Outrageously cheesy and ultra creamy, Cheesy Cauliflower Bake is everyone’s favorite comforting side dish.
A Cheesy Cauliflower Bake is a classic side dish and making it fresh is SO much better than frozen. The best part is, it’s so much simpler to make than you’d think! So skip store-bought and make it homemade instead!
Why This Recipe Works
- Using steamed cauliflower ensures the casserole cooks at the same pace to create, a creamy, cheesy dish that’s out of this world.
- The Cheddar and Parmesan Cheeses work together to create a creamy, flavorful sauce.
This cheese sauce is super simple to prepare. It’s a combination of shredded cheddar cheese, grated Parmesan, flour, seasoning, and milk. That’s it!
How to Make Cheesy Cauliflower Bake
- Steam the cauliflower until just undercooked.
- Make the cheese sauce by mixing the cheese with thickened milk.
- Add the cauliflower and cheese sauce to a baking dish and top with more cheese.
- Bake until bubbly and golden brown.
Choosing the Best Cauliflower
- Look for cauliflower that’s white in color without marks or blemishes.
- Choose heads with tightly packed florets.
- Cauliflower should feel heavy for its size with bright, crisp leaves.
- Fresh cauliflower should have a mild scent. Stronger odors indicate the cauliflower is past its freshness.
Ingredient Notes
- Cauliflower: I use fresh cauliflower (see choosing the best cauliflower for a buying guide). To use frozen cauliflower, read on for detailed instructions.
- Cheese: To keep the ingredients simple and readily available, I chose cheddar and Parmesan cheeses, but you can use, any easy melting cheese such as Gouda, Red Leicester, or Gruyère to replace the cheddar and to replace the Parmesan cheese, you can use Pecorino Romano, Asiago, or Grana Padano.
- Butter: I use salted for extra flavor, but unsalted will work just as well.
- Milk: As flour is used to thicken the sauce any milk can be used for this recipe.
- Flour: I use plain, all purpose flour, but any white flour you have on hand will do.
Step By Step Instructions
Start with cutting the cauliflower into bite-sized pieces.
Steam the cauliflower for 5 minutes.
Add to a baking pan and set aside.
To use frozen cauliflower, just follow the instructions on the package to cook, but subtract a few minutes to allow it to finish cooking in the sauce. Drain well then follow the recipe from step three.
To Make the Cheese Sauce
Start by melting the butter in a pan. Once the butter is melted, add the flour and whisk into a paste (this is called a roux).
Slowly mix in the milk until smooth.
Add the grated Parmesan and cheddar cheese.
Mix until smooth. Taste and add the salt and pepper as needed.
Assembling the Casserole
Pour the sauce over the steamed cauliflower.
Top with Shredded Cheese
Bake until bubbly and golden. Allow to cool for at least 5 minutes before serving. Serve and enjoy!
Erren’s Top Tips & Variations
- For the most tender cauliflower, be sure to remove the cores and stems.
- Cut the cauliflower into equally sized florets to ensure even cooking.
- When steaming the cauliflower, be sure to season with salt to avoid bland cauliflower.
- Steam until slightly tender, but not soft. It will finish cooking in the oven.
- To use frozen cauliflower: just follow the instructions on the package to cook, but subtract a few minutes to allow it to finish cooking in the sauce. Drain well then follow the recipe from step three.
- Be sure your cooked cauliflower is drained and dry before adding it to the sauce.
- Have all your ingredients ready before you start the sauce. Things move fast when making a cheese sauce. If you have to stop to grate cheese, it could end in disaster.
- When adding the milk, pour slowly while mixing it in at the same time. Stir until thick and smooth.
- Taste before seasoning . Some cheese is quite salty to taste so season as needed.
- For a crunchy topping swap the cheddar cheese topping with Parmesan cheese. It will become golden and crisp.
- Add a teaspoon of mustard or garlic powder to the sauce for extra depth of flavor.
Make ahead and Freezing Instructions ❄
To Make Ahead: follow the recipe, but instead of baking, cover and refrigerate for up to three days. When ready to use, bake as instructed, adding 5to 10 minutes to the cooking time to be sure it’s cooked through.
To Freeze: Follow the recipe, but instead of baking, wrap the pan well with plastic wrap and foil. Then freeze for up to three months. When ready to use, thaw in the fridge overnight, remove the wrapping, and bake as instructed (you may have to add 5 to 10 minutes to the cooking time to warm through).
FAQs
Cauliflower cheese can go watery if you boil your cauliflower or steam it in the microwave and use it in the sauce without draining it first.
Yes. Cheesy Cauliflower Casserole freezes really well. I’ve been known to make a big batch and freeze it. It can be cooked from frozen in the microwave. If you plan to reheat it in the oven, it’s best to defrost it overnight first.
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Let’s Make Cheesy Cauliflower Bake
Ingredients
- 1½ lbs cauliflower approximately 1 large head, cut into even sized pieces
- 3 tablespoons butter
- 3 tablespoons flour
- 1½ cup milk
- 1 teaspoon salt
- ½ cup Parmesan Cheese
- 1½ cup cheddar cheese grated
- black pepper Freshly ground to taste
- ½ cup cheddar cheese for the top
Instructions
- Preheat oven to 400º
- Cut the cauliflower into bite-sized pieces. Steam in a steamer or microwave until slightly tender (about 5 minutes) and drain any moisture.
- If necessary, drain and allow to dry before using. Add to an 8×8 baking dish and set aside.
- In a medium saucepan melt the butter and then mix in the flour to form a paste.
- While mixing constantly, slowly pour in the milk until smooth.
- Mix in the salt, and Parmesan cheese until combined.
- Mix in 1 cup of cheddar until melted.
- Mix in the pepper.
- Pour the cheese sauce over the steamed cauliflower in the pan.
- Top with the remaining ½ cup of cheddar
- Bake until cheese is melty and deeply golden, 30 minutes.
Tips + Notes
- For the most tender cauliflower, be sure to remove the cores and stems.
- Cut the cauliflower into equally sized florets to ensure even cooking.
- When steaming the cauliflower, be sure to season with salt to avoid bland cauliflower.
- Steam until slightly tender, but not soft. It will finish cooking in the oven.
- To use frozen cauliflower: just follow the instructions on the package to cook, but subtract a few minutes to allow it to finish cooking in the sauce. Drain well then follow the recipe from step three.
- Be sure your cooked cauliflower is drained and dry before adding it to the sauce.
- Have all your ingredients ready before you start the sauce. Things move fast when making a cheese sauce. If you have to stop to grate cheese, it could end in disaster.
- When adding the milk, pour slowly while mixing it in at the same time. Stir until thick and smooth.
- Taste before seasoning the sauce before seasoning. Some cheese is quite salty to taste and season as needed.
- For a crunchy topping swap the cheddar cheese topping with Parmesan cheese. It will become golden and crisp.
- Add a teaspoon of mustard or garlic powder to the sauce for extra depth of flavor.
Nutrition Information:
This recipe was originally published in 2018. It was republished in 2021 with new photos, Ingredient Notes, and make ahead & freezing instructions.
Denise says
I made this recipe for a picky eater and they loved it! It’s now a go-to when cooking for them.
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!
Cp says
So yummy! . For the nutritional info, is that 359 calories per 1 serving or for the entire casserole? Thanks
Erren Hart says
Hi, that would be per serving.
Amanda says
Thanks for this recipe!! I think my cauliflower may have been too moist as the cheese mix kind of separated at the end after baking. It’s got oily look substance to it. Do you think that might be the problem? Tastes nice, will try adding mustard next time.
Erren Hart says
Hi Amanda, it could be that the cauliflower was too wet after steaming. I also recommend grating the cheese instead of buying store-bought because it melts easier than pre-grated cheese, and coat your cauliflower with the sauce as soon as possible. If the sauce is left to sit too long, the fat can separate from the cheese, which creates an oily sauce. I hope this helps!
Sissy says
I’ve made this a few times and now we’re having it for Thanksgiving. It’s a new family favorite!
Erren Hart says
Thank you for trying out our recipe and for taking the time to leave a review! We’re so glad you enjoyed it. If there’s anything we can do to improve your experience with Erren’s Kitchen, please don’t hesitate to let us know.
Glenda says
One of my favorite ways to make cauliflower and your recipe was just perfect!
Erren Hart says
So great to hear and thank you for taking the time to comment! 🙂
Phylis Geller says
I loved the taste, but my consistency was way off…much too watery. What did I do wrong?
Erren's Kitchen says
Hi Phylis did you use skim milk? (this could affect the consistency) or maybe frozen cauliflower? Sometimes cauliflower has a lot of moisture in it that can leak out. I’m glad you liked the flavor, I’m sorry I can’t be of any more help 🙂
Chels says
Very tasty dish. I made an individual sized portion, thankful I did because it would be hard to walk away from the full serve! First recipe of yours that I’ve made and won’t be the last, thanks Erren!
Erren's Kitchen says
Thank you so much, I’m glad you liked it 🙂
Molly Pomeroy says
I loved this recipe!! The cheese sauce was excellent and the cauliflower were cooked perfectly! A great side dish!
Erren's Kitchen says
Thank you Molly, I’m so glad you enjoyed it 🙂
Kyla Sordino says
Smooth cheese sauce. Cauliflower was perfectly cooked. Delicious!!!
Erren's Kitchen says
Thank you Kyla, I’m so glad you enjoyed it 🙂