Name: Baked Cheddar Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large head of cauliflower (about 2 lbs), cut into florets; 2 cups shredded sharp cheddar cheese; 1 cup milk (whole or 2%); 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; Salt and pepper to taste; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan; Chopped parsley or chives; 1/2 teaspoon cayenne peppe

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Comforting, Creamy, and Cheesy—Without the Carbs

Craving something cozy and cheesy, but looking to keep things a little lighter? This Baked Cheddar Cauliflower is the perfect answer. It’s a delicious low-carb alternative to mac and cheese, featuring tender cauliflower florets smothered in a homemade cheddar cheese sauce, then baked to bubbling perfection. It’s family-friendly, weeknight-appropriate, and satisfying enough to steal the spotlight at any dinner table.

Whether you’re following a low-carb lifestyle, trying to sneak in more veggies, or just love creamy, cheesy side dishes, this one checks all the boxes. And the best part? It’s totally customizable.

Baked Cheddar Cauliflower

Why You’ll Love This Recipe

Cheesy and comforting without being overly heavy
Kid-approved and a great way to make cauliflower exciting
Easy to prep ahead and bake when ready
Perfect side dish for holiday meals or weeknight dinners
Naturally gluten-free with a simple flour swap
Customizable with mix-ins and toppings

Tip: You can find the full list of ingredients and measurements in the recipe card below.

Ingredients

1 large head of cauliflower (about 2 pounds), cut into florets
2 cups shredded sharp cheddar cheese
1 cup milk (whole or 2% works best for creaminess)
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper, to taste

Optional Add-Ons

1/2 cup breadcrumbs (for a crunchy topping)
1/4 cup grated Parmesan cheese (for extra cheesiness)
Chopped fresh parsley or chives (for garnish)
1/2 teaspoon cayenne pepper (for heat)

Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Make sure your oven rack is in the middle position to promote even baking.

2. Prep the Cauliflower

Cut your cauliflower into bite-sized florets using a sharp knife. Rinse under cold water and pat dry with a clean kitchen towel to remove excess moisture. Set aside.

3. Make the Cheese Sauce

In a medium saucepan over medium heat, melt the butter. Whisk in the flour to create a roux and cook for 1–2 minutes until bubbling and just slightly golden (but not browned).

Slowly pour in the milk, whisking constantly to prevent lumps. Let the mixture simmer gently until thickened, about 3–4 minutes. Once thickened, remove from heat and stir in the cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper. Stir until smooth and creamy.

4. Combine and Bake

In a large mixing bowl, combine the cauliflower florets with the cheese sauce, stirring until everything is well-coated.

Transfer the mixture to a greased 9×13-inch baking dish. If using, sprinkle breadcrumbs and Parmesan over the top for a crispy finish.

Bake for 25–30 minutes, or until the cheese is bubbling and the top is lightly golden. For extra crispiness, you can broil the dish for 2–3 minutes at the end—just keep a close eye on it.

5. Garnish and Serve

Remove from the oven, sprinkle with chopped fresh herbs if desired, and serve hot.

Variations

Add protein: Stir in shredded chicken or ground turkey before baking for a full meal.
Make it spicy: Add cayenne pepper or diced jalapeños to the cheese sauce.
Low-carb swap: Replace all-purpose flour with almond flour or a keto-friendly thickener.
Try different cheeses: Mix in Gruyère, mozzarella, or smoked gouda for a new twist.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze for up to 2 months. Reheat in the oven from frozen or thaw overnight and bake at 350°F until heated through.

Reheating: Warm individual portions in the microwave or reheat the full dish in the oven at 350°F for about 15–20 minutes.

Frequently Asked Questions

Can I use frozen cauliflower?

Yes, just be sure to thaw and pat it dry thoroughly to avoid a watery sauce.

Can I make this recipe ahead of time?

Absolutely. Assemble everything, cover, and refrigerate for up to 24 hours. Bake when ready to serve.

Is this gluten-free?

Not as written, but you can make it gluten-free by using a 1:1 gluten-free flour or thickener for the roux.

What kind of cheddar should I use?

Sharp cheddar is ideal for bold flavor, but mild cheddar or even white cheddar will also work.

How can I make it lower in calories?

Use low-fat milk, reduce the cheese slightly, and skip the breadcrumb topping.

Can I add vegetables?

Yes—broccoli, spinach, or peas all work well mixed in with the cauliflower.

What milk works best?

Whole or 2% milk creates the creamiest texture. Non-dairy options like oat milk can work, but they may affect flavor.

How do I keep the sauce from getting lumpy?

Whisk the milk in slowly and continuously after the roux is formed. This step is key to a smooth sauce.

What can I use instead of paprika?

Try smoked paprika, a pinch of chili powder, or even a bit of mustard powder for extra flavor.

Can I serve this as a main dish?

Definitely! Add a protein or serve with a side salad to turn it into a full meal.

Conclusion

Baked Cheddar Cauliflower is everything you love about comfort food—rich, gooey cheese and a satisfying bite—without the heaviness of pasta. It’s the perfect balance of cozy and wholesome, with flavors that feel indulgent but ingredients that you can feel good about. Whether you’re cooking for your family, hosting guests, or meal prepping for the week, this dish is one you’ll want on repeat.

Baked Cheddar Cauliflower

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Author: Chef sara
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

This creamy Baked Cheddar Cauliflower is the perfect low-carb comfort food. Tender cauliflower florets are tossed in a rich homemade cheese sauce, baked to golden perfection, and topped with optional crunchy breadcrumbs and herbs.

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cut cauliflower into bite-sized florets. Rinse and dry.
In a saucepan, melt butter. Whisk in flour to form a roux. Cook 1–2 minutes.
Slowly add milk, whisking constantly. Cook until thickened.
Remove from heat. Stir in cheese, garlic powder, onion powder, paprika, salt, and pepper until smooth.
Toss cauliflower with cheese sauce in a large bowl.
Transfer to the baking dish. Top with breadcrumbs or Parmesan if desired.
Bake 25–30 minutes, until bubbly and golden. Broil briefly for a crispy top.
Garnish with fresh herbs and serve hot.