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Cauliflower Cheese

Cauliflower cheese bakes tender florets in a smooth cheddar sauce beneath a golden panko topping. Dijon mustard and freshly grated nutmeg add a savory depth to this bubbling side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: British
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Prepare the cauliflower
  • 1 nonstick cooking spray for the baking dish
  • 3 qt water
  • 1 cauliflower large head (about 2 1/2 pounds), trimmed and cut into florets
Make the cheese sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cup whole milk warmed
  • 1 tsp Dijon mustard
  • 0.25 tsp nutmeg freshly grated
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 10 oz sharp cheddar cheese shredded and divided
For the topping
  • 0.5 cup panko breadcrumbs
  • 1 tbsp olive oil

Equipment

  • 1 2-quart baking dish
  • 1 6-quart pot
  • 1 3-quart saucepan

Method
 

Prepare the cauliflower
  1. Heat the oven to 400°F.
  2. Coat a 2-quart baking dish with nonstick cooking spray.
  3. Bring the water to a boil in a 6-quart pot.
  4. Add the cauliflower and cook for 5 to 7 minutes, until just tender when pierced with a knife.
  5. Drain the cauliflower very well.
  6. Spread the cauliflower in the prepared baking dish.
Make the cheese sauce
  1. Melt the butter in a 3-quart saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute, whisking constantly.
  3. Gradually whisk in the warm milk and cook for 4 to 6 minutes, whisking often, until the sauce is smooth and thick enough to coat a spoon.
  4. Whisk in the Dijon mustard, nutmeg, salt, and pepper.
  5. Remove the pan from the heat.
  6. Stir in 8 ounces of the cheddar until melted.
Assemble and bake
  1. Pour the cheese sauce evenly over the cauliflower.
  2. Toss the panko with the olive oil.
  3. Sprinkle the panko over the dish.
  4. Top with the remaining 2 ounces cheddar.
  5. Bake for 20 to 25 minutes, until the sauce is bubbling around the edges and the topping is golden brown.
  6. Rest for 5 minutes before serving.

Notes

For a smooth sauce, whisk in the warm milk gradually. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the sauce may change texture. For a gluten-free version, use gluten-free all-purpose flour and panko.