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A square baking dish filled with cheesy cauliflower topped with toasted breadcrumbs.
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5 from 1 vote

Cauliflower Cheese

Oven roasted cauliflower is drenched in a cheesy white wine sauce, and then baked with a topping of white cheddar cheese and crunchy breadcrumbs. I've lightened up this dish by using cashew milk to keep is creamy, but feel free to use whole milk or half and half for a richer dish.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Side Dish
Cuisine: English
Servings: 8 servings
Calories: 216kcal


  • 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 9x9 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.



Calories: 216kcal | Carbohydrates: 10g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 252mg | Potassium: 337mg | Fiber: 2g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 49mg | Calcium: 230mg | Iron: 1mg