Baked Cauliflower Cheese is the ultimate comfort food: a creamy, cheesy, golden-baked side dish that's just as satisfying as mac and cheese (without the pasta!). Tender roasted cauliflower is coated in a rich, homemade béchamel sauce made from cheddar, mozzarella, and Parmesan, then baked until bubbly and golden brown. It's cozy, flavorful, and perfect for weeknights, holidays, or any time you're craving something warm and comforting.
This dish is a British classic, reimagined with a modern twist. Roasting the cauliflower first brings out its natural sweetness and keeps it from getting soggy, while the homemade cheese sauce adds that indulgent creaminess everyone loves. It's a delicious, low-carb alternative to traditional casseroles that pairs beautifully with roasted meats or your favorite vegetarian mains.
If you liked this recipe, you should try our Cauliflower Mac and Cheese, Whole Roasted Cauliflower, or Cauliflower Alfredo next. Pair this with a Sunday Pot Roast or Roast Chicken and Balsamic Carrots for a cozy dinner spread that belongs on any Sunday menu.
Why You'll Love This Recipe
- Rich, creamy, and cheesy. Every bite of this cauliflower cheese is filled with three types of gooey melted cheese, smooth sauce, and just the right amount of savory flavor.
- Roasted for extra flavor. Roasting the cauliflower instead of boiling enhances its natural sweetness and prevents sogginess for the perfect tender texture in this classic British dish.
- Family-friendly and versatile. This side dish is a hit with both adults and kids, and it complements everything from Sunday roasts to weeknight dinners.
- Make ahead and reheat easily. Assemble it a day in advance and bake when ready. This cauliflower casserole is ideal for busy days or holiday prep.
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Ingredients and Substitutions
To make this delicious Baked Cauliflower Cheese, you will need the following ingredients (see recipe card below for quantities):
- cauliflower florets - Use fresh or frozen cauliflower florets. If frozen, thaw and pat dry before roasting to avoid excess moisture.
- extra virgin olive oil - Helps roast the cauliflower until tender and slightly caramelized. You can also use avocado oil or melted butter.
- salt and black pepper - Essential for seasoning and balancing the creamy cheese sauce.
- unsalted butter - Creates a rich base for the roux. Salted butter can be used, but reduce added salt slightly.
- all-purpose flour - Thickens the cheese sauce. Substitute with gluten-free flour if needed.
- milk - Whole milk gives the best creamy texture, though 2% or plant-based milk (like oat or almond) also work.
- dijon mustard - Adds subtle tang and depth. You can also use English mustard or dry mustard powder for a stronger, more traditional flavor.
- cheddar cheese - Use sharp or extra-sharp cheddar for stronger flavor.
- Parmesan cheese - Adds nutty, salty richness. Pecorino Romano can be substituted.
- mozzarella cheese - Melts beautifully for that gooey, stretchy finish. Try Gruyère or provolone for variation.
Equipment
You'll also need measuring cups and spoons, a large mixing bowl, baking sheet, large skillet or saucepan, whisk, spatula, and a 2-quart casserole dish (or 8-inch square baking pan).
Instructions
- Season the cauliflower. In a large mixing bowl, add cauliflower florets, olive oil, salt, and pepper. Toss well until evenly coated.
- Roast the cauliflower. Transfer onto a large baking sheet in a single layer and bake until tender, about 25 minutes.
- Make the roux. While the cauliflower roasts, melt butter over medium heat in a large skillet. Whisk in the flour and stir constantly for 1-2 minutes until the roux is light golden and fragrant.
- Add milk. Gradually pour in the milk, whisking continuously to prevent lumps. The sauce will thicken and clump at first but will smooth out as you add more milk.
- Add cheese. Stir in Dijon mustard, cheddar cheese, Parmesan cheese, and ½ cup of the mozzarella. Reduce heat to low and mix until the sauce is smooth and creamy.
- Combine. Add the roasted cauliflower florets to the cheese sauce and stir until evenly coated.
- Assemble. Transfer to a 2-quart casserole dish (or 8-inch square baking dish) and sprinkle the remaining cheese (½ cup mozzarella) evenly on top.
- Bake until golden. Bake in a 375°F preheated oven for 30 minutes, or until bubbly and golden brown on top. Let cool for 5 minutes before serving. Garnish with parsley or drizzle a touch of honey for a subtle sweetness, if desired.
Expert Tip: Roast, Don't Boil
Roasting the cauliflower instead of boiling keeps it firm and flavorful. Boiling can make it waterlogged, which dilutes the sauce and prevents that creamy, luxurious texture. Roasting gives you tender florets with caramelized edges that perfectly hold the cheese sauce.
More Tips and Tricks
- Use freshly grated cheese. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
- Avoid overheating. Once cheese is added, keep the heat low to prevent curdling or separation.
- Dry cauliflower thoroughly. Excess water makes the sauce runny, so pat florets dry before roasting.
- Season in layers. Taste and adjust salt and pepper throughout for perfect flavor balance.
Recipe Variations
- Add crunch. Sprinkle breadcrumbs mixed with butter or crushed crackers over the top before baking for extra texture.
- Add veggies. Mix in cooked broccoli, peas, or spinach for a pop of color and nutrients.
- Make it spicy. Add crushed red pepper flakes, cayenne, or diced jalapeños for heat.
- Go extra cheesy. Mix in Gruyère, Havarti, or cream cheese for even more richness.
- Add protein. Stir in diced ham, shredded chicken, or crispy bacon for a heartier meal.
- Make it gluten-free. Use gluten-free flour and breadcrumbs for a fully gluten-free version.
- Add potatoes. Turn this into a comforting hybrid between cauliflower cheese and potato gratin by adding thinly sliced cooked potatoes to the mix. Layer them with the roasted cauliflower before pouring over the cheese sauce, then bake until bubbly and golden. The potatoes soak up the rich béchamel sauce, making the dish extra hearty and indulgent.
- Air fryer version. Transfer small portions into ramekins and into the air fryer at 350°F for 10-12 minutes until golden and bubbly on top.
Storage
How to Store
Cool completely, then cover or transfer to an airtight container. Store in the fridge for up to 3-4 days.
How to Reheat
Reheat in a 350°F oven for 15 minutes until warmed through, or microwave in short 30-second bursts, stirring in between.
How to Freeze
Freeze fully cooled portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
How to Serve
Cauliflower cheese is the ultimate side dish for cozy dinners or Sunday roasts. Its creamy, cheesy flavor pairs beautifully with everything from roasted meats to vegetarian mains.
Serve it hot and bubbling straight from the oven alongside some of my favorites:
Sunday Dinner Ideas
If serving this as part of your Sunday dinner, explore our collection of comforting and flavorful meals. From roasted meats and hearty casseroles to fresh salads and seasonal sides, these recipes make it easy to create a satisfying, family-friendly dinner that everyone will enjoy.
FAQ
No, boiling can make it soggy and watery, which affects the texture of the sauce. Roasting or steaming keeps the florets firm and flavorful, giving you that perfect cheesy bite.
Classic seasonings include salt, pepper, Dijon mustard, and sometimes nutmeg for warmth. You can also add paprika, garlic powder, or cayenne pepper for extra depth and spice.
Broil for 2-3 minutes at the end of baking to brown the top. You can also sprinkle breadcrumbs or crushed crackers over the cheese before baking for a crunchy, golden finish.
Use a mix of cheeses for complexity, roast your cauliflower for better flavor, and finish with a crispy topping like breadcrumbs or extra Parmesan. Fresh herbs like thyme or parsley also brighten it up.
Add sautéed onions, crispy bacon bits, or a drizzle of truffle oil before baking. You can even fold in cooked pasta for a cauliflower mac and cheese hybrid!
The most common mistakes are boiling cauliflower (which makes it watery), adding cheese to overly hot sauce (which causes curdling), and not seasoning enough. Always roast or steam instead of boil, add cheese off the heat, and taste the sauce as you go.
Avoid boiling cauliflower and ensure it's fully roasted or steamed before mixing with the sauce. If your sauce seems thin, simmer a bit longer to thicken before combining.
Cauliflower cheese can be a balanced comfort food. It's lower in carbs than pasta-based dishes, packed with vitamin C, and offers calcium and protein from the cheese. To make it lighter, use reduced-fat milk, less butter, or part-skim cheese.
Yes! Assemble the dish up to a day in advance, cover tightly, and refrigerate. When ready to serve, bake as directed, adding an extra 5-10 minutes if baking straight from the fridge.
Yes, but for best results, thaw it first overnight in the fridge, then reheat covered in a 350°F oven until warmed through and bubbly.
Absolutely! Use smaller ramekins or oven-safe dishes, air fry at 350°F for 10-12 minutes, and check for bubbling, golden tops. Perfect for quick single servings!
More Cauliflower Recipes
Looking for other recipes like this? Try these:
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Recipe
Baked Cauliflower Cheese
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Easy Baked Cauliflower Cheese is the ultimate creamy, cheesy, golden comfort food side dish made with roasted cauliflower and rich homemade cheese sauce.
Ingredients
- 2 pounds cauliflower florets
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the cheese sauce:
- ⅓ cup unsalted butter
- 4 tablespoons all-purpose flour
- 2 ½ cups milk
- ½ tablespoon dijon mustard
- 2 cups cheddar cheese, grated
- ⅓ cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded, divided
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, add cauliflower florets, olive oil, salt, and pepper. Toss well until evenly coated. Transfer onto a large baking sheet in a single layer and bake until tender, about 25 minutes.
- While the cauliflower roasts, melt butter over medium heat in a large skillet. Whisk in the flour and stir constantly for 1-2 minutes until the roux is light golden and fragrant.
- Gradually pour in the milk, whisking continuously to prevent lumps. The sauce will thicken and clump at first but will smooth out as you add more milk.
- Stir in Dijon mustard, cheddar cheese, Parmesan cheese, and ½ cup of the mozzarella. Reduce heat to low and mix until the sauce is smooth and creamy.
- Add the roasted cauliflower florets to the cheese sauce and stir until evenly coated.
- Transfer to a 2-quart casserole dish (or 8-inch square pan) and sprinkle the remaining ½ cup mozzarella evenly on top.
- Bake for 30 minutes, or until bubbly and golden brown on top. Let cool for 5 minutes before serving. Garnish with parsley if desired.
Notes
How to store: Cool completely, then cover or transfer to an airtight container. Store in the fridge for up to 3-4 days.
How to reheat: Reheat in a 350°F oven for 15 minutes until warmed through, or microwave in short 30-second bursts, stirring in between.
How to freeze: Freeze fully cooled portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: British
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