Best Cauliflower Cheese Recipe With Roasted Cauliflower

Roasting the cauliflower completely changes cauliflower cheese.

In this post, I’ll show you why roasting makes such a difference to both flavour and texture, and how to create a rich, creamy cheese sauce that’s never watery. From prepping the cauliflower (including the leaves) to making a classic cheese sauce and baking it until golden, this is my method for making cauliflower cheese properly.

Watch The Recipe Video Below

Best Cauliflower Cheese Recipe With Roasted Cauliflower

Roasted Cauliflower Cheese

Ingredients

For the cauliflower

1 x whole cauliflower (about 1 kg / 2.2 lb), including the leaves

Olive oil, for drizzling

Salt & Black pepper (to taste)

For the cheese sauce

75g x Butter

50g x Plain (all-purpose) Flour

1 tsp x Dijon mustard (English mustard can be used instead)

400ml x Whole Milk

300ml x Double Cream (heavy cream)

150g x Mature Cheddar Cheese (grated)

Freshly grated nutmeg, a small amount (optional)

Salt and black pepper, to taste

For the topping (optional)

50g x Mature Cheddar Cheese (grated or diced)

Method

Preheat the oven

Preheat your oven to 220°C (425°F).

Prepare the cauliflower

Remove the outer leaves from the cauliflower. Instead of snapping or cutting them off one by one, use a small paring knife to find a gap between the leaves and cut straight through to the main stalk. This will allow most of the leaves to come away in one go.

Set aside the leaves

Do not discard the leaves. They are edible, delicious, and will be used in the dish.

Cut the cauliflower florets

Remove the florets from the main stalk and cut them into evenly sized, fairly chunky pieces. Place the florets onto a baking tray.

Prepare the leaves

Cut the leaves away from the main stalk. Wash them thoroughly, pat them dry, and cut them into slightly smaller pieces.

Season the cauliflower and leaves

Drizzle the cauliflower florets (and leaves) with olive oil and season generously with salt and black pepper.

Roast the cauliflower

Place the tray into the preheated oven and roast for 25–30 minutes, or until the cauliflower begins to lightly brown and roast nicely.Keep an eye on the leaves, as they can brown more quickly than the florets. You may need to remove them partway through cooking and return them to the oven near the end to ensure everything is cooked evenly.

Start the cheese sauce

While the cauliflower is roasting, place a saucepan over a medium-low heat. Add the butter and allow it to melt.

Make the roux

Add the flour to the melted butter and stir to form a roux. Cook the roux until it turns golden brown, which will add a nutty flavour to the sauce.

Add the mustard

Stir in the Dijon (or English) mustard until fully incorporated.

Add the milk and cream gradually

Combine the milk and cream. Gradually add the milk and cream mixture a splash at a time, whisking continuously. Allow each addition to fully absorb into the roux before adding more. Continue until all the liquid is incorporated and the sauce is smooth.

Simmer the sauce

Simmer the sauce gently for 5–10 minutes, stirring regularly, until it thickens and the flour is fully cooked out. Remove from the heat.

Add the cheese

Whisk in the grated mature cheddar cheese until fully melted and smooth.

Season the sauce

If using, add a small grating of nutmeg. Taste the sauce and season with salt and black pepper as needed. Keep in mind the cheese is already salty, so additional salt may not be necessary.

Remove the cauliflower from the oven

Once roasted, the cauliflower should be lightly charred in places, fully cooked through, and relatively dry. This roasting step builds flavour and removes excess moisture, preventing a watery final dish.

Assemble the dish

Transfer all of the roasted cauliflower and leaves to a roasting or baking dish. Pour the cheese sauce evenly over the top.

Add extra cheese (optional)

At this stage, you can bake the dish as it is or sprinkle over the additional 50g of cheddar. The cheese can be grated or diced for small pools of melted cheese on the surface.

Bake

Reduce the oven temperature to 200°C (390°F) and return the dish to the oven. Bake for 25–30 minutes, or until golden and bubbling on top.

Rest before serving

Remove the cauliflower cheese from the oven and allow it to cool for 5–10 minutes before serving.

Serve

Serve warm as a side dish or main. Roasting the cauliflower enhances both flavour and texture, taking this classic dish to another level.