Cheesy cauliflower bake

The best way to eat cauliflower is smothered in plenty of cheesy sauce.

  • 50 mins preparation
  • Serves 6
  • Print
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  • 1 small cauliflower (1kg)
  • 2½ cups (625ml) milk
  • 50 g butter
  • ¼ cup (35g) plain flour
  • 1½ cups (180g) coarsely grated cheddar
  • pinch freshly grated nutmeg
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley


  • 1
    Preheat oven to 200°C/180°C fan.
  • 2
    Cut the leaves and large stem from the cauliflower and throw them away. Break the cauliflower into florets. Place the cauliflower in a large microwave-safe bowl, cover the bowl with plastic wrap. Microwave on HIGH (100%) for about 
9 minutes or until the cauliflower is tender when tested with a fork or skewer.
  • 3
    Place milk in a small microwave-safe jug; heat in the microwave on HIGH (100%) for about 30 seconds or until hot.
  • 4
    Meanwhile, heat the butter in 
a medium saucepan on the stove over medium heat until melted. Add the flour; stir with a wooden spoon until the mixture becomes a smooth paste. Pour the hot milk in slowly, a little at a time, and stir until the mixture is smooth before adding more milk. Stir the mixture over medium to high heat until it boils and becomes thick.
  • 5
    Take the pan off the heat and add 
½ cup of the cheese; stir the sauce until it is smooth. Add the nutmeg and season to taste with salt and pepper.
  • 6
    Place the cauliflower in a 1.25 litre 
(5 cup) dish; pour the cheese sauce over the cauliflower and sprinkle with the remaining cheese. Place the dish on 
an oven tray.
  • 7
    Place the tray in the oven; bake for about 30 minutes or until golden. Stand for 10 minutes before sprinkling with parsley to serve.

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