Creamy, cheesy, and completely comforting, this Cauliflower Mac and Cheese Recipe (aka, Cauliflower Cheese) is a simple yet special way to prepare tender cauliflower florets.
My Favorite Veggie Side!
Cauliflower Cheese is my absolute favorite British side. I order it every single time I see it on a menu, and I can never get enough of it.
The texture is perfect because the cauliflower turns tender in the oven while the cheesy béchamel becomes rich and creamy, coating every floret. The top bakes up bubbly and golden, giving you that mix of creamy and slightly crisp in each bite. If you haven’t made this yet, you really need to add it to your menu. It’s simply amazing and works just as well on a holiday table as it does with an easy weeknight dinner.
In the US, this vegetable dish is often referred to as cauliflower mac and cheese and is made as a low-carb alternative to traditional mac and cheese. It has the same creamy, cheesy comfort but uses cauliflower instead of pasta, making it a great way to enjoy a cozy meal while sneaking in some extra veggies!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Cauliflower: This recipe feeds four people as a hearty vegetarian side dish, and uses a medium-sized head of cauliflower, or about 2 pounds. Cut the fresh cauliflower into bite-sized florets that are uniform for even cooking.
- Olive Oil: For the ideal cauliflower texture (not too soft, not too firm), we’ll lightly roast the florets on a baking sheet in the oven first, tossed with olive oil, salt, and pepper.
- Flour and Butter: The beginning of a rich, thick cheese sauce is a roux made from all-purpose flour and unsalted butter. To make gluten-free cauliflower cheese, use gluten-free flour!
- Cheese: This cheesy cauliflower bake requires a good melting cheese with lots of flavor. In the UK, choose Double Gloucester for the most authentic taste. Red Leicester is another good British cheese option. Otherwise, sharp cheddar cheese or a mix of cheddar and Gruyere or Gouda cheeses will be delicious.
- Milk and Heavy Cream: “double cream” in the UK, this high-fat cream is a must for the rich, thick cheese sauce that I can’t get enough of.
- Dijon Mustard and Garlic Powder: These two savory seasonings enhance the flavor of the cheese.
More Tasty Ways to Cook Cauliflower
Enjoy making one of my absolute favorite recipes! This cauliflower cheese recipe will be amazing with your Sunday roast this weekend, or as a low-carb alternative to mac and cheese on your holiday table. As a bonus, kids love cheesy cauliflower too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cauliflower Mac and Cheese (British Cauliflower Cheese)
Ingredients
- 1 medium (900 g) cauliflower head about 2 pounds, cut into medium florets
- 1 teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 g) unsalted butter
- 3 tablespoons (24 g) all-purpose flour gluten-free flour also works
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream double cream in the UK
- 1 ½ cups (170 g) grated cheddar cheese, divided use Double Gloucester if available
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven.
- Spread the cauliflower florets on the pan, drizzle with olive oil, and sprinkle with ½ teaspoon salt and black pepper. Toss to coat evenly.
- Roast for 20 minutes until just tender.
- While the cauliflower roasts, melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1 minute to form a roux.
- Gradually pour in the milk, whisking constantly until smooth. Add the heavy cream and continue whisking until the sauce thickens, about 2 to 3 minutes.
- Stir in 1 cup of the grated cheddar cheese, Dijon mustard, garlic powder, and the remaining ½ teaspoon salt. Mix until the cheese melts and the sauce is smooth.
- Add the roasted cauliflower to the sauce and stir gently to coat.
- Transfer to a 2-quart (2 L) baking dish, and sprinkle the remaining ½ cup cheese on top.
- Bake for 20 minutes until bubbling and golden around the edges.
Notes:
- You can prepare this cheesy cauliflower bake ahead if time, and refrigerate for up to 1 day before baking.
- For extra crispness, broil for 1 to 2 minutes after baking.
- Any sharp cheddar, Red Leicester, or even Gruyère works well.
- Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat using the microwave.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Recipe Tips
- Use your favorite cheese! This recipe will work with almost any type of melting cheese. It’s a great one for using up the odds and ends that might be left in the fridge from other recipes.
- Avoid overcooking the cauliflower. I only roast the florets for 20 minutes, which makes them slightly tender but still “al dente”. The cauliflower will finish cooking in the oven.
- Making the sauce: The bechamel sauce will come together very quickly on the stove, so be sure to have your milk and cream measured and nearby so that you can whisk them in at the right time. Whisking continuously is key to keeping the sauce smooth and without lumps or curds.
- Crisp the top of the cauliflower bake by placing it under the broiler for a few minutes. Keep a close eye on it so that the top layer of cheese doesn’t burn.
- Let the baked cauliflower cool just a bit before serving. Eating this too soon will likely burn your mouth, and the sauce is perfect after it’s rested for a few minutes. Cauliflower can release water as it cooks, but cooling the dish should allow the moisture to evaporate.
- Make Ahead: Prepare this dish up to a day ahead of time and store it in the fridge until you’re ready to cook dinner!
How to Reheat Leftover Cauliflower Mac and Cheese
If you have any leftovers (I rarely do!), I think the best way to reheat them is in the microwave. Cook on high for 1 minute or so, until the cheesy goodness is steamy and heated through.
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