Cauliflower Cheese
A creamy and cheesy dish that transforms ordinary cauliflower into a delightful comfort food, perfect for any occasion.
Ingredients
Main Ingredients
- 1 medium head cauliflower, cut into florets Choose fresh, firm cauliflower heads without blemishes.
- 2 cups milk Use any type of milk you prefer.
- 3 tablespoons butter Unsalted butter recommended.
- 3 tablespoons all-purpose flour This will help thicken the cheese sauce.
- 2 cups shredded cheese Cheddar or your choice of cheese.
- to taste Salt and pepper Adjust seasoning according to preference.
- optional breadcrumbs for topping For extra crunch.
Instructions
Preparation
- Start by bringing a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5-7 minutes, until they are just tender but still have a slight bite. Drain the cauliflower and set it aside.
Make the Cheese Sauce
- In a saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously to create a roux. Cook this for about a minute before slowly pouring in the milk, whisking until the mixture is smooth and thickened.
Combine and Bake
- Reduce the heat and stir in 1.5 cups of shredded cheese, mixing until melted and creamy. Season with salt and pepper to taste.
- In a baking dish, arrange the cooked cauliflower florets and pour the cheese sauce over them, ensuring each piece is well-coated.
- Sprinkle the remaining shredded cheese on top. If using breadcrumbs, add them as well for extra crunch.
- Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes or until golden and bubbly.
Notes
If you have leftovers, allow your Cauliflower Cheese to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through. For an extra golden topping, you can add more cheese or breadcrumbs before reheating.