Cauliflower Cheese

Why You’ll Love This Recipe

I love how this dish combines simplicity with indulgence. Roasting the cauliflower first makes it so much more flavorful than just boiling it, and the cheese sauce is silky, savory, and deeply satisfying. I can prep it ahead of time or bake it fresh—either way, it’s always a crowd-pleaser. Whether I’m pairing it with a roast or just digging in with a fork, it hits all the right notes of creamy, cheesy comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Roasted Cauliflower:

• 1 kg / 2 lb cauliflower florets

• 2 tablespoons extra virgin olive oil

• 1/2 teaspoon sea salt

• 1/8 teaspoon black pepper

Cheese Sauce (Mornay Sauce):

• 60g / 4 tablespoons unsalted butter

• 3½ tablespoons plain/all-purpose flour

• 1 cup full-fat milk

• 1 cup cream (or substitute with more milk)

• 1/2 teaspoon cooking salt

• 1/4 teaspoon nutmeg (preferably freshly grated)

• 1 cup Red Leicester cheese, grated

• 1/2 cup Gruyère cheese, grated

Topping:

• 1/2 cup Red Leicester cheese, grated

• 1/2 cup Gruyère cheese, grated

Directions

Roast the Cauliflower:

1. I preheat the oven to 220°C / 430°F (200°C fan).

2. I toss the cauliflower florets with olive oil, salt, and pepper, then spread them out on a large baking tray.

3. I roast them for 20 minutes without turning. I want them just lightly golden but still firm so they hold up in the sauce.

4. Once roasted, I reduce the oven temperature to 180°C / 350°F.

Make the Cheese Sauce:

5. I heat the milk and cream together until hot—either on the stove or in the microwave.

6. In a saucepan, I melt the butter over medium heat, then whisk in the flour to make a roux. I cook it for 3 minutes, stirring constantly.

7. I slowly whisk in half of the hot milk mixture, then once it’s smooth, I add the rest. I cook the mixture for about a minute until it thickens enough to coat a spoon.

8. I turn off the heat and stir in salt, nutmeg, Red Leicester, and Gruyère. The sauce becomes thick, rich, and velvety.

Combine and Bake:

9. I fold the roasted cauliflower into the cheese sauce until fully coated.

10. I transfer the mixture to a 2-quart baking dish (about 12 x 8 inches).

11. I sprinkle the top with more grated Gruyère and Red Leicester.

12. I bake it at 180°C / 350°F for 30 minutes, until bubbling and golden on top.

13. I let it stand for 5 minutes before serving, and sprinkle with fresh parsley if I want a pop of color.

Servings and timing

This recipe serves 5 to 6 people as a side dish. It takes 10 minutes to prep and 1 hour total to roast, make the sauce, and bake. It’s great for Sunday roasts, holiday dinners, or any time I want a rich and satisfying veggie dish.

Variations

I sometimes switch up the cheese depending on what I have—cheddar works just fine, and for extra sharpness, I add a touch of Parmesan. If I want to add texture, I top the dish with breadcrumbs mixed with butter before baking. For a spicier kick, I stir in a bit of Dijon mustard or a pinch of cayenne into the cheese sauce.

Storage/Reheating

Leftovers keep well in the fridge for 3 to 4 days. I store them in an airtight container and reheat in the oven at 180°C / 350°F until hot. I don’t recommend freezing this dish since the sauce can separate, but it’s great to make ahead—just assemble, refrigerate, and bake when needed.

FAQs

Can I use all milk instead of cream?

Yes, I often use all milk when I want a lighter version. The sauce will still be creamy but slightly less rich.

What can I use instead of Red Leicester?

Sharp cheddar is a great substitute. If I’m in the US, I use any orange cheddar for a similar flavor and color.

Can I prepare this ahead of time?

Absolutely. I let the cauliflower cool, then mix it with the sauce and store it in the fridge. I top it with cheese and bake it just before serving.

Why roast the cauliflower instead of boiling it?

Roasting brings out the natural sweetness of the cauliflower and adds depth of flavor. It also keeps the florets from becoming mushy in the sauce.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend for the roux. The rest of the ingredients are naturally gluten-free—just double-check the labels on your cheese and cream.

Conclusion

Cauliflower Cheese is a timeless dish that always brings comfort to the table. With roasted cauliflower and a creamy, bubbling cheese sauce, it’s far more than just a side—it’s a standout all on its own. I love how easy it is to customize and how satisfying it feels with every bite. Whether I’m making it for a crowd or just indulging in a cozy night in, it never disappoints.

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