Easy Cauliflower Cheese

This easy cauliflower cheese recipe features tender steamed cauliflower baked in a rich, creamy Cheddar cheese sauce. It’s a simple, comforting side dish that comes together quickly and pairs well with a wide variety of mains. Perfect for everyday dinners or holiday spreads.

Ingredients

1 medium cauliflower, broken into small florets
240 ml (1 cup) double (heavy) cream
150 g (1½ cups) mature or strong Cheddar cheese, grated (vegetarian version if needed)
¼ tsp salt
½ tsp black pepper
1 tbsp fresh parsley, finely chopped

Instructions

Preheat the oven to 200°C (fan) / 400°F.
Steam or boil the cauliflower:
Bring a pot of water to a boil. Place the cauliflower florets in a steamer basket over the water and cover with a lid. If you don’t have a steamer basket, cook the cauliflower directly in the water.
Reduce to a simmer and cook for 5 minutes, until the cauliflower is tender but still holding its shape. Drain well.
Assemble the dish:
Pour 2 tablespoons of cream into the base of a baking dish and sprinkle over 2 tablespoons of grated cheese.
Layer the ingredients:
Add half of the cauliflower, followed by half the remaining cream and one-quarter of the remaining cheese. Season with half of the salt and pepper.
Finish layering:
Add the rest of the cauliflower, pour over the remaining cream, and top with the remaining cheese, salt, and pepper.
Bake:
Place the dish in the oven and bake for 15–20 minutes, or until the cheese is bubbling and golden brown.
Garnish and serve:
Remove from the oven and sprinkle with fresh chopped parsley before serving.

Tips

Use mature or extra mature Cheddar for deeper flavor.
Don’t overcook the cauliflower during steaming—it should be just tender.
Let the cauliflower drain fully before baking to avoid a watery dish.
You can prepare the dish in advance and refrigerate it before baking.

Variations and Substitutions

Cheese: Swap Cheddar for Gruyère, Red Leicester, or a cheese blend.
Add-ins: Mix in cooked bacon, chopped cooked leeks, or caramelized onions for extra flavor.
Cream alternative: Use a mix of milk and cream or a béchamel sauce if preferred.
Herbs: Try thyme or chives instead of parsley for a different flavor profile.

FAQs

Can I make this ahead of time?
Yes, assemble the dish up to a day in advance, cover, and refrigerate. Bake just before serving.

Can I freeze cauliflower cheese?
It’s best fresh, but it can be frozen. Cool completely, cover tightly, and freeze for up to 2 months. Reheat from frozen or defrost in the fridge overnight.

Can I make this dish gluten-free?
Yes, this version is naturally gluten-free. Just ensure your cheese and cream are free from any added gluten-containing ingredients.

Serving Suggestions

Serve as a side with roasted meats, sausages, or grilled chicken.
Pair with a crisp green salad for a light meal.
Add to a vegetarian roast dinner or holiday spread.

Why You’ll Love This Recipe

Quick to prepare with minimal ingredients
Rich, creamy, and full of flavor
A versatile side dish that works with many mains
Great for weeknights, holidays, or potlucks