Baked Cauliflower with Creamy Cheddar Cheese Sauce
This comforting baked cauliflower features tender florets smothered in a rich, homemade cheddar cheese sauce. The cauliflower is briefly boiled to achieve the perfect tender-crisp texture, then baked with a classic roux-based cheese sauce until golden and bubbly. Topped with extra cheddar that browns beautifully in the oven, this side dish transforms humble cauliflower into an indulgent treat. Perfect alongside roasted meats or as a satisfying vegetarian main course, this recipe delivers restaurant-quality comfort food with simple pantry ingredients.
Ingredients
- 3 pounds cauliflower, cut into large bite-sized pieces
- 1 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons all-purpose flourrice flour1:1gluten-freegluten-free
Use for gluten-free version
- 1 cup milk
- ¼ teaspoon dry yellow mustard
- 8 ounces cheddar cheese, divided use
Instructions
- 1
Preheat the oven to 350°F
- 2
Boil the cauliflower in a large pot of salted water until tender but firm, approximately 5 to 6 minutes
- 3
Drain the cauliflower and place it in a 2-quart casserole dish
- 4
Melt the butter in a small saucepan
- 5
Add the flour and cook for 1 to 2 minutes, stirring occasionally
- 6
Slowly add the milk, whisking constantly until the sauce thickens
- 7
Add the dry yellow mustard and stir to combine
- 8
Add 4 ounces of cheddar cheese and stir until completely melted and smooth
- 9
Pour the cheese sauce over the cauliflower in the casserole dish
- 10
Sprinkle with the remaining 4 ounces of cheese
- 11
Bake for 15 minutes or until the cheese is slightly browned
Tips
Don't overcook the cauliflower during boiling - it should be tender but still hold its shape since it will continue cooking in the oven.
Whisk the milk into the roux slowly and constantly to prevent lumps from forming in your cheese sauce.
Reserve some of the pasta water from boiling if you want to thin the sauce slightly before baking.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat in oven at 350°F until warmed through.
Assemble completely up to 1 day ahead, cover and refrigerate. Add 5-10 minutes to baking time if baking from cold.
Serve hot as a side dish with roasted meats, grilled chicken, or as a vegetarian main with crusty bread.
Common Mistakes
Don't skip the roux cooking time or the sauce will taste floury
Avoid adding milk too quickly to prevent lumpy sauce
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen cauliflower instead of fresh?
Yes, but thaw and drain thoroughly first. Reduce boiling time to 2-3 minutes since frozen cauliflower is partially cooked.
What if my cheese sauce is too thick?
Thin with additional milk, adding 1 tablespoon at a time while whisking until desired consistency is reached.
How long will leftovers keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat in oven or microwave until heated through.