Ingredients
- 1 medium head of cauliflower, cut into florets
- 2 cups (200g) shredded cheddar cheese (or a mix of cheeses)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups (360ml) whole milk
- ½ teaspoon mustard powder (optional, for extra flavor)
- Salt and black pepper, to taste
- ¼ teaspoon ground nutmeg (optional)
- ¼ cup grated Parmesan cheese (optional, for topping)
- ¼ cup breadcrumbs (optional, for a crunchy topping)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Cook the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5–6 minutes, until just tender but not mushy. Drain well and set aside.
- Make the cheese sauce:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in the milk, stirring constantly to prevent lumps.
- Continue to cook, stirring, until the sauce thickens and is smooth.
- Remove from heat and stir in the shredded cheddar cheese (reserve a little for topping if you like). Add mustard powder, nutmeg, salt, and pepper to taste.
- Combine: Place the cooked cauliflower into the prepared baking dish. Pour the cheese sauce evenly over the cauliflower. Sprinkle with the remaining cheddar cheese, grated Parmesan, and breadcrumbs if using.
- Bake: Bake in the preheated oven for 20–25 minutes, or until golden and bubbling.
- Serve: Let it cool for a few minutes before serving. Enjoy as a comforting side dish or a vegetarian main!
If you’d like, I can help you adjust it for extra toppings, spices, or make it gluten-free. Just say so!