Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- 1 cup grated cheddar cheese (plus extra for topping)
- ¼ cup grated Parmesan cheese
- ½ teaspoon paprika (optional)
- Fresh parsley, for garnish
- Optional: cooked chicken ham or turkey bacon
Instructions
- Preheat oven to 200°C (400°F).
- Wash and cut cauliflower into bite-sized florets.
- Blanch cauliflower in boiling water for 3–4 minutes, then drain thoroughly.
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour to form a smooth roux and cook for 1–2 minutes.
- Gradually add milk while whisking continuously.
- Add Dijon mustard, salt, and pepper. Cook for 5–6 minutes until sauce thickens.
- Remove from heat and stir in cheddar and Parmesan until melted.
- Place blanched cauliflower in a greased baking dish.
- Pour cheese sauce evenly over cauliflower, coating all florets.
- Sprinkle extra cheddar cheese on top and optional paprika or breadcrumbs.
- Bake for 20–25 minutes until golden and bubbling.
- Let rest for 5 minutes, then garnish with parsley before serving.
Notes
Blanching ensures tender but firm florets.
Cheese sauce can be made ahead of time and stored in the fridge.
Add optional proteins or vegetables for extra flavor.
Broil briefly for a crispier top.
- Prep Time: 15
- Cook Time: 25