A whole cauliflower baked in the oven, covered in a cheese sauce made from butter, milk, mustard, grated cheese and paprika. This epic recipe makes cauliflower the hero!
Like many kiwis, I have fond memories of eating a classic cauliflower cheese during my childhood. For this Whole Cauliflower Cheese I decided to take the nostalgic dish up a notch and cook the cauliflower whole, instead of in florets. This makes for an impressive dish to present to friends and family where everyone can scoop their own cauliflower out at the table.
If you're looking for another twist on the classic, why not try my Cauliflower Cheese Pasta Bake? Cauliflower cheese with the addition of delicious ravioli and spinach.
Jump to:
Ingredient notes:
- Cauliflower: Thankfully cauliflower is around pretty much all year in New Zealand. Although availability and price can be dependent on the weather.
- Cheese sauce: This flavoursome sauce can be used over vegetables or in your favourite pasta dishes, including lasagne or a simple pasta bake.
- Nutmeg: This is my secret ingredient when it comes to making a delicious cheese sauce. It will still taste great if you don't have any in the cupboard though.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Place the whole cauliflower in a large pot and cover with water. Bring to the boil and simmer for 10 minutes. Drain, then place the whole cauliflower in a shallow baking dish.
Place a large saucepan on a low heat and add the butter. Stir until melted then add the flour and combine. Keep stirring for a minute to fry the mixture. Start adding the milk slowly, stirring well between each addition. Once all the milk has been added, let the sauce simmer until thick.
Take off the heat. Add the mustard, cheese, paprika, salt, pepper and optional nutmeg. Stir in half of the grated parmesan.
Slowly pour the cheese sauce over the cauliflower, letting it pool in the bottom of the dish. Sprinkle with the rest of the parmesan then bake in the oven for 30 minutes until golden and cooked through. Serve immediately.
Recipe FAQs:
The key to cooking this dish is boiling the cauliflower first. This ensures the vegetables is cooked almost the whole way through before the cheese sauce is added.
No, the white sauce has plain flour in it which contains gluten. However, this can easily be swapped for gluten free flour.
Yes. Feel free to customise whole cauliflower cheese by adding ingredients like cooked bacon or pancetta, caramelised onions, roasted garlic, or herbs like thyme or rosemary to the cheese sauce for extra flavour.
Storage:
Store any leftover whole cauliflower cheese in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
Top tips:
The cheese sauce can be made ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop, stirring constantly to prevent it from sticking or burning, before pouring it over the cauliflower and baking.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Whole Cauliflower Cheese
A whole cauliflower baked in the oven covered in a delicious cheese sauce made from butter, milk, mustard, grated cheese and paprika.
Ingredients
- 1 whole cauliflower
- 50g butter
- 50g flour
- 500ml milk
- 1 tsp wholegrain mustard
- 1 cup grated cheese, 100g
- ½ tsp paprika
- 1 tsp salt
- ¼ tsp cracked black pepper
- ¼ tsp freshly grated nutmeg (optional)
- 50g parmesan, grated
Instructions
- Preheat the oven to 180°C fan bake.
- Place the whole cauliflower in a large pot and cover with water. Bring to the boil and simmer for 10 minutes. Drain, then place the whole cauliflower in a shallow baking dish.
- Cheese sauce: Place a large saucepan on a low heat and add the butter.
- Stir until melted then add the flour and combine. Keep stirring for a minute to fry the mixture.
- Start adding the milk slowly, stirring well between each addition. Once all the milk has been added, let the sauce simmer until thick.
- Take off the heat. Add the mustard, cheese, paprika, salt, pepper and optional nutmeg. Stir in half of the grated parmesan.
- Assemble: Slowly pour the cheese sauce over the cauliflower, letting it pool in the bottom of the dish. Sprinkle with the rest of the parmesan then bake in the oven for 30 minutes until golden and cooked through. Serve immediately.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 194Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 573mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 9g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya
Sheran says
So enjoying your recipes which I have tried a number & they are delish.
Made cauliflower cheese for dinner last night but next time will definitely try your whole cauliflower cheese.
So thanks Vanya
Sandi says
This sounds great just because of the colby cheese. My aunt had us eating that for decades and I just can't find it anymore in the stores. I am from Canada and the last time I saw Colby cheese in a grocery store had to be at least 15 or 20 years ago. It was the best, it was different from all other cheese, a different. It even look different when you sliced it.
Years ago when she live in Grosse Pointe, she would go to her fancy burger bar, order her burger rare and after the waitress brought the food, my aunt would pull out a baggie from her purse. A couple of long green onions wrapped in foil and a couple of slices of Colby cheese. She'd open it under the table and hide them on her plate behind her burger.
VJ cooks says
That's hilarious! I really love Colby cheese, it's very common in New Zealand.