The creamy, four-cheese cauliflower bake that steals the show (and makes entertaining easy).
There are a few dishes I rely on when people come over, and this Creamy Four-cheese Cauliflower Bake recipe is one of them. When friends ask what they should cook for a dinner or barbecue, this is always the recipe I recommend because it has that “Wow … what is this?” effect. It’s always the first thing to disappear from the table – even before the roast.
What I love most is how easy it is. You microwave the cauliflower, whisk together this velvety four-cheese sauce (don’t worry – it’s completely foolproof, never splits, never goes lumpy), pour it all into a dish, then let the oven finish the job. No standing at the stove, stirring. No last-minute panic. No juggling five pans while trying to chat to guests.
It’s also perfect for entertaining because you can assemble the whole thing earlier in the day – or even the day before – and just bake it when everyone arrives. It looks impressive, tastes like you’ve put way more effort in than you actually have, and goes with absolutely everything: roast chicken, steak, sausages, grilled fish, a barbecue spread … you name it.It’s creamy, comforting and so reliably delicious that it’s become one of my most-made sides. Make it once and you’ll see exactly why I push this recipe onto everyone I know!
What cheese works best?
I use a mix of cheddar, mozzarella, parmesan and cream cheese because it makes the sauce velvety, flavourful and almost impossible to mess up. But if you only have cheddar? Still delicious. Use what you’ve got! The key is ensuring the cheese is freshly grated so that it melts seamlessly into the sauce. Pre-grated supermarket cheeses can include anti-caking agents, which create grainy lumps.
Can I use frozen cauliflower?
Yes – just steam or microwave it until tender and drain off all the excess water really well, otherwise the bake can become watery. After that, follow the recipe as written.
How do I stop cauliflower cheese from becoming watery?
Microwave steaming is key (boiling adds too much water). Draining well, and the layer of panko crumbs on the base of the dish helps absorb any extra moisture without making the bake soggy.
What can I serve this cauliflower bake with?
Everything! Roast chicken, roast turkey, steak, roast pork belly, roast lamb shoulder, sausages, a barbecued dinner or grilled fish. It’s the “goes with anything” side dish you’ll reach for more than you think.
Hot tips
- Steam, don’t boil – Boiling adds water and makes cauliflower watery. Steaming keeps it tender without the extra moisture.
- Grate your own cheese – Pre-grated bags of cheese are coated in anti-caking agents that stop your sauce from being silky-smooth. Freshly grated melts like a dream.
- Let it rest for 5 minutes – This helps the sauce thicken slightly so it clings to every piece instead of running to the bottom.
- Bake the crumb separately – It stays crisp, golden and never soggy. Add it at the end for maximum crunch and maximum compliments.
- Don’t stress the sauce – The cream cheese makes it almost impossible to split or go lumpy. It’s very forgiving (even if you’re distracted mid-whisk … which is all of us).
If you enjoyed Creamy Four-cheese Cauliflower Bake, I think you’ll love:
Potato Gratin Recipe
Hasselback Potatoes Recipe
German-style Braised Cabbage with Bacon Recipe
Ultimate Loaded Potato Salad Recipe
Freezer-friendly Mashed Potatoes Recipe
Creamy Four-cheese Cauliflower Bake
A creamy, velvety, super cheesy cauliflower bake with a golden top and a crunchy thyme crumb. Foolproof, make-ahead friendly and guaranteed to be the first dish polished off at any dinner or BBQ. Creamy Four-cheese Cauliflower Bake goes with absolutely everything – the perfect effortless entertaining side.
- Total Time: 45–50 minutes
- Yield: 6–8 side servings 1x
Ingredients
Cauliflower Bake
- 1 cauliflower (1.2 kg/2¾ lb), trimmed and torn into florets
- ¼ cup (60 ml) water
- 2 tbsp panko breadcrumbs
Cheese Sauce
- 1 cup (125 g) freshly and coarsely grated vintage (sharp) cheddar (see note 1)
- ¾ cup (110 g) freshly and coarsely grated mozzarella (see note 1)
- ½ cup (50 g) freshly and coarsely grated parmesan (see note 1)
- 50 g (1¾ oz) unsalted butter
- ¼ cup (35 g) plain (all-purpose) flour
- 2 tsp mustard powder (optional, see note 2)
- 2 cups (500 ml) full-cream (whole) milk
- 250 g (9 oz) tub cream cheese (see note 3)
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
Thyme Crumb
- ¼ cup (15 g) panko breadcrumbs
- 1 tbsp olive oil
- 1 tbsp fresh thyme leaves
- ¼ tsp sea salt flakes
Instructions
- Prepare the cauliflower – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Place the cauliflower florets in a large microwave-safe container with ¼ cup (60 ml) of water. Cover with the lid slightly ajar. Microwave on high for 6–8 minutes or until easily pierced with a fork. If not tender, continue cooking in 2-minute intervals. The length of time depends on the strength of your microwave.
- Make the cheese sauce – In a medium bowl, combine the cheddar, mozzarella and parmesan. Mix to combine, then set aside.
- Heat the butter in a medium saucepan over low heat. Once melted, add the flour and stir for 1–2 minutes until well combined. Add the mustard powder and stir to combine.
- Add ¼ cup (60 ml) of the milk, whisking until a thick paste forms. Once combined, gradually continue to add the remaining milk, whisking until smooth. Bring to a simmer and cook, whisking constantly for 4–6 minutes, or until the sauce begins to thicken and starts bubbling around the edge of the pan. Add the cream cheese and whisk until combined and smooth. Add the cheese mixture, reserving 1 cup for the topping. Add the salt and pepper and stir until the cheese is incorporated and melted.
- Assemble the cauliflower bake – Sprinkle the base of a baking dish (roughly 30 x 20 cm/12 x 8 inch base measurement) with the breadcrumbs. Place the cauliflower on top. Pour over the cheese sauce. Sprinkle the top with the reserved cheese. Place on a baking tray lined with baking (parchment) paper and place in the oven on the middle rack.
- Bake – Bake for 25–30 minutes or until golden and bubbling on top.
- Make the thyme crumb topping – Scatter the breadcrumbs on a separate baking tray lined with baking paper. Drizzle with olive oil and add the thyme and salt. Use your fingers to evenly distribute. Add the breadcrumbs to the top rack of the oven for the last 3 minutes of the cauliflower cooking time, or until golden brown. Note that once they are out of the oven, they will continue to brown.
- Rest – Allow the cauliflower to rest for 5 minutes before serving.
- Serve – Sprinkle the cauliflower bake with the thyme crumb and serve.
Notes
Note 1 – Cheese flexibility Use whatever combination of cheeses you have. Cheddar is essential for flavour, but mozzarella, parmesan and cream cheese make the sauce extra silky. If you’re missing one, the recipe still works beautifully.
Note 2 – Mustard options Mustard powder gives the sauce a gentle warmth and boosts the cheesy flavour. If you don’t have it, leave it out and add 1 teaspoon dijon mustard when you add the cream cheese in the sauce step.
Note 3 – Cream cheese type This recipe uses a 250 g (9 oz) tub of spreadable cream cheese, which melts quickly and helps the sauce stay silky. You can use a block of cream cheese instead – just cut it into small cubes and whisk it in over low heat so it melts smoothly.
Make Ahead
This cauliflower bake is an entertainer’s dream because almost the whole thing can be done in advance.
Assemble ahead (best option)
- Prepare the cauliflower, make the cheese sauce and assemble the bake completely (uncooked).
- Cover tightly and refrigerate for up to 24 hours.
- When you’re ready to cook, bake at 220°C (425°F) (200°C/400°F fan-forced) as per the recipe and add 10–15 minutes to the cook time if baking straight from the fridge.
Make the cheese sauce ahead
- You can make the sauce 1–2 days ahead. Store it in an airtight container in the fridge.
- Reheat gently over low heat on the stovetop, whisking in a splash of milk if it has thickened.
Make the crumb ahead
- Mix the panko, thyme and olive oil up to 1 day ahead and store it unbaked in an airtight container.
- Spread it on a baking tray lined with baking (parchment) paper and bake at 220°C (425°F) (200°C/400°F fan-forced) for the final 3 minutes of the cauliflower cooking time, until golden.
Freezing (assembled but unbaked)
- Assemble the bake and let it cool completely before freezing.
- Cover tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake at 220°C (425°F) (200°C/400°F fan-forced) until hot, bubbling and golden (you may need an extra 10–20 minutes depending on how cold it is).
Leftovers
Fridge – Store leftovers in airtight containers in the fridge for 3–4 days. Reheat in the microwave for quick meals, or in the oven at 180°C (350°F) (160°C/325°F fan-forced) for 10–15 minutes until hot and bubbling again.
Freezer – Leftovers freeze really well thanks to the cream cheese in the sauce. Cool completely, portion into airtight containers and freeze for up to 2 months.
Thawing – Thaw overnight in the fridge. If you are in a pinch and reheating from frozen, you can cover it loosely with foil and bake at 180°C (350°F) (160°C/325°F fan-forced), adding extra time as needed.
Reheating tips
- The crumb will soften once stored. If you want the crunch back, sprinkle over a small handful of fresh panko or pop the portion under the oven grill (broiler) for 1–2 minutes.
- Add a splash of milk if the sauce thickens too much on reheating.
- Avoid reheating multiple times – portion it out so you only heat what you’ll eat.
Recipe source:
Thank you to Jessica Brook for helping bring this recipe to life.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Sides, Family Favourites, Easy Entertaining, Get-ahead Meal Prep, Vegetarian
- Method: Baking
- Cuisine: Modern Australian / Comfort
