Recipe

Golden, bubbly, and irresistibly creamy—this Cauliflower Cheese Bake is a cozy side dish that elevates humble cauliflower into a crowd favorite!

Craving a warm, comforting dish that’s both hearty and wholesome? This Cauliflower Cheese Bake combines tender cauliflower with a rich, cheesy sauce, topped with a golden crust of melted cheese. Perfect for family dinners or festive gatherings, it’s a versatile side that pairs beautifully with roasts or stands alone as a vegetarian main. The Geedel Rotary Cheese Grater makes prep effortless, grating cheddar into fluffy, melt-ready shreds with just a few turns. Let’s dive into this indulgent recipe!

Ingredients

1 large head of cauliflower (about 2 lbs), cut into florets

2 cups cheddar cheese

¼ cup unsalted butter

¼ cup all-purpose flour

2 cups whole milk

1 tsp Dijon mustard

½ tsp salt

¼ tsp black pepper

¼ tsp ground nutmeg (optional, for warmth)

¼ cup breadcrumbs (optional, for crunch)

1 tbsp fresh parsley, finely chopped (for garnish)

Instructions

1. Prep the Cauliflower

Rinse the cauliflower and cut into bite-sized florets. Steam or blanch until just tender but still firm, then drain well and set aside in a greased 9x9-inch baking dish.

2. Grate the Cheese with Geedel Rotary Cheese Grater

Secure the crank cheese grater on your countertop—its upgraded silicone suction base grips firmly to glass or marble, ensuring no slipping. Attach the 2-Blade Set and feed cheddar cheese into the hopper. Turn the Z-shaped handle a few times to create fluffy, uniform shreds perfect for a creamy sauce and topping.

The sharp stainless steel blades and food pusher keep your hands safe while grating large batches effortlessly.

3. Make the Cheese Sauce

In a medium saucepan, melt butter over medium heat. Stir in flour and cook, whisking constantly, to form a smooth roux. Gradually add milk, whisking until thickened. Stir in 1 ½ cups of the grated cheddar, Dijon mustard, salt, pepper, and nutmeg (if using) until the cheese melts into a velvety sauce.

4. Assemble the Bake

Pour the cheese sauce over the cauliflower in the baking dish, tossing gently to coat evenly. Sprinkle the remaining ½ cup of grated cheddar over the top. For extra crunch, add a layer of breadcrumbs.

5. Bake

Preheat your oven. Place the dish on a baking sheet and bake until the cheese is bubbly and the top is golden. For a crispier crust, broil briefly, watching closely to avoid burning.

6. Serve

Garnish with fresh parsley and let the bake rest briefly before serving. Enjoy as a side with roasted meats or as a comforting vegetarian main with a green salad.

Tips and Variations

Cauliflower Choice: Use fresh cauliflower for the best texture; frozen can work but may be softer.

Cheese Swap: Try gouda or gruyère (grated with the 2-Blade Set) for a nuttier flavor, or mix in parmesan (5-Blade Set) for extra sharpness.

Flavor Boost: Add minced garlic to the sauce or sprinkle bacon bits on top before baking.

Make Ahead: Assemble the dish a day ahead, cover, and refrigerate. Bake when ready.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore the creamy texture. 

Conclusion

This dish is pure comfort, blending creamy cauliflower with a cheesy, golden topping. The cheese shredder hand crank simplifies prep with its versatile everyday tool design, featuring 2-Blade and 5-Blade Sets for perfect cheese and veggie slicing. The stable suction base ensures no wobbling, and sharp premium blades deliver safe, smooth cuts. Whether it’s a weeknight dinner or a holiday feast, this bake brings warmth and flavor to the table.