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.

Creamy cauliflower cheese in clear dish.

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

For the full list of ingredients and measurements, scroll to the recipe card below.

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.

Creamy cauliflower cheese in clear roasting dish

How to Make Gluten Free Creamy Cauliflower Cheese

Start by preheating the oven to 200°C and bring a large pot of water with some salt to the boil.

Prepare the cauliflower

Remove the leaves from the cauliflower then cut it into medium sized pieces and place in a colander. Rinse the cauliflower then add it to the boiling water and boil for 2 - 3 minutes. Strain the cauliflower and set aside.

Prepare cornflour

In a cup, combine the cornflour with 4 tablespoons of milk from the total milk amount and mix until smooth. Set aside.

Start preparing the cheese sauce

Add the vegetable oil to a saucepan and place the pan on a medium heat. Add in the chopped onions and cook until soft. To the pan, add the butter and allow to melt. Pour the rest of the milk into the pan then pour in the cornflour mixture and continue to stir. Once the sauce has thickened, reduce the heat and stir in the single cream.

Season the sauce and add the cheese

Mix in the salt, black pepper, Dijon mustard and half the cheese. Once the cheese has melted and the sauce has thickened, remove the sauce from the heat.

Combine the cheese sauce with the cauliflower

Add the cauliflower to the pot with the cheese sauce and stir to ensure all the cauliflower gets coated with the cheese sauce. Transfer the cauliflower cheese to a 8 x 8 inch baking dish and top with the rest of the cheese.

Bake the cauliflower

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.

Storage

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

Nutrition

Creamy cauliflower cheese cut to expose the cheese sauce inside.

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Gluten Free Creamy Cauliflower Cheese

This cauliflower cheese is creamy, rich and goes perfectly with any main dish.

Prep Time15

Cook Time53

Total Time1 8

Author: Andrea

Yield: 6 servings

Calories: 297kcal

Ingredients

1 extra large cauliflower
2 tablespoon cornflour cornstarch
350ml semi skimmed milk
1 teaspoon cooking oil
1 small onion finely diced
25g salted butter
150ml single cream
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dijon mustard gluten free
180g cheddar cheese or extra mature cheddar cheese grated

Instructions

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.
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 2 - 3 minutes. Strain the cauliflower and set aside in a large bowl.
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 a saucepan 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 continue to mix until the sauce thickens.
Mix in the single cream then mix in the salt, black pepper, Dijon mustard and half the cheese. Once the cheese has melted and the sauce has thickened, turn off the heat.
Add the cauliflower to the pot with the cheese sauce and mix to ensure all the cauliflower gets coated with the cheese sauce. Transfer the cauliflower cheese to a 8 x 8 inch 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.