This whole roasted cauliflower cheese takes the comfort of the classic dish and gives it a showstopping twist. I love how it becomes the perfect vegetarian centrepiece, with tender cauliflower surrounded by rich cheese sauce and finished with golden garlic butter breadcrumbs. Whether I make it in the oven or the air fryer, it never fails to impress.

Whole Roasted Cauliflower Cheese

Why You’ll Love This Recipe

I find this recipe brilliant for occasions when I want something hearty yet meat-free. Roasting the cauliflower gives it a nutty, caramelised flavour, while the creamy cheese sauce brings indulgence to every bite. The garlic butter breadcrumbs add that satisfying crunch that keeps me coming back for seconds. It’s easy enough for a weeknight but impressive enough for a holiday table.

Ingredients

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

For the garlic butter breadcrumbs
20g panko breadcrumbs
2 garlic cloves, finely chopped
20g cold salted butter
1 tbsp finely chopped parsley

For the roasted cauliflower
1 small cauliflower (about 750g)
1 tbsp olive oil
salt and freshly ground black pepper

For the cheese sauce
500ml double cream
½ nutmeg, grated
200g mature cheddar, grated
1 heaped tsp Dijon mustard

Directions

To prepare the garlic butter breadcrumbs, I preheat the oven to 200C/180C Fan/Gas 6, or the air fryer to 180C. I mix the breadcrumbs and garlic in a small bowl, season lightly, and grate in the cold butter. Using my fingertips, I blend everything until well combined. I scatter this mixture on a baking tray (or baking paper for the air fryer) and cook until golden—about 8–10 minutes in the oven or 4 minutes in the air fryer—stirring halfway. Once cooled, I stir in the chopped parsley.

For the roasted cauliflower, I turn the oven down to 190C/170C Fan/Gas 5, or the air fryer to 170C. I trim the stem so the cauliflower sits flat, keeping most of the green leaves intact, and cut a deep cross into the stem. I steam it in a large pan with 4cm of boiling water for 12 minutes, then let it steam dry for 5 minutes. I brush it with olive oil, season generously, and roast for 40–45 minutes in the oven or 30 minutes in the air fryer, checking halfway through.

While it roasts, I make the cheese sauce by simmering the cream with nutmeg, then whisking in the cheddar and mustard until smooth.

To serve, I place the roasted cauliflower in a deep dish, pour over the warm cheese sauce, and sprinkle generously with the garlic butter breadcrumbs before cutting into wedges.

Servings and timing

This recipe serves 4 as a side dish. It takes less than 30 minutes to prepare and about 1 hour 15 minutes to cook if using the oven, or slightly less with the air fryer.

Variations

I sometimes switch the cheddar for Gruyère or Red Leicester for a different flavour. Adding a pinch of smoked paprika to the breadcrumbs gives a subtle warmth. For a lighter version, I use single cream instead of double, or add steamed broccoli florets alongside the cauliflower before pouring on the sauce.

Storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. I reheat gently in the oven at 170C until hot, or in the microwave in short bursts. The sauce can be made ahead and frozen, then reheated slowly on the hob. The breadcrumbs keep well in an airtight container for a day.

FAQs

Can I make this recipe vegan?

Yes, I replace the cream with a plant-based cream, use vegan cheese, and swap the butter for a dairy-free spread.

Can I prepare the cauliflower in advance?

I often steam the cauliflower earlier in the day, then roast it when I’m ready to serve.

Can I use frozen cauliflower?

Whole frozen cauliflower doesn’t roast as well, but I can adapt the recipe for florets by roasting them directly.

How do I stop the cheese sauce from splitting?

I keep the heat low once I add the cheese and stir constantly until it melts smoothly.

Can I make it spicier?

Absolutely—I sometimes add a pinch of cayenne pepper to the cheese sauce or breadcrumbs for extra heat.

Conclusion

This whole roasted cauliflower cheese is a wonderful balance of indulgence and simplicity. I love how the rich sauce and crispy topping transform a humble vegetable into something worth celebrating. It’s a recipe I return to for family dinners, festive gatherings, and anytime I want to serve a dish that makes everyone smile.