Cauliflower cheese is a classic side dish, with so many recipes out there. Let me show you how to make the perfect cauliflower cheese that is also gluten free. Sharing all the tips and tricks to getting a wonderfully creamy cheesy dish everyone will love.
In my opinion it shouldn’t be greasy, too thick and claggy, watery or flavourless. To make sure non of these things happen then there are a few things to know.

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Why is my cauliflower cheese too watery?
There could be a couple of reasons for this. One could be that your sauce is too thin to begin with. Second and probably the most likely is because of the cauliflower its self.
More often than not recipes will call for par boiling your cauliflower first, which this recipe calls for too. This is a key step in making sure you get fully cooked cauliflower. With doing this the cauliflower tends to take in a lot of water and become really watery. If you were to add this straight to the sauce then you will be adding all of this water and thinning the sauce considerably.

My cauliflower cheese is greasy
Cheese, that the short answer. Which cheese you choose to use will make all the difference not only to taste but also texture and grease.
A cheap cheddar tends to be oily when melted and can make any dish quite greasy. This is not a good thing. I have also found it tends to coat your mouth in this weird film. Again not a good thing. Now I will say that this cheese does make good cheese toasties.
I wouldn’t use and expensive good aged cheddar because these don’t always melt well either. A young cheddar could work though.
You need a good melting cheese, these include, Swiss like gruyere, Emmental, gouda like edam, or Havarti to name a few. For this recipe though I will be using gouda cheese my personal favourite.

Serving suggestions
Here are a few of my favourite ways to enjoy cauliflower cheese.
- With any roast dinner as a side dish. I love at least one creamy side dish with a roast and this is a great option.
- Grilled chicken, for meat then chicken is the best to pair with cauliflower cheese.
- Baked potato, this is a bit of a different filling option but it works really well and worth a try.
- Add in some pasta that is cooked al dente and maybe some cooked onions and peas too and make a pasta bake. Yes this would technically turn it into a new dish but the main base is the same.
Tools required
- Medium sized sauce pan, you can par boil the cauliflower and make the cheese sauce all in one pot.
- Slotted spoon or a spider strainer like this one. I use mine all the time and love it.
- Measuring jug that can take hot liquid.
- Ceramic or glass baking dish around 8″x8″ in size
- Whisk
- Wooden spoon or something similar

Ingredients
One head of cauliflower
Milk, you can use any milk of your choice for this recipe.
Cream cheese, try to use full fat if you can
Cheese that melts well. I will be using Bergeron it is a Gouda style cheese it is my preferred choice, it melts well and is wonderfully smooth and creamy. However, if you want to use something different, I have named a few alternatives above.
Chicken bouillon or stock cube. You can also use vegetable if you want it to be vegetarian.
Garlic powder
Paprika, this will add a wonderful flavour an spiciness.
Salt and pepper to season.
How to make Cauliflower cheese
Pre heat oven to 400F, 200C
Wash then cut the cauliflower into small florets. Around 2 inches in size is a good gauge to go by.
Grate the cheese you have chosen to use

Bring a pot of salted water to the boil and add the cauliflower. Reduce the heat to a simmer and cook for 5 minutes.
Using a slotted spoon or spider strainer remove the cauliflower and place it onto paper towel or a towel. Leave that to steam dry while you make the cheese sauce.
In a measuring jug add 1/2 cup of the cauliflower water and the bouillon. Stir it until the bouillon or stock cube has dissolved then add in the milk. Discard the rest of the cauliflower water.

Place the pot back onto the element. Over a medium low heat melt the cream cheese, mixing it often so that it doesn’t burn.
Once it has melted add in the milk mixture. Turn up the heat to medium.

Add the garlic powder, paprika and lightly season with salt and pepper. You can add more later if needed.
It may look like it has curdled but it hasn’t don’t worry. Whisk it really well until the sauce is blended and creamy.

Add in grated cheese and give it all a good stir.
Once the cheese is fully melted add in the cauliflower. Stir it well so that all of the cauliflower is coated in the sauce.

Pour the mixture into the baking dish.
Place into the preheated oven and bake for 25 minutes. Or until it is bubbly and lightly browned on top.
Remove for the oven and let is sit for a couple of minutes before serving.


Baked Cauliflower Cheese
Amazing creamy cheesy cauliflower cheese. Simple and quick to make, it makes a perfect side dish.
Ingredients
- 1 head Cauliflower
- 200g Cream Cheese
- 1/2 cup (125ml) Milk
- 1 tsp Chicken or vegetable bouillon or stock cube
- 200g (2 cups) Cheese, grated
- 1/2 tsp Garlic powder
- 1/4 tsp Paprika
- Salt and black pepper to taste
Instructions
Pre heat oven to 400F, 200C
- Wash then cut the cauliflower into small florets. Around 2 inches in size is a good gauge to go by.
- Grate the cheese you have chosen to use
- Bring a pot of salted water to the boil and add the cauliflower. Reduce the heat to a simmer and cook for 5 minutes.
- Using a slotted spoon or spider strainer remove the cauliflower and place it onto paper towel or a towel. Leave that to steam dry while you make the cheese sauce.
- In a measuring jug add 1/2 cup (125ml) of the cauliflower water and the bouillon. Stir it until the bouillon or stock cube has dissolved then add in the milk. Discard the rest of the cauliflower water.
- Place the pot back onto the element. Over a medium low heat melt the cream cheese, stirring it often so it doesn't burn.
- Once melted add in the milk mixture. Turn the heat to medium.
- Add the garlic powder, paprika and lightly season with salt and pepper. You can add more later if needed.
- It may look like it has curdled but it hasn't don't worry. Whisk it really well until the sauce is blended and creamy.
- Add in grated cheese and give it all a good stir.
- Once the cheese is fully melted add in the cauliflower. Stir it well so that all of the cauliflower is coated in the sauce.
- Pour the mixture into a baking dish around 8x8 in size.
- Place into the preheated oven and bake for 25 minutes. Or until it is bubbly and lightly browned on top.
- Remove for the oven and let it sit or a couple of minutes before serving.
Notes
- Cheese alternatives include: Swiss, young cheddar (not the cheap stuff), gruyere, any gouda style, emmental, edam.
Serving suggestions:
- Roast dinners
- Grilled Chicken
- Baked Potatoes
- Pasta
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