Here’s my go-to cauliflower with cheese sauce recipe, featuring tender cauliflower florets covered in a smooth, creamy homemade cheese sauce that’s made with sharp cheddar and a hint of mustard.
This cheesy cauliflower dish is what my kids ask for when they’re craving comfort food. I often make a double batch because everyone always comes back for seconds, and the leftovers heat up perfectly for lunch the next day. Nothing beats a good cheese sauce, wouldn’t you agree?
Why You’ll Love This Cauliflower with Cheese Sauce
- Quick preparation – Ready in just 30 minutes, this side dish fits perfectly into your busy weeknight dinner rotation.
- Basic ingredients – You’ll only need a handful of pantry staples and fresh cauliflower to make this creamy side dish.
- Kid-friendly vegetable dish – Even vegetable-skeptic kids tend to enjoy this one – the creamy cheese sauce makes cauliflower much more appealing!
- Low-carb option – This dish gives you all the comfort of mac and cheese while keeping things low-carb, perfect for anyone watching their carbohydrate intake.
- Customizable recipe – You can easily switch up the cheese varieties or add different seasonings to make it your own.
What Kind of Cauliflower Should I Use?
When shopping for cauliflower, look for heads that are firm, compact, and bright white without any brown spots or discoloration. The size of the head doesn’t affect the taste, but a medium to large one (about 2 pounds) will give you plenty of florets for this cheese sauce recipe. Fresh cauliflower is best, but if you’re in a pinch, you can use frozen cauliflower florets – just know they might be a bit softer after cooking. Make sure to check that the leaves surrounding the head are fresh and green, as this is a good indicator of freshness, and don’t worry if you see some small gaps between florets, as that’s totally normal.
Options for Substitutions
This classic comfort dish can be adapted with several easy substitutions:
- Cauliflower: You can swap cauliflower with broccoli, or try a mix of both for variety. Romanesco works great too, and cooks in about the same time.
- Butter: While butter gives the best flavor, you can use olive oil or margarine. Just keep in mind that margarine might make the sauce a bit thinner.
- All-purpose flour: For a gluten-free version, use cornstarch (half the amount) or rice flour (same amount). If using cornstarch, mix it with cold milk first to prevent lumps.
- Mustard powder: No dry mustard? Use 1 teaspoon of prepared Dijon mustard instead, or skip it if you prefer.
- Milk: Feel free to use any milk you have – whole, 2%, plant-based alternatives like unsweetened almond or soy milk all work. For a richer sauce, heavy cream or half-and-half are good options.
- Cheddar cheese: While cheddar is classic, you can try Gruyere, Gouda, or even a mix of mozzarella and Parmesan. Just avoid pre-shredded cheese as it doesn’t melt as smoothly.
Watch Out for These Mistakes While Cooking
The biggest challenge when making cauliflower with cheese sauce is overcooking the vegetable – mushy cauliflower can ruin the entire dish, so cook it just until fork-tender and immediately transfer to an ice bath to stop the cooking process.
Making a smooth cheese sauce requires careful attention to avoid lumps – start by cooking the flour and butter together for at least 1-2 minutes to remove the raw flour taste, then gradually add warm (not cold) milk while whisking constantly.
A common error is adding the cheese while the sauce is too hot, which can make it grainy or stringy – instead, remove the pan from heat and let it cool for 1-2 minutes before stirring in the cheese gradually.
For the best texture and flavor, always grate your own cheese rather than using pre-shredded varieties, as packaged shredded cheese contains anti-caking agents that can make your sauce less smooth.
What to Serve With Cheesy Cauliflower?
This cheesy cauliflower makes a fantastic side dish, but it can easily become the star of your dinner table when paired with the right foods! For a complete meal, serve it alongside some grilled chicken breast or baked salmon – the cheese sauce tastes great with both. If you’re keeping things meat-free, it pairs really nicely with a grain like quinoa or brown rice to soak up that extra cheese sauce. I also like to add some color to the plate with roasted cherry tomatoes or steamed green beans, which help balance out the richness of the cheese sauce.
Storage Instructions
Keep Fresh: Got leftovers? Place your cauliflower with cheese sauce in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days. The cheese sauce might thicken up a bit in the fridge, but don’t worry – that’s totally normal!
Make Ahead: You can prep the cauliflower and cheese sauce separately up to a day ahead. Keep the cooked cauliflower and cheese sauce in separate containers in the fridge, then combine and heat when you’re ready to serve. This is super handy for busy weeknights!
Warm Up: To bring your leftovers back to life, warm them in the microwave in 30-second intervals, stirring between each. If the sauce seems too thick, just add a splash of milk. You can also heat it in the oven at 350°F for about 15 minutes, covered with foil to keep the moisture in.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 20-25 g
- Fat: 25-30 g
- Carbohydrates: 30-35 g
Ingredients
- 1 big cauliflower head
- 1 tablespoon butter
- 1 level tablespoon all-purpose flour
- 1/2 teaspoon dry mustard powder
- Pinch of nutmeg
- 3/4 to 1 cup milk (or half-and-half)
- 1 cup shredded cheddar cheese or a cheddar jack mix (4 ounces)
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Step 1: Prepare the Cauliflower
Begin by gathering all your ingredients.
Separate the cauliflower into small florets, making sure they are evenly sized for uniform cooking.
Place the florets in a steaming basket over about 1/2 inch of simmering water.
Cover and let the cauliflower steam for about 5 to 8 minutes, until they reach your desired level of doneness, whether that’s crisp-tender or fully tender.
Step 2: Make the Cheese Sauce
While the cauliflower is steaming, start preparing the cheese sauce.
Melt butter in a saucepan over medium heat.
Once melted, add flour, ground mustard, and nutmeg.
Cook, whisking or stirring constantly, for about 1 1/2 to 2 minutes to form a roux.
Step 3: Thicken and Flavor the Sauce
Gradually whisk in 3/4 cup of milk or half-and-half, continuing to cook and stir until the mixture thickens.
Stir in the shredded cheese and keep cooking, stirring until the cheese has completely melted into a smooth sauce.
If you’d like a thinner sauce, add a tablespoon or two of milk.
Season with salt and freshly ground black pepper to taste.
Step 4: Serve the Cauliflower and Cheese Sauce
Transfer the steamed cauliflower to a serving dish and spoon the cheese sauce generously over the top.
Alternatively, you can serve the cauliflower and pass the cheese sauce separately, allowing others to add as much or as little sauce as they like.
Step 5: Garnish and Enjoy
For a finishing touch, garnish the dish with a sprinkling of paprika and chopped parsley, if desired.
Serve immediately and enjoy your delicious cauliflower with cheese sauce!