Vegan Cauliflower Cheese

Total time55 min

Prep time15 min

Cook time40 min

Tender cauliflower florets get blanched just until they hold their shape, then bathed in a velvety, mustard-spiked sauce laced with nutmeg and a whisper of white pepper. That sauce gets built the classic way — butter and flour cooked into a nutty base before the liquid goes in low and slow until it thickens into something rich enough to coat a spoon. The whole thing gets piled into a baking dish, topped until the surface turns deep golden and bubbling at the edges, and baked until it's set and creamy underneath. It's comfort food in its purest form: warm, cheesy-tasting, and deeply satisfying straight from the oven. This one's a genuinely solid pick for a plant-based table, holding onto every bit of the cozy, indulgent character that makes the original so craveable.

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Ingredients

4 servings

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

For the sauce

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp all-purpose flour
2 cups whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 tsp dijon mustard
¼ tsp freshly grated nutmeg
¼ tsp white pepper
1 ½ cups sharp cheddar cheese, grated (divided)
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

For the topping

2 tbsp parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

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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