This is an insanely delicious and easy cauliflower cheese recipe that I hope will grace many dinner tables! I wanted to create a slight spin on the classic with crispy bacon and leeks added through but they are totally optional. Perfect for any family gathering or dinner party and would make a fantastic addition to a side dish for Thanksgiving or Christmas.
Hi! OK I know I am a pasta website but a baked cauliflower cheese doesn't really feel like too much of a stretch right?! I am basing this off my Best Baked Mac and Cheese which also has bacon and leeks in it. If you would like a pasta version then head over to my brand new Cauliflower Mac and Cheese!
A cauliflower cheese sauce is a mornay which is a béchamel sauce with plenty of cheese added. It's silky smooth, super cheesy and SO delicious. For the cauliflower I like to roast it first. Roasting is always my preference where I can (check out my Roast Tomato Pasta Sauce!)
What is cauliflower cheese?
It is a British dish (surely worldwide now!) that is cooked cauliflower baked in a cheesy sauce. It's a fantastic side dish for a Christmas dinner, or just any old day in my opinion. I think with my additions this can be a main course too!
The cauliflower is usually boiled but I have roasted, as it means no chance of a watery sauce. If you want to leave the bacon out to make it vegetarian then go for it! Serve this any time, for any occasion, I guarantee the whole thing will be gone in no time!
Main ingredients
Cauliflower - You need one really large cauliflower or two smaller. I ended up with 850 grams of cauliflower florets once cut.
Bacon - I use streaky bacon but use whatever type you prefer.
Leek - Use 1 big or 2 small. Make sure you rinse really well after cutting into rings. I like to separate the rings before frying too.
Milk - Whole milk is best for a white sauce, I have not tested this with any other type. If you want it extra luscious then substitute 200ml of milk for cream.
Cheese - Like in most of the pasta bake recipes, I use a mixture of different cheeses. I used a 50/50 mixture gruyere and mild cheddar. Grate your own! Pre-grated cheese has additives and it won't melt as nicely. I also top the dish with finely grated parmesan cheese.
Rosemary - I absolutely love using rosemary in a cheese sauce. Substitute with thyme or use a mixture of both.
Lemon - Lots of cauliflower cheese recipes have english mustard or mustard powder but for a little bite personally I like to use lemon.
How to make cauliflower cheese
The full ingredient list method and short tutorial video are in the recipe card below. Roasting the cauliflower ensures the sauce isn't watery plus it gives time to prepare the bacon and leek!
Roasting the cauliflower
ONE: Toss the fresh cauliflower pieces in olive oil, salt and black pepper then roast the cauliflower in the oven on a baking sheet at 200f for 20 minutes.
TWO: It should have some slight colour on it but still be firm when pierced with a fork.
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Cooking the bacon and leek
THREE: Fry the bacon over a medium-high heat until golden and crispy. Remove with a slotted spoon and set aside.
FOUR: In the bacon fat, cook the leeks over a medium heat until soft. Lower the heat if they stick or burn. Set aside with the bacon pieces.
Making cheese sauce and assembling
FIVE: In a large saucepan or dutch oven over a medium heat, melt the butter and when sizzling add the plain flour and whisk for a 1-2 minutes.
SIX: Add the 3 cups of milk in a slow stream, whisking at the same time. Make sure you whisk well to get all the lumps from the bottom and sides incorporated.
SEVEN: Let it thicken for a few minutes until it coats the back of a wooden spoon.
EIGHT: On a low heat add the grated cheese in 2-3 separate lots, letting it melt in between. You now have a mornay sauce! Whisk in the rosemary, black pepper and lemon zest.
NINE: Add the roasted cauliflower, bacon and leek into the cheesy sauce and mix well. Taste for seasoning. Add ½ - 1 teaspoon salt if you want to.
TEN: Put the mixture into a baking dish (mine is 30cm x 12cm) and top with finely grated parmesan cheese. Bake in the preheated oven at 350f for 25 - 30 minutes until bubbling and golden brown.
Expert tips
- For best results, don't cut the cauliflower florets too small, they will overcook in the sauce otherwise. Cut the cauliflower head straight down the middle then into quarters to start diving into florets.
- Grate your own cheese! Pre-shredded cheese is full of additives and it won't melt nicely. We want a creamy cheese sauce that is silky smooth!
- You don't want to bake it too long. If you want the top more golden then place it under the grill for a few minutes at the end.
- If you want a crispy topping instead of the parmesan on top of the dish, use the topping from my Gouda Mac and Cheese made with panko breadcrumbs.
Cheesy Baked Gnocchi
One of my most delicious recipes is this roast tomato gnocchi dish. Add it to your list!
Recipe FAQs
Like in my mac and cheese recipe I use a mixture. For this one I used half gruyere which melts really well and has a lovely nutty flavor. The other half I used a basic cheddar. Don't use a really aged sharp cheddar as it might not melt as well. You can't go too wrong with what you use though.
I love serving this with any kind of roast dinner or a nice steak but I think it goes with anything! It's a great pot luck dish and makes a fantastic side for any gathering.
Yes but mix the cauliflower and sauce together when both have cooled down to room temperature. Store, covered in the fridge until ready to bake and bring out for 20 - 30 mins before baking.
Some other recipes to try
If you loved this easy cauliflower cheese then you simply must check out my pasta bake recipes. If you want a pasta version of this dish then make my Best Cauliflower Mac and Cheese! Here are a few of my favorites!
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Ultimate Cauliflower Cheese Recipe with Bacon and Leek
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Ingredients
- 1 large cauliflower (I ended up with 840 grams of cut florets so you might need 2 smaller ones)
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon butter
- 300 grams streaky bacon chopped
- 1 large leek (or two small) sliced into rings and rinsed
- 40 grams parmesan finely grated
Cheese sauce
- 70 grams butter
- 50 grams flour
- 700 mls whole milk
- 300 grams cheese, grated see notes
- 3 tablespoons fresh rosemary leaves roughly chopped
- 1 teaspoon black pepper
- ½ - 1 teaspoon salt
- 1 lemon, zested
Instructions
- Pre-heat your oven to 400f (200c)
- Cut the cauliflower into florets, don't cut them too small, you want quite big florets so they don't get too soft. Arrange on a baking sheet and toss with the olive oil and a sprinkle of salt and pepper.
- Roast in the oven for 20 minutes. It should have a touch of colour but still be firm. When done remove from the oven and turn oven down to 350f.
- While roasting prepare the bacon and leek. Heat the butter over a medium-high heat and fry the bacon until crisp and golden, about 10 minutes. Turn the heat down if you need.
- Remove with a slotted spoon and set aside.
- Toss the leeks in the bacon fat and then cook, stirring often for five minutes. Lower the heat to low and continue cooking for a further 5 - 6 minutes until really soft. Don't let them catch or burn, keep an eye on them.
- Set aside with the bacon and make the cheese sauce.
- In a large saucepan heat the butter over a medium heat and when sizzling, add the flour.
- Whisk vigorously for a minute.
- Lower the heat slightly and add the milk in a slow stream, whisking the whole time making sure you get all the flour mixture from the bottom and sides of the pan.
- Cook for 3 - 4 minutes until it thickens slightly and coats the back of a wooden spoon.
- When ready it should almost be at a slight simmer but not quite.
- Turn the heat right down to lowest and add the cheese in three lots, whisking well and letting it melt in between each addition. It doesn't matter if there is the odd lump.
- Add the black pepper, lemon zest and rosemary and stir in well.
- Take off the heat and mix in the roasted cauliflower, bacon and leeks.
- Have a taste and add ½ - 1 teaspoon salt if you need.
- Pour into a baking dish (I used a 30cm x 12cm dish). Sprinkle the grated parmesan on top and bake for 25 - 30 mins until bubbling and golden brown.
- Let it sit for 10 minutes before serving.
Mark T Selfe says
I love this take on the traditional English cauliflower cheese. As an Anglo-Swiss I decided to modify it slightly to create my version. I switched the bacon for some diced Black Forest ham and I used a dry white wine and some full cream as my base liquid to create the mornay / bechamel sauce. I also added 3-4 cloves of garlic, essentially creating a cheese fondue sauce. It was amazing.
Emilie Pullar says
Love your spin on this!! Thanks so much for making it Mark 🙂
Rosemary says
Gosh, this is delicious. Has the comfort of an old favourite. The bacon and leek just pop the flavour. Easy to follow and yummy to eat!
Emilie Pullar says
Thank you so much Rosemary, appreciate it so much! 🙂
Kevin peacock says
Amazing, amazing, amazing, this cauliflower cheese truly is an ultimate cauliflower cheese, 10/10 is not a high enough rating
Kate says
So delish. I had as a side with roast chicken and used thyme instead of rosemary and it worked well.
Emilie Pullar says
Thanks so much for making it Kate! 🙂
Sonia says
Oh yum! Yes please veer off into more recipes that aren't pasta (as much as a love pasta it's nice to have variety)
Jess says
Holy moly this was so easy to make, and so delicious!!!! Will 10/10 make again!
Anna says
This is crazy good! Definitely seems key to keep the chunks quite big. Will definitely be making this so much over winter!
Hattie says
Wow. I made it immediately but I did add pasta. Incredible.
Bronwyn says
My new favourite dish, delicious ?
Emilie Pullar says
Thanks so much Bronwyn!