Recipe By Amy Woessner
Published Apr 2nd
Prep 10m Cook 40m Additional - Ready In 50m
Servings 6 servings Calories 207.9

Cheesy cauliflower.

Recipe Ingredients

  • 1 head cauliflower, cut into florets
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 6 ounces shredded Cheddar cheese, divided
  • 1 pinch ground black pepper
  • 1 pinch ground nutmeg, or to taste

Cooking Directions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  3. 3 Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
  4. 4 Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
  5. 5 Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
  6. 6 Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

Nutrition Facts

  • Calories 207.9
  • Carbohydrate 10.6 g
  • Cholesterol 43.2 mg
  • Fat 14.2 g
  • Fiber 2.7 g
  • Protein 10.8 g
  • Saturated Fat 9 g
  • Sodium 249.4 mg
  • Sugar 4.9 g


  1. Really easy and delicious. I only made a couple of minor changes. First, I was out of nutmeg so used a pinch of paprika instead. I am a low carb eater, so I used half and half (instead of milk and flour), to hold the dish together. Then added a pinch of salt, since there - Read more ...
  2. I baked the dish in the oven WITHOUT steaming the cauliflower first. I don't like mushy veggies. I added broccoli florets too about half a head of cauliflower and almost equal amounts broccoli washed and cut small with no stems. I mixed it all together so that my uncooked veggies wouldn't scorch. Baked about 20 - Read more ...
  3. Absolutely loved this. The only change I made was instead of steaming the cauliflower and roasted it with a bit of olive oil until the tips were starting to brown. Added the sauce and cheese and baked as directed. This is the best cauliflower we have ever had. The roasting eliminated any chance of turning - Read more ...
  4. I found this a bit bland. I would make it again but try to give it a bit more flavour maybe some dijon or some bacon bits..
  5. Will be making this recipe shortly, but with only one change - my mom use to gut the tough parts of the cauliflower out and steamed the whole rounded head (probably boiled it in those days)poured the cheese sauce over, a sprinkle of paprika, just before serving - was beautiful and oh, so good!
  6. I made a couple of changes - instead of baking it for 25 minutes, which seemed a long additional time for hot cooked sauce and hot cooked cauliflower, I drained the veg, poured the sauce over and put under a grill (UK)/broiler (US) for a few minutes until the sauce bubbled and browned. I have - Read more ...
  7. This is an excellent basic recipe to riff on, which really are the best kind. It is flexible, stands up to changes and substitutions. The results are creamy, cheesylicious cauliflower that you might even get your picky eaters to try. Here are the changes I made, just to give you an idea of what can - Read more ...
  8. The cauliflower absorbed all of the sauce. It turned out perfect. One head made a full Pyrex dish. Will def. use the sauce again for potatoes and make THIS dish again.
  9. Pretty good although I don't really see the point of baking the cauliflower in the sauce. It ends up getting diluted by the water that comes out of the cauliflower. Much prefer to pour sauce on steamed cauliflower and this has the added advantage of allowing portion control for those who are worried about a - Read more ...
  10. One of my favorite ways to make cauliflower. I omit the nutmeg and add a dash of Frank's Hot Sauce and a little dijon mustard. There's never any leftovers--we usually eat the whole casserole dish full. I like to serve this with meatloaf.

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