Cauliflower Cheese Recipe
Everyone needs a great cauliflower cheese recipe - especially for pairing with a cozy roast dinner or your Christmas meal. This delicious, indulgent vegetarian side dish has crispy roasted cauliflower coated in a two-cheese sauce made with mature cheddar and Red Leicester, seasoned with English mustard, thyme, and sage. It's one of my all-time favorite side dishes (but honestly, I could eat it as a main meal too).
What makes this cauliflower cheese special is that the cauliflower gets roasted first, rather than boiled or steamed. Trust me, it makes the biggest difference - you get beautifully crispy, golden florets with so much more flavor. Paired with that rich, glossy cheese sauce and a bubbling golden topping, this is comfort food at its best.
Serve this for your Christmas dinner, at Easter, or as a side for your Sunday roast alongside crispy roast potatoes, honey garlic carrots, roasted green beans, balsamic brussel sprouts, and veggie pigs in blankets.
Why You'll Love This Cauliflower Cheese
When I was a kid, you would not have caught me dead eating cauliflower cheese! Now, I mourn all the years I missed out on eating my mum's cauliflower cheese every Sunday when she'd cook up a huge roast dinner for us all - but don't worry, now I more than make up for it when she invites us over for a roast!
I took my inspiration from her for this cauliflower cheese recipe, fine-tuning it before I hit publish on what I truly believe is the best cauliflower cheese recipe you'll find online, full stop.
Typically, I know many people choose to boil their cauliflower before smothering it with cheese sauce and baking. I tried roasting the cauliflower instead, and it was a complete game-changer. Roasted cauliflower is absolutely delicious, even unseasoned, and it truly elevates the overall flavor of this dish. Instead of bland, damp, somewhat waterlogged boiled cauliflower, we've got florets that are tender on the inside and crispy on the outside, brimming with flavor.
Another development in this recipe was using a two-cheese combination of cheddar cheese and red Leicester. Both are easily accessible and add their own unique flavor to the dish.
Finally, my cauliflower cheese recipe incorporates a little fresh garlic and mustard into the creamy cheese sauce - adding heat, depth, and tang to the sauce. These additions were all tested multiple times by my family and me before I shared the recipe with you all. The result? A Sunday roast or Christmas dinner side dish that truly could be the main event.
Ingredient Notes
Here are some notes on the key ingredients, plus a few easy swaps. The exact quantities are in the recipe card at the bottom of this page.
- Cauliflower: I always buy a whole cauliflower - one head (~400-500g without the leaves) makes about 4 servings as a side dish. Bear in mind that the leaves can be deceptive, so if you're cooking for a crowd, buy more than you think you need. You can always freeze any leftover cooked cauliflower cheese. You could also buy the pre-portioned cauliflower florets so you know exactly how much you're buying.
- Roux Sauce: The foundation for the sauce for cauliflower cheese is a roux sauce, which is comprised of butter, flour, and milk. A good ratio to remember is 2 tablespoons of butter, 2 tablespoons of flour, and 1 cup of milk.
- Cheeses: I use a two-cheese blend of mature cheddar and Red Leicester - the cheddar brings sharpness and the Red Leicester adds a beautiful golden color and a slightly sweeter, nuttier flavor. You could also try Gruyère (keep in mind it's often not vegetarian), a scoop of Boursin, or Monterey Jack. A little sprinkle of mozzarella on top gives you that perfect stringy cheese pull.
- English mustard: A teaspoon stirred into the cheese sauce adds a wonderful warmth and depth. It doesn't make it taste "mustardy" - it just enhances the cheese flavor. Dijon mustard works too.
- Dried sage and thyme: Warm, wintery herbs that complement the cheese sauce beautifully. A teaspoon of each is all you need.
- Garlic: Two cloves, minced and cooked in the butter before adding the flour. It adds a subtle savory depth to the sauce.
How To Make This Cauliflower Cheese Recipe
I opt to roast the cauliflower rather than the traditional method of boiling or steaming. Roasting makes the florets crispy and golden, and gives you much more flavor - it's well worth the extra 10 minutes.
To make your cauliflower cheese, follow these steps:
Step 1) Roast your cauliflower
Wash the cauliflower, remove the leaves, and chop into even-sized florets. Add them to a baking dish, drizzle with olive oil, and season with salt and pepper.
Toss to coat evenly, then roast at 200°C for 20 minutes until the cauliflower is starting to get crispy and golden at the edges.
Step 2) Make the cheese sauce
While the cauliflower roasts, melt the butter in a saucepan and add the minced garlic. Cook for about 2 minutes until the garlic is fragrant, then add the flour and stir continuously for 3-4 minutes to form a dough-like paste (the roux).
Slowly pour in the milk, whisking constantly to avoid lumps. As the sauce heats, it will begin to thicken. If it's looking too thick, add a splash more milk. Stir in the English mustard, dried sage, thyme, salt, and pepper.
Take the pan off the heat, then stir in three-quarters of the grated cheese until melted and smooth. Removing the pan from the heat before adding the cheese is important - if the sauce is too hot, the cheese can go gritty.
Step 3) Combine the roasted cauliflower and cheese sauce
Tip the roasted cauliflower into your baking dish and pour over the cheese sauce. Use a spoon to help fully coat the cauliflower. Then top it with the remaining cheese.
Step 5) Bake
Bake for 20 minutes until the cauliflower cheese is golden and bubbling. For an extra-crispy topping, pop it under the grill for the last 5 minutes - it makes a real difference.
Expert Tips for the Best Cauliflower Cheese
I've been making this recipe for years - you can't have a Sunday roast without a cauliflower cheese! Here's my tips for getting the best results.
- Roast, don't boil: Roasting the cauliflower first is the single biggest upgrade you can make to your cauliflower cheese. It draws out moisture, concentrates flavor, and gives you those gorgeous crispy edges that hold up beautifully under the sauce. Once you try this version, you won't go back!
- Take the sauce off the heat before adding cheese: This prevents the sauce from splitting or going gritty. Stir the cheese in off the heat, bit by bit, and it will melt smoothly into a glossy, rich sauce.
- Whisk continuously when adding milk: The key to a lump-free cheese sauce is adding the milk slowly and whisking the whole time. If you do get a few lumps, a vigorous whisk usually sorts them out.
- Don't skimp on the mustard: A teaspoon of English mustard doesn't make the sauce taste like mustard - it just enhances the cheese flavor and adds a subtle warmth. It's my secret ingredient that takes the sauce from good to incredible.
- Finish under the grill: Five minutes under a hot grill at the end gives you that beautifully crispy, bubbling golden topping that makes cauliflower cheese so irresistible.
What to Serve with Cauliflower Cheese
Cauliflower cheese is the perfect side dish for a roast dinner or Christmas meal. Here are my favorite pairings:
- A classic Sunday roast - chicken, beef, or a vegetarian roast - I love the THIS roast or a classic Quorn roast.
- Crispy roast potatoes or cheesy scalloped potatoes (why not both?!)
- Roast carrots or roasted green beans
- Roasted brussel sprouts
- Stuffing balls
It's also wonderful as a vegetarian main course on its own, served with a simple side salad or crusty bread.
How to Make Cauliflower Cheese Ahead of Time
If you're making this for a Sunday roast or Christmas dinner, you can absolutely prep it in advance to save yourself stress on the day.
Follow the recipe through to the end of Step 3 (assembled with sauce and cheese on top, but not yet baked). Let it cool completely, then cover the dish tightly with foil and refrigerate for up to 2 days.
When you're ready to cook, take the dish out of the fridge while you preheat the oven. Bake with the foil on for 15 minutes, then remove the foil and bake for another 10 minutes until golden and bubbling.
Storing & Preparing Your Cauliflower Cheese
Refrigerator: Cover the dish with foil and store in the fridge for up to 3 days.
Freezer: You can freeze cauliflower cheese before or after baking. Defrost fully in the fridge overnight before reheating.
Reheating: Place in the oven at 200°C with foil on for about 30 minutes, or until heated through completely. Remove the foil for the last 10 minutes to crisp up the top.
Aside from this plant-based cauliflower cheese recipe, I also have this super crispy air fryer cauliflower recipe that uses frozen cauliflower! This would also be a great base to use for your cauliflower cheese.
FAQs
A well-flavored mature or extra-mature cheddar is the classic choice - it melts beautifully and has enough sharpness to balance the cauliflower. I use a blend of mature cheddar and Red Leicester, which gives a gorgeous golden color and a slightly sweeter, nuttier flavor. Gruyère is another excellent option if you want something more luxurious.
Roast, every time. Boiling can leave the cauliflower waterlogged and bland, and the excess moisture can make the sauce watery. Roasting at 200°C for 20 minutes gives you crispy, golden florets with concentrated flavor that stand up beautifully under the cheese sauce.
The key is adding the milk slowly and whisking continuously. Pour in a small splash at a time, whisk it in fully, then add more. If you do end up with a few lumps, a vigorous whisk usually smooths them out. You can also pass the sauce through a fine sieve as a last resort.
Yes! Assemble the whole dish (roasted cauliflower, cheese sauce, cheese on top) but don't bake it. Let it cool, cover with foil, and refrigerate for up to 2 days. Bake with foil on for 15 minutes, then without for 10 minutes when you're ready to serve.
Absolutely - broccoli and cauliflower cheese is a classic combination. Just roast the broccoli florets alongside the cauliflower. You may need to increase the cheese sauce quantity slightly if you're adding a lot of extra veg.
Yes! I have a dedicated vegan cauliflower cheese recipe that uses plant-based butter, milk, and cheese. Or you can adapt this recipe by making those same swaps.
One whole cauliflower makes about 4-6 servings as a side dish, or 2 generous servings as a main course. If you're serving a crowd for Christmas or a roast dinner, I'd recommend making two batches.
Cauliflower Cheese
This extra cheesy cauliflower cheese recipe uses roasted cauliflower for extra flavour, and is topped with a combination of red Leicester and extra mature cheddar cheese for the perfect indulgent side dish for a roast dinner.
Ingredients
- 1 cauliflower (400-500g)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 garlic cloves, minced
- 4 tablespoon butter
- 4 tablespoon plain flour
- 1.5 cup (375ml) milk
- 75g extra-mature cheddar cheese, grated
- 75g red Leicester, grated
- 1 teaspoon sage
- 1 teaspoon thyme
- 1tsp English mustard
Instructions
- Preheat your oven to 200C.
- Cut the cauliflower into florets, then mix on a baking tray with the oil, salt, and pepper.
- Roast the cauliflower for 20 minutes until the cauliflower is starting to get crispy on the edges.
- Meanwhile, make the cheese sauce. Melt the butter in a saucepan and add the minced garlic, cooking until the butter has melted and the garlic starts to smell fragrant (2 minutes)
- Next, add the flour and cook for 3-4 minutes, stirring continuously to form a dough-like texture.
- Slow pour in the milk and whisk the sauce constantly to mix the flour mixture into the milk until smooth. As the sauce heats, it will begin to thicken. If you feel your sauce is looking to thick, add a splash more milk
- Add the English mustard, seasonings, and salt and pepper to taste.
- Remove the roux sauce from the heat and add ¾ of the grated cheese, stirring until the cheese has melted and the sauce is smooth and glossy.
- Add your roasted cauliflower to your baking and pour over the cheese sauce, using a spoon to mix the two so the cauliflower is fully coated.
- Top with the remaining cheese, then bake for 20 minutes until the cauliflower cheese turns golden and bubbles. In the last five minutes, you could pop the cauliflower cheese under the grill to guarantee a beautifully crusty topping.
Notes
- Storage: Cover with foil and refrigerate for up to 3 days. Freezes well before or after baking.
- Make ahead: Assemble through Step 3, cool, cover with foil, and refrigerate for up to 2 days. Bake with foil for 15 mins, then without for 10 mins.
- Roast, don’t boil: Roasting the cauliflower first is the single biggest upgrade you can make to your cauliflower cheese. It draws out moisture, concentrates flavor, and gives you those gorgeous crispy edges that hold up beautifully under the sauce. Once you try this version, you won’t go back!
- Take the sauce off the heat before adding cheese: This prevents the sauce from splitting or going gritty. Stir the cheese in off the heat, bit by bit, and it will melt smoothly into a glossy, rich sauce.
- Whisk continuously when adding milk: The key to a lump-free cheese sauce is adding the milk slowly and whisking the whole time. If you do get a few lumps, a vigorous whisk usually sorts them out.
- Don’t skimp on the mustard: A teaspoon of English mustard doesn’t make the sauce taste like mustard - it just enhances the cheese flavor and adds a subtle warmth. It’s my secret ingredient that takes the sauce from good to incredible.
- Finish under the grill: Five minutes under a hot grill at the end gives you that beautifully crispy, bubbling golden topping that makes cauliflower cheese so irresistible.
Tip: Take the sauce off the heat before stirring in the cheese to prevent it from going gritty.
Tips for the Best Cauliflower Cheese
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 546Total Fat: 44gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 98mgSodium: 647mgCarbohydrates: 26gFiber: 7gSugar: 6gProtein: 16g
Nutritional information isn't always accurate.
