Cauliflower Cheese Recipe (2024)

I like this with cauliflower pre baked rather than pre- boiled Cut into reasonable chunks and toss together with any green leaves with a small amount of olive oil, salt, pepper , cumin, and cayenne then spread on a roasting tin and put in a 400 F oven for 15-20 min until slightly charred. I also put a little Dijon mustard in the cheese sauce.

I add a little dry mustard to the bechamel, or stir in some dijon - tt adds to the sharpness of the cheese. And leftovers freeze and re-heat beautifully.

How lovely! This is very close to what I've experienced as classic cauliflower cheese in England. The béchamel sauce over the blanched cauliflower, with plenty of cheese sprinkled on top and then the whole thing baked until bubbling, should work beautifully. If I wanted a little more flavor, I think I'd add just a wee bit of hot pepper sauce, well stirred into the béchamel and/or sprinkle the cheese on top with paprika or more cayenne (the texture of the unground cumin seeds would put me off)

even easier to microwave the cauliflower florets for a couple of minutes

I prefer a less runny sauce -1 cup milk 2 tbsps butter and flour ratio.I have never done it with feta. Could be interesting.If I want to spice it up I add a a Tbsp of english mustard powder to the sauce.My preference is to cook the the cauliflower longer and assemble the dish hot. Add copious grated cheddar on top and stick it under the broiler for 5 minutes for a crispy top.

this is quite simply the best comfort food for winter/autumn. Topped with breadcrumbs, black pepper and bubbling grilled cheese make this a perfect dish.

A good recipe as is. For a more traditional English version use 1 tsp English mustard powder instead of cayenne, and sub the feta and provolone with a white cheese like Lancashire (or use all cheddar)

I've been making this for years thanks to Ina Garton. I usually use gruyere cheese or Edam, sometimes the smoked versions. Also make with chunks of ham, in place of scalloped potatoes. Like one poster's comment of roasting the cauliflower. Goibg ton) try it!

Any-vegetable-in-cheese-sauce recipe. What's not to like?

This is a frequent meal for me. I rarely use a recipe but what I do is just like this. Except do add a bit of dry mustard and only use cheddar although these additions sound v good. An old standby. Yum.

Delicious. Very French too, gratin de chou-fleur. Lots of options with the same sauce, one of my favorites was Swiss chard growing up. A mix of broccoli and cauliflower is nice for a touch of color.

Also delicious topped with fresh breadcrumbs Fried in bacon grease. ( cut bacon into pieces, fry, drain, then fry breadcrumbs in grease) , sprinkle over cheese topping and bake.

That's the name of the dish. It's an old British recipe, not something NYT made up. It's been around far longer than people have been making "cheese" out of things other than milk from an animal.

I think that would be insanity. The whole point of this dish is cheese cheese with a side of cheese!

Another meal from a favorite source. Just wonderful!

Total male newbe: any tips for how to submerge the cauliflower head and keep it from floating?

This was delicious! My quick tip to make it less heavy on cheese but delish, I used hot water and cashews blitzed into a Vitamix, along with feta cheese. I had not quite 2-inch cube of Gruyere, which I grated on top. Added some nutritional yeast. Cut up some blistered poblano peppers into the sauce along with the cauliflower. Truly amazing!

I thought the feta didn’t work, of course there is feta and there is feta. The one I used was brine packed Greek feta and maybe too muscular for this. Anyone have a different experience?

Mine looks just like the photo. I am so excited. Also, I finally was able to make a proper bechamel.

Does not hold well--eat immediately. Spices are about right and I support the addition of dry mustard (not wet-too many unknowns). A hit on meatless nights.

Cut into serving size florets, don’t overcook. Will need more sauce, 3/4 recipe for 1 head. Added dry mustard to sauce while cooking, to taste. Cumin seeds are good. Sprinkle with some panko before baking.

Marcella Hazan has a recipe for this: Gratinéed Cauliflower with Bechamel. No cheddar but parm and I use pecorino. It is, apparently, globally beloved.

I used the basic idea: cottage cheese, blended with black pepper, salt and some cheese powder (orange pwd from boxed Mac/cheese) +some parmesan but NO milk. Also added 3 cloves of minced garlic. THICK! This was THICK!I smeared it over the top of some spaghetti squash and put it in the microwave for 90 seconds. Then added a thin slice of sharp cheddar and micro'd another 90 seconds.BEST KETO "PASTA and Cheese" that I have had in ... EVER?

Yummy cheese sauce but the quantity is skimpy. Used the entire recipe for one head of califlower.

Not a huge fan of this one but did use the leftovers in a tomato, cauliflower, feta frittata that was pretty good

Not a huge fan of this recipe but used the leftovers in a tomato, cauliflower, feta frittata

Double up on the cheddar, otherwise it's too bland. Will make again.

This was great as written. My beloved cooking teacher years ago in Atlanta, Ursula Knaeusel, made a similar, but simpler/faster, recipe which she called Doris’ Cauliflower. Boil whole, cored, cauliflower for 5-7 min (until florets are barely tender). Place floret side up in oven proof serving dish. Cover with thin coating Hellman’s mayonnaise then press grated cheddar into mayo to cover. Bake 10-15 min at 350 until cheese browns. Looks great on a buffet and keeps warm nicely in the hot dish.

Is it three pounds total or two 1.5lbs heads?

Another vote for adding a little Dijon to the mix. It gives it that little je ne sais quoi.