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Roasting brings out the natural sweetness and nutty flavor of cauliflower, and when you add a creamy cheddar cheese sauce? Pure comfort. This easy side dish is equally welcome for a weeknight meal or holiday table.
The cauliflower is roasted until caramelized and golden, then drizzled with a velvety homemade cheddar sauce. It’s a great way to elevate a simple vegetable into something everyone will want seconds of.
The cauliflower is simply seasoned with salt, pepper, and olive oil. The rich flavor comes from the easy cheddar cheese sauce drizzled over the roasted cauliflower. Serve it with the sauce drizzled over it or offer the sauce at the table in a pitcher or gravy boat.
What You’ll Like About This Dish
- Bold and comforting. The combination of roasted cauliflower and rich cheese sauce is full of flavor.
- Simple ingredients. You only need a few basics—cauliflower, cheese, milk, and seasonings.
- Easy to prepare. The cheese sauce is quick to make while the cauliflower roasts.
- Versatile side dish. It goes with everything from roasted meats to vegetarian mains.
Ingredient Notes
- Cauliflower: Use one large head, broken into evenly sized florets for even roasting.
- Olive Oil: Helps the cauliflower caramelize and crisp in the oven.
- Ground Mustard: Adds subtle sharpness to enhance the cheese flavor in the sauce.
- Cheddar Cheese: Sharp cheddar works best, but mild or medium is fine, too. Shred your own for the very best melting.
- Milk: Whole milk yields a lovely rice sauce, but 2% works as well. Or, if you like an even richer sauce, use half-and-half.
Steps to Make Roasted Cauliflower With Cheddar Cheese Sauce
- Prep your cauliflower by trimming and breaking it into florets, then toss with olive oil, salt, and pepper. Roast at high heat on a foil-lined sheet until browned and tender, turning a couple of times for even color.
- While the cauliflower roasts, make a quick roux-based cheese sauce: melt butter, stir in flour and mustard, whisk in milk, and cook until thick. Add shredded cheddar and stir until melted and smooth.
- To serve, transfer the cauliflower to a platter, drizzle with cheese sauce, and serve extra sauce on the side.
Recipe Variations
- Make it spicy. Add a pinch of cayenne or hot sauce to the cheese sauce.
- Try a different cheese. Gruyère, Monterey Jack, or a cheese blend all work well.
- Add breadcrumbs. Toast about 1 cup of breadcrumbs in 2 tablespoons of butter and sprinkle over the top for crunch.
- Go low-carb. For keto, use almond flour in the sauce and heavy cream instead of milk.
Serving Suggestions
- Serve alongside roasted chicken, pork chops, or vegetarian mains.
- Add a protein topping like grilled sausage or lentils for a complete meal.
- Pair with a crisp salad or light soup for contrast.
- Sprinkle with chopped fresh parsley or chives for color and freshness.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze? Not recommended, as the cheese sauce may separate when thawed.
To Reheat: Reheat gently in the microwave or in a saucepan over low heat, stirring the sauce as it warms.
Roasted Cauliflower With Cheddar Cheese Sauce
Ingredients
- 1 head cauliflower, large
- Vegetable oil for the pan
- 3 to 4 tbsp olive oil
- kosher salt and freshly ground black pepper
- 1 tbsp butter
- 1 tbsp flour
- ¼ tsp ground mustard
- ¾ cup milk
- ¾ cup shredded cheddar cheese, 3 ounces
Recommended Equipment
Instructions
- Prepare the cauliflower. Separate the cauliflower into florets; discard any leaves and tough stems.1 head cauliflower
- Preheat the oven and prepare the baking sheet. Heat the oven to 450°F. Lightly oil a large rimmed baking sheet.Vegetable oil for the pan
- Season the cauliflower and arrange it on the baking sheet. In a large bowl, toss the cauliflower with the olive oil. Spread the cauliflower in a single layer on the baking sheet. Sprinkle lightly with salt and pepper.3 to 4 tbsp olive oil | kosher salt and freshly ground black pepper
- Roast. Roast the cauliflower in the preheated oven for 25 to 30 minutes, turning 2 to 3 times throughout the cooking.
- Meanwhile, make the sauce. In a saucepan over medium heat, melt the butter. Add the flour and ground mustard and cook, stirring constantly, for 2 minutes. Gradually whisk in the milk. Continue cooking and stirring until thickened. Add the cheese and continue cooking until the cheese has melted. Add salt and pepper to taste.1 tbsp butter | 1 tbsp flour | 1/4 tsp ground mustard | 3/4 cup milk | 3/4 cup shredded cheddar cheese | kosher salt and freshly ground black pepper
- Finish with the sauce. Remove the roasted cauliflower to a serving platter and drizzle with some of the cheese sauce. Put the remaining sauce in a small dish and serve it along with the cauliflower.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
