Cheesy Cauliflower Bake

A spoon serving Cheesy Cauliflower from a pan.

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Outrageously cheesy and ultra creamy, Cheesy Cauliflower Bake is everyone’s favorite comforting side dish.

a spoonful of cauliflower with cheese sauce over a dish of Cheesy Cauliflower Bake

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!

in this article:

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, cheddar cheese, grated cheese and milk

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.

a knife going through a head of cauliflower

Steam the cauliflower for 5 minutes.

a steamer filled with freshly steamed cauliflower

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.

milk added to the pan with the butter mixture.

Add the grated Parmesan and cheddar cheese.

Mix until smooth. Taste and add the salt and pepper as needed.

a pepper frinder grinding pepper into the cheese sauce

Assembling the Casserole

Pour the sauce over the steamed cauliflower.

the Cheesy Cauliflower bake ready to be topped with cheese and placed in the oven

Top with Shredded Cheese

shredded cheese added to the pan with the cauliflower and cheese sauce

Bake until bubbly and golden. Allow to cool for at least 5 minutes before serving. Serve and enjoy!

A pan of freshly baked Cheesy Cauliflower Bake

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

Why does my cauliflower cheese go watery?

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.

Can I freeze a cauliflower casserole?

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.