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A baking tray with freshly baked cauliflower cheese with a crunchy topping. A spoon taking out a piece of cauliflower from the baking tray.

Baked Cauliflower Cheese

Jack Slobodian
This baked cauliflower cheese is rich, cheesy, and topped with a golden, crunchy layer. It's the perfect side dish for your Christmas dinner or Sunday roast.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine British
Servings 5
Calories 400 kcal

Equipment

  • Large Pot
  • Baking Tray small to medium-sized

Ingredients
 
 

  • 1 large Cauliflower cut into small florets & washed
  • 60 g Butter (about 4 tablespoons)
  • 50 g Flour (about 1/3 cup)
  • 600 ml Milk (about 2 1/2 cups)
  • 200 g Mature cheddar (about 2 cups)
  • 1 tsp Dijon mustard
  • 1 pinch Nutmeg freshly grated
  • Sea Salt
  • Panko breadcrumbs optional

Instructions
 

Preheat the Oven:

  • Preheat your oven to 180°C (350°F).

Prepare the Cauliflower:

  • Bring a large pot of generously salted water to a boil. Add the cauliflower florets and cover the pot with a lid. Boil for 5 minutes, until the cauliflower is al dente.
  • Drain the cauliflower and set it aside while you make the cheese sauce.

Make the Cheese Sauce:

  • In a large pot, melt the butter over medium heat. Add the flour and stir with a wooden spoon, cooking for 1-2 minutes while stirring regularly.
  • Gradually add the milk in thirds, whisking vigorously after each addition. Wait until the sauce begins to thicken while regularly whisking before adding more milk. Continue until all the milk is incorporated and the sauce is smooth and thick.
  • Reduce the heat to very low, then gradually stir in the grated cheddar cheese by the handful until it’s fully melted and incorporated.
  • Stir in the Dijon mustard and freshly grated nutmeg. Taste and season with sea salt if needed.

Mix and Bake the Cauliflower:

  • Add the cooked cauliflower florets to the cheese sauce and gently mix to coat them evenly.
  • Transfer the cauliflower and cheese mixture to a baking tray. Sprinkle panko crumbs over the top for extra crunch, if using.
  • Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.

Serve:

  • Let the baked cauliflower cheese rest for a few minutes before serving.

Notes

Cheese Tip: Make sure to use mature cheddar for the most flavor. Mild cheddar or American cheddar won't provide the same depth of flavor as a good mature cheddar.
Cauliflower Texture: Boil the cauliflower until just al dente so it stays firm after baking. Overcooking will make it too soft.
Crunchy Topping: The panko crumbs add a nice crunch, but you can also use regular breadcrumbs
Serving Tip: This dish pairs wonderfully with roasted meats, such as roast beef, chicken, or lamb, and works well alongside other traditional sides like roasted vegetables and Yorkshire puddings.

Nutrition

Calories: 400kcalCarbohydrates: 22gProtein: 18gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 80mgSodium: 439mgPotassium: 716mgFiber: 4gSugar: 10gVitamin A: 615IUVitamin C: 81mgCalcium: 328mgIron: 1mg
Made this recipe?I’d love to hear what you thought in the comments.