If you’re a fan of comfort food that’s both indulgent and veggie-packed, you’re going to absolutely love this Cheesy Roasted Cauliflower Bake Recipe. It’s one of those dishes I keep coming back to when I want something cozy, cheesy, and full of flavor without the heaviness of traditional casseroles. Plus, it’s perfect for family dinners or as a side that everyone will rave about. Trust me, once you try this, your cauliflower game will never be the same!
Why You’ll Love This Recipe
- Deliciously Cheesy: The combination of Red Leicester and Gruyère melts beautifully for a rich, creamy sauce that coats each cauliflower floret.
- Perfect Roasted Texture: Roasting the cauliflower first gives a lovely caramelized edge while keeping it slightly firm inside for great bite.
- Simple Yet Luxurious: Uses basic pantry staples but feels like a fancy dish, perfect for both weeknights and special dinners.
- Versatile and Crowd-Pleasing: A hit with kids and adults alike, and a fantastic way to get more veggies on the table.
Ingredients You’ll Need
Each ingredient in this Cheesy Roasted Cauliflower Bake Recipe plays an important role — from the olive oil that enhances roasting, to the mix of cheeses that create that luscious sauce. I always recommend using good-quality cheese and fresh cauliflower to get the best flavor and texture.
- Cauliflower florets: Fresh and firm heads give the best roasting results—avoid any that look yellowed or limp.
- Extra virgin olive oil: Adds a subtle fruity richness and helps the cauliflower get golden and crispy edges.
- Sea salt and pepper: Simple seasonings that bring out the natural sweetness of the roasted cauliflower.
- Unsalted butter: Essential for a smooth, velvety cheese sauce without extra saltiness.
- All-purpose flour: Makes the roux base that thickens your cheese sauce perfectly.
- Milk and cream: For a silky sauce texture—full fat works best for creaminess.
- Cooking salt and freshly grated nutmeg: Season the sauce to elevate the flavors subtly.
- Red Leicester cheese: Its mild, slightly nutty taste melts beautifully and adds vibrant color.
- Gruyère cheese: Another melt-friendly cheese that adds a rich, slightly sweet and nutty flavor.
Variations
I love that this Cheesy Roasted Cauliflower Bake Recipe is easy to tweak to fit your mood, dietary needs, or what you have on hand. Feel free to mix and match cheeses or add in extra flavors to make it yours.
- Swap cheeses: I’ve had great results using sharp cheddar or even fontina instead of Gruyère for a different flavor profile.
- Make it spicy: Adding a pinch of smoked paprika or cayenne pepper to the cheese sauce gives it a lovely kick that my family loves.
- Boost with herbs: Toss in some fresh thyme or rosemary when roasting the cauliflower for a fragrant twist.
- Dairy-free option: Try a cashew-based cheese sauce and olive oil roasting for a vegan-friendly version, though it won’t be quite the same indulgence.
How to Make Cheesy Roasted Cauliflower Bake Recipe
Step 1: Roast Your Cauliflower to Perfection
Preheat your oven to 220°C (430°F). Toss the cauliflower florets with olive oil, sea salt, and a little pepper. Spread them out evenly on a large baking tray—you want just one layer so they roast rather than steam. Pop them in the oven for about 20 minutes. Don’t bother turning them! You’re looking for that golden color on the edges while keeping the florets slightly firm, not mushy. This step is what adds that amazing depth of flavor to your bake.
Step 2: Whip Up the Creamy Cheese Sauce (Mornay Sauce)
While the cauliflower is roasting, heat the milk and cream until hot but not boiling—microwave is totally fine here if you’re in a rush. Melt the butter in a saucepan over medium heat, then whisk in the flour to make a roux. Cook this gently for about 3 minutes to get rid of the raw flour taste; you’ll notice it bubbling slightly. Slowly pour in half your hot milk, whisking constantly until thickened, then add the rest of the milk and cook for about a minute more until it coats the back of a spoon. Turn off the heat, add salt, freshly grated nutmeg, and stir in both cheeses until smooth. This velvety sauce is going to envelop your cauliflower in all the best ways.
Step 3: Combine and Bake Your Cauliflower
Lower your oven to 180°C (350°F). Toss the roasted cauliflower in the cheese sauce until everything is evenly coated. Transfer the cheesy mixture into a baking dish around 2 liters in size. Sprinkle the top generously with the remaining cheese—it creates that beautiful golden crust. Slide the dish back into the oven and bake for 30 minutes, or until bubbly and golden on top. When it’s done, let it sit for about 5 minutes before serving; this helps the sauce thicken up a bit and makes it easier to portion out.
Pro Tips for Making Cheesy Roasted Cauliflower Bake Recipe
- Don’t Overcrowd the Pan: Give your cauliflower room on the tray so it roasts properly instead of steaming—this is key for great texture and flavor.
- Grate Cheese Yourself: Shredding fresh cheese melts better and avoids that powdery texture from pre-shredded varieties with additives.
- Use Freshly Grated Nutmeg: It adds a subtle warmth and complexity that really elevates the cheese sauce.
- Let It Rest Before Serving: Standing for a few minutes helps the sauce thicken and the bake set, making serving easier and cleaner.
How to Serve Cheesy Roasted Cauliflower Bake Recipe
Garnishes
I like to sprinkle a little fresh flat-leaf parsley over the top just before serving. It adds a pop of color and a fresh note that cuts through the richness of the cheese beautifully. If you want a little extra zing, finely chopped chives or a squeeze of lemon juice on the side works wonders too.
Side Dishes
This bake pairs perfectly with a simple green salad or some roasted meats like chicken or pork. When I made it recently for dinner, I served it alongside garlic-roasted chicken thighs and a crisp arugula salad, and my family went crazy for the combo. It’s also fabulous with a crusty baguette to soak up any leftover cheese sauce.
Creative Ways to Present
For holidays or dinner parties, I sometimes serve individual portions in small ramekins so everyone gets their own personal cheesy baked cauliflower. You could also sprinkle some toasted breadcrumbs or walnuts on top for an added crunch, which makes it feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Roasted Cauliflower Bake keeps really well in the fridge for 3 to 4 days. I store mine in an airtight container and warm up portions in the oven to keep that lovely crust intact. Refrigeration actually helps the flavors meld even more!
Freezing
While I’ve found the leftovers fridge-friendly, I don’t recommend freezing this bake because the texture of the cauliflower can change and the cheese sauce might separate. If you must freeze, do so before baking and thaw fully before cooking to maintain the best results.
Reheating
To reheat, I pop the bake into a 180°C (350°F) oven for about 15-20 minutes, or until warmed through and bubbly again. Using the oven instead of a microwave helps keep the top crispy and melty—trust me, this makes all the difference.
FAQs
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Can I use other vegetables in this Cheesy Roasted Cauliflower Bake Recipe?
Absolutely! While cauliflower is classic here, you can swap or mix in broccoli florets, Brussels sprouts, or even chopped asparagus for different flavors and textures. Just adjust roasting times accordingly so everything cooks evenly.
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What can I do to make this recipe lighter?
If you want to lighten things up, try using more milk and less cream, or substitute part of the butter with olive oil. You can also reduce the cheese slightly or pick lower-fat varieties, but keep in mind this will change the richness and texture.
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How do I avoid a grainy cheese sauce?
Grate your cheese fresh instead of using pre-shredded, and add it off the heat to prevent the sauce from overheating and separating. Stir gently and continuously for a smooth, creamy finish.
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Can I prepare this ahead of time?
Yes! You can roast and cool the cauliflower, toss it with the cheese sauce, and refrigerate the mixture. When ready, bring it to room temperature, transfer to your baking dish, top with cheese, and bake as directed.
Final Thoughts
I absolutely love how this Cheesy Roasted Cauliflower Bake Recipe brings something so special and indulgent to the table, while still being a great way to enjoy lots of veggies. It’s one of those dishes that feels like a hug on a plate—comforting, cheesy, and satisfying. I hope you enjoy making and sharing it as much as I do. Once you try it, I bet it’ll become one of your go-to recipes for cozy meals and impressive side dishes. Give it a whirl—you won’t regret it!
Print
Cheesy Roasted Cauliflower Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes (20 minutes roasting + 30 minutes baking)
- Total Time: 1 hour
- Yield: 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This classic Cauliflower Cheese recipe features perfectly roasted cauliflower tossed in a rich, creamy Mornay sauce made with a blend of Red Leicester and Gruyère cheeses, then baked until bubbly and golden. It’s a comforting vegetarian dish that combines tender cauliflower with a cheesy, velvety sauce, ideal for a cozy meal or side dish.
Ingredients
Roasted cauliflower:
- 1 kg / 2 lb cauliflower florets (from 1 very large, 1½ medium, or 2 small cauliflower heads)
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt
- 1/8 tsp pepper
Cheese sauce (Mornay sauce):
- 60 g / 4 tbsp unsalted butter
- 3½ tbsp plain / all-purpose flour
- 1 cup milk (full fat preferred)
- 1 cup cream (or additional milk)
- ½ tsp kosher salt
- ¼ tsp freshly grated nutmeg powder
- 1 cup Red Leicester cheese (or cheddar), grated
- ½ cup Gruyère cheese, grated (or other melting cheese)
Topping:
- ½ cup Red Leicester cheese (or cheddar), grated
Instructions
- Preheat Oven: Preheat your oven to 220°C / 430°F (200°C fan) ensuring a hot environment for roasting the cauliflower evenly.
- Prepare Cauliflower: Toss cauliflower florets in extra virgin olive oil, sea salt, and pepper until well coated. Spread evenly on a large baking tray, making sure florets are not overcrowded.
- Roast Cauliflower: Place the tray in the oven and roast for 20 minutes without turning. The cauliflower should develop a slight color but remain a bit firm. Once done, remove from the oven.
- Lower Oven Temperature: Reduce the oven temperature to 180°C / 350°F to prepare for baking later.
- Heat Milk and Cream: Heat milk and cream until hot, either on the stovetop or using a microwave, to help incorporate smoothly into the sauce.
- Make the Roux: In a large saucepan over medium heat, melt the unsalted butter. Stir in the flour and cook for 3 minutes, stirring regularly to remove the raw flour taste and form a smooth paste.
- Add Milk Gradually: While stirring constantly, pour in half the hot milk and whisk until the mixture thickens. Then add the remaining milk, continue stirring and cooking for 1 minute until the sauce can coat the back of a wooden spoon thickly.
- Add Cheese and Seasoning: Turn off the stove but leave the pot on the burner. Stir in kosher salt, freshly grated nutmeg, Red Leicester, and Gruyère cheeses. The sauce will thicken to a creamy consistency.
- Toss Cauliflower in Sauce: Add the roasted cauliflower to the cheese sauce and toss thoroughly to coat all florets evenly with the cheesy mixture.
- Transfer to Baking Dish: Pour the cauliflower and sauce mixture into a 2L / 2 qt baking dish (approximately 30 x 20 x 5 cm or 12 x 8 x 2 inches).
- Add Cheese Topping: Sprinkle the additional grated Gruyère followed by Red Leicester cheese evenly over the top of the cauliflower mixture.
- Bake the Dish: Place the baking dish in the oven and bake at 180°C / 350°F for 30 minutes. Bake until the cheese is melted, bubbly, and golden brown.
- Serve: Optional – sprinkle chopped parsley for garnish. Allow the dish to stand for 5 minutes before serving to let it set slightly.
Notes
- Cauliflower: A large cauliflower (~1.25 kg / 1.5 lb) will yield about 1 kg / 2 lb of florets. For tips on cutting cauliflower florets with minimal mess, refer to online tutorials.
- Cheese: Grate your own cheese to avoid anti-caking agents found in pre-shredded cheese, which can affect sauce texture. When measuring by cups, pack grated cheese tightly for accuracy.
- Storage: Leftovers keep well in the fridge for 3 to 4 days. Freezing is not recommended as the texture degrades.
- Make Ahead: You can prepare the cauliflower and sauce ahead by cooling the cauliflower fully, tossing it in the sauce, and storing in a container. Reheat slightly before baking as directed.
- Nutrition Modification: To reduce calories, substitute cream with more milk and reduce cheese quantities. Each ½ cup (50 g) less cheese cuts about 40 calories per serving.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 500
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 85 mg
