Gluten Free Cauliflower Cheese

Total time55 min

Prep time15 min

Cook time40 min

Tender cauliflower florets get blanched until just barely tender, then blanketed in a rich, velvety cheese sauce built from sharp cheddar and a hint of Dijon, nutmeg, and white pepper for depth. A final scatter of cheddar and Parmesan goes on top before baking, so the surface turns deep golden and bubbling while the sauce sets into that classic, spoon-coating texture underneath. It's the kind of comfort food that feels indulgent but comes together with straightforward pantry staples and one dish to clean. Every bite delivers that contrast of soft, sweet cauliflower against sharp, savory cheese — the whole reason this dish is a steakhouse-side classic in the first place. This one's a great pick to keep in a gluten free dinner rotation, especially on a chilly night when you want something warm and cheesy on the table fast.

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Ingredients

4 servings

1 large head cauliflower (about 2 lb), cut into florets
1 tsp salt, plus more for the blanching water

For the sauce

3 tbsp unsalted butter
3 tbsp all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups whole milk
1 tsp dijon mustard
¼ tsp freshly grated nutmeg
¼ tsp white pepper
1 ½ cups sharp cheddar cheese, grated (divided)

For the topping

2 tbsp parmesan cheese, finely grated

Instructions

1
Preheat the oven to 400°F (200°C). Bring a large saucepan of well-salted water to a boil. Add the cauliflower florets and cook for 5 minutes, until just tender but still holding their shape with a little resistance at the core. Drain thoroughly in a colander and leave to steam-dry for 2–3 minutes — excess moisture will thin the sauce.
2
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1–2 minutes, until the mixture turns a pale straw colour and smells faintly nutty.

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