A piping hot dish of Cauliflower Cheese arriving at the table is pure comfort – creamy sauce, bubbling cheese and a crisp golden topping. Delicious.
I think Cauliflower Cheese is seriously underrated. Many people avoid making it at home for fear it will turn out soggy or overcooked, but it’s actually straightforward to prepare and incredibly satisfying.
This is a simple, fail-safe recipe that focuses on getting the sauce right — the cheesy sauce is what makes it shine.
We tested this method several times to perfect the balance of creaminess and thickness, and I’ve included a few practical tips so you can recreate it reliably every time.
Here’s what you’ll learn in this recipe:
➡️ How long to boil the cauliflower — 5–7 minutes, until florets are almost but not completely cooked.
➡️ How to avoid a watery bake — drain the cauliflower thoroughly so the dish stays rich, not runny.
➡️ How to prepare ahead — cook the cauliflower and make the sauce, then refrigerate or freeze before baking.
➡️ How to finish under the grill or in the oven — a quick blast under the grill gives the topping a lovely golden, crunchy finish.
Why you’ll love this quick Cauliflower Cheese recipe
⭐️ Comforting, cheesy goodness
⭐️ Quick and simple to make
⭐️ Adds something special to any meal
⭐️ How to prepare the best Cauliflower Cheese the day before ⭐️
This recipe works brilliantly as part of a roast dinner, for Christmas or as a comforting side any time. Preparing it in advance removes last-minute stress when you’re juggling other dishes.
To make ahead: cook the cauliflower and prepare the cheese sauce up to the end of step 5 in the instructions. Allow to cool, cover and refrigerate for up to 48 hours. When ready to finish, bake from step 6, adding 10–15 minutes to the cooking time because it will be cold from the fridge.
To freeze: assemble as above but freeze instead of refrigerating. Defrost fully before baking.
Cauliflower Cheese Ingredients
- Cauliflower – fresh is best to avoid overcooking; frozen can work in a pinch. Cut into florets.
- Milk – whole milk preferred, semi-skimmed is fine. Avoid skimmed milk for best sauce texture.
- Cornflour – used to thicken the sauce. Note: UK cornflour = US corn starch. Do not confuse with US corn flour/cornmeal.
- Dijon mustard – adds depth. If using English mustard, reduce the amount.
- Garlic granules or garlic powder
- Salt and freshly ground black pepper
- Red Leicester or strong cheddar – grated, for the main sauce and colour.
- Parmesan – adds savoury umami and texture to the topping.
- For the topping: extra grated Red Leicester and Parmesan (and optional breadcrumbs).
How to make Cauliflower Cheese
1. Boil the cauliflower in salted water for 5–7 minutes until the florets are just tender but not fully cooked. Drain thoroughly and transfer to an ovenproof dish.
2. Make a cornflour slurry with a splash of milk, then heat the remaining milk in a pan. Whisk in the slurry and cook until the sauce begins to thicken. Add mustard, garlic granules, salt and pepper.
3. Stir in the grated cheeses and cook until the sauce is smooth, thick and glossy.
4. Pour the cheese sauce over the drained cauliflower, sprinkle with the extra grated cheeses (and breadcrumbs if using) and bake until the top is bubbling and golden.
Hint: The boiling time depends on floret size—avoid overcooking as the cauliflower will finish in the oven.
Substitutions
- Cheese: Red Leicester provides a great colour, but strong cheddar works well. Gran Padano can replace Parmesan if preferred.
- Vegetarian option: Use a vegetarian Parmesan alternative to make the dish suitable for vegetarians.
Leftovers
Leftovers that have already been baked can be frozen and reheated in the microwave, though assembling and freezing before baking will generally give a better texture. Reheat until piping hot throughout.
TOP Tips
Drain well
Drain the cauliflower thoroughly after boiling to prevent a watery casserole.
Add breadcrumbs
A sprinkling of Panko or other breadcrumbs on top before baking adds a pleasant crunch.
More tasty side dishes…
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Braised Red Cabbage
Side Dishes
Roast Potatoes {Best Ever Easy Recipe!}
Side Dishes
Stuffing {with Sausage meat}
Side Dishes
Easy Roasted Parsnips
FAQs
This is ideal with a full roast, Yorkshire puddings or simpler roasts. It pairs particularly well with roast beef, ham, roast chicken or meatloaf.
Try crispy cauliflower tacos or a broccoli and cauliflower soup for other tasty ways to enjoy cauliflower.
Yes, the recipe is gluten free as written. Use a vegetarian Parmesan alternative if serving to vegetarians.
Let me know how it turned out and please rate the recipe if you tried it.
I love seeing your dishes — tag on Instagram if you’d like to share your photos.
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Easy Cauliflower Cheese
Ingredients
- 700 g (1.5 lb) Cauliflower (medium), cut into florets
- 500 ml (2 cups) Milk, whole or semi-skimmed
- 30 g (1 oz) Cornflour, see notes
- 1 tsp Dijon mustard
- 1 tsp Garlic granules
- 100 g (3.5 oz) Red Leicester cheese, grated
- 75 g (3 oz) Parmesan, grated
- Salt and freshly ground black pepper
For the topping:
- 25 g Red Leicester, grated
- 25 g Parmesan, grated
Instructions
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Preheat the oven: 200°C fan / 220°C / 425°F / Gas Mark 7.
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Cook the cauliflower: Boil in a large saucepan of salted water for 5–7 minutes until just tender when pierced. Drain well.
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Make the cheese sauce: Mix the cornflour with a little milk to a lump-free paste. Heat the remaining milk in a small saucepan, whisk in the cornflour paste and cook for 5–10 minutes, whisking, until it thickens. Add mustard, garlic granules, salt, pepper and the grated cheeses, then cook for a further 5 minutes until smooth and thick.
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Assemble: Place the drained cauliflower in an ovenproof dish, pour over the sauce and sprinkle with the extra cheeses (and breadcrumbs if using).
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Bake: Bake for 15–20 minutes until the top is melting and golden. Alternatively finish under the grill for a few minutes to brown the top.
To make ahead:
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Prepare up to the end of step 5, cover and refrigerate for up to 48 hours. When baking from chilled, add 5–10 minutes to the cooking time and ensure the centre is piping hot before serving.
Did you make this recipe? Click here to let us know how it went and give it a rating! Your feedback helps improve future recipes.
Notes
Cauliflower cooking time: Adjust time according to floret size. Don’t overcook as it will finish cooking in the oven.
Drain well: Ensure cauliflower is as dry as possible to avoid a watery bake.
Tip: Add Panko breadcrumbs for extra crunch.
Tip: If you prefer a saucier dish, you can double the sauce quantities.
Cornflour: UK cornflour is the same as US corn starch. Do not use US corn flour (cornmeal).
Nutrition
Nutrition information is an approximation and is per portion unless stated otherwise.
Additional Info
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This post was originally published on November 10th, 2022. It was updated on July 30th, 2025 to add additional tips and step-by-step videos.