Best Easy Cauliflower Recipe with Cheese

I really like this easy cauliflower recipe with cheese. It is pretty simple, but it tastes soooo good. My family actually eats it without complaining about vegetables. Nothing fancy – just a nice way to make cauliflower that does not take much time or effort. I make it about once a week now.

Watch my video below for a simple, step-by-step recipe for creating this delicious Cauliflower with Cheese. If you enjoy it, don’t forget to like and subscribe for more easy and tasty recipes!

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Why This Easy Cauliflower Recipe with Cheese Is So Good

1. It’s pretty cheap to make

Cauliflower doesn’t cost much compared to meat, which is great when you’re trying to stretch your grocery budget. Plus, you probably already have most of the other ingredients sitting in your fridge and pantry anyway – just basic stuff like cheese and butter.

2. It doesn’t take forever to make

You can totally throw this together after work when you’re tired and hungry. Most of the time is just waiting while it bakes, so you can do other stuff like help with homework or catch up on your phone.

3. The cheese makes it actually good

I mean, let’s be real – plain cauliflower by itself kinda sucks, but this cheesy version is something I actually look forward to eating. My husband, who claims to hate vegetables, always goes back for seconds of this.

4. You don’t need fancy stuff

Just normal ingredients from the regular grocery store and basic pans everybody has. You don’t need to hunt down weird ingredients or buy special equipment that’ll just collect dust later.

5. Still good as leftovers

A lot of vegetable dishes get all soggy and gross the next day, but this one reheats pretty well. You can nuke it for lunch the next day, and it’s still really good – the cheese doesn’t get all rubbery like some recipes do.

Ingredients You’ll Need

• 1 medium cauliflower head (about 2 pounds)
• 3 lemon slices
• 1 teaspoon salt (for boiling water)
• 2 tablespoons fresh dill, chopped
• Water for boiling

For the Creamy Sauce

• 7 tablespoons butter (100 grams)
• 3 tablespoons all-purpose flour
• 1 cup milk (250 ml)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg

For the Cheese Topping

• 2 cups shredded cheddar cheese (200 grams)
• 3 garlic cloves, minced
• 1 tablespoon mayonnaise
• 1 teaspoon Italian herbs

For the Yogurt Dip

• 3 cherry tomatoes, chopped
• 2 garlic cloves, minced
• 3 tablespoons of Greek yogurt
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon fresh cilantro, chopped

Did You Know: Freshly grated cheese melts much better than pre-shredded. The anti-caking agents in packaged shredded cheese prevent proper melting.

Preparation Time

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Step-by-Step Instructions

STEP 1: Prep and Parboil the Cauliflower

1. Cut the cauliflower into evenly sized bite-sized florets
2. Fill a large pot with water, add salt, lemon slices, and dill
3. Bring water to a full rolling boil
4. Add cauliflower and cook for EXACTLY 4 minutes (use a timer!)
5. Remove with a slotted spoon and place on kitchen towels to drain

Note: Four minutes is perfect for par-boiling. Three minutes leaves it too crunchy after baking, while five minutes results in mushy cauliflower.

STEP 2: Make the Creamy Sauce

1. Melt butter in saucepan over medium heat (don’t brown it)
2. Add all flour at once and stir constantly for 2 minutes until slightly nutty-smelling
3. Gradually add milk, about 1/4 cup at a time, stirring continuously
4. Cook for 3-4 minutes, stirring until thick enough to coat the back of a spoon
5. Stir in salt, pepper, and nutmeg, then remove from heat

Top Tip: If lumps form, immediately remove from heat and whisk vigorously until smooth before continuing.

STEP 3: Prepare the Cheese Mixture

1. In a bowl, combine the freshly grated cheese, minced garlic, and mayonnaise
2. Add Italian herbs and mix until everything is evenly distributed

Did You Know: The mayonnaise acts as an emulsifier that prevents the cheese from separating, giving you a creamy melt instead of oily patches.

STEP 4: Assemble and Bake

1. Preheat oven to 375°F (190°C)
2. Line baking dish with parchment paper if desired
3. Arrange drained cauliflower in a single layer
4. Pour sauce evenly over all cauliflower pieces
5. Spread cheese mixture on top, covering everything
6. Bake for 22 minutes until golden and bubbly with some darker spots

This easy cheesy cauliflower bake is perfect for a quick, comforting meal!

Note: For extra browning, you can briefly broil for the final minute – but watch carefully to prevent burning!

STEP 5: Make the Yogurt Dip

1. Mix yogurt, garlic, tomatoes, herbs, salt, and pepper in a small bowl
2. Refrigerate until ready to serve

Related Recipe: If you enjoy cauliflower dishes, you might also like How to Cook Frozen Cauliflower Rice (Tasty, Fast & Not Soggy).

Serving and Pairing

Serve these easy cheesy cauliflower right out of the oven while they’re still hot! I put the yogurt dip in a small bowl on the side so everyone can take as much as they want. I really love how the hot cheesy cauliflower tastes with the cold tangy dip – it’s that temperature contrast that makes each bite so satisfying. The warm, melty cheese and the cool, fresh dip complement each other perfectly.

This versatile dish works beautifully with:

• Roasted or fried chicken or turkey
• Grilled or fried steak
• Baked or fried fish
• As a standalone lunch with salad

Variations to Try

You can change up this quick cauliflower cheese recipe in several ways:

Cheese Options

Try different cheese combinations like half cheddar and half gruyère for a nuttier flavor, or all Monterey jack for a milder, kid-friendly option. Adding parmesan creates extra crispy edges.

Flavor Boosters

Consider adding crumbled bacon for smokiness, breadcrumbs for a crunchy topping, or smoked paprika for subtle warmth to elevate your baked cauliflower with cheese.

Other Vegetables

This technique also works great with broccoli (reduce boiling to 3 minutes), a mixture of cauliflower and broccoli, or halved Brussels sprouts (boil 5 minutes).

Make-Ahead and Storage

You can parboil the cauliflower up to 24 hours ahead and refrigerate it after draining. The cheese mixture can be made a day in advance, and the complete dish can be prepared up to 4 hours before baking.

Leftovers can be kept in an airtight container for up to 3 days. Reheat in a 350°F oven for 15 minutes for best results. Microwaving works, but it makes the cheese slightly rubbery.

When baking from refrigerated, add 5-7 extra minutes to cooking time.

Troubleshooting Common Issues

Sauce Problems

If your sauce gets lumpy, remove it from heat and whisk vigorously. For a sauce that’s too thick, add a splash of milk; if it’s too thin, cook it slightly longer.

Cheese Issues

When cheese isn’t melting properly, check your oven temperature with a thermometer. If it’s separating or oily, use freshly grated cheese next time. For better browning, briefly broil at the end.

Texture Problems

For texture problems, adjust your cooking times. If the cauliflower is too firm, boil it longer next time. If it’s too mushy, reduce the initial cooking time. A watery dish means you need to drain the cauliflower more thoroughly.

More Healthy Recipes to Try

If you love this easy cauliflower bake, here are some other delicious and healthy recipes you might enjoy:

• Crispy Pan-Fried Zucchini Recipe – A quick and easy way to enjoy zucchini with a crispy, golden crust.
• Spanish Omelette (With Vegetables) – A hearty and nutritious dish packed with eggs, potatoes, and fresh vegetables.
• Zucchini Fritters Recipe – Light, crispy, and perfect as a side dish or snack.

Let me know what recipe you tried and how it turned out! I’d love to hear your thoughts and any tweaks you made.