Cheesy Cauliflower


  • 1 head of cauliflower, cut/broken into small florets
  • 2 T margarine or butter (I used margarine)
  • 3 T flour
  • ¾ c milk (I used 1%)
  • 1 ¾ c reduced-fat grated sharp cheddar cheese, divided
  • Optional: Salt & black pepper


  • Preheat the oven to 350 degrees.
  • Spray a 9×13” pan with non-stick spray; set aside.
  • Bring a very large pot of water to boil.  Boil the cauliflower 6-7 minutes, or until slightly fork-tender. Drain, then set aside.
  • In the same very large pot, melt the margarine on low heat.  Once melted, add the flour, and cook for 1-2 minutes, stirring constantly.
  • Add the milk, and cook until the flour/butter lumps dissolve and the mixture begins to thicken (about 3-4 minutes).  Again, stir constantly.
  • Set aside 1/3 c of the shredded cheese.  Add the remaining cheese to the milk/flour mixture, and stir until the cheese fully melts.  Remove the pot from heat.
  • Place ½ of the cooked cauliflower and ½ of the melted cheese mixture into a large mixing bowl.  Gently toss the cauliflower with the cheese sauce until evenly coated.  Put the cheesy cauliflower into the prepared 9×13” pan.
  • Repeat the above steps with the remaining cauliflower/melted cheese mixture.
  • (Check in: All of the cauliflower and all of the melted cheese sauce should now be in the 9×13” pan, and that pan should be pretty full.)
  • Sprinkle the remaining 1/3 c shredded cheese evenly over the top of the cheesy cauliflower.
  • Bake for 10-15 minutes, or until the top cheese has melted and the dish is bubbly and golden.
  • Let stand a few minutes before serving. Top individual servings with salt and freshly ground black pepper if desired.

Makes 8 servings.

Nutritional information per serving (approximates): 130 calories, 6.5 g fat,
8.5 g carbohydrate, 2.5 g fiber, 2.5 g sugar, 8.5 g protein.

Straight from the oven...

...and on to my plate.

The ratings:
Mental Cost (ingredient availability): Very low
Financial Cost (ingredient cost): Low
Emotional Cost (cooking skill level): Medium-low
Time Cost (recipe preparation): Lowish
Life Cost (clean up time/effort): Low
Worth It? (rate from 1-5): 4.89

The Bottom Line: Will I make this recipe again?

A recipe really can’t go wrong with oodles and oodles of cheese, right?  Right.  :)

I was a little nervous attempting a recipe that makes a cheese sauce from scratch (I’ve not always had good luck with this in the past) – but I’ve learned that “low and slow” is the way to go to get a good sauce.  It also helps that the cauliflower is slightly watery – the cheese sauce blended really well into the hot cauliflower bits.  I also think it was wise of me to mix the cauliflower and cheese together in two smaller batches; I’m confident I got better cauliflower/cheese coverage that way.

The final product was slightly bland to me when I ate it right from the oven; but just a hint of salt and fresh black pepper really livened it up – and made it really tasty.

Which is good, because this recipe yields 8 very generous servings.  It’s a good thing both my sweetie and I like cauliflower and cheese!  :)  And it’s a nice thing that this recipe turned out quite well.


About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in casserole, cauliflower, cheese, postaweek2011, vegetarian and tagged , , , , . Bookmark the permalink.

2 Responses to Cheesy Cauliflower

  1. That’s a great looking cauliflower cheese. :)


    • Stef says:

      Thanks! I saw it on your blog a few weeks ago, then on another blog a few days after that, and then in a recipe book I was flipping through last week…. so clearly, “someone” was trying to tell me to make it, already! ;)


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