-style casserole that transforms cauliflower into the ultimate comfort food. Tender florets are smothered in a rich three-cheese sauce, topped with buttery panko crumbs, and baked until golden and bubbling. Perfect as a side dish for roasts, a potluck crowd-pleaser, or even a hearty vegetarian main.
Ingredients
-
2 heads cauliflower
-
70 g + 15 g (¼ cup + 1 tbsp) butter, divided
-
½ onion, finely diced
-
30 g (¼ cup) flour
-
480 ml (2 cups) milk
-
1 tsp dry mustard powder
-
Pinch nutmeg
-
½ tsp kosher salt
-
¼ tsp black pepper
-
115 g (1 cup) shredded mature English cheddar, divided
-
115 g (1 cup) shredded Double Gloucester cheese, divided
-
115 g (1 cup) shredded Red Leicester cheese, divided
-
30 g (½ cup) panko breadcrumbs
-
2 tbsp fresh parsley, chopped (or 2 tsp dried)
Instructions
-
Preheat oven to 400°F (200°C) and grease a large baking dish.
-
Break cauliflower into florets. Steam or boil for 5–7 minutes until just tender but still firm. Drain well and place in dish.
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In a saucepan, melt 70 g butter. Add onion and cook 5–7 minutes until softened.
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Stir in flour and cook 2–3 minutes, stirring constantly.
-
Gradually whisk in milk, ½ cup at a time, until smooth. Bring to a gentle boil.
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Season with mustard powder, nutmeg, salt, and pepper. Simmer 2–3 minutes until thickened.
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Remove from heat and stir in 85 g (about ¾ cup) of each cheese until melted.
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Pour sauce evenly over cauliflower.
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Melt remaining 15 g butter. Mix with panko, parsley, and remaining cheese. Sprinkle over top.
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Bake uncovered for 25–30 minutes, until golden and bubbling. Serve hot.
Notes
Steam cauliflower instead of overboiling to avoid sogginess.
Sharp cheddar or Monterey Jack can substitute if British cheeses aren’t available.
Assemble ahead and refrigerate, then bake fresh when needed.
Add cayenne or hot sauce to the cheese sauce for extra heat.
Keeps well for 4 days refrigerated; freezes with slight texture change.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish / Vegetarian Main
- Method: Baking / Casserole
- Cuisine: British