This roasted cauliflower in cheese sauce is the perfect low carb "cauliflower mac and cheese" side dish. The cauliflower is simply roasted till light brown and tossed in a creamy goat cheese sauce. This is one delicious way to get your kids (or let's be honest, adults) to eat their cauliflower.
This recipe requires roasting the cauliflower instead of boiling to get the best flavor. This makes the cauliflower taste a little more nutty and creamy, with a great depth of flavor. While the cauliflower is roasting, the goat cheese sauce is made from a simple mix of cheese, broth, and milk. It's super thick and creamy!
I love to pair this roasted cauliflower in cheese sauce with simple seared salmon, flank steak, or apple and fennel salad.
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Cheese Sauce for Cauliflower
When creating this cauliflower in cheese sauce recipe, I wanted it to be similar to a cauliflower mac and cheese - lots of cauliflower in a creamy sauce. Looking at other recipes, I noticed everyone boils it or bakes it all together, but I found this method provided the best flavor and texture.
You'll love this goat cheese cauliflower recipe because:
- Easy side dish - The whole dish takes about 35 minutes to make and it pairs well with lots of different main courses, or is great as a vegetarian main.
- Low carb - Simple ingredients and perfect for those on a keto or low carb diet. It also fits a gluten free diet. And the sauce is a great keto cheese sauce for cauliflower too!
- Elevated flavor - This is cheesy cauliflower for adult palates! The creamy, tangy goat cheese pairs wonderful with the roasted cauliflower.
Ingredients
- Fresh cauliflower - This can either be a whole head you've broken up into florets or a bag of cauliflower florets.
- Garlic and shallots - These add a lot of flavor to the goat cheese sauce. Fresh is recommended.
- Broth or stock - I recommend vegetable broth like Trader Joe's Hearty Vegetable or the homemade one from my Dizzy Cook Cookbook, or a chicken broth.
- Half and half - Half and half is recommended for a very creamy and rich sauce, but you could also use a whole milk too. Anything lower than that does produce a thinner sauce, although I have used 2% in a pinch. Look for a brand without carrageenan added to it like Horizon or Organic Valley.
- Goat cheese - Fresh goat cheese, also known as chevre, is recommended. I usually just get the two pack at Costco. Start with unflavored and if you love this recipe, an herbed one would be a great way to change it up. Hate goat cheese? I've got subs for you below.
- Parsley - Dried can be used in a pinch, but fresh is preferred.
How to Make Roasted Cheesy Cauliflower
Step 1: Roast the cauliflower florets
Preheat oven to 450 degrees Fahrenheit. Begin by chopping a head of cauliflower or using pre-cut florets. Cover a sheet pan with parchment paper. Toss the cauliflower with olive oil, salt, and pepper and spread out so they're not on top of each other. Roast for about 25-30 minutes, tossing every 10-15 minutes until golden brown.
Step 2: Make the cheese sauce
In a large pan, add the olive oil over medium high heat, then add in the shallots and garlic stirring often for about 1 minute. Pour in the broth, which should sizzle and start to boil, then turn down the heat and add in the half and half. Bring to a low simmer over medium heat for about 5 minutes, stirring often. Do not bring this to a boil or it may begin to curdle. The sauce will thicken slightly, but should still be thin. It will be thick enough to coat a spoon well. Stir in the goat cheese over low heat till fully incorporated.
Step 3: Mix in the roasted cauliflower
Stir the roasted cauliflower into the cheese sauce until creamy and well-mixed. Taste and adjust any seasonings with salt and pepper. Top with fresh parsley and serve!
Substitutions
- Goat cheese - If you hate goat cheese, you can substitute it for Boursin garlic and herb cheese or cream cheese. If you substitute with cream cheese, it may be a little less flavorful and tangy.
- Broth - Use vegetable or chicken broth. I wouldn't substitute this with water or else it may be kind of bland.
- Half and half - I recommend using either heavy cream for a much more creamy dish, or a whole milk. If you use one with less fat, the sauce may curdle easier and be a little more watery. I've still used 2% milk in a pinch and it was delicious and thickened pretty well with the cheese - just not the best it could be.
Storage and Reheating
Refrigerator - Store up to 3 days in an airtight container. Reheat on the stovetop in a pan over medium heat, stirring often. Or microwave in 30 second intervals, stirring in between.
Freezer - Freeze this cauliflower in cheese sauce up to 3 months in an airtight container or bag. Defrost in warm water or overnight in the fridge. It may be a little more watery. I recommend reheating over the stove so you can stir well. If it's watery, adding a little extra cheese while stirring over the heat can help to thicken it up.
Serving Suggestions
This cheesy cauliflower pairs extremely well with almost any protein! I particularly love it with these recipes
- Air Fryer Flank Steak
- Baked Chicken Kabobs or Baked Beef Kabobs
- Shrimp Stuffed Salmon
- Pan Seared Sea Bass
- Pear Arugula Salad
- Air Fried Salmon
If you wanted to mix it up, try my Mozzarella Alfredo Sauce with this recipe!
Recipe FAQ
I recommend roasting for the best flavor and texture. Using boiled cauliflower will essentially just be like eating flavorless cauliflower in a cheese sauce. Roasting it will give it a great depth of flavor that's creamy and nutty.
Yes! Once the cauliflower has been roasted and combined with the cheese sauce, you can place it into a small roasting pan and in the oven at 300 degrees F to keep it warm. You can also prep it ahead and reheat this way!
Cheesy Side Dishes
For more creamy side dish recipes like this cauliflower in cheese sauce, try these posts!
If you make this, tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And if you love the recipe, please leave a review below! Follow along on my Pinterest for more great recipes.
Cauliflower in Cheese Sauce
Ingredients
- 1.5-2 heads of fresh cauliflower, cleaned and chopped (or about 24oz cauliflower florets)
- 2-3 tablespoons olive oil *can also use butter
- 3 peeled garlic cloves, minced
- 1 shallot, peeled and chopped
- ½ cup vegetable or chicken broth
- ½ cup half and half *can sub whole milk
- 4 oz fresh goat cheese
- ¼ cup fresh parsley
- kosher salt and fresh cracked black pepper
Instructions
- Preheat oven to 450° Fahrenheit. Toss cauliflower florets with about 1½ tablespoons of olive oil, kosher salt, pepper, and garlic cloves. Spread florets on a baking sheet and cook for about 25-30 minutes or until golden brown. Toss the florets every 10-15 minutes to make sure they are browning evenly.
- About 10 minutes into the roasting, add about 1 tablespoon of olive oil in a large pan over medium heat. Stir in garlic and shallot and sauté for about 2 minutes, stirring often so the garlic and shallots do not burn. Add broth, which should sizzle and boil a bit - turn down the heat if needed. Then add half & half (or milk) and bring to a very low simmer. Be sure to NOT bring this to a boil if using milk or it may curdle. Cook until slightly thickened and reduced, about 5 minutes. The sauce will still be pretty thin, but a good way to tell if it's ready is to see if the mixture coats the spoon or leaves a path when you stir it.
- Turn the heat to low and stir in the goat cheese until well-combined and smooth. The sauce should be creamy and thick enough to stick to the cauliflower. If you need to add more broth or half & half to thin it out, just add a tablespoon at a time. Taste and adjust any seasonings with salt or pepper.
- Add roasted cauliflower to the pan and stir to coat with the cheese sauce. Top with parsley and serve!
Notes
- Use fresh unflavored goat cheese (chèvre) or give herbed goat cheese a try if you love the original.
- If you hate goat cheese, Boursin garlic and chive or black pepper can be substituted, or cream cheese for a much lighter flavor.
- Roasting the cauliflower is an important step, don't skip it!
Lisa says
YUM! I made this with Boursin cheese and even got my husband to eat his vegetables!
Helen says
Made this for the first time tonight and oh my goodness, it’s so good. I’ve been missing cauli cheese, this could be my go to for the future now. So tasty.
K says
Would Goat cheese with herbs from Vermont Creamery be Migraine Friendly (wanted to clarify)? I'm not even sure which herbs they actually use individually on the cheese.
Also, do you have a recommendation for another chicken stock without onion? (very big trigger for me) Pacific Foods doesn't seem to be selling the bone stock any more.
Thanks!
Alicia says
Yes, their chevre is fine! I believe they have an herb one that is also safe. They list it out in the ingredients.
Unfortunately there are no stocks without onion. There is a bone broth called Butcher's, but it is simmered quite a long time so that could be another issue. Your best bet is to use the recipes in my cookbook or here and create your own and freeze it. It's worth the investment in an instant pot as it's super fast. Plus you can use the chicken for lunches.
Ambre says
Love this recipe! I use Boursin for the cheese !
Thanks Alicia!
Deborah Kilmer says
I made a version of this, using what I had on hand. The head of cauliflower I got from the farmers' market was too small, so I added a bit of broccoli. I used leek greens instead of shallots, and my own homemade chicken stock. Used whole milk because I didn't have half and half, but thickened it with a bit of local smooth fresh ricotta. What a treat!
Debi says
I am not a good cook and wondered what broth do you use? Do you make your own? 24/7 chrinic sufferer too. Trying to make it easy as i can. Thanks!
Alicia says
Hi Debi,
I use the hearty vegetable broth from Trader Joe's. It has a little bit of onion, but it doesn't bother me. There's this Pacific Bone Stock without onion or I sometimes like to make this one from Smitten Kitchen with shallots instead of onion. I cook it on high for 4 hours in the slow cooker. You can make it even faster in an instant pot. https://smittenkitchen.com/2013/11/perfect-uncluttered-chicken-stock/