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There’s nothing more comforting than a Gluten Free Cauliflower Cheese, served up on the side of a big fat Sunday roast, or even on its own with some crusty gluten free bread. THIS is the dish that converted me to loving cauliflower – and now I can’t get enough!
What you need to know at-a-glance:
- Why choose this recipe? This gluten free cauliflower cheese recipe can be made with fresh or frozen cauliflower, is super cheap and easy to make, and you’d never even know it’s gluten free! So why miss out!?
- Serving Suggestions: I love this as a side dish for a Sunday roast, particularly with something like my air fryer gammon joint. It’s also great as leftovers – we have it on toast, in air fryer jacket potatoes or with a gluten free baguette.
- Top Tip: Don’t overcook the cauliflower before adding the sauce, otherwise it will turn into mush! Steaming is my preferred way to cook it if I can.
I absolutely love this Gluten Free Cauliflower Cheese, and the best thing about this recipe is the gluten-eaters will love it too! I bet they won’t even know it’s gluten free.
Fun fact: I used to absolutely hate cauliflower. But it turns out that smothering it with cheese sauce, then adding more cheese on top, is the best thing ever.
Whether your pair it with a salty meat like gammon and crispy roast potatoes or even eat with a crusty gluten free baguette for scooping up the sauce, it’s pure comfort food.
However you choose to enjoy it, you’re sure to keep coming back to this absolute classic comfort food dish. Which means no more missing out on a gluten free diet!
Table of Contents
Ingredients and Substitutions
The full quantities for this cauliflower cheese recipe are in the recipe card below, but here are some notes on some of the main ingredients and any swaps you can make.
- Cauliflower: You can use fresh or frozen cauliflower in this recipe. If you’re really not a fan of cauliflower, or want to mix things up, why not try swapping some (or all) of it for broccoli instead. You can also add sprouts, leeks and peas for a cheesy vegetable dish.
- Butter: For a dairy free recipe you can switch this for a vegan margarine.
- Plain Gluten Free Flour: I use any plain supermarket flour blend like FREEE or Asda and M&S own brand gluten free flour. A 1:1 or gluten free all purpose flour is fine.
- Milk: Again, for a dairy free recipe simply swap this for a dairy free milk.
- Cheese: I use a strong, sharp Cheddar cheese for maximum flavour. A little parmesan also works well mixed in with this. For a dairy free recipe you’ll need to use a vegan cheese. You may need to add a pinch of nutritional yeast for a stronger, cheesy flavour.
How to Make Gluten Free Cauliflower Cheese
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this cauliflower cheese recipe is to make.
Cook the cauliflower florets until the stalks are just tender when you stab them with a knife or fork. For frozen cauliflower I steam for 10 minutes, or boil for 5-6 minutes.
This will be slightly less for fresh cauliflower and will depend on the size of the florets – you don’t want them to turn to mush so keep an eye on them!
To make the gluten free cheese sauce, place a large saucepan on a low heat and melt the butter. Once melted, add the flour and use a whisk to mix together into a thick paste.
Continue to cook for around 30 seconds to one minute, stirring constantly so it doesn’t stick.
Pour in approx 100ml of the milk and continue stirring until it forms a smooth, thick paste with no lumps.
Continue to add the milk, around 100ml at a time, stirring constantly. Each time, only add the next lot of milk when all the lumps are gone.
Once all the milk has been added, you should have a smooth, thick white sauce. Continue to stir until it starts to bubble, then turn off the heat.
Add the nutmeg, dijon mustard and a generous pinch of salt and pepper and stir in. Next add the cheese and stir carefully until it has all melted and you have a thick sauce.
Add the cauliflower to an ovenproof dish then pour over the cheese sauce, ensuring it’s all completely covered. Sprinkle with extra cheese and a good seasoning of black pepper.
Place in a hot oven (around 200C / 180C Fan / Gas Mark 4) for around 10 minutes until the cheese topping has melted and starts to brown. Serve hot.
Storing and Freezing Instructions
TO STORE: Any leftover cauliflower cheese can be stored in a container in the fridge for 2-3 days. Reheat in the microwave before eating.
TO FREEZE: Freeze any gluten free cauliflower cheese leftovers in portions and reheat from frozen in the microwave before eating.
Frequently Asked Questions
Here are some FAQs about this easy cauliflower cheese recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Yes, you can make cauliflower cheese in the air fryer! Simply follow the recipe below from steps 1-6, then pop the dish in the air fryer at 200C for 10 minutes until golden and melted on top.
If you want to make this ahead of time you can prep the entire dish then keep in the fridge, reheating it in the oven. You can also make the cheese sauce in advance and keep in the fridge for a day-or-so (or freeze it). Then finish the recipe off by cooking the cauliflower, reheating the sauce and adding it to the dish.
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Gluten Free Cauliflower Cheese Recipe
Ingredients
- 1 cauliflower, cut into florets, (or 500g frozen cauliflower florets)
- 50 g unsalted butter, (or vegan butter for dairy free)
- 50 g plain gluten free flour, (I use the FREEE gluten free plain flour)
- 500 ml milk, (or dairy free milk if needed)
- 0.25 tsp ground nutmeg
- 1 heaped tsp dijon mustard
- 185 g extra mature Cheddar cheese, (grated – use a dairy free cheese if needed)
- Salt and Pepper
For the topping (optional)
- 50 g extra mature Cheddar cheese, grated
- 10 g parmesan cheese, grated
- Black pepper
Instructions
- Cook the cauliflower florets until the stalks are just tender when you stab them with a knife or fork. For frozen cauliflower I steam for 10 minutes, or boil for 5-6 minutes. This will be slightly less for fresh cauliflower and will depend on the size of the florets – you don't want them to turn to mush so keep an eye on them!
- Remove the cauliflower from the water (if boiling) and set to one side while you make the sauce.
- Place a large saucepan on a low heat and melt the butter. Once melted, add the flour and use a whisk to mix together into a thick paste. Continue to cook for around 30 seconds to one minute, stirring constantly so it doesn't stick.
- Pour in approx 100ml of the milk and continue stirring until it forms a smooth, thick paste with no lumps. Continue to add the milk, around 100ml at a time, stirring constantly. Each time, only add the next lot of milk when all the lumps are gone.
- Once all the milk has been added, you should have a smooth, thick white sauce. Continue to stir until it starts to bubble, then turn off the heat. Add the nutmeg, dijon mustard and a generous pinch of salt and pepper and stir in. Next add the cheese and stir carefully until it has all melted and you have a thick sauce.
- Add the cauliflower to an ovenproof dish then pour over the cheese sauce, ensuring it's all completely covered. Sprinkle with extra cheese and a good seasoning of black pepper.
- Place in a hot oven (around 200C / 180C Fan / Gas Mark 4) for around 10 minutes until the cheese topping has melted and starts to brown. Serve hot.
Video
Notes
- Serving Suggestion: I love to serve this as part of a roast dinner. I usually pop it into the oven when the meat has come out to rest. Serve with your favourite meat like air fryer gammon, roast potatoes, lots of other veggies and gluten free gravy.
- Storing: Any leftovers can be kept in the fridge for 2-3 days or frozen for up to six months. Reheat in the microwave or oven.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Gluten Free Cauliflower Cheese recipe and love it. It really helps support my blog! Thank you xx
Nutrition
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