Best Cauliflower Cheese Bake Recipes

CAULIFLOWER-BROCCOLI CHEESE BAKE

Steps:

• Preheat the oven to 325°. In a Dutch oven, heat the butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheese and salt until cheese is melted., Remove from heat. Gradually whisk in eggs. Stir in vegetable blend. Transfer to a greased 8-in.-square baking dish. Bake, uncovered, until set, 50-60 minutes. Let stand 10 minutes before serving.

CAULIFLOWER "MAC AND CHEESE" BAKE

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Cook cauliflower in boiling water in large saucepan 4 minutes; drain well.
• Melt 2 Tbsp. margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, stirring frequently. Remove from heat. Add 1-1/4 cups Cheddar and 3 Tbsp. Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2.5-L casserole dish sprayed with cooking spray.
• Microwave remaining margarine in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
• Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.

CAULIFLOWER CHEESE PASTA BAKE

Steps:

• Heat oven to 220C/200 fan/gas 9. Toss the cauliflower florets, leaves and sliced core with 1 tbsp olive oil in a roasting tin and season. Roast in the oven for 30-40 mins, or until the cauliflower is turning golden and smelling nutty. While it's roasting, heat 1 tbsp of olive oil in a non-stick frying pan and add the shallots, sugar and thyme. Cook for 10-15 mins until soft, sweet and caramelised. Add the wine and cook for a few more mins until evaporated. Meanwhile, cook the pasta in salty boiling water until just cooked. Drain and set aside.
• For the cheese sauce, melt the butter in a non-stick saucepan over a medium heat with the bay leaf. Add the flour and cook, stirring, for 2 mins or so, until the roux is starting to bubble. Pour in the milk, little by little, stirring with a whisk, until fully incorporated and you have a smooth, lump-free sauce. Cook for about 10 mins until thickened, and then season with nutmeg and black pepper. Next, add the cheese and stir over the heat until it's melted and smooth. Taste the sauce and adjust the seasoning, adding the vinegar or lemon juice to taste.
• Tip the pasta and shallots into the cauliflower roasting dish, then pour over the cheese sauce and stir so everything is well coated. Sprinkle over the remaining parmesan, reduce the oven to 180C/160C fan/gas 4 and bake for 20 mins, or until golden. Remove from the oven and allow to settle for about 10 mins, then serve with a crisp chicory salad.

BROCCOLI-CAULIFLOWER CHEESE BAKE

Steps:

• Place cauliflower and broccoli in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 13x9-in. baking dish coated with cooking spray., In small saucepan, melt butter. Stir in the flour, mustard, salt, nutmeg, cayenne and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in 1-1/4 cups each mozzarella and Swiss cheeses until melted. Pour over vegetables. Bake, uncovered, at 400° for 15-20 minutes or until bubbly. Sprinkle with remaining cheeses. Bake 5 minutes longer or until golden brown.

CAULIFLOWER CHEESE WITH LEEK BAKE

Steps:

• Preheat oven to 400°F.
• Remove the green outer leaves from the cauliflower as well as the thick white stalk, taking care not to break off the florets. Cut a deep cross in the bottom of the stem and steam it whole over a pan of boiling water until slightly tender but not cooked through. The cauliflower florets should still be firm. Remove the cauliflower from the heat and leave to cool.
• Place the butter in a large saucepan and melt over medium heat. Lower the heat and add the finely chopped leeks. Cook until the leeks are softening slightly but not cooked thoroughly. Remove 1 tablespoon of the leeks and keep to one side. Add the flour to the remaining leeks in the pan and stir. The flour will become lumpy, but continue to stir for 2 - 3 minutes. This will cook the flour and soften it to make a better sauce. Add the large pinch of salt and the mustard powder and stir again. Turn up the heat to medium and add the milk all at once. Stir briskly until a smooth sauce forms. Continue stirring until the sauce is thick and glossy - about 4 - 5 minutes. If the sauce thickens too much, add a little more milk. It should be thick, but still a bit runny. At this point, add the grated cheese and stir until melted. Remove from heat.
• Break or cut the cauliflower florets away from the thick, central stalk, taking care not to break it into tiny pieces. Place these florets in a greased baking dish large enough to hold all the florets in just one layer. Pour the cheese and leek sauce over the cauliflower making sure to cover all the florets. Sprinkle the extra grated cheese evenly over the top and scatter the reserved softened leeks over the top as well. Finally, grate some fresh pepper over the top.
• Bake in the preheated oven until the sauce is bubbling and golden brown on the top, approximately 20 minutes. Test the cauliflower to make sure it's cooked through by piercing with a sharp pointed knife, cook a little longer if necessary. Serve warm.

MACARONI CAULIFLOWER CHEESE BAKE

Steps:

• TO PREPARE YOUR PASTA:.
• Remove the outer green leaves from the cauliflower and discard.
• Slice the end off the cauliflower stalk.
• Cut the head into small florets.
• Halve the thick stalk lengthways then slice thinly.
• Grate the cheddar cheese and parmesan into a large bowl.
• Finely chop the parsley stalks and leaves.
• TO COOK YOUR PASTA:.
• Bring a large pan of salted water to the boil.
• Add the macaroni and all of your cauliflower and cook according to the macaroni packet instructions.
• Place the bowl of cheese over the saucepan and add the creme fraiche.
• Carefully stir every so often until the cheese is smooth and melted.
• If the water boils up underneath the bowl, just turn the heat down slightly.
• Add all the chopped parsley to the melted cheese and season with a pinch of salt and pepper.
• Carefully remove the bowl of cheese using a towel or oven gloves and set aside.
• Drain the macaroni in a colander over a bowl, reserving the cooking water.
• Return the pasta to the pan, pour in the melted cheese and stir.
• It should have a lovely silky consistency, but if it's too thick, add a splas of your cooking water to thin it out a bit.
• At this point you can either serve the macaroni as it is, or finish it under the grill to make it crispy and golden on top.
• To do this, preheat your grill to medium heat.
• Add 150ml of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish.
• Place under the grill until golden and bubbling.
• TO SERVE YOUR PASTA:.
• Divide the pasta between plates or bowls, or place the baking dish in the middle of the table next to a nice green salad and let everyone help themselves.

BROCCOLI AND CAULIFLOWER CHEESE BAKE

Steps:

• Combine vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain.
• Microwave Neufchatel and milk in 2-cup microwaveable measuring cup 1 min. or until Neufchatel is melted and mixture is blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with cheddar. Microwave 2 min. or until melted.
• Mix cracker crumbs and Parmesan; sprinkle over vegetables.

BROCCOLI AND CAULIFLOWER CHEESE BAKE

Steps:

• Steam broccoli and cauliflower. It is important not to over cook - steam until just tender.
• Place the vegetables, oil and half of the cheese in a medium saucepan on low heat. Stir continuously until cheese is melted.
• Transfer mixture into an ovenware dish and cover with remaining cheese and breadcrumbs.
• Bake in oven at 180°C until edges are bubbling and breadcrumbs are golden.

EASY CAULIFLOWER AND CHEESE BAKE

Steps:

• 1. Wash and cut in half the cauliflower and cut out the hard bit in the middle we don't need it. Then cut again into quarter cut pieces. Then place the cauliflower into an oven proof dish.
• 2. In a pot over medium heat add in the butter let it melt coating the bottom of the pot. This will stop the cream from burning or sticking to the bottom of your pot. Pour in the cream, add to that some grated nutmeg this adds great flavour to the cream and also season with some salt and pepper and stir well.
• 3. Once the cream has started to bubble don't let cream boil. Add in the grated cheese and stir constantly until the cheese has melted smoothly into the cream the cheese sauce should appear slightly thicker now.
• 4. Then pour the cheese sauce over the cauliflower, and sprinkle over the bread crumbs. Cook in the oven at 180c/ 350f for 15 minutes until a nice golden brown colour and the cauliflower is tender.

CAULIFLOWER- CHEESE BAKE

Steps:

• Steam cauliflower for 10 minutes.
• Place in shallow baking pan.
• Blend soup, milk and cheese.
• Add salt and pepper to taste.
• Pour over cauliflower.
• Top with breadcrumbs.
• Bake at 350* for 30 minutes.

CAULIFLOWER CHEESE BAKE

Steps:

• Heat oven to 350ºF.
• Cook cauliflower in boiling water in large saucepan 4 min.; drain well.
• Melt 2 Tbsp. butter in large saucepan on medium heat. Add onions; cook and stir 3 min. or until crisp-tender. Stir in flour and mustard; cook and stir 1 min. Whisk in milk; cook 5 min. or until thickened, stirring frequently. Remove from heat. Add 1-1/2 cups cheddar and 3 Tbsp. Parmesan; stir until cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2-1/2-qt.casserole sprayed with cooking spray.
• Microwave remaining butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
• Bake 20 to 25 min. or until heated through, topping with remaining cheddar for the last 5 min.