Cauliflower Cheese
There are certain side dishes that feel just as exciting as the main event, and cauliflower cheese is absolutely one of them. It is rich, creamy, indulgent, and unapologetically comforting. For me, this dish will always feel like a steakhouse classic. The kind of side that shows up in a heavy bowl, steaming hot, meant to be shared but secretly tempting you to keep it all for yourself. It is just as good on its own as it is next to a thick, juicy steak, which is honestly the mark of a truly great side dish.
What makes cauliflower cheese so special is how simple it is at its core. Tender roasted cauliflower folded into a silky cheese sauce, topped with a golden, crisp layer that adds texture and contrast. Roasting the cauliflower first is key. It removes excess moisture and adds a subtle nuttiness that keeps the dish from tasting flat. Those lightly browned edges hold up beautifully once they are coated in the sauce.
The cheese sauce itself is classic and luxurious without being heavy handed. A proper béchamel made with butter, flour, milk, and cream creates the perfect base. Gruyere melts smoothly and brings that nutty, savory depth that makes the sauce taste expensive. A small pinch of nutmeg, along with garlic powder, paprika, and black pepper, rounds everything out without overpowering the cheese. Every ingredient has a purpose, and together they create a sauce that clings to the cauliflower instead of pooling at the bottom.
The final bake is what takes this dish over the top. Breadcrumbs and parmesan form a golden crust that contrasts beautifully with the creamy interior. When it comes out of the oven bubbling and bronzed, it feels indulgent, comforting, and worthy of a special occasion even if you are just making dinner at home.
This is one of those recipes that proves simple food can still feel luxurious. It is approachable, satisfying, and always a crowd pleaser. Enjoyyy! ❤️
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🧾 Ingredients 🧾
1 head cauliflower
1 tablespoon neutral oil
1 teaspoon kosher salt (for roasting the cauliflower)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
1 and 1/2 teaspoons kosher salt (for the sauce)
7 ounces gruyere cheese, freshly grated
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
A very small pinch nutmeg
1/2 cup plain breadcrumbs
3/4 cup grated parmesan cheese
Chives for garnish
👨🍳 Instructions 👨🍳
1) Preheat your oven to 375 F. Remove the core from the cauliflower and break it into bite sized florets. Place the cauliflower in a mixing bowl, add the neutral oil and one teaspoon of kosher salt, and toss until evenly coated. Spread the cauliflower out in a single layer on a baking sheet and roast for twenty-five to thirty minutes, until the florets are tender and lightly browned in spots.
2) While the cauliflower roasts, place a large pot over medium heat. Add the unsalted butter and allow it to melt completely. Sprinkle in the flour and whisk continuously until fully combined. Cook for three to five minutes to remove the raw flour taste.
3) Slowly pour in the whole milk while whisking to keep the mixture smooth. Once incorporated, add the heavy cream and whisk again until smooth. Reduce the heat to low.
4) Add the grated gruyere cheese, salt, black pepper, garlic powder, paprika, and the small pinch of nutmeg. Stir until the cheese is fully melted and the sauce is smooth and creamy. Do not allow the sauce to boil, this may cause the sauce to break.
5) Add the roasted cauliflower to the cheese sauce and gently fold until all pieces are evenly coated.
6) Transfer the mixture to a greased nine by five-inch baking dish. Sprinkle the breadcrumbs evenly over the top, followed by the grated parmesan cheese.
7) Bake at 375 F until the top is golden brown and the sauce is bubbling, about 25 minutes. Remove from the oven and serve hot. Garnish with finely chopped chives if desired.
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