Go Back
Print

CAULIFLOWER AND CHEESE

A rich creamy cheesy sauce surrounds roasted cauliflower florets. A great way to get comfort and veggies in the same dish!
Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 medium cauliflower
  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp cracked pepper
  • 1/2 tsp smoked paprika
  • 3 tbsp butter
  • 4 tbsp flour (can use a GF version if you'd like)
  • 2 cups unsweetened almond milk (you can substitute any unsweetened milk you like here)
  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 2 cups shredded cheddar , divided into two cups
  • 1 cup shredded mozzarella (or gouda, fontina, monterey jack etc)

CRUMB TOPPING

  • 2 tbsp butter , melted
  • 1/3 cup panko bread crumbs
  • 1/3 cup grated parmesan

Instructions

  1. Preheat the oven to 375F
  2. Line a baking sheet with parchment paper.
  3. Divide the cauliflower into small florets. They shouldn't be too small, but rather the size of the cooked pasta that you usually use for mac and cheese. And don't discard the stems. Cut these up as well!
  4. Put all the florets in a bowl and toss with olive oil, salt, pepper and paprika.
  5. Spread out in the prepared baking sheet and bake in the oven for 10 minutes or so, until just turning golden and slightly cooked. Watch them. You don't want them cooked through, or they will become too soft later when baked again in the cheese sauce.
  6. Take out of the oven and set aside.

IN THE MEANTIME, PREPARE THE CHEESE SAUCE

  1. In a medium sauce pan, add the butter over medium heat. When just melted, add the flour and whisk constantly for one minute to cook the flour.
  2. Add the mustard and garlic powder and stir for another minute.
  3. Slowly add the milk, whisking constantly until smooth and starting to thicken, about 5 minutes.
  4. Add one cup of the cheddar cheese, whisking until completely smooth. Then add the cup of mozzarella (or alternative cheese choice). Whisk until smooth and thickened.
  5. Remove from the heat and carefully add the roasted cauliflower florets. Stir to completely coat.
  6. Spray a baking dish large enough to hold the cauliflower and sauce, and turn the cauliflower mixture into the pan.
  7. Sprinkle the remaining cup of cheddar cheese evenly over the cauliflower.
  8. Combine the butter, panko and parmesan in a small bowl until well combined.
  9. Spread evenly over the cauliflower mixture.
  10. Bake in oven (350F) until bubbling and top has become golden and crispy. (20 minutes or so)

Recipe Notes

I really hold back on the salt in this dish. If you would rather, taste the cheese sauce before you add the cauliflower to it, and re-season if you'd like.

If you want some heat, feel free to add cayenne pepper when you add the garlic powder, I've even been nutty enough to add turmeric at the same time, cuz turmeric is so good for you. It will alter the flavour slightly, so be warned. The kids may notice.