Creamy Cauliflower Cheese Recipe (2024)

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Bake this creamy cauliflower cheese recipe for your next BBQ or dinner! This classic cheesy veggie bake is the ultimate Aussie side dish – super easy to make with only 6 ingredients.

Creamy Cauliflower Cheese Recipe (1)

In This Post You’ll Learn

  • Why We Love This
  • What is Cauliflower Cheese?
  • What You’ll Need
  • How to make Home Style Cauliflower Cheese Bake:
  • Wandercook’s Tips
  • FAQs
  • Variations

Why We Love This

This amazing cauliflower cheese is a family favourite recipe perfected by Laura’s mum! Just like Sarah’s mum’s potato bake, it’s a comforting side dish alongside a Sunday roast, at BBQs or family gatherings.

This is the best home-style cheesy cauliflower you find on many Australian tables, especially at Christmas time.

As always, feel free to adapt the recipe to suit your tastes or even use up other veggies from the fridge. Keep it basic as per mum’s original recipe below, or use our epic variation ideas to amp it up and really make it your own!

Related: Tuna Mornay / Greek Moussaka / Creamy Chicken Pasta Bake

4 Common White Sauce Issues and How to Fix Them

This recipe includes our quick and easy homemade bechamel sauce – aka white sauce. It can seem tricky when you’re making it for the first time, but don’t stress, we’ve got your back!

Once you’ve added your milk to the butter and cornstarch mix, it should thicken quite quickly. You’re looking for a white sauce that’s thick, but still easy to pour over your cauliflower.

Here’s some common issues that may occur, which are super easy to fix:

Sauce is too thick: Add more milk, and whisk, whisk, whisk it in to achieve your desired texture.
Sauce is too thin: Add another 1/2 tbsp of cornstarch at a time, whisking thoroughly on low heat and waiting a minute, until it thickens to where you want it.
Sauce is lumpy: Take it off the heat and make sure you’re using a whisk. Whisk it quite fast, making sure to scrape the edges and bottom of the pan! In no time, you should be back to an ultra smooth sauce. It may also be too thick – if so, add a splash of milk!
Sauce is burnt on the bottom: Get it off the heat, it was too high! It may still be salvageable. Have a quick taste, and if it doesn’t taste burnt, go ahead and pour over the cauliflower and just try not to touch the bottom with your whisk or scraper to avoid any burnt bits.

Creamy Cauliflower Cheese Recipe (2)

What is Cauliflower Cheese?

This homely veggie bake goes by quite a few names depending on where you live. In Australia, it’s most commonly known as cauliflower cheese, but in other countries it’s known as cauliflower bake, cauliflower casserole or cauliflower gratin.

It consists of boiled or roasted cauliflower florets baked in acheesy white sauce (a simplified, no fuss béchamel or roux).

Cauliflower cheese is a common side dish in Australia, often served up alongside roast lamb, beef or chicken, at a BBQ alongside sausages or rissoles, or as a beloved part of our Sunday night family dinners.

We’re so excited to be sharing Laura’s mum’s recipe with you today. She’s been cooking it ever since Laura can remember, and to this day all the kids still squabble over the leftovers. Even more than for her other classic recipe for pumpkin soup!

What You’ll Need

  • Cauliflower – The star of this recipe. We usually make this with all cauliflower, but you might like to use half cauliflower half broccoli for extra colour and nutrition.
  • Cheese – The real star of the show! You’ll need plenty of shredded cheese / grated cheddar cheese in the sauce and to garnish over the top before baking. For a more intense cheese flavour, use extra sharp cheddar cheese varieties, Parmesan, gruyere, Jarlsberg or raclette!
  • Butter – We love salted butter for this recipe. It also works well with regular butter, margarine or Nuttelex if you prefer.
  • Cornstarch / Cornflour – This helps to thicken the sauce while keeping it deliciously smooth. If you’re planning on making this recipe gluten-free, check the package to make sure your brand isn’t made from wheat. (Confusing, we know!)
  • Milk – We use full cream milk but you can use skim milk if you like. Add a splash of cream if you feel like lashing out for an extra creamy cheese sauce!
  • Spices – We love adding nutmeg and optional salt and freshly ground black pepper.
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How to make Home Style Cauliflower Cheese Bake:

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  1. Placecauliflower floretsin a large saucepan and cover with around 1.5 L / 3 pints of water. Bring to the boil and boil for 15-20 mins or until cauliflower is soft and tender but still holds its shape (test with a fork). Drain well and transfer to a baking dish.

For the cheese sauce:

  1. Melt thebutterin the same saucepan you used to cook the cauliflower, on medium-high. Addcornstarch / cornflourand stir well with a whisk for about 1 minute to make sure it’s cooked through. This will stop it tasting like flour in the final sauce.Tip: Aim for a lemon curd consistency here – if it’s too thin, add another ½ tbsp cornstarch / cornflour and mix well.
  2. Turn off the heat to pour in themilk(this will stop the sauce becoming lumpy). Whisk through quickly, then pop back onto low heat and keep whisking until thickened, around 1 minute.Tip: If the sauce becomes too thick at this stage, add a little more milk to loosen.
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Creamy Cauliflower Cheese Recipe (8)
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  1. Add1 cup of cheddar cheeseand stir to melt it through the sauce.Tip: You can increase heat slightly to help the cheese melt if needed.
  2. Season withnutmeg, andoptionalsalt and pepperto taste. Mix well.Tip: If the sauce is too thick to pour, add a little more milk once again to loosen.

To Bake:

  1. Pre-heat oven to 180°C / 360°F.
  2. Pour the cheese sauce over the cauliflower florets, making sure each piece is well coated.
  3. Top generously with remaining1/2 cup cheddar cheese. Bake for around 20 minutes or until the cheesy top is bubbly and golden brown.
Creamy Cauliflower Cheese Recipe (10)

Wandercook’s Tips

  • Avoid Watery Sauce – Make sure to drain the cauliflower really well so you don’t end up with extra liquid in your baking dish.
  • Sauce Texture – If your sauce is too thick, add another splash of milk and stir to loosen.
  • Melting the Cheese – If your cheese is stubbornly refusing to melt, don’t worry! You can increase the heat slightly and keep stirring – it will melt eventually!
  • Storage – Leftovers will last for 2-3 days in the fridge when stored in an airtight container. possibly longer. You can freeze it (though we almost never do) for around 3-4 months, but the longer you leave it, the more the quality will deteriorate. So ideally try to use it up within a month or two.

FAQs

What should I serve with cauliflower cheese?

Cauliflower cheese is the ultimate side dish, although when you love it as much as we do, you might even want to eat it on its own as a main meal!

Serve it up alongside roast chicken (or lamb, beef or pork), teriyaki chicken, beef rissoles or sausages, with some crisp salads like shopska salad or Greek salad on the side to lighten it up.

Can I make it in advance?

Yes you can. Boil the cauliflower, drain well and cool completely, then pop in an airtight container. Make the sauce and allow it to cool, then make sure it’s sealed and pop it in the refrigerator as well.

On the day you plan to serve it, transfer the cauliflower to a baking dish. Heat the sauce slowly on the stove to loosen and make it pourable again, then pour it over the cauliflower. Top with cheese and bake as usual.

What size baking dish should I use?

This recipe works well in a large (29 cm / 11 in) rectangle glass baking dish. We’ve also cooked it in a slightly smaller, deeper dish and it’s worked just as well. If you have an even larger dish, why not double the recipe to make it go even further and really feed a crowd!

My cheese sauce is too thick / too thin – help!

Don’t panic, your sauce will still be perfect with a little tweaking.
If it’s too thin – add a little extra cornstarch / cornflour, or another handful of cheese to thicken it up.
If it’s too thick – add another splash of milk and mix well to loosen.

Is this recipe gluten free?

Cauliflower cheese is easily made gluten free as long as you use cornstarch / cornflour that is actually made from ground corn grains.

Aussie readers, be sure to check your package labels as some brands of “cornflour” in Australia are actually made from wheat!

Variations

  • Toppings – Sprinkle the top with breadcrumbs, dukkah, panko or seasoned stuffing mix for extra texture and flavour on that decadent cheese topping!
  • Roast Instead of Boil – Mum always boils her cauliflower, but you can use roasted cauliflower if you prefer. Pop on a lined baking tray and roast at 200˚C / 400˚F for around 20 mins until softened and lightly golden on the edges.
  • Easier Sauce – Instead of making the mornay cheese sauce, top the cooked cauliflower with thickened cream / heavy cream and cheese, just like we do in Sarah’s mum’s beloved potato bake.
  • Extra Veggies – Try it with finely chopped garlic, sliced onions, capsicum / bell pepper or mushrooms stirred through the cauliflower.
  • Extra Flavour – Add a sprinkling of mustard powder, garlic powder or onion powder while making the sauce.
  • Loaded Cauliflower Cheese – Stir in some lightly fried bacon or ham, and/or al dente macaroni before baking for a fusion cauliflower mac and cheese. OMG!
  • Leftover Sauce? – Use it as a base for spinach cob loaf or cheese and bacon cob loaf.
Creamy Cauliflower Cheese Recipe (11)

More classic Aussie recipes to try next:

  • Tuna Mornay – The perfect quick, easy and budget friendly dinner the family will love!
  • Zucchini Slice – Another classic Aussie veggie bake that’s as good served up hot as it is eaten cold for lunch.
  • – Keep a batch in the freezer for when you need them most.
  • Weetbix Cake – Morning Tea Loaf – So delicious and super easy to prepare!
  • Spinach Cob Loaf Dip – Get the party started with this amazing retro dip.
  • Oysters Kilpatrick – Classic entertaining recipe perfect for Christmas or Easter celebrations!

★ Did you make this recipe? Please leave a comment and a star rating below!

Creamy Cauliflower Cheese Recipe

Bake this creamy cauliflower cheese recipe for your next BBQ or dinner! This classic cheesy veggie bake is the ultimate Aussie side dish – super easy to make with only 6 ingredients.

5 from 8 votes

Print Recipe Pin Recipe Rate Recipe Save to Favourites

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Course: Christmas, Dinner, Side Dish

Cuisine: Australian, French

Servings: 6 Servings

Calories: 278kcal

Author: Wandercooks

Cost: $8

Ingredients

  • 800 g cauliflower up to 1 kg will work, separated into chunky florets, with leaves removed and stem removed
  • 4 tbsp butter 60 g / 2.1 oz
  • 5 tbsp cornstarch / cornflour 60 g / 2.1 oz
  • 1 ½ cups milk 375 ml / 12.7 fl oz
  • 1 ½ cups cheddar cheese 165 g / 5.8 oz, shredded / grated
  • ½ tsp nutmeg

Optional

Instructions

  • Place cauliflower florets in a large saucepan and cover with around 1.5 L / 3 pints of water. Bring to the boil and boil for 15-20 mins or until cauliflower has softened (test with a fork). Drain and transfer to a baking dish.

    800 g cauliflower

For the cheese sauce:

  • Melt the butter in the same saucepan you used to cook the cauliflower, on medium – high. Add cornstarch / cornflour and stir well with a whisk for about 1 minute to make sure it’s cooked through. This will stop it tasting like flour in the final sauce. Tip: Aim for a lemon curd consistency here – if it’s too thin, add another ½ tbsp cornstarch / cornflour and mix well.

    4 tbsp butter, 5 tbsp cornstarch / cornflour

  • Turn off the heat to pour in milk (this will stop the sauce becoming lumpy). Whisk through quickly, then pop back onto low heat and keep whisking until thickened, around 1 minute. Tip: If the sauce becomes too thick at this stage, add a little more milk to loosen.

    1 ½ cups milk

  • Add 1 cup of cheddar cheese and stir to melt it through the sauce. Tip: You can increase heat slightly to help the cheese melt if needed.

    1 ½ cups cheddar cheese

  • Season with nutmeg, and optional salt and pepper to taste. Mix well. Tip: If the sauce is too thick to pour, add a little more milk once again to loosen.

    ½ tsp nutmeg, salt and pepper

To bake:

  • Pre-heat oven to 180°C / 360°F.

  • Pour the cheese sauce over the cauliflower florets, making sure each piece is well coated. Top generously with remaining 1/2 cup cheddar cheese. Bake for around 20 minutes or until the cheesy top is bubbly and golden brown.

    1 ½ cups cheddar cheese

Video

Creamy Cauliflower Cheese Recipe (13)

Recipe Notes

  • Avoid Watery Sauce – Make sure to drain the cauliflower really well so you don’t end up with extra liquid in your baking dish.
  • Sauce Texture – If your sauce is too thick, add another splash of milk and stir to loosen.
  • Melting the Cheese – If your cheese is stubbornly refusing to melt, don’t worry! You can increase the heat slight and keep stirring – it will melt eventually!
  • Storage – Leftover cauliflower cheese will last for 2-3 days in the fridge, possibly longer, when stored in an airtight container in the fridge.
  • Topping – Sprinkle the top with breadcrumbs, panko or seasoned stuffing mix for extra texture and flavour on that decadent cheese topping!
  • Cheese – Swap the cheddar for gruyere, Jarlsberg or raclette for extra bite!
  • Roast Instead of Boil – Mum always boils her cauliflower, but you can also use roasted cauliflower if you prefer. Pop on a lined baking tray and roast at 200˚C / 400˚F for around 20 mins until softened and lightly golden on the edges.
  • Easier Sauce – Instead of making the mornay cheese sauce, top the cooked cauliflower with thickened cream / heavy cream and cheese, similar to potato bake.
  • Extra Veggies – Try it with finely chopped garlic, sliced onions, capsicum / bell pepper or mushrooms stirred through the cauliflower.
  • Loaded Cauliflower Cheese – Stir in some lightly fried bacon and/or al dente macaroni before baking for a fusion cauliflower mac and cheese.

Nutrition

Nutrition Facts

Creamy Cauliflower Cheese Recipe

Amount per Serving

Calories

278

% Daily Value*

Fat

20

g

31

%

Trans Fat

0.3

g

Polyunsaturated Fat

1

g

Monounsaturated Fat

5

g

Cholesterol

56

mg

19

%

Sodium

309

mg

13

%

Potassium

515

mg

15

%

Carbohydrates

16

g

5

%

Fiber

3

g

13

%

Sugar

6

g

7

%

Protein

11

g

22

%

Vitamin A

615

IU

12

%

Vitamin C

64

mg

78

%

Calcium

307

mg

31

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

Creamy Cauliflower Cheese Recipe (14)

About Wandercooks

Wandercooks is an Australian recipe site reaching over 9 million views annually. Our recipes are here to inspire you with fresh and exciting food ideas from a range of Asian, European and Australian cuisines. As seen on Google.com, Today.com, Buzzfeed, Jetstar Asia and Lonely Planet.Read more...

Creamy Cauliflower Cheese Recipe (2024)

FAQs

Why does my cauliflower cheese sauce go watery? ›

If you overcook the cauliflower before it's cooked in the cheese sauce, your dish will have a disappointing soft texture with watered-down sauce. Although there are some tricks to apply if you overcook vegetables, your best bet is to aim for undercooking the vegetable a little.

Why is my cauliflower au gratin watery? ›

The watery problem happens when the cauliflower is either overcooked or not drained well enough after a quick blanching.

How long does cauliflower cheese keep in the fridge? ›

How long can you keep Cauliflower Cheese in the fridge? Once you've put it out, ideally you should eat it within 4 hours. If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Cauliflower Cheese in the fridge for approximately 3 days or so.

Why do you soak cauliflower before cooking? ›

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

What do people eat with cauliflower cheese? ›

Roast potatoes and cauliflower cheese are often served together with roast chicken or beef. But, you can skip the meat and serve cauliflower cheese as the main course, and roast potatoes on the side.

How do you keep cauliflower from getting mushy? ›

Not Draining Excess Water. "If you want to make cauliflower rice or cauliflower pizza crust, you'll need to wring out the excess moisture using a clean kitchen towel," says Blay. If you don't, your cauliflower will be far too mushy to imitate the carbs you're trying to replace.

How do you get the liquid out of cauliflower? ›

Remove Moisture from the Cauliflower

Place the cauliflower rice in the cheese cloth and sprinkle the cauliflower rice with salt. Mix the cauliflower rice with the salt and let the cauliflower rice sit for 15 minutes. The salt will help to draw any moisture from the cauliflower.

Why is my cauliflower cheese hard? ›

Baking it, I find, has a tendency to overcook the cauliflower before the top browns. Adding the cheese sauce hot means there's no need for any further baking – the top will bubble and brown in minutes, before the cauliflower has time to soften any further.

Is it OK to freeze cauliflower cheese? ›

It can be made up to 3 days in advance and stored in the fridge until ready to cook. It is possible to freeze cauliflower cheese but unfortunately the sauce can sometimes turn thin and sligtly watery on defrosting, so we prefer not to freeze the dish if at all possible.

Can cauliflower cheese be reheated twice? ›

Ideally, we should all eat food straight after it has been cooked. This is when it's at its freshest and likely to taste the best. In terms of food safety, however, so long as you reheat the food at the correct temperature and for the correct duration of time, it can in fact be safely reheated multiple times.

Can dogs eat cauliflower? ›

Yes, dogs can eat cauliflower in moderation, either raw or cooked. Cauliflower is a source of dietary fiber, vitamin K, and vitamin C for dogs. Some dogs may dislike the slightly bitter taste of cauliflower. Avoid cauliflower with seasonings or oils, as they can cause upset stomach.

What is cauliflower made out of? ›

cauliflower, (Brassica oleracea, variety botrytis), highly modified form of cabbage in the mustard family (Brassicaceae), grown for its edible masses of partially developed flower structures and fleshy stalks.

How much sugar is in cauliflower cheese? ›

Table of Nutritional Information
per 100gper 1/2 pack
Carbohydrate5.8g9.3g
Sugars2.5g4.1g
Protein4.8g7.6g
Salt0.64g1.02g
6 more rows

Is cauliflower cheese a main or side? ›

Cauliflower cheese is a traditional English dish. It can be eaten as a main course, for lunch or dinner, or as a side dish. Cauliflower cheese consists of pieces of cauliflower lightly boiled and covered with a milk-based cheese sauce, for which a mature cheese (such as cheddar) tends to be preferred.

What is the white curd of cauliflower? ›

An annual plant that reproduces by seed, the cauliflower head is composed of a (generally) white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. Typically, only the head is eaten; the edible white flesh is sometimes called "curd".

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