This is my easy cauliflower cheese, super simple, without the need for a béchamel sauce. Less effort, less washing up but still with all of the creamy, cheesy flavour!
Cauliflower cheese often involves making a roux with flour, butter and milk.
That's all very well if the cauliflower cheese is the main item on your menu, but when you're making it as part of a larger meal - like a full-on roast dinner, it can take up time and pan space.
I rarely use the roux-method now, preferring this version when I'm prepping lots of dishes.
Why use this easy method over the roux method?
- It's quicker and easier
- No requirement to make a separate sauce
- No need to dirty another pan (or use up precious hob space) to make a roux
- It's naturally gluten free
- It's just as tasty
However!!
If you'd prefer to make the traditional version using a roux, I've included instructions for that in the notes section of the recipe card at the bottom of this post too.
So what do we need?
How do we make it?
We start by chopping the cauliflower and steaming it until just tender.
- Then we add a little double (heavy) cream and cheddar cheese to a baking dish. Top with a layer of cauliflower, followed by cream, cheddar, salt and pepper. Then repeat.
- Cook in the oven at 200c/400f for 15-20 minutes until golden and bubbly.
My Roast Dinner Favourites
I've now got a whole category devoted to Roast Dinners and side dishes - here are some favourites:
- Roast Beef Dinner. This easy cauliflower cheese is part of my 'How to make a Roast Beef Dinner step-by-step timeplan' post. Check it out for easy to follow instructions on making a mouthwatering roast beef dinner!
- Sprouts four ways
- Yorkshire Puddings < Chris gets me to make these no matter what meat we are cooking.
- Slow Cooked Roast Beef
- Roast Pork with the crispiest crackling (and don't forget the apple sauce)
- Roast Shoulder of Lamb - This is my mother in laws favourite
It also goes really well with:
- Lancashire Hotpot
- Or a homemade Steak Pie
Top with a little parsley and black pepper if you're feeling fancy.
More Cauliflower recipes:
- Creamy Cauliflower Soup
- Baked Cauliflower Wings - Asian style
- Honey and Garlic Chicken Stir Fry with Cauliflower Egg Fried Rice
- Cauliflower Fritters with Homemade Tzatziki
- Cauliflower Steak with Spicy Salsa Verde
***If you like my Cauliflower Cheese recipe then please rate the recipe and let me know how you got on in the comments below, I love hearing your thoughts and add-ons to my recipes!***
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The Easy Cauliflower Cheese Video:
Easy Cauliflower Cheese
Ingredients
- 1 medium cauliflower - broken into small florets
- 240 ml (1 cup) double (heavy) cream
- 150 g (1 ½ cups) Mature/strong Cheddar cheese, - grated (use a vegetarian version if required)
- ¼ tsp salt
- ½ tsp black pepper
- 1 tbsp fresh parsley - finely chopped
INSTRUCTIONS
- Preheat the oven to 200C/400F.
- Bring a pan of water to the boil
- Place the cauliflower florets in a steam basket over the top and place a lid on the pan, or place the cauliflower directly in the boiling water if you don't have a steam basket.
- Turn the water down to a simmer and simmer for 5 minutes until the cauliflower is tender but not soggy.Â
- Drain the cauliflower.
- Pour 2 tbsp of the cream in a baking dish and sprinkle on 2 tbsp of the grated cheese.
- Add half of the cauliflower, then top with half of the remaining cream and quarter of the remaining cheese.
- Sprinkle on half of the salt and pepper.
- Top with the remaining cauliflower, then pour on the remaining cream. Sprinkle on the rest of the cheese, salt and pepper.
- Place in the oven for 15-20 minutes until the cheese is golden and bubbly.
- Remove from the oven and sprinkle with the chopped parsley before serving.
Video
✎ Notes
Roux method for cauliflower cheese:
If you'd prefer to make the roux method, which is NOT gluten free, par boil and drain the cauliflower as per the recipe, then place the cauliflower into a baking dish. Melt 50g unsalted butter in a saucepan over a medium heat. Add 3 tbsp plain (all purpose) flour and mix together with a whisk to form a thick paste. Add 1 ¼ cups (300ml) of whole milk, a splash at a time, whilst stirring with the whisk, until all of the milk is incorporated and no lumps remain. Turn the heat up to medium high and continue to stir until the sauce thickens. Add ¼ tsp salt, ½ tsp black pepper and ½ cup (50g) grated strong cheddar cheese to the sauce. Stir together, then pour over the cauliflower in the dish. Top with 1 cup (100g) grated strong cheddar and place in the oven at 200C/400F for 15-20 minutes until golden and bubbly.Can I make cauliflower cheese ahead of time?
Yes, prepare the cauliflower cheese right up until the point before you put it in the oven. Cool, cover and refrigerate for up to a day. Take out of the refrigerator an hour before baking. Bake in the oven at 200C/400F for 20-25 minutes until golden and bubbly.Can I freeze cauliflower cheese?
Yes, if you're freezing leftovers, then cool, cover and freeze. Defrost in the refrigerator. To reheat, cover with foil and place in the oven at 200C/400F for 10 minutes, then remove the foil and cook for a further 10 minutes until piping hot throughout. If you're freezing a full portion to make ahead, prepare the cauliflower cheese right up until the point before you put it in the oven. Cool, cover and freeze. Defrost in the refrigerator. Take out of the refrigerator an hour before baking. Bake in the oven at 200C/400F for 20-25 minutes until golden and bubbly and piping hot throughout.Nutritional information is per serving.
Nutrition
This Cauliflower Cheese recipe post was first published in May 2019. Updated in March 2020 with new tips, extra information and for housekeeping.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
HelenG says
Thank you Nicky for this quick method. To save time, I microwaved the cauliflower for a few minutes instead of steaming. I think next time I'll add a little cornflour to the cream first to thicken a little more. Great recipe and really delicious.
Elaine Fisher says
This is much better than the roux method. Thank you for showing it.
Zoe says
Would this cook ok in a tower air fryer appliance? As I only have a single oven and want to make beef and roast potatoes at the same time.
Barry Mitchell says
Bought it from supermarket already made but it is nowhere better than following your recipe it's glorious
Carol Threlfall says
Brilliantly easy recipe {non-flour version} and delicious!
what`s 4 T says
So quick and EASY! Love cauliflower cheese but don`t like making the sauce. I use this for other veggies especially broccoli. Thankyou Nicky.
Gary Dunleavy says
Just made this recipe and it was delicious, such a simple dish but tasted amazing, will definitely make again
Thank you Nicky
Annie Manchester says
Thank you so much for this recipe. I had given up making cauliflower cheese as I could never get the roux right, either to thin to thick or lumpy so I bought it ready made . I came across this recipe yesterday and thought I would give it a try, well it was truly delicious and so easy to made. I only has a small cauli so mixed it with broccoli. My husband said it was the best he had tasted. This will be on our menu once a week. Bye the way I always bought it ready made from, not just any old cauliflower cheese this is ms cheese. Thanks again.
Sarah Hanisch says
So very easy & tastes DELISH!
Even my sister who is a vegetarian (& is all over veggie meals) requested the recipe.
Sometimes I like to mix in some sweet potato, corn kernels & celery for some extra veg.
Thanks Nicky!
Steve says
Not as tasty,but does the job i suppose
Michelle says
This sounds absolutely delicious! I can't wait to try this.
Angela at workonlinelife says
Hi I have been following you on Twitter for a while now and I love your easy to make recipes, they are delicious!! Love the photos too - they make you want to have a go making it! Thank you!
On another note though, your website is extremely slow to load, especially the graphics - just a little feedback
Chris Corbishley says
Hi Angela,
Thanks for following us on Twitter, we are both really pleased that you like the recipes 🙂
Could you it me know where you are based as i would love to understand if there is anything we can do to speed up our site for our readers.
If you would like to drop me an email you can reach me at chris@kitchensanctuary.com
Thanks
Chris
Jana says
Easy to follow directions and a delicious side to compliment our meal. Thanks for posting.