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A hand peeks out of the corner as it scoops up a large spoonful of cauliflower cheese.
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Creamy Cauliflower Cheese Recipe

Bake this creamy cauliflower cheese recipe for your next BBQ or dinner! This classic cheesy veggie bake is the ultimate Aussie side dish - super easy to make with only 6 ingredients.
Course Christmas, Dinner, Side Dish
Cuisine Australian, French
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 Servings
Calories 278kcal
Cost $8

Ingredients

  • 800 g cauliflower up to 1 kg will work, separated into chunky florets, with leaves removed and stem removed
  • 4 tbsp butter 60 g / 2.1 oz
  • 5 tbsp cornstarch / cornflour 60 g / 2.1 oz
  • 1 ½ cups milk 375 ml / 12.7 fl oz
  • 1 ½ cups cheddar cheese 165 g / 5.8 oz, shredded / grated
  • ½ tsp nutmeg

Optional

Instructions

  • Place cauliflower florets in a large saucepan and cover with around 1.5 L / 3 pints of water. Bring to the boil and boil for 15-20 mins or until cauliflower has softened (test with a fork). Drain and transfer to a baking dish.
    800 g cauliflower

For the cheese sauce:

  • Melt the butter in the same saucepan you used to cook the cauliflower, on medium - high. Add cornstarch / cornflour and stir well with a whisk for about 1 minute to make sure it’s cooked through. This will stop it tasting like flour in the final sauce. Tip: Aim for a lemon curd consistency here - if it’s too thin, add another ½ tbsp cornstarch / cornflour and mix well.
    4 tbsp butter, 5 tbsp cornstarch / cornflour
  • Turn off the heat to pour in milk (this will stop the sauce becoming lumpy). Whisk through quickly, then pop back onto low heat and keep whisking until thickened, around 1 minute. Tip: If the sauce becomes too thick at this stage, add a little more milk to loosen.
    1 ½ cups milk
  • Add 1 cup of cheddar cheese and stir to melt it through the sauce. Tip: You can increase heat slightly to help the cheese melt if needed.
    1 ½ cups cheddar cheese
  • Season with nutmeg, and optional salt and pepper to taste. Mix well. Tip: If the sauce is too thick to pour, add a little more milk once again to loosen.
    ½ tsp nutmeg, salt and pepper

To bake:

  • Pre-heat oven to 180°C / 360°F.
  • Pour the cheese sauce over the cauliflower florets, making sure each piece is well coated. Top generously with remaining 1/2 cup cheddar cheese. Bake for around 20 minutes or until the cheesy top is bubbly and golden brown.
    1 ½ cups cheddar cheese

Video

Notes

  • Avoid Watery Sauce - Make sure to drain the cauliflower really well so you don’t end up with extra liquid in your baking dish.
  • Sauce Texture - If your sauce is too thick, add another splash of milk and stir to loosen. 
  • Melting the Cheese - If your cheese is stubbornly refusing to melt, don't worry! You can increase the heat slight and keep stirring - it will melt eventually!
  • Storage - Leftover cauliflower cheese will last for 2-3 days in the fridge, possibly longer, when stored in an airtight container in the fridge.
  • Topping - Sprinkle the top with breadcrumbs, panko or seasoned stuffing mix for extra texture and flavour on that decadent cheese topping!
  • Cheese - Swap the cheddar for gruyere, Jarlsberg or raclette for extra bite!
  • Roast Instead of Boil - Mum always boils her cauliflower, but you can also use roasted cauliflower if you prefer. Pop on a lined baking tray and roast at 200˚C / 400˚F for around 20 mins until softened and lightly golden on the edges.
  • Easier Sauce - Instead of making the mornay cheese sauce, top the cooked cauliflower with thickened cream / heavy cream and cheese, similar to potato bake.
  • Extra Veggies - Try it with finely chopped garlic, sliced onions, capsicum / bell pepper or mushrooms stirred through the cauliflower.
  • Loaded Cauliflower Cheese - Stir in some lightly fried bacon and/or al dente macaroni before baking for a fusion cauliflower mac and cheese.

Nutrition

Calories: 278kcal | Carbohydrates: 16g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 309mg | Potassium: 515mg | Fiber: 3g | Sugar: 6g | Vitamin A: 615IU | Vitamin C: 64mg | Calcium: 307mg | Iron: 1mg