How to Make Cauliflower Cheese

Co-authored by wikiHow Staff

Last Updated: November 19, 2022 Approved

Cauliflower cheese is a traditional English dish that combines cauliflower with a rich, delicious cheese sauce. If you're on a low-carb diet, it's a recipe that you'll definitely want to add to your rotation -- it's like a pasta-free version of macaroni and cheese. Best of all, it's an easy dish to prepare so you don't have to be an expert chef to master it.

Ingredients

1 medium head cauliflower
4 tablespoons (55 g) unsalted butter
4 tablespoons (30 g) all-purpose flour
2 teaspoons (10 g) mustard powder
Freshly ground black pepper to taste
Salt to taste
2 cups (475 ml) milk
1 1/4 cups plus 2 tablespoons (155 g) sharp cheddar cheese, grated
2-3 tablespoons (30-45 g) breadcrumbs
Chopped chives or flat-leaf parsley (optional)

Method 1

Method 1 of 3:

Preparing the Cauliflower

1
Preheat the oven. To ensure that your oven is properly heated when the cauliflower cheese casserole is ready to bake, it’s important to preheat it. Set the temperature to 400 degrees Fahrenheit (200 degrees Celsius), and allow it to fully heat.^{[1]
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- Keep an eye on your oven so you know when it’s reached the correct temperature. Most models will sound an alert or flash a light to let you know that they’re preheated.
2
Cut and trim the cauliflower. Take 1 medium head of cauliflower and cut it into quarters with a sharp knife. Trim away the tough core that’s at the center of the head from each quarter. The cauliflower will fall apart into large florets when you cut out the core -- cut them into 1- to 2-inch (2.5 to 5 cm) florets.^{[2]
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- While a knife makes cutting the large florets into small ones easier, you can often use your fingers to snap the florets into smaller pieces as well.
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3
Boil the cauliflower. Place the cut cauliflower into a medium pot and add enough water to cover the pieces. Bring the pot to a boil on medium-high to high heat, and allow it to cook for approximately 10 to 15 minutes or until the cauliflower pieces are just tender.^{[3]
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- It’s a good idea to add some salt to the water before boiling to help season the cauliflower. Mix in 1 ½ to 2 teaspoons (8.5 to 11 g) before turning on the heat.
4
Drain and dry the cooked cauliflower. Once the cauliflower pieces have boiled long enough to just become tender, remove the pot from the heat. Pour the cauliflower into a colander to drain it, and then set the pieces on a towel to absorb any additional moisture as you work on the sauce.^{[4]
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Method 2

Method 2 of 3:

Making the Sauce

1
Melt the butter on the stove. Place 4 tablespoons (55 g) of unsalted butter in a medium saucepan, and heat it on medium-high heat. Allow the butter to melt completely, which should take approximately 3 to 5 minutes.^{[5]
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- Cutting the butter into pieces can help it melt more quickly.
- Keep an eye on the butter as it melts. It can burn very easily.
2
Add the flour and cook the mixture for a few minutes. When the butter is melted, mix 4 tablespoons (30 g) of all-purpose flour into the pan. Use a whisk to ensure that the butter and flour are fully combined. Lower the heat to medium and let the mixture cook for 1 to 2 minutes to help get rid of any floury taste.^{[6]
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- When you’re whisking the flour and butter together, make sure to blend until the mixture is as smooth as possible.
- Continue to whisk the flour and butter mixture while it’s cooking to ensure that it doesn’t scorch.
3
Stir in the mustard powder and pepper. After you’ve cooked away the flour taste from the butter and flour mixture, add 2 teaspoons (10 g) of mustard powder and a few grinds of black pepper to taste to the pan. Stir well to combine all of the ingredients.^{[7]
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- You can swap cayenne pepper for the black pepper if you prefer. Just add 1 to 2 pinches of the cayenne depending on how much heat you want to add to the dish.
4
Whisk in the milk. Once you’ve seasoned the butter and flour mixture, it’s time to add the milk. In a slow, steady stream, drizzle 2 cups (475 ml) of milk into the pan. Make sure to whisk the contents of the pan as you pour to ensure that the mixture doesn’t become lumpy.^{[8]
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- Whole milk will help create the creamiest sauce for the dish, but you can use a low-fat milk if you prefer.
5
Season the mixture with salt and bring it to a simmer. After you’ve mixed the milk into the mixture, season the sauce with salt to your taste. Bring the pot to a simmer, but stir the contents the entire time with a spoon. Allow the sauce to simmer for approximately 2 minutes or until it thickens up.^{[9]
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6
Mix in the cheddar cheese. When the sauce has thickened, add 1 ¼ cups (125 g) of grated cheddar cheese to the pan. However, be sure to stir the cheese in a handful at a time, and allow each batch to melt fully into the sauce before adding another. That will keep the cheese sauce as smooth as possible.^{[10]
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- Once you’ve added all of the cheese, it’s a good idea to taste the sauce and see if you need to add any more pepper or salt before assembling the casserole.

Method 3

Method 3 of 3:

Assembling the Casserole

1
Place the cauliflower in a baking dish. Check on the cauliflower pieces to ensure that they’re dry. Next, set them in the bottom of a 2-quart (1.89 l) baking dish. Take the time to spread them out in as even a layer as possible.^{[11]
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- Make sure that your baking dish is ovenproof or it may crack when placed in the oven to bake.
2
Spread the cheese sauce over the cauliflower. Once the cauliflower is in the bottom of the baking dish, pour the cheese sauce over the florets. While you can add the sauce directly from the pan, it usually helps to use a spoon to spread the sauce so you can be sure that all of the cauliflower is covered.^{[12]
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3
Mix the breadcrumbs and cheese together and add it to the top. To create a topping for the dish, combine 2 to 3 tablespoons (30-45 g) of breadcrumbs with 2 tablespoons (30 g) of grated cheddar cheese in a small bowl. Sprinkle the mixture over the top of the sauce-covered cauliflower in an even layer.^{[13]
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- You can customize the topping to your taste. For example, you might omit the breadcrumbs if you prefer and use only cheese.
4
Bake for approximately 30 minutes. Place the baking dish in the preheated oven, and allow the cauliflower cheese to cook for approximately 30 minutes. You’ll know the dish is ready when the top is golden brown and the sauce is bubbling.^{[14]
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- If you want to add a garnish to the casserole, you can sprinkle chopped chives or flat-leaf parsley over the top once it comes out of the oven.
5
Finished.

Community Q&A

Question

Do I have to put mustard power in?

Community Answer

You do not, but it will affect the taste considerably. The cauliflower can be bitter to some, and this helps distract the taste buds. If you don't have powder, you can use plain yellow mustard. Dijon adds a lot more flavor and would be a close second choice, but it's more distracting. Feel free to experiment, as there's no perfect option for everyone; it's all personal choice.
Question

Can this be made in advance?

Community Answer

Yes, and it warms well. Some frozen cheese dishes separate when microwaved, and this is one of those. The cauliflower can be a little watery, which causes the cheese not to stick and clump separately, forming a gooey and less-appetizing set of ingredients. You can puree, however, with the same ingredients and just vigorously stir before serving.
Question

Can spreads be used instead of butter to make sauce e.g., Flora?

Otterly Badgerific

Top Answerer

As long as the spread is able to be heated, then it can be used in place of butter. Most vegetable margarines, like Flora, can be substituted for butter in cooking but be sure to read the label first. There should not be a big change in taste, the cheese element will be the strongest.