Creamy Cauliflower Cheese Bake
A warm, cheesy bake filled with creamy cauliflower and rich cheddar, perfect as a comforting side dish or main meal.
Ingredients
Main Ingredients
- 1 large head cauliflower, cut into florets
- 2 cups shredded cheddar cheese Can substitute with gouda or Monterey Jack
- 1 cup heavy cream Can substitute with low-fat milk or yogurt
- ½ cup milk Use plant-based milk for dairy-free version
- 2 tablespoons butter
- 2 tablespoons all-purpose flour Substitute cornstarch for gluten-free
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- ¼ cup grated Parmesan cheese
Instructions
Preparation
- Gather all ingredients and prepare cauliflower florets.
- Steam the cauliflower florets until tender, about 5 to 7 minutes.
Making the Cheese Sauce
- Melt the butter in a saucepan over medium heat.
- Add flour to melted butter and whisk for about 1 minute.
- Slowly pour in the heavy cream and milk, whisking constantly until thickened, about 3 to 5 minutes.
- Stir in garlic powder, onion powder, salt, and pepper, adjusting seasoning to taste.
- Add shredded cheddar cheese, stirring until melted and smooth.
Combining and Baking
- In a large bowl, mix the steamed cauliflower with the cheese sauce until well coated.
- Transfer mixture to a baking dish and sprinkle with grated Parmesan cheese.
- Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes until golden and bubbling.
Notes
Best served with crusty bread, a fresh salad, or grilled protein. Can be modified for dietary preferences.