Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 ½ cups shredded cheddar cheese
- Salt and pepper, to taste
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon paprika (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and cut the cauliflower into florets.
- Boil cauliflower in a large pot of water for 5 minutes until just tender. Drain and set aside.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat.
- Stir in 2 tablespoons of flour and whisk for 1–2 minutes to form a roux.
- Gradually add 1 cup milk, whisking constantly to avoid lumps. Cook until slightly thickened.
- Remove from heat and stir in 1 ½ cups shredded cheddar cheese until smooth. Season with salt, pepper, and optional garlic powder.
- Place cauliflower in a baking dish and pour the cheese sauce evenly over it. Gently mix to coat the florets.
- Bake for 20–25 minutes until the cheese bubbles and turns golden.
- Optional: Broil for 2–3 minutes for a crispier top.
- Remove from oven and let rest for 5 minutes. Sprinkle paprika or herbs if desired. Serve warm.
Notes
Microwave cauliflower for 5–6 minutes if short on time.
Add cooked turkey bacon bits or other vegetables for extra flavor.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 25