Baked Cauliflower with Cheese

Course: Main Course

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 55

Resting Time: 5

Total Time: 1 10

Servings: servings

Calories: 311kcal

Author: Shruthi Baskaran-Makanju

This baked cauliflower cheese is crispy and irresistibly cheesy with a creamy Mornay sauce. Ready in an hour, it's a perfect mac and cheese alternative!

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Ingredients

1 large cauliflower cut into florets
1 tablespoons extra virgin olive oil
¼ teaspoon sea salt
⅛ teaspoon black pepper

For Mornay Sauce

1½ cups milk
2 tablespoons unsalted butter
2 tablespoons flour
¼ teaspoon sea salt
⅛ teaspoon nutmeg grated
½ cup Gruyère cheese
½ cup white cheddar cheese

Topping

½ cup Parmesan cheese
½ cup breadcrumbs

Instructions

Preheat the oven to 220°C / 430°F (200°C fan).
Coat the cauliflower with oil, salt, and pepper, then spread it evenly on a large tray.
Roast in the preheated oven for 20 minutes without turning, until the cauliflower is slightly firm and has acquired some brown color.
Reduce the oven temperature to 180°C / 350°F.
Make the cheese sauce (Mornay sauce): Heat the milk until hot but not boil, either on the stove or in the microwave.
In a small pot over medium heat, melt the butter. Add the flour and cook, stirring regularly, for 3 minutes to make a roux.
While stirring, gradually pour the hot milk slowly while whisking. Stir on the heat for 1 minute until the mixture is thick enough to coat.
Turn off the heat, but leave the pot on the stove. Stir in the salt, nutmeg, and both cheeses until the mixture is thick and resembles a sauce.
Add the roasted cauliflower to the sauce and toss to coat evenly.
Transfer the mixture to a 6’’ x 8’’ baking dish.
Sprinkle Parmesan cheese and breadcrumbs over the top.
Bake at 180°C / 350°F for 30 minutes until the cheese is melted, and the cauliflower is bubbly and golden.
Allow it to stand for 5 minutes before serving.

Notes

Cut the cauliflower into evenly sized florets. This promotes uniform cooking and browning, ensuring each piece is perfectly tender.
When roasting the cauliflower, spread the florets in a single layer with space between them. Overcrowding can lead to steaming rather than roasting, affecting the texture.
When adding milk to the roux, keep the heat low to medium-low to prevent the sauce from breaking. A gentle heat helps the sauce thicken without becoming clumpy.
For an extra crispy topping, you can mix the breadcrumbs with a little melted butter before sprinkling them over. This adds more crunch and a golden finish.
The sauce should coat the back of a spoon. If it's too thick, add a splash more milk. If too thin, cook a bit longer while stirring.

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