Craving the ultimate comfort food? Get ready for a cauliflower cheese bake that's unbelievably creamy and packed with flavor! This recipe takes the classic to a whole new level, promising a decadent experience you won't want to miss.
Ingredients
For this cauliflower cheese bake recipe, here's what you'll need to gather—ingredients ready to go! I'm using about 2 pounds of cauliflower florets, so grab one very large, one and a half medium, or two small heads.
You'll need 4 tablespoons of unsalted butter, plus about 3 1/2 tablespoons of all-purpose flour to make the roux. Get a cup of milk (full fat's best!) and a cup of cream—or swap it for more milk if you're feeling a little less indulgent. To bring a touch of luxury, you could also consider other cheeses like the creamy Brie cheese often used in dauphinoise potatoes.
Don't forget the cheese! A cup of Red Leicester (or cheddar), and a half cup of Gruyère are a must. Also, you must have nearly half a teaspoon of cooking salt (kosher salt), a quarter teaspoon of nutmeg powder, and two tablespoons of extra virgin olive oil, and tiny bits of sea salt and pepper. I would not skip these!
Roasting the Cauliflower
Now, let's get that cauliflower roasted—because trust me, it makes all the difference! Don't even think about skipping this step; it's what elevates this dish from ordinary to extraordinary.
First, preheat your oven to 220°C, or 430°F, if you're in the States (200°C fan). Then, in a big bowl, toss your cauliflower florets with two tablespoons of extra virgin olive oil, half a teaspoon of sea salt, and a pinch—about an eighth of a teaspoon—of pepper. Get them nicely coated! This is different than a baked ziti recipe, but the baking process is similar for optimal flavor. Spread the seasoned cauliflower on a large tray and roast for 20 minutes. And here's the kicker – don't turn them! You want some lovely color to develop, but the cauliflower should still be a tad firm. We're not aiming for total mush!
Finally, after those 20 minutes, remember to turn your oven down to 180°C, which is 350°F. Yep, we're lowering the heat before we bake it with scrumptious cheesy sauce!
Making the Cheese Sauce
Once you've prepped the cauliflower, the next stop is crafting the cheese sauce—or as fancy chefs call it, Mornay sauce! First, heat one cup of milk and one cup of cream until they're nice and hot.
Now, melt four tablespoons of butter in a saucepan and then whisk in 3 1/2 tablespoons of flour. Cook it for about three minutes, stirring so it doesn't burn – nobody likes burnt roux! Next, pour in half the hot milk, stirring until it's smooth! Mix in the rest of the milk, and keep stirring until it thickens, which should take only a minute.
Off the heat, stir in 1/2 teaspoon of salt, 1/4 teaspoon of nutmeg, 1 cup of Red Leicester cheese, and 1/2 cup of Gruyere – you can use other melty cheeses if you want!
Assembling and Baking
Mixing this all together is my favorite part! I carefully transfer the saucy cauliflower into a 2L baking dish, roughly 12x8x2 inches. Don't worry about making it perfect!
Now, for the cheese topping – the grand finale before baking! I evenly sprinkle the gruyère, followed by the Red Leicester, ensuring every inch gets cheesy goodness!
I bake it in a preheated oven at 350°F for 30 minutes. The cheese should be melted, bubbly, and golden. Keep an eye on it! If you are afraid of it burning, reduce the heat to 325°F near the end of baking. Can't wait to see it rise and bubble!
That's all there is to it!
Serving Suggestions
Let's talk about how to serve up this gorgeous cauliflower cheese bake! I usually let it stand for about 5 minutes after it comes out of the oven—it needs a little rest, just like you after all that cooking! That way, it'll hold its shape a bit better when you serve it. Though, let's be real, it's still going to be wonderfully gooey and cheesy.
Now, for some serving ideas, because sometimes we all need a little inspiration, right? Here are a few options:
- Serve it as a side dish with roasted chicken or ham!
- Make it the main event with a simple green salad.
- Add a sprinkle of fresh parsley on top for a pop of color and freshness.
- Scoop it onto a plate alongside some crusty bread—perfect for soaking up all that cheesy sauce.
- Honestly, just eat it straight from the dish with a spoon – I won't judge!
Short Recipe Version
Prep Time: 15 mins
Cook Time: 30 mins
Serves: 6
Ingredients:
1 large cauliflower, cut into florets
4 tbsp butter
4 tbsp all-purpose flour
3 cups milk
4 cups shredded cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- Steam or boil cauliflower until tender-crisp. Drain well.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat and simmer for 5 minutes, stirring occasionally, until thickened.
- Remove from heat and stir in 3 cups of cheddar cheese, salt, and pepper until melted.
- Place cauliflower in a baking dish. Pour cheese sauce over cauliflower.
- Sprinkle with remaining 1 cup of cheddar cheese.
- Bake for 20-25 minutes, or until golden brown and bubbly.
Nutrition Information (Per Serving, Estimated):
Calories: 450
Protein: 25g
Fat: 35g
Carbohydrates: 15g