Name: Baked Cheddar Cauliflower
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 large head of cauliflower, cut into florets; 2 tablespoons olive oil; Salt and pepper, to taste; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup milk; 1/2 teaspoon garlic powder; 1/2 teaspoon mustard powder (optional); 1 1/2 cups shredded sharp cheddar cheese, divided; 1/4 cup grated Parmesan cheese; 1/4 teaspoon paprika (for topping); Fresh parsley, chopped (optional, for garnish)

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Baked Cheddar Cauliflower a cheesy, comforting baked cauliflower dish that’s perfect as a low-carb side or a satisfying vegetarian main. I love how this recipe combines roasted cauliflower with sharp cheddar cheese and a creamy sauce, then bakes it to golden, bubbling perfection. It’s simple, delicious, and always a hit at my table.

Baked Cheddar Cauliflower

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 large head of cauliflower, cut into florets

2 tablespoons olive oil

Salt and pepper, to taste

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

½ teaspoon garlic powder

½ teaspoon mustard powder (optional)

1 ½ cups shredded sharp cheddar cheese, divided

¼ cup grated Parmesan cheese

¼ teaspoon paprika (for topping)

Fresh parsley, chopped (optional, for garnish)

Directions

I preheat my oven to 400°F (200°C).

I toss cauliflower florets with olive oil, salt, and pepper, then spread them on a baking sheet to roast for about 20 minutes, until tender and lightly browned.

While the cauliflower roasts, I melt butter in a saucepan over medium heat. I whisk in the flour and cook for 1–2 minutes to form a roux.

I slowly add the milk, whisking constantly, and cook until the sauce thickens, about 3–5 minutes.

I stir in garlic powder, mustard powder (if using), and 1 cup of cheddar cheese until smooth.

Once the cauliflower is ready, I transfer it to a baking dish, pour the cheese sauce over it, and gently toss to coat.

I sprinkle the remaining cheddar and Parmesan on top, dust with paprika, and bake for 15–20 minutes, until golden and bubbling.

Before serving, I garnish with fresh parsley for a bright touch.

Servings and timing

This recipe serves 6 and takes about 55 minutes total (15 minutes prep and 40 minutes cooking). Each serving has around 270 kcal, making it a hearty yet wholesome dish for any meal.

Variations

I sometimes swap the cheddar for Gruyère or Monterey Jack for a milder flavor. For an extra kick, I add a pinch of cayenne pepper to the sauce or mix in cooked bacon bits for a smoky twist. When I’m keeping it lighter, I use low-fat milk and reduce the cheese slightly without losing that creamy texture. To make it gluten-free, I simply replace the flour with a gluten-free thickener like cornstarch.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I cover the dish and warm it in the oven at 350°F (175°C) until hot and bubbly. It also reheats well in the microwave in short intervals. I don’t recommend freezing this dish since the sauce can separate when thawed.

FAQs

How can I make this dish gluten-free?

I replace the flour with cornstarch or gluten-free flour to thicken the sauce without compromising texture.

Can I prepare this dish ahead of time?

Yes, I assemble the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. When ready, I bake it as directed.

What’s the best cheese to use?

I prefer sharp cheddar for bold flavor, but other melting cheeses like Gruyère, fontina, or Colby Jack work beautifully.

Can I use frozen cauliflower instead of fresh?

Yes, I thaw and drain it well before roasting, though fresh cauliflower gives a better roasted texture.

How do I keep the sauce from becoming grainy?

I make sure to add the cheese off the heat and stir until just melted for a smooth, creamy sauce.

Conclusion

This baked cheddar cauliflower is one of my favorite comforting side dishes that feels indulgent yet wholesome. The roasted cauliflower and rich cheese sauce come together perfectly, creating a dish that’s both creamy and satisfying. Whether I’m serving it for a family dinner or bringing it to a potluck, it always disappears fast.

Recipe:

Baked Cheddar Cauliflower

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Author: Cheryl
Total Time: 55 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A comforting, cheesy baked cauliflower casserole that’s low-carb, creamy, and perfect as a vegetarian main or side dish. Roasted cauliflower combines with sharp cheddar and a velvety sauce, baked until golden and bubbling.

Instructions

Preheat oven to 400°F (200°C).
Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until tender and lightly browned.
In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes to form a roux.
Gradually add milk, whisking constantly, and cook until thickened, about 3–5 minutes.
Stir in garlic powder, mustard powder (if using), and 1 cup of cheddar cheese until smooth.
Transfer roasted cauliflower to a baking dish, pour cheese sauce over, and toss to coat.
Sprinkle remaining cheddar and Parmesan on top. Dust with paprika.
Bake for 15–20 minutes, until golden and bubbly.
Garnish with fresh parsley before serving, if desired.