Gluten Free Cauliflower Cheese

This Gluten Free Cauliflower Cheese is the ultimate comfort food! It’s luxuriously creamy and super cheesy! Enjoy it as a delightful side dish alongside a roast dinner or as a main meal in its own right. Dairy-free option available too!

When you think of comfort food, cauliflower cheese is right up there and this gluten free cauliflower cheese is no exception! 

There is something about taking the humble cauliflower, (which, if we are honest can be quite bland tasting on its own) and smothering it in a rich, cheesy sauce,  topping with gluten-free crunchy breadcrumbs and baking it in the oven until gooey and crispy. Pure heaven!

Even my son who won’t eat most vegetables, will devour this in no time at all as the cheesy deliciousness disguises the fact that I am hiding a vegetable under there!

This cauliflower cheese recipe had the ultimate taste test when my kids had a playdate the other day. I served it alongside this slow-cooked leg of lamb & my daughter’s friend said it was the best cauliflower cheese she has ever had… I’ll take that!

I have added a teaspoon of Dijon mustard (my secret ingredient, just like in this three-cheese mac and cheese too) which really lifts the flavour, whilst not over-powering the cheese and sprinkled gluten-free breadcrumbs on top to add some crunchy texture to the dish.

You can serve this cauliflower cheese as a vegetarian main meal or as a tasty side dish. Keep scrolling down the post for loads of serving inspiration!

Another way to use cauliflower in an alternative way is by making these crunchy cauliflower bites which make an appetising healthy snack for both the kids and adults.

🍅 Ingredients Needed & Substitutions

✋ Double check all packaging for allergens ✋

• Cauliflower - Try and buy the largest freshest cauliflower in the shop! You can also use frozen cauliflower florets, just be careful not to overcook them as they can go mushy. If you are using frozen florets take a minute off the cooking time and make sure you drain them well after steaming or boiling to get rid of any excess water.
• Milk - I have used full-fat milk as this gives the thickest, creamiest sauce. If you want to use semi-skimmed or skimmed milk that’s fine, just bear in mind the sauce may be a little thinner. A neutral-tasting plant-based milk like unsweetened soy or almond milk can be used for a dairy-free version.
• Gluten-Free Flour - I always use Doves Farm Freee plain flour, as it works well in all my gluten-free recipes.
• Butter - You can use salted or unsalted butter, whichever is your preference. If you are cooking for small children you may prefer to use the unsalted version. To make it dairy-free use a dairy-free spread.
• Dijon Mustard - Adds a slight tang to the recipe and really lifts the flavour. If you have a mustard allergy this can be left out.
• Gluten Free Breadcrumbs - You can either use pre-made breadcrumbs or put some gluten-free bread in a blender and pulse until it resemble breadcrumbs.
• Cheese - I have gone for a mild cheddar as the children prefer the flavour, but if you're craving a stronger cheese flavour you can use a mature cheddar cheese instead. I prefer to buy block cheese, not pre-grated as pre-shredded cheese can contain preservatives and additives to stop the cheese from clumping together in the bag. This means the cheese doesn’t melt as easily and you could also be consuming a whole load of extra chemicals you don't need to be. I understand that life can get hectic; if using pre-grated cheese makes it easier, go ahead and use it! If you need a dairy-free option use a dairy-free cheese.

See the recipe card for full information on ingredients and quantities.

🤔 Can I Make Gluten-Free Cauliflower Cheese With Cornflour?

I prefer to make the traditional roux with gluten-free flour and butter, as I find this gives a richer, creamier sauce, however, you can also make this recipe with cornflour.

 To make this recipe with cornflour, simply leave the butter out of the recipe and whisk 4 tablespoons of cornflour into the cold milk in a cold saucepan. Once the cornflour is fully combined with the milk, gently heat on the hob/stove, stirring until the sauce thickens.

 Note that the sauce will take longer to thicken using cornflour than if using the roux method with flour and butter.

✏️ How To Make- Step-By-Step Instructions

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

Step 1: Chop the cauliflower into medium-sized florets with a knife. Try not to make them too small or they can turn mushy when cooking. I prefer to steam the cauliflower florets as it keeps more of the nutrients in, but you can either steam or cook them in boiling water for 5 minutes until they are tender but not fully cooked.

We will finish cooking the cauliflower in the oven later.

Step 2: Whilst the cauliflower is steaming, it’s time to make the gluten-free cheese sauce.

Start by making a roux. To do this, melt the butter in a hot saucepan, add the flour to the saucepan and whisk together until the mixture forms a thick paste. 

Next, add the milk slowly, whisking the whole time, adding some more milk once the sauce has started to thicken. Once you have added all the milk, keep whisking for a couple of minutes until the sauce has thickened and is nice and creamy.

Step 3: Remove the pan from the heat and add the grated cheese (leaving a bit to sprinkle over the top) and mustard, then stir until all the gooey cheese has melted through the sauce.

I have added a teaspoon of Dijon mustard, if you would like the mustardy taste a bit stronger, add a second teaspoon, but add slowly and taste as you go.

Step 4: Put the cooked cauliflower florets in an ovenproof casserole dish and pour over the cheese sauce.

Step 5: Sprinkle the remaining shredded cheese and gluten-free breadcrumbs over the top. You can either grab them pre-made or make your own breadcrumbs by tossing gluten-free bread into a blender and giving it a quick blend until you have small, chunky bits.

Step 6: Bake in a hot oven for 35-40 minutes until golden brown and bubbling.

💡 Top Tips

• ✔️ Pour in the milk gradually. Adding it all at once might result in a lumpy sauce and it can be a bit tricky to smooth out those lumps later on.
• ✔️ Avoid overcooking the cauliflower. When initially boiling or steaming it, keep the cooking time under 5 minutes. Over boiling can lead to excess water absorption, which may later result in a watery sauce or mushy cauliflower when it bakes in the oven with the sauce.
• ✔️ Sprinkle over some parmesan before baking for an extra cheesy flavour.
• ✔️ Allow the cauliflower cheese to rest for a few minutes before serving. This will help the sauce thicken slightly and make it easier to serve.

🥡 Storage, Freezing & Reheating

I suggest enjoying the gluten-free cauliflower cheese right after it's cooked for the best taste, but you can also store it safely in the refrigerator in an airtight container for up to three days once it has cooled.

To reheat, place it in the microwave for 4-5 minutes, until piping hot throughout, stirring halfway.

You can also freeze it for up to 3 months. When ready to eat, defrost in the fridge overnight and reheat as above. 

Be aware that the texture of the cauliflower may change once it has been frozen and the sauce may become watery and thin, so I would advise eating the cauliflower cheese from fresh if you can. 

Saying that this would work for leftover cauliflower cheese pasta (see serving suggestions below) as the texture won’t matter as much.

 💬 Recipe FAQs