Naturally Gluten Free Cauliflower Cheese
Take your Cauliflower Cheese up a level… My super-cheesy, naturally gluten free, easy-to-make, GAME-CHANGING Roasted Cauliflower Cheese recipe will have even the hardest cauli critics asking for more!
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Game-changing Cauliflower Cheese
I remember the very first time I ate Cauliflower Cheese! At the time I was aged about 8. Served as a whole cauliflower with cheese sauce poured over the top, it was memorable for the absurdity of its appearance rather than any deliciousness of taste. Chopping cauliflower into chunks improved its appearance for sure. Nonetheless, the watery boiled florets lurking beneath the sauce (however deliciously cheesy), continued to leave me feeling a little let down.
UNTIL NOW… Because I made one simple and utterly GAME-CHANGING switch to how I make it… I ROAST the cauliflower rather than blanch or boil it, before adding the sauce.
Watery, bland and non-descript Cauli Cheese is a thing of the past. And my Gluten Free, Roasted Cauliflower Cheese recipe has become a favourite on the menu at GFHQ. A meal in one or a versatile side dish… Always bold and exceptionally cheesy… Cooked until golden and bubbling… With a sprinkling of crispy, crunchy gluten free breadcrumbs adorning the top.
Tempted?
What makes Roasted Cauliflower better?
I appreciate that for old-school cooks, this suggestion may raise eyebrows. But seriously… making Cauliflower Cheese with roasted cauliflower is better for several reasons… And once tried, you won’t look back. It’s converted many sceptics, including the hardiest of cauliflower haters and critics.
And to be clear… This is not an extra step… just a different step.
Why is it better?
- The process of roasting improves the flavour (and colour). And you have the option to season it before roasting for extra interest. Seasoning the florets directly is also more intensely tasted.
- Because the cauliflower has not been cooked in water, it stays dry, so your cheese sauce stays unctuously thick and cheesy with no watery puddles. It doesn’t matter how much you ‘dry’ boiled cauliflower, there’s always residual wetness.
- You can use the same oven dish to roast the cauliflower AND to bake your gluten free Cauliflower Cheese… That saves on washing up!
For anyone worried that the cauliflower will stay hard, you have nothing to worry about. The roasting process naturally helps it to soften. And as an extra boost, I always add a tablespoon of boiling water to the dish part way through cooking (when the dish is hot), creating just enough steam in the oven to help the process. The amount of water is so small as to evaporate quickly, leaving the roasted cauliflower dry.
And of course… it will continue cooking in the sauce as well.
What makes this recipe naturally gluten free
Because my Cauliflower Cheese recipe uses corn starch (UK corn flour) to thicken the sauce, it’s naturally gluten free. There are no other gluten-containing ingredients in the recipe. Thus, it’s completely safe for people with Coeliac Disease (Celiac).
It is however, important to be aware that corn starch is a much more effective thickening agent than standard wheat flour. Therefore, the recipe takes account of the need to use slightly less.
While you can potentially use a standard white gluten free flour blend in place of corn flour (starch) when making the sauce, these vary from brand to brand in terms of blend composition. As such, the thickening ability may vary. Flour blends with a high rice content, may also leave a slightly gritty texture.
What goes in gluten free Cauliflower Cheese? (and ingredient variations)
Most of what you need to make gluten free Cauliflower Cheese is probably already in your larder…
Cauliflower
- 1 LARGE head of Cauliflower: This can be a standard white cauliflower or one of the interesting seasonal coloured variants (eg. purple/yellow). You can also use Romanesco Cauliflower (sometimes known as Romanesco Broccoli).
- Seasoning and a little olive oil: Seasoning and rubbing a little olive oil into the surface of the cauliflower before roasting enhances flavour and ensures the cauli doesn’t get ‘lost’ in the sauce. It is after all, the star of the show! Simple salt and pepper is fine. But adding some sweet/smoked paprika, a little chilli powder, Indian spices or Italian herbs really takes the dish up a notch.
The Cheese Sauce
- Butter: To make the ‘roux’ (see below)
- Corn Starch (UK corn flour): To thicken the sauce.
- Milk: I use semi-skimmed. But you can also use full fat for extra richness and even a drop of cream.
- Cheese: This needs to be a sharp, strong, firm but meltable, full-fat variety. Traditionally English Cheddar is used. But sometimes I mix it 50:50 with Swiss Gruyère; Emmental; or good old Red Leicester.You can even add a little blue cheese (such as Stilton) for something different!
- Pepper and Other Seasoning (no additional salt is necessary)
To top
- Extra grated cheese: You can never have too much, can you? Sometimes, I top with a little Parmesan too!
- Gluten Free Breadcrumbs: Although they are optional, no Cauliflower Cheese is complete without the crunch that only breadcrumbs deliver… right? The crumbs are sprinkled on top before baking. I use my recipes for either standard gluten free bread crumbs (preferably the dried version). Or (even better) gluten free Panko breadcrumbs.
How to make a great Gluten Free Cheese Sauce
My gluten free cauliflower cheese sauce is made using the ‘roux’ method. A roux is made by initially mixing and cooking the cornflour with melted butter, before adding milk. Traditionally, the ratios are 1:1:10 (so for example 50g butter; 50g wheat flour; 500g milk)… But as mentioned above, corn starch has stronger thickening powers, so I generally work to a higher liquid-lower flour ratio.
If making a roux sounds scary, I promise it’s honestly not. Just follow the tips and you’ll be rocking smooth and creamy cheese sauce in no time at all!
It’s best to use a simple hand whisk (to stop lumps from forming). The one I love best for sauce-making is this silicone ‘double’ whisk (it’s easy to clean too)!
Tips for making roux cheese sauce
- Once the butter has melted, stir in the corn flour vigorously until completely blended. Then cook (continuing to stir) for a further one to two minutes over a LOW heat. Do NOT let it brown. REMOVE from the heat.
- For the smoothest results warm the milk in a separate saucepan or in the microwave before adding it to the roux.
- With the pan off the heat, slowly add the warm milk a tiny drop at a time and beat it into the roux preferably using a hand-held balloon whisk (although a wooden spoon will also suffice). Adding too much milk in one go is a sure-fire way to a lumpy sauce!
- Once about half the milk has been mixed in, the pan can be returned to the hob on a LOW heat and the rest of the milk slowly added while the sauce is whisked CONTINUALLY.
- KEEP STIRRING until the sauce thickens and starts to boil.
- REMOVE FROM THE HEAT and then add the cheese and any additional seasoning, herbs, etc.
- Let the cheese melt naturally in the hot liquid, stirring intermittently until smooth. Do NOT place the pan back on the hob. Boiling the cheese will lead to an oily sauce.
- If the sauce is too thick after the cheese is added, it’s fine to stir through an additional drop of milk to loosen. How thick you want your Roasted Cauliflower Cheese is a matter of personal preference.
How to serve Cauliflower Cheese
For me, Gluten Free Roasted Cauliflower Cheese is the main event. A big dish full served with a side of peas or green beans and some delicious crusty gluten free baguette, Ciabatta rolls or Italian Focaccia Genovese is the BEST comfort food.
However, Cauliflower Cheese is also a perfect side dish to accompany a great Sunday roast, Toad in the Hole, white fish, sausages or bacon and mash and it pairs perfectly with pork steaks.
At Christmas we always serve it with Roasted ‘Cherry Coke’ Ham 😄.
It’s even fabulous served as Cauliflower Cheese on toast!
Variations on a theme…
I love my cauliflower florets to be large and juicy with a medium-thick straight cheese sauce and topped with crunchy breadcrumbs. However, there are plenty of variations… You can:
- Try roasted cauliflower (of any variety) and broccoli cheese.
- Make the sauce thick or thin depending on your mood and how you plan to serve it (simply add more or less milk).
- Vary the cheese… As long as it melts well and has a good flavour, anything goes.
- Throw in some cream or cream cheese for extra decadence.
- Top with breadcrumbs (or not!).
- Mix in some chunks of cooked sausage, bacon, lardons, or spicy chorizo.
- Stir peas into the sauce before pouring over the cauliflower and baking.
- Vary the seasoning… From simple salt and pepper, to herbs, spices and nutmeg.
Can I make Roasted Cauliflower Cheese ahead of time?
Roasted Cauliflower Cheese can be made ahead of time (up to about 24 hours). Simply pop the cauliflower in the intended roasting dish and pour over the cheese sauce. It’s fine to pre-top with a sprinkle of grated cheese, but for best crispness, add any breadcrumbs just before baking. Cover well with foil and when cold, pop it in the fridge until ready to bake.
Although the cheese sauce will firm up when cold, it should loosen and revert to sauce state once baked. Bake as usual, but add an additional 10 minutes to take account of its chilled state.
As an alternative, you can roast the cauliflower ahead of time (up to 3 days) and store it in the fridge. When ready to make the sauce, complete the process as stated on the recipe card.
Ready to make Gluten Free Roasted Cauliflower Cheese?
I think that’s all you need to know to make this game-changing Roasted Cauliflower Cheese. Enjoy!
Let me know if you have any questions. And if you love the recipe, do come back and let me know. Just leave a comment at the bottom, message me on social media (Facebook, Instagram, Pinterest) or contact me by email (kate@glutenfreealchemist.com).
For lots of other great meal inspiration, head over to our Gluten Free Meals Index and have a browse. And for everything else… start at the main Gluten Free Recipe Index and explore from there.
Every recipe is from my kitchen to yours… shared with my love
Cauliflower Cheese (with Roasted Cauliflower)
Key equipment
- large roasting dish
Ingredients
Roasted Cauliflower
- 1 large head of cauliflower
- 1 tbsp olive oil
- salt & pepper
- spices/herbs as preferred
Cheese Sauce
- 40 g unsalted butter
- 40 g corn starch UK corn flour
- 520 to 600 ml/g milk depending on the intended thickness of sauce – preferably warmed
- 200 g mature Cheddar cheese – grated (or a mix of Cheddar/Gruyère/Red Leicester/other well-flavoured, meltable cheese)
- black pepper/herbs/spices as preferred
To top
- 40 g additional Cheddar cheese – grated (or a mix of Cheddar and Parmesan)
- 2 tbsp bread crumbs gluten free (optional)
- black pepper optional
Instructions
Roasting the Cauliflower
- Preheat the oven to 200 C/400 F.
- Remove the leaves and break the cauliflower into chunky medium-sized florets.
- Place the florets in a roasting dish (it’s fine to use the same dish as you intend to bake the cauliflower cheese in) and toss in the oil, salt, pepper and seasoning (rubbing in a little with hands).
- Roast the cauliflower for about 10 minutes. While roasting, boil a small amount of water.
- After 10 minutes, add a tablespoon of boiling water to the dish (it should sizzle a little). This will create a little steam to support the softening of the cauliflower.
- Continue to roast the cauliflower for a further 20 minutes (for smaller florets, a little less time is needed). The cauliflower will still be quite firm and may be gently charred on the edges (if concerned it is browning more than you wish, turn the oven down 10 degrees after about 20 minutes of cooking).
- Once cooked, remove from the oven and set aside (uncovered).
- Turn the oven down to 180 C/350 F in preparation to bake the Cauliflower Cheese.
Cheese Sauce (this can be made while roasting the cauliflower)
- Warm the milk in either a small saucepan on the hob or in a jug in the microwave. (This is optional, but makes a smoother sauce).
- In a large saucepan, melt the butter over a low heat. Once melted, add the corn starch (corn flour) and beat vigorously with either a hand-held balloon whisk or wooden spoon until well blended.
- Continue to cook over a LOW heat, continuing to stir, for a further one to two minutes. Do NOT let the mixture brown.
- Remove from the heat. Pour a small drop of warmed milk into the pan and mix in.
- Continue to add the warm milk a drop at a time, whisking or beating thoroughly with each addition until about half the milk has been added and the liquid is smooth, with no lumps.
- Return the pan to a low to medium heat and continue to whisk while gradually adding the rest of the warm milk.
- When the mixture has thickened and just started to bubble, remove it from the hob.
- Add the cheese and any additional seasoning to the pan (off the heat).
- Gently stir through allowing the cheese to melt naturally into the white sauce. Do NOT put back on the hob.
Combine and Bake
- Either transfer the cooked cauliflower to your preferred baking dish or leave it in the dish it was roasted in. Check that no moisture pools have formed from steam in the dish and dab away with kitchen towel as necessary.
- Once the sauce is smooth, pour it over the cauliflower in the baking dish. Agitate the dish until the sauce covers the cauliflower completely. Make sure it is fully coated, spooning over the top if necessary.
- Top with the additional grated cheese, a little black pepper (optional) and bread crumbs (also optional) and bake for 30 minutes until bubbling and golden.
- Serve as a main or side dish.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Roasted Cauliflower Cheese Recipe shared with
- Fiesta Friday #551 with Angie
- Full Plate Thursday #719 with Miz Helen’s Country Cottage
Hi Kate,
Another tasty, easy to follow recipe. Thank you. Our lunch was lovely and filling. I used up some double cream in the cheese sauce and threw on some gluten free breadcrumbs before popping into the oven. I have never, ever oven cooked my cauliflower always choosing to boil it instead. Well I have been converted, a brilliant way of cooking it. Thanks again.
Sarah
Thanks Sarah.
You’re very welcome.
I’m so glad you tried the roasting method. I’m a complete convert since I first tried it… No looking back!!!
xx
What baking pan size would you use to make a double batch?
Thank you for sharing!!!!!
Hi Marge… I think the best answer I can give on this is: whatever pan fits the cauliflower so that it is more or less in one layer. As long as the florets support each other, but aren’t in a big pile and the pan is about 6 to 8 cm deep, you should be good! And if you need to use 2 separate dishes, that’s fine too xx
Definitely game changing! Roasting the cauliflower made such a big difference. And your cheese sauce was delicious. This recipe will be how I do it from now on. Perfection!
Yay! That’s great to hear. I’m so pleased you loved it xx