Gluten Free Cauliflower Cheese
This gluten free cauliflower cheese is homely comfort food that is easy to make with a creamy flourless cheese sauce baked with cauliflower. It's perfect eaten as a main meal, lunch, or a side dish to accompany a traditional family roast dinner
Servings: 6 Servings
Calories: 253kcal
Equipment
- 1 Large pan
- 1 Medium pan
- Casserole dish I used 9 x 13 dish.
Ingredients
Ingredients for gluten free Cauliflower cheese
- 600 grams Cauliflower (1 large cauliflower head)
- 500 milliliters Whole milk
- 2 tablespoons Cornstarch AKA Cornflour in the UK
- 1½ teaspoons Mustard powder
- Pinch Salt & pepper
- 250 grams Cheese (Use block cheese and grate at home for best results) I combined 200 grams mature cheddar & 50 grams Lancashire cheese. You can use all mature cheddar cheese if preferred.
Instructions
How to make flourless cauliflower cheese
- Preheat the oven to 200°C/400°F/Gas 6
- Remove the outer leaves of the cauliflower and cut them into florets. If you have any large florets you can cut them in half.
- Bring a large pan of lightly salted water to a boil and carefully add the florets. Cook the cauliflower for 5 minutes. Do not cook for longer than 5 minutes as you don't want to overcook the cauliflower.
- Carefully drain the cauliflower and then rinse with cold water to prevent it from continuing to cook. Then place in the casserole dish.
Making the cheese sauce
- Grate the cheese and keep 50 grams aside for topping the cauliflower cheese when in the casserole dish.
- Place the milk into a separate pan keeping a few tablespoons of milk aside to mix with the cornflour.
- Mix the cornstarch and milk previously set aside until it forms a smooth liquid with no lumps and add to the pan with the milk.
- Gently heat on a medium setting until the milk heats slightly and add mustard powder, salt and pepper. Once the milk is almost at boiling point turn down the heat to a low/medium setting. Stirring continuously.
- Once the sauce has started to thicken start to add the grated cheese gradually one small handful at a time until fully melted and combined. If the sauce becomes too thick just add a little extra milk until it reaches your desired consistency.
Assembling the cauliflower cheese
- Once your cheese sauce is ready take it off the heat and carefully pour it over the top of the cauliflower. Sprinkle on the grated cheese that you previously set aside over the top of the cauliflower cheese and place the casserole dish in the oven.
- Bake in the oven for approx 15-20 minutes until bubbling and golden brown.
- Do not overbake the cauliflower cheese as this will result in a watery sauce. If you want a crispier topping after 15 minutes in the oven place the casserole dish under a hot grill for a few minutes until the cheese topping is crispy and golden.
Notes
Storage: Once cooled, cover well and store in the fridge for up to 2 days. Making it perfect to reheat for lunch the next day!
Reheating: You can make this up to 2 days in advance and reheat it in the microwave or oven.
Additional flavors:
- Breadcrumb topping - Add a layer of gluten-free breadcrumbs to the top of the dish and toast under the grill until golden brown before serving.
- Cayenne pepper - Spice up your recipe with a little cayenne pepper or red chili flakes.
Nutrition
Serving: 1side dish serving | Calories: 253kcal | Carbohydrates: 11.5g | Protein: 15.6g | Fat: 16.5g | Saturated Fat: 10.1g | Polyunsaturated Fat: 0.4g | Sodium: 42.4mg | Potassium: 229.2mg | Fiber: 2g | Sugar: 5.9g