Recipe Card
Ingredients:
- 1 medium head cauliflower (about 5–6 cups florets), steamed until tender
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- Fresh thyme or parsley, for garnish
Instructions:
- Preheat oven to 375°F (190°C). Grease a medium baking dish.
- In a saucepan, melt butter. Stir in flour and cook for 1 minute. Slowly whisk in milk and cook until thickened.
- Add cheddar and half of the mozzarella. Stir until smooth. Season with garlic powder, paprika, salt, and pepper.
- Place cauliflower florets in baking dish. Pour cheese sauce over top.
- Sprinkle with Parmesan and remaining mozzarella.
- Bake for 25–30 minutes until golden and bubbly. Garnish with thyme.
Introduction
This Cheesy Cauliflower Bake is the ultimate comfort food without being too heavy. Think of it as a healthier, low-carb twist on mac and cheese — creamy, cheesy, and golden on top. It’s perfect as a side dish for family dinners, holidays, or even as a vegetarian main.
Step-by-Step Guide
- Prepare Cauliflower – Steam or boil florets until just fork-tender (don’t overcook).
- Make Cheese Sauce – Create a simple roux with butter and flour, then whisk in milk. Add cheese until smooth.
- Assemble – Layer cauliflower in the dish, cover with sauce, and top with more cheese.
- Bake – Golden, bubbly, and irresistible!
- Garnish – Sprinkle fresh herbs for brightness.
Substitutions
- Cheese → Swap cheddar for Gruyère, gouda, or pepper jack.
- Milk → Use unsweetened almond or oat milk for dairy-free.
- Cauliflower → Mix in broccoli or zucchini for variety.
- Flour → Use gluten-free flour or cornstarch for a GF version.
Variations
- Loaded Cauliflower Bake → Add crumbled bacon and green onions.
- Spicy Kick → Stir in chili flakes or hot sauce to the cheese sauce.
- Keto Version → Use heavy cream instead of milk for ultra low-carb.
- Protein Boost → Add shredded chicken or ground turkey.
Storage Tips
- Fridge: Store in airtight container up to 3 days.
- Freezer: Wrap tightly and freeze up to 2 months. Reheat covered at 350°F (175°C).
- Reheat: Microwave individual portions or bake until warmed through.
Nutrition (per serving, 6 servings)
- Calories: ~220
- Protein: 10g
- Carbs: 12g
- Fat: 15g
- Fiber: 3g
FAQs
Can I make this ahead of time?
Yes! Assemble the dish, refrigerate up to 24 hours, then bake when ready.
How do I keep the top extra crispy?
Broil for the last 2–3 minutes for a golden crust.
Is this keto-friendly?
Yes, just replace milk with heavy cream and use almond flour for the roux.
Personal Story
The first time I made this, I served it alongside roasted chicken for Sunday dinner. To my surprise, the cauliflower bake disappeared before the chicken did! Even my picky eater (who normally avoids veggies) went back for seconds. That’s when I knew this recipe was a keeper.
Call to Action
If you love creamy, cheesy comfort food with a healthy twist, you’ll definitely want to try this Cheesy Cauliflower Bake! 🥦🧀 Save this recipe for your next family dinner — and don’t forget to share it with your friends who need some veggie inspiration.
