Cauliflower Cheese Bake

Table of Contents

Description

Cauliflower Cheese Bake is a classic comfort dish featuring tender cauliflower florets coated in a rich, creamy cheese sauce and baked until golden and bubbly. This dish is perfect as a hearty side or a light vegetarian main. With its creamy texture and cheesy goodness, it’s a favorite among kids and adults alike.

Ingredients

For the Bake:

1 large head of cauliflower, cut into florets
2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups milk (whole or semi-skimmed)
1 tsp Dijon mustard (optional, for extra flavor)
1 ½ cups grated cheddar cheese (divided)
½ cup grated Parmesan cheese
Salt and black pepper to taste
½ tsp garlic powder (optional)
½ tsp paprika (for garnish)
¼ cup breadcrumbs (for a crispy topping, optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish.
Cook the Cauliflower: Boil or steam the cauliflower florets for 5-7 minutes until just tender. Drain and set aside.
Make the Cheese Sauce:
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a smooth paste.
- Gradually add milk, whisking constantly until the sauce thickens.
- Stir in Dijon mustard, salt, pepper, and garlic powder (if using).
- Remove from heat and mix in 1 cup of cheddar cheese and Parmesan cheese until melted.
Assemble the Bake:
- Place the cooked cauliflower in the greased baking dish.
- Pour the cheese sauce evenly over the cauliflower.
- Sprinkle the remaining cheddar cheese on top.
- (Optional) Mix breadcrumbs with a bit of melted butter and sprinkle on top for extra crunch.
Bake: Bake for 20-25 minutes or until the top is golden brown and bubbly.
Serve: Let it cool slightly before serving. Sprinkle with paprika for extra color and flavor.

Notes

You can use different cheeses like Gruyère, Monterey Jack, or a mix of cheeses for varied flavors.
For a gluten-free version, use gluten-free flour and breadcrumbs.
If you prefer a lower-carb version, skip the flour and make a cream-based cheese sauce.

Tips

Don’t overcook the cauliflower before baking; it should be slightly firm to prevent it from becoming mushy.
Add a pinch of nutmeg to enhance the flavor of the cheese sauce.
Broil for the last 2-3 minutes for a crispy, golden-brown topping.
For extra protein, add cooked bacon bits, shredded chicken, or sautéed mushrooms.

Servings

Serves: 4-6 people

Nutritional Info (Per Serving, Approximate)

Calories: 250-300
Protein: 12g
Carbs: 15g
Fat: 18g
Fiber: 3g
Calcium: 25% of Daily Value

Health Benefits

Rich in Nutrients: Cauliflower is packed with vitamins C and K, folate, and fiber, which support digestion and immunity.
Low-Carb & Keto-Friendly: This dish can be easily adapted for a keto diet by reducing or replacing the flour.
Good for Bone Health: The cheese provides a good source of calcium and protein, essential for strong bones.
High in Antioxidants: Cauliflower contains antioxidants that help fight inflammation and support overall health.

Q&A

Q1: Can I make this ahead of time?

Yes! Assemble the dish, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking from cold.

Q2: Can I freeze cauliflower cheese bake?

Yes, you can freeze it before or after baking. If freezing before baking, thaw before putting it in the oven. If freezing after baking, reheat in the oven at 350°F (175°C) until warm.

Q3: Can I make it dairy-free?

Yes! Use dairy-free butter, plant-based milk, and vegan cheese alternatives to make this dish dairy-free.

Q4: What can I serve with this dish?

It pairs well with roasted meats, grilled chicken, or a fresh green salad for a balanced meal.

Q5: How do I prevent a watery sauce?

Make sure to drain the cauliflower well and avoid overcooking it before baking. If the sauce seems too thin, cook it for an extra minute until thickened.

Would you like any modifications or additional details? 😊