🧀 Cheese-Baked Cauliflower
A creamy, cheesy, and perfectly roasted cauliflower bake — ideal as a comforting side or a vegetarian main dish.
Ingredients
For the Cauliflower:
1 medium head cauliflower — washed, dried, and cut into even-sized florets
Salt, to taste
Freshly ground black pepper, to taste
1 tsp dried oregano
1 tsp red chili flakes (adjust to spice preference)
2 cloves garlic, finely chopped
1 green onion, thinly sliced (reserve some for garnish)
For the Cheese Spread:
1 cup cream cheese, softened
1 cup freshly grated cheddar cheese (plus extra for topping)
4 tbsp heavy cream (or milk, for a lighter version)
½ cup finely chopped red bell pepper
For Topping:
Extra grated cheddar
Paprika (for color and mild smokiness)
Remaining sliced green onions
Method
Preheat the oven:
Set your oven to 400°F (200°C) and lightly grease a baking dish.
Blanch the cauliflower:
Bring a large pot of salted water to a boil.
Add the cauliflower florets and cook for 3 to 4 minutes until just tender but still firm.
Drain immediately and transfer to a bowl of ice-cold water to stop the cooking process.
Drain well and pat dry with a kitchen towel — moisture will prevent crisping.
Season the cauliflower:
In a large bowl, toss the blanched florets with salt, pepper, oregano, chili flakes, chopped garlic, and sliced green onion. Spread evenly into the prepared baking dish.
Prepare the cheese spread:
In a mixing bowl, combine cream cheese, cheddar, heavy cream, and chopped red bell pepper. Stir until smooth and creamy.
Assemble the bake:
Spread the cheese mixture evenly over the seasoned cauliflower. Sprinkle with a little paprika, extra cheddar, and the remaining green onions.
Bake:
Bake in the preheated oven for 40–50 minutes, or until the top is golden, bubbly, and slightly crisp around the edges.
Serve:
Let rest for 5 minutes before serving. Garnish with a few fresh green onion slices or a sprinkle of herbs if desired.
👩🍳Chef’s Tips
For extra flavor, add a handful of parmesan to the cheese mix.
Want a crispier top? Finish under the broiler for 2–3 minutes at the end.
You can add a few breadcrumbs on top before baking for added crunch.
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Hey everyone, today we are making a super easy and insanely delicious cheesy baked cauliflower that is creamy, comforting, and packed with flavor. So whether you’re looking for a low carb side dish or just way to make your veggies taste amazing, this one’s a winner. So let us get started. Here I’ve got some fresh cauliflower fuettes that I’ve already washed and dried. We’ll cut them into evensized pieces. This helps them cook more uniformly so you don’t end up with some mushy bits and some raw ones. We’ll now blanch them in boiling water for about 3 to 4 minutes. The goal here isn’t to fully cook them. We just want to soften them slightly while keeping a bit of that bite. I want you to think tender crisp, not soggy. And once these are done, drain them well and transfer them to a clean bowl. And just like that, we’ve prepped the base of a cheesy bake that won’t turn mush. Trust me, this step makes a big difference. Now, let’s season the blanched cauliflower to build some flavor right from the start. Add a pinch of salt, a crack of black pepper, some dried oregano, and a sprinkle of chili flakes for a bit of heat, finely chopped garlic, and some sliced green onions. I’ll be going in with both the white and the green parts. Let’s give everything a good mix to coat the fuettes evenly. This helps the spices stick to the fuettes for maximum flavor in every bite. And now let us prepare the cheesy goodness that brings this dish together. In a separate bowl, add softened cream cheese, freshly grated cheddar, and a splash of heavy cream. And now using a spoon or a spatula, mix it all up until smooth and well combined. For a pop of color and a little sweetness, I like to toss in some chopped red bell peppers. Give it one final mix. And just like that, our rich creamy cheese mixture is ready to bring that cauliflower to life. Now transfer the seasoned cauliflower into a baking dish and spread the cheese mixture evenly on top. Make sure every fret gets coated. That is where all the creamy cheesy flavor lives. And of course, take a moment here to smooth out everything. This helps it bake evenly and ensures that golden bubbly finish. Sprinkle some paprika for a gentle kick. It adds a pop of color and makes this dish even more inviting. I love how it adds the right hint of warmth without overpowering the cheesy goodness underneath. A bit more of that chopped green onion for freshness. Its mild bite cuts through the richness and adds a pop of color. And of course, a final layer of grated cheddar, which melts into a bubbly golden crust that brings everything together beautifully. And once this is done, we will bake it at 400° F for about 40 to 50 minutes or until the top is golden, melty, and irresistibly crispy. You’ll know it’s ready when the edges are bubbling and the kitchen smells like pure comfort. And just look at that. This dish is the perfect balance of creamy, cheesy comfort with just the right amount of texture. and it works beautifully as a side for roast dinners or even as a main if you are going low carb. Plus, it’s a great way to sneak more veggies onto the table. Even picky eaters will be hooked. I love to finish it off with some thinly sliced greens like spring onions or chives and a touch of grated parmesan for that extra pop of flavor and a pretty finish. And there you have it. Rich, bubbly, cheesy cauliflower straight from the oven. So, do give this recipe a try and let me know how it turns out. And don’t forget to like, share, and subscribe for more delicious recipes every week. Thank you so much for watching and I’ll see you next time.
Dining and Cooking