Gluten-Free Cauliflower Cheese

5 from 2 votes

Gluten-Free Cauliflower Cheese

Gluten-Free Cauliflower Cheese doesn't have to be an inferior version. This cauliflower cheese is rich, creamy, cheesey and infused with roasted garlic, dijon mustard and plenty of white pepper.

Prep Time15

Cook Time25

Total Time35

Course: Side Dish

Cuisine: British

Servings: people

Calories: 260kcal

Author: Georgina Hartley

Ingredients

1 large head of cauliflower about 600g cauliflower florets
2 garlic cloves
1 teaspoon olive oil
500 ml whole milk
4 tablespoons cornflour (cornstarch)
200 g cheese grated, I used a mix of mature cheddar and red leicester
1 teaspoon dijon mustard
¼ teaspoon ground white pepper
2 tablespoons crème fraiche
15 g gluten-free breadcrumbs*

Metric - US Customary

Instructions

Pre-heat the oven to 200°C / 180°C fan assisted / gas mark 6 / 400°
Toss the garlic cloves in the olive oil and place on a small baking tray lined with parchment. Roast for 10 minutes until the cloves feel soft. Peel the cloves and mash with the back of a fork.
Whilst the garlic is roasting, separate the florets of the cauliflower then place in a large pan of boiling water. Bring back up to a gentle boil, then cook for 5 minutes.
Drain the cauliflower florets and pat them dry with a clean kitchen towel then pour into an ovenproof dish.
In a medium sized saucepan whisk the cornflour into the whole milk then once smooth switch on the heat and bring to a low boil.
Sprinkle in the grated cheese and stir in until melted in.
Add the mustard, pepper, salt, mashed garlic and crème fraiche and stir in until it becomes a thick smooth sauce.
Pour the cheese sauce over the cauliflower florets then sprinkle on the extra cheese and the breadcrumbs.
Place in the oven and bake for 15 minutes when the cheese should be bubbling and the breadcrumbs turning golden brown.

Notes

The serving size suggested is for 6-8 as a side dish and 4 people as a main dish.
You can use 1 large head of cauliflower or 2 heads of small cauliflower but the total amount of cauliflower florets you need is about 600g.
This par-boiling produces cauliflower with a slight bite.
You can swap the roasted garlic for ¼ teaspoon garlic granules.
For the cheese I used a mix of 100g Mature Cheddar Cheese and 100g Red Leicester as I love the flavour and the colour of Red Leicester. You can certainly use all cheddar. Make sure it is a sharp cheddar cheese so the flavour really shines through.
Go to my Homemade Gluten-Free Breadcrumbs recipe for the ultimate seasoned breadcrumbs which taste incredible sprinkled on top of this cauliflower cheese.

Making Ahead - It can be made ahead by assembling the dish in the ovenproof dish right up until you add the grated cheese and breadcrumbs. Leave to cool and then you can keep in the fridge for a couple of days. Then sprinkle on the cheese and breadcrumbs before placing in the oven. Increase the oven time by 5-10 minutes since you are cooking it from chilled.

Freezing - you should mix the par-boiled cauliflower into the cheese sauce and then freeze in a tightfitting container. It can keep in the freezer for up to 2 months. Defrost completely overnight before pouring into the ovenproof dish and then sprinkling over the cheese and ground almonds. Increase the oven time by 5-10 minutes.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 serving of cauliflower cheese, assuming it is portioned into 6 servings.

Nutrition