Ultimate Cauliflower Cheese
Creamy roasted cauliflower baked with rich cheese sauce.
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Rate this RecipeEquipment
- Oven
- 1 Baking Tray
- 1 Saucepan
- 1 Whisk
- 1 Baking Dish
Ingredients
- 1 kilogram cauliflower Approximately 2.2 lbs
- 75 gram unsalted butter 5.3 tbsp
- 50 gram plain flour 6.5 tbsp
- 500 milliliter milk 2 cups
- 1 piece knorr vegetable stock pot Or similar bouillon cube
- 150 gram medium cheddar cheese 1.5 cups, grated
- 150 gram mozzarella cheese 1.5 cups, grated
- extra cheddar & mozzarella cheese For topping, as needed
Step-by-Step Instructions
- Start by preparing your cauliflower. You’ll need 1 kilogram (2.2 pounds) of cauliflower, washed and chopped into medium-sized florets. Preheat your oven to 200°C (400°F). Arrange the florets on a baking tray, drizzle with a bit of olive oil, and season lightly with salt. Roast for 15–20 minutes until the edges are golden and caramelized. This step intensifies the cauliflower’s flavor, setting the stage for a standout dish.
- In a medium saucepan, melt 75 grams (5.3 tablespoons) of unsalted butter over low heat. Once melted, whisk in 50 grams (6.5 tablespoons) of plain flour to form a roux. Gradually add 500 milliliters (2 cups) of milk, whisking constantly to avoid lumps. Let the sauce thicken for about 5 minutes, then stir in 1 Knorr vegetable stock pot or a similar bouillon cube. The stock pot enhances the sauce with a robust, savory base.
- Take a large baking dish and arrange the roasted cauliflower florets evenly. Pour the cheese sauce over the top, ensuring all florets are coated. Sprinkle additional cheddar and mozzarella over the dish for a cheesy topping.
- Place the dish in the oven and bake at 200°C (400°F) for 15–20 minutes, or until the top is golden and bubbling. Remove from the oven and let it rest for a few minutes before serving.
Notes
Roasting the cauliflower intensifies its nutty flavor. Use room temperature milk to prevent lumps in the sauce.