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–+ servings
a simple baked cauliflower side dish in a baking pan with a spoon and cloth napkin next to it.
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Cheesy Cauliflower

Cheesy cauliflower has steamed cauliflower combined with a creamy cheese sauce. This vegetable side dish is kid-approved.
Course Side Dish
Cuisine American
Keyword cauliflower and cheese, cheesy cauliflower
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings

Equipment

  • large stockpot
  • steamer basket for a large pot
  • 8x8 baking dish

Ingredients

  • 1 head cauliflower chopped
  • 4 cups water
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg
  • 2 tablespoons parmesan
  • 3/4 cup Colby jack cheese 1/2 cup for sauce then 1/4 cup for topping

Instructions

  • Cut and steam the cauliflower using a steamer basket on top of a pan with 4 cups of water.
    1 head cauliflower, 4 cups water
  • In another pan, melt the butter. Once melted stir in the flour. Now add the milk and continue to cook until thickened.
    2 tablespoons butter, 2 tablespoons flour, 1 cup milk
  • Now add salt, pepper, garlic powder, and nutmeg.
    1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon nutmeg
  • Turn off the heat and add the parmesan and 1/2 cup of the Colby jack cheese. Stir until melted and combined completely.
    2 tablespoons parmesan, 3/4 cup Colby jack cheese
  • Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece.
  • Put the cauliflower into a greased oven-proof bowl and sprinkle with the remaining 1/4 cup cheddar cheese.
    3/4 cup Colby jack cheese
  • Put into a 350-degree preheated oven for 5 minutes to melt the cheese. Enjoy!

Video

Visit YouTube for a video of how to make this Cheesy Cauliflower

Notes

Tips for making this recipe:

  • If you don't have a steamer basket you can boil the vegetables or steam them in the microwave.
  • Store in a covered plastic container and eat within 3 days.
  • This dish does not freeze well because of the cheese sauce. I recommend halving the recipe if you won't eat it within a few days.
  • To store: add leftovers to a covered container and refrigerate. Eat within 3 days. Reheat in an oven-proof baking dish at 375 degrees for 15 minutes.