Why You’ll Love Cauliflower Cheese Recipe

Roasting the cauliflower instead of boiling brings out deeper flavor and better texture.
The cheese sauce (a Mornay) incorporates both sharp and nutty cheeses, giving richness, creaminess, and complexity.
It’s a vegetarian dish that doesn’t feel like the “lite” version—this is indulgent, satisfying and crowd‑pleasing.
Simple ingredients, straightforward steps, yet the outcome feels elevated—great when you want comfort food with finesse.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Roasted cauliflower:

1 kg / 2 lb cauliflower florets (about a 1.25 kg / 2.5 lb whole head)
2 tbsp extra virgin olive oil
½ tsp sea salt
⅛ tsp pepper

Cheese sauce (Mornay):

60 g / 4 tbsp unsalted butter
3½ tbsp plain/all‑purpose flour
1 cup milk (full fat preferred)
1 cup cream (or replace with more milk if preferred)
½ tsp cooking salt (kosher salt)
¼ tsp nutmeg powder (freshly grated if you can)
1 cup Red Leicester cheese (or sharp cheddar) grated
½ cup Gruyère cheese (or another good melting cheese) grated

Topping:

½ cup Red Leicester (or cheddar) grated
½ cup Gruyère (or alternate melting cheese) grated

Directions

Preheat oven to 220 °C / 430 °F (200 °C fan).
Toss the cauliflower florets with olive oil, salt and pepper, spread them on a large tray so they aren’t too crowded. (If florets are too small they will overcook and release water, making the sauce watery.)
Roast for 20 minutes without turning. The florets should still be a little firm inside and have some colour on them. Remove from oven. Reduce oven temperature to 180 °C / 350 °F.
While cauliflower roasts, heat the milk and cream until hot (either on the stove or in the microwave) to help ensure a smooth sauce.
In a large saucepan over medium–low heat, melt the butter, then stir in the flour and cook for about 3 minutes to form a roux (avoid browning; you want a white sauce).
Gradually add the hot milk/cream mixture while whisking continuously. Once the mixture thickens (about a minute) to coat the back of a wooden spoon, turn off the heat.
Stir in the salt, nutmeg and both grated cheeses. The cheese will thicken the sauce.
Add the roasted cauliflower to the cheese sauce, toss to coat evenly.
Transfer the mixture to a 2 L (2 qt) baking dish (approximately 30×20×5 cm / 12×8×2″). Sprinkle the topping cheeses (first Gruyère, then Red Leicester/cheddar) over the top.
Bake at 180 °C / 350 °F for about 30 minutes, or until the cheese is melted, bubbly and golden brown.
Let stand for about 5 minutes before serving.

Servings and timing

Prep time: 10 minutes
Cook time: ~1 hour
Serves: 5‑6 as a side dish

Variations

Use all milk instead of milk + cream to lighten it a bit (still delicious).
Swap in different melting cheeses: Swiss, Colby, Jarlsberg or cheddar all work well.
Add cooked bacon bits, sautéed mushrooms, or caramelised onions for extra flavour.
Mix in some cooked pasta (e.g., penne) with the cauliflower for a gratin‑style main dish.
Top with breadcrumbs or panko mixed with a little melted butter for a crispy crust.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3‑4 days.
Reheat in a moderate oven until warmed through, or use a microwave for a portion.
Freezing isn’t recommended for best texture (the sauce may separate slightly when thawed).

FAQs

1. Can I use frozen cauliflower instead of fresh?

Yes, you can use frozen cauliflower florets, but be aware they often release more water when thawed and roasted. It’s best to thaw, drain well and pat dry, then roast so you don’t end up with a diluted sauce.

2. Can I omit the cream and use only milk?

Absolutely. Using only milk will reduce the richness slightly, but the recipe will still taste excellent. If you skip the cream, the sauce may be a little thinner, so ensure the cheese you use melts well.

3. What if I don’t have Red Leicester or Gruyère cheeses?

No problem. Use any combination of cheeses that melt well and have good flavour. Sharp cheddar plus a good Swiss or Alpine‑style cheese will work. Grate your own cheese if possible for better texture.

4. Can I make this ahead of time?

Yes — you can roast the cauliflower, make the sauce, toss them together and store the mixture (unbaked) in the fridge. When you’re ready, transfer to the baking dish, add the topping cheese and bake as directed.

5. Is this dish vegetarian?

Yes—it is vegetarian, provided the cheeses you use are made without animal rennet (if that is a concern for you). It works both as a hearty side and a standalone vegetarian main.

6. How can I make the top extra crispy?

You can sprinkle a mixture of panko breadcrumbs and melted butter over the top just before baking for a crunchy crust. Alternatively, broil for a minute or two at the end of baking to crisp the cheese topping.

7. Can I reduce the amount of cheese to make it lighter?

Yes, you can reduce the quantities of cheese (or use lighter cheeses) to cut down on calories and fat. The texture may be slightly different, but the flavour will still hold up.

8. What sides or mains go well with this dish?

This indulgent dish pairs beautifully with roasted meats (beef, pork, lamb) or simple grilled chicken/fish. It also stands alone well with a crisp green salad for a lighter meal.

9. Can I add vegetables other than cauliflower?

Yes — you can mix in roasted broccoli, cauliflower + sweet potato, or add garlic cloves, onions, or even mushrooms for variation. Just ensure your pieces are sized so they roast evenly.

10. Why roast the cauliflower instead of boiling it?

Roasting enhances flavour by caramelising edges, giving firm texture and avoiding the watery sauce problem. Boiled cauliflower often becomes mushy and releases water into the sauce, diluting it.

Conclusion

This Cauliflower Cheese is a luscious, flavour‑packed dish that elevates humble cauliflower into something special. By roasting the florets, using a creamy cheese sauce and topping with melted cheese, you’ll create comfort food with real depth—and it works equally as a standout side or vegetarian main. Whether for family dinner or a cozy weekend meal, it’s sure to become a favourite.

Cauliflower Cheese