Imagine a dish that transforms the humble cauliflower into a creamy, cheesy masterpiece that will have everyone at the table begging for seconds. This Baked Cauliflower and Cheese is not just another side dish – it's a culinary revelation that turns a simple vegetable into a decadent, irresistible comfort food. Whether you're looking to impress your family, win over picky eaters, or simply treat yourself to a luxurious vegetable experience, this recipe is your golden ticket to mouthwatering perfection.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Wash the cauliflower thoroughly and cut into evenly sized florets, ensuring they are roughly similar in size for uniform cooking.
- Bring a large pot of salted water to a boil. Add cauliflower florets and blanch for 3-4 minutes until slightly tender but still crisp. Drain immediately and transfer to ice water to stop the cooking process.
- In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to create a smooth roux, which will help thicken the cheese sauce.
- Gradually pour in milk, whisking constantly to prevent lumps from forming. Continue cooking and stirring until the mixture thickens and becomes smooth, about 3-4 minutes.
- Remove sauce from heat and stir in 1½ cups of shredded cheddar cheese until fully melted and incorporated. Season with salt and pepper to taste.
- Arrange blanched cauliflower florets in the prepared baking dish. Pour the cheese sauce evenly over the cauliflower, ensuring all pieces are well-coated.
- Sprinkle the remaining ½ cup of cheese on top for an extra cheesy crust.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is golden brown and bubbly, and the cauliflower is tender.
- Remove from oven and let rest for 5 minutes before serving. This allows the sauce to set and makes serving easier.
Tips
- Blanching is Key: The secret to perfect texture is blanching the cauliflower. Don't skip this step! It ensures your florets are tender but not mushy, and helps them absorb the cheese sauce beautifully.
- Roux Matters: Take your time making the roux (butter and flour mixture). Cooking it for 1-2 minutes removes the raw flour taste and creates a smooth base for your cheese sauce.
- Cheese Selection: While cheddar is classic, don't be afraid to experiment. Try a mix of cheeses like gruyère or monterey jack for added depth of flavor.
- Prevent Watery Sauce: Pat your blanched cauliflower dry before adding the cheese sauce to prevent excess water from making your dish runny.
- Golden Brown Finish: For an extra crispy top, switch to broil for the last 2-3 minutes of cooking, but watch carefully to prevent burning.
- Make Ahead Friendly: You can prepare this dish up to a day in advance and bake just before serving, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 16g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 70mg
