Baked Cheddar Cauliflower
A creamy and cheesy cauliflower dish that's perfect for fall dinners, combining wholesome veggies with a silky cheese sauce.
Ingredients
Main Ingredients
- 1 medium head medium head of cauliflower, cut into bite-sized florets
- 1 tablespoon butter or olive oil
- 1 tablespoon all-purpose flour
- 1 cup milk (any kind you prefer)
- 1 cup shredded sharp cheddar cheese (plus extra for topping)
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons grated Parmesan cheese (optional) Optional topping for added flavor
- 1 tablespoon chopped fresh parsley (for garnish) For garnish before serving
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and lightly grease a baking dish with butter or olive oil.
- Bring a large pot of salted water to a boil, add the cauliflower florets, and cook for 5 to 6 minutes until just tender. Drain well and pat dry to remove excess moisture.
Making the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat. Add flour and whisk for 1 minute to form a smooth paste.
- Slowly pour in the milk, whisking continuously until thickened and smooth.
- Remove from heat and stir in cheddar cheese, garlic powder, paprika, salt, and pepper until melted and creamy.
Combining and Baking
- Add the cooked cauliflower to the cheese sauce and mix until evenly coated.
- Pour into the prepared baking dish and spread out evenly.
- Sprinkle the remaining cheddar and Parmesan over the top.
- Bake uncovered for 15 to 20 minutes, until the cheese is melted and bubbling with golden edges.
Finishing Touch
- Garnish with fresh parsley before serving warm.
Notes
Pro Tips: Add crushed Ritz crackers, panko, or breadcrumbs on top before baking for extra crunch. Use low-fat cheese and skim milk for a lighter version. Stir in cooked shredded chicken or turkey for added protein. Refrigerate leftovers for up to 3 days and reheat in the oven for best results.