This rich and creamy Cauliflower Cheese dish is perfect for a holiday table! Also called cauliflower au gratin, this dish starts with roasted cauliflower, drenched in a white wine cheese sauce, and topped with rosemary and crunchy breadcrumbs.
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier! I’ve been using the Superheated Steam Countertop Oven for the past month, and can’t wait to share how it makes cooking healthy meals easier. Thanks for supporting me and the brands I work with. I only share this space with the very best ~ and that’s a promise.
A Holiday-Perfect Cauliflower Cheese Recipe
Cauliflower cheese is a popular holiday dish in England, but I have a feeling once you try this dish, you’ll be adding it to your holiday tables as well.
A creamy rosemary and white cheddar wine sauce is drizzled over sweet roasted cauliflower, then topped with more cheese and a crunchy layer of breadcrumbs. I like to bake this dish a little past golden brown to really get a good toasted layer on the top.
Ingredients in Cauliflower Cheese Recipe
- Cauliflower (I use 2 heads – you’ll want leftovers!), plus avocado oil, salt and pepper for roasting.
- Rosemary (adds the best flavor to the sauce!)
- White wine (I buy a nice bottle so we can enjoy it with dinner after!)
- Cashew milk or unflavored almond milk. You can also use regular milk if you don’t limit your dairy intake.
- Extra Sharp White Cheddar Cheese
How to Make Cauliflower Au Gratin
The method for making this delicious cauliflower dish involves a few steps, so while it takes time, it’s easy and almost guaranteed to come out perfect every time.
Step 1: Roast cauliflower in the Sharp European Convection Wall Oven. First, spread cauliflower florets out over a baking tray, drizzle with avocado oil, and generously season with salt and pepper.
Step 2: While the cauliflower is roasting, make the cheese sauce. I start by sautéing the garlic and rosemary in butter, and then add the white wine, cashew milk (or regular milk), and thicken is with arrowroot whisked with some water. Once the mixture is simmering and thickened, add the which cheddar cheese, and continue to whisk until the cheese has made a thin but rich sauce. The Sharp Induction Cooktop is perfect for delicate cheese sauces like this one.
Step 3: Pour the cheese sauce over the cauliflower, and then top with MORE white cheddar cheese (oh yes!), and some gluten free breadcrumbs. I make my own super simple breadcrumbs by blending brown rice crackers. These have a very similar crunchy texture to regular breadcrumbs.
Step 4: Put the casserole back in the Sharp European Convection Wall Oven, and bake for 15 minutes, or until the top has browned and the sauce is bubbling.
I have exciting news – my kitchen remodel is finally finished. I made the decision earlier this year to redo my kitchen so I had more flexibility with photo shoots and videos.
This was generously sponsored by Sharp Home USA. I’ve been working with Sharp appliances for over a year now, but they’ve been temporarily installed rather than actually being a part of my kitchen.
Having them actually installed in my kitchen is pure luxury.
This dish is a perfect example of the powerful combo of the Sharp Induction Cooktop and the Sharp European Convection Oven.
While the cauliflower was roasting, I made the cheese sauce on the induction cooktop. Cheese sauces are notorious for burning if you’re not careful — and while I am making videos and taking photos, it’s very easy to leave items on the cooktop or in the oven for too long.
The cheese sauce miraculously wasn’t burned or scorched at all after being left on the cooktop, because of an incredible feature called a simmer enhancer. At lower temperatures, the heat is more evenly distributed through small bursts of heat, making it easier to cook delicate sauces like cheese and and chocolate without burning.
The European Convection Oven is such a beautiful addition to my kitchen. It’s sleek and modern, and I love how evenly brown dishes like this cauliflower cheese come out.
- 8-10 cups cauliflower cut into bite sized pieces
- 1 tablespoon avocado oil
- salt and pepper to taste
- 2 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons fresh rosemary chopped
- 1/2 cup white wine
- 1 cup cashew milk unsweetened, unflavored (or sub whole milk)
- 1 1/2 tablespoons arrowroot powder
- 2 tablespoons water
- 2 cups extra sharp white cheddar cheese shredded, divided
- 1/3 cup gluten free breadcrumbs (brown rice crackers blended into crumbs)
- Preheat Sharp European Convection Wall oven to 425º F.
- Add cauliflower to a large baking sheet, and drizzle with avocado oil. Season generously with salt and pepper.
- Bake the cauliflower for 15 minutes, until starting to brown.
- While the cauliflower is roasting, prepare the cheese sauce. In a large skillet, add butter, and heat over medium low heat. Add the garlic and rosemary, and sauté for about 7 minutes, until softened and fragrant.
- To the skillet, add white wine, and simmer for 5-7 minutes, until wine has reduced by half or more.
- Add the cashew milk to the skillet, and warm until simmering.
- Add water to the arrowroot, and mix together. Once the cashew milk is warmed and simmering, slowly add the arrowroot while whisking the mixture.
- Add 1 1/2 cups of the cheese, and continue to whisk until it's incorporated into the sauce.
- Add the roasted cauliflower to a 9×9 or similar sized pan. Drizzle the cheese sauce over the top of the cauliflower.
- Sprinkle the remaining cheese on top of the cauliflower, and then top with an even layer of breadcrumbs. I like to use brown rice crackers as breadcrumbs. Just add them to a blender and process until broken up into a breadcrumb texture.
- Return the casserole to the oven for an additional 15 minutes, until the breadcrumbs are a golden brown and the cheese sauce is bubbling.