Gluten Free Creamy Cauliflower Cheese

This recipe makes a gluten free creamy and cheesy cauliflower cheese that tastes so good and goes with any main dish. If you love cheesy dishes then this recipe is definitely for you.

I’m a little late posting this recipe as I was meant to post this recipe over Christmas but things got a bit little hectic and unfortunately, I didn’t get around to. Though I didn’t post, I did make this cauliflower cheese over Christmas and the whole family loved it. But all is not lost as this cauliflower cheese can be enjoyed all year round especially with your Sunday roast.

For this recipe, blanched cauliflower is smothered in a delicious creamy rich cheese sauce then topped with cheese and baked until golden. You can then serve it with any main for a perfectly balanced meal. This recipe is great for those that that follow a gluten free diet as the sauce is made using cornflour (cornstarch) instead of wheat flour. This gluten free cauliflower cheese recipe is so easy to follow and if you love cheesy dishes, you're guaranteed to love this dish.

Ingredients for Gluten Free Creamy Cauliflower Cheese

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

• Cauliflower – use an extra-large cauliflower or 2 small.
• Cornflour - also known as corn-starch 
• Milk - I use semi skimmed milk for this recipe. 
• Oil – use any cooking oil you prefer.
• Onion – use a brown onion.
• Butter – use salted or unsalted butter.
• Cream – I use single cream for this recipe.
• Salt – using salt is optional.
• Black pepper – use good quality black pepper.
• Mustard – you can use Dijon mustard or English mustard. 
• Cheddar cheese - to make this cauliflower cheese cheesy, I use mature or extra mature cheddar.

How to Make Gluten Free Creamy Cauliflower Cheese

1. Preheat the oven to gas 6/400°F/200°C/180°C fan. Place a large pan of water on a high heat, add some salt and bring to the boil. While waiting for the water to heat, prepare the cauliflower.

2. Remove the leaves then cut the cauliflower into medium sized pieces and place in a colander. The stem is edible so no need to cut it off, only if you want to. Rinse the cauliflower, strain then add to the boiling water and boil for 3 minutes. Strain the cauliflower and set aside in a large bowl.

3. Add the cornflour to a cup then add 4 tablespoons of milk from the total milk amount and mix until smooth. Set aside for a minute. Place the same saucepan you cooked the cauliflower in on a low to medium heat then add the vegetable oil and add in the chopped onions. Cook until soft then add in the butter and allow to melt. Pour the rest of the milk into the pan then pour in the cornflour mixture and the single cream. Keep stirring until the sauce begins to thicken then mix in the salt, black pepper, Dijon mustard and half the cheese.

4. Once the cheese has melted and the sauce has thickened, turn off the heat and add the cauliflower to the pot with the cheese sauce. Stir to ensure all the cauliflower gets coated in the cheese sauce then transfer the cauliflower cheese to a baking dish and top with the rest of the cheese. Bake for 35 – 40 minutes or until golden brown in colour then remove from the oven and allow to stand for 10 minutes before serving. 

Recipe Tips

• I use a 8 x 8 inch or 20 x 20 cm size oven dish. Your dish doesn't have to be exactly the same just close.

Nutrition

Nutrition based on 1 serving - Calories: 297kcal | Fat: 20.8g | Saturates: 12.3g | Carbs: 14.5g | Sugar: 8.1g | Fibre: 2.5g | Protein: 13.6g | Salt: 1.22g.

Storage

Any leftover cauliflower cheese should be cooled then stored in the fridge and used within 2 days. Reheat in the microwave or oven.

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