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Baked Cauliflower with Cheese

Creamy Baked Cauliflower with Cheese for Cozy Comfort Night

Baked Cauliflower with Cheese is a cozy, vegetarian side dish that combines rich cheese and tender cauliflower for a comfort food classic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Large florets are key to keeping a nice texture after baking.
For the Cheese Sauce
  • ¼ cup Butter Adds richness to the sauce and flavors the breadcrumb topping.
  • ½ Onion Finely diced, brings aromatic sweetness that complements the cheese.
  • ¼ cup Flour Creates a roux, essential for thickening your creamy cheese sauce.
  • 2 cups Milk Serves as the base, contributing to the velvety texture of the sauce.
  • 1 tsp Dry Mustard Powder Boosts the flavor profile of the cheese sauce.
  • 1 pinch Nutmeg Adds warmth and depth to the overall dish.
  • ½ tsp Kosher Salt Vital for seasoning and enhancing all flavors.
  • ¼ tsp Pepper Balances the richness of the cheese.
For the Cheese Blend
  • 1 cup Mature English Cheddar Shredded, offers a sharp and tangy taste.
  • 1 cup Double Gloucester Cheese Shredded, introduces a creamy and mild flavor.
  • 1 cup Red Leicester Cheese Shredded, brings a richness and a pop of color to the dish.
For the Topping
  • ½ cup Panko Breadcrumbs Creates a delightful, crunchy topping that contrasts the creamy sauce.
  • 2 tbsp Chopped Fresh Parsley Adds a touch of freshness and color to the topping mixture.

Equipment

  • Oven-safe baking dish
  • Medium saucepan
  • Steamer Basket
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Break the cauliflower into large florets and steam for 5-7 minutes until just tender. Transfer to a greased baking dish.
  3. Melt ¼ cup of butter over medium-low heat and sauté the finely diced onion until tender and translucent, about 5 minutes.
  4. Whisk in ¼ cup of flour and cook for 2-3 minutes to form a roux.
  5. Slowly add 2 cups of milk while whisking to keep the mixture smooth. Cook until the sauce thickens, about 2-3 minutes.
  6. Add 1 tsp of dry mustard powder, a pinch of nutmeg, ½ tsp of kosher salt, and ¼ tsp of pepper, then fold in ¾ cup each of the shredded cheeses until melted.
  7. Pour the cheese sauce over the cauliflower in the baking dish, ensuring all florets are coated.
  8. Mix the remaining melted butter with ½ cup of panko breadcrumbs, the rest of the shredded cheese, and 2 tbsp of parsley for the topping.
  9. Sprinkle the breadcrumb topping over the cauliflower and cheese mixture. Bake for 25-30 minutes until bubbly and golden brown.
  10. Allow to cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 24gProtein: 12gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 80mgCalcium: 500mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months.

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