Ingredients

8 cups cauliflower, chopped into 1-inch florets (about 1 large head)

2 tablespoons unsalted butter

3 tablespoons flour

2 cups whole milk

1 ½ teaspoons kosher salt

1 ½ teaspoons garlic powder

½ teaspoon smoked paprika

¼ teaspoon nutmeg

2 ½ cups cheddar cheese, shredded (divided)

¼ cup Panko breadcrumbs

2 tablespoons chives or green onions, finely chopped (for topping)

Instructions

Step 1: Preheat the oven to 375°F (190°C).

Step 2: Place the cauliflower florets in a microwave-safe bowl with about an inch of water. Cover with a plate and microwave on high for 8 minutes. Drain well and set aside.

Step 3: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes to remove the raw flour taste.

Step 4: Reduce the heat to medium-low. Slowly whisk in the milk, adding it a little at a time, until fully incorporated. Continue cooking until the sauce thickens and becomes smooth.

Step 5: Remove the saucepan from heat. Stir in the kosher salt, garlic powder, smoked paprika, and nutmeg until well combined. Add 2 cups of shredded cheddar cheese and mix until melted and smooth.

Step 6: Add the cooked cauliflower to the cheese sauce and stir gently to combine. Transfer the mixture to a baking dish. Sprinkle the remaining ½ cup of shredded cheese and Panko breadcrumbs evenly over the top.

Step 7: Bake uncovered for 25 minutes, or until the cheese is bubbly and starting to brown. For an extra golden top, switch the oven to broil and cook for 2-3 minutes more—watch closely to prevent burning.

Step 8: Remove from the oven and sprinkle with chopped chives or green onions. Let the dish cool slightly before serving. Enjoy with a fresh side salad for a complete meal.

Tips & Variations

Shred your own cheese from a block for better melting and richer flavor compared to pre-shredded varieties.

For extra creaminess, stir in a spoonful of cream cheese or Greek yogurt along with the cheddar.

Try mixing in cooked bacon or sautéed mushrooms for added texture and taste.

If you prefer a spicier kick, add a pinch of cayenne pepper to the cheese sauce.

FAQs

Can I use frozen cauliflower for this recipe?

Yes, frozen cauliflower can be used. Thaw and drain it well to remove excess water before proceeding to avoid a watery sauce.

Is this recipe suitable for a gluten-free diet?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free Panko breadcrumbs or omit them altogether.