A rich, comforting cauliflower bake that combines the creamy tang of cream cheese, the bold punch of blue cheese, and the sharpness of cheddar. I love how the crunchy walnuts add texture, making every bite hearty and satisfying. This dish is perfect for a cozy dinner and pairs beautifully with a fresh watercress salad.

Creamy Three Cheese Cauliflower Bake

Why You’ll Love This Recipe

I enjoy this recipe because it transforms a simple cauliflower into something indulgent and full of depth. The blend of three cheeses creates a luscious sauce without needing a roux, and the walnuts give a delightful crunch. I find it comes together quickly, making it a weeknight treat that still feels special enough for a dinner guest.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cauliflower, trimmed and cut into 1cm pieces
300g cream cheese
1 tsp Dijon mustard
125g blue cheese, crumbled
25g walnuts, roughly chopped
50g cheddar cheese, grated
salt
freshly ground black pepper
to serve: watercress salad

Directions

I bring about 5cm of water to the boil in a saucepan, add the cauliflower, and cook for roughly 8 minutes, or until tender. Then I drain it well and return it to the pan.
I mix the cream cheese and mustard with the cauliflower while it’s still warm, then stir in the blue cheese. I season with a little salt and plenty of black pepper.
I pour the mixture into a shallow gratin dish, scatter the walnuts on top, and cover with the cheddar. This way, the walnuts toast gently without burning.
I place the dish under a preheated hot grill for 10–15 minutes, until the top is golden brown and the filling is bubbling.
I serve it right away with a fresh watercress salad.

Servings and timing

This recipe serves 4. It takes less than 30 minutes to prepare and about 10–15 minutes to cook under the grill, so the whole dish can be ready in under 45 minutes.

Variations

I sometimes swap the blue cheese for goat’s cheese for a milder flavor. If I’m serving someone who doesn’t like walnuts, I use toasted almonds or even sunflower seeds for a nutty crunch. For extra color and nutrients, I occasionally mix in lightly steamed broccoli florets alongside the cauliflower.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place the bake in an ovenproof dish and warm it at 180°C until hot through. I avoid microwaving, as it can make the cheese sauce split.

FAQs

Can I make this ahead of time?

Yes, I assemble the dish up to the point of grilling, then store it in the fridge. When ready to serve, I grill it fresh for best texture.

Can I freeze this dish?

I don’t recommend freezing, as the creamy cheese mixture can separate after thawing.

What can I use instead of blue cheese?

I like swapping it with feta or mature cheddar if I want a milder flavor.

Can I make this nut-free?

Yes, I simply omit the walnuts or use crunchy seeds instead.

What’s the best side dish for this recipe?

I find a peppery watercress salad balances the richness beautifully, but steamed green beans also work well.

Conclusion

This creamy three cheese cauliflower bake is one of my favorite ways to turn a humble vegetable into a luxurious main or side dish. I love the contrast of soft cauliflower, melting cheeses, and crisp walnuts. It’s quick, comforting, and endlessly adaptable—a real winter winner in my kitchen