Whole cauliflower baked in buttery, cheesy goodness with a creamy mayo-mustard twist. Five ingredients, one unforgettable side dish.
Let me paint the scene: it’s a Tuesday, I’m still in sweatpants at 6 p.m., and dinner? Let’s just say it wasn’t looking promising. I opened the fridge, saw a sad head of cauliflower staring back at me, and sighed like I was in some melodramatic cooking show. I was this close to ordering takeout, but instead, I took a risk.
I remembered my aunt—God bless her—once told me, “If you slather anything in mayo and cheese, it’ll work.” That woman survived raising four kids, so I took her word for it. I grabbed some mayo, mustard (yeah, weird, but hang on), butter, Parmesan, and the cauliflower. Threw it all together without much hope, honestly.
But holy. freaking. wow.
It came out of the oven looking like a golden crown of cheesy magic. My husband gave me the slow nod (you know the one), and my kid—who thinks broccoli is a personal attack—ate it. Willingly.
And just like that, Cheesy Baked Cauliflower earned a spot in our family’s hall of fame, right next to lasagna and “pasta night when we forgot to shop.”
Why You’ll Love This Cheesy Baked Cauliflower Recipe?
Okay, here’s the deal. It’s stupidly easy. Like, embarrassingly easy. There are no flourishes, no fancy steps, no “just whip up a béchamel real quick.” This recipe is all about that flavor-to-effort ratio we all secretly crave.
It’s got texture—soft, buttery cauliflower inside, with a cheesy, crispy top. It’s got personality—that tang from the mustard and creaminess from the mayo (trust me, it works). And it looks fancy even if you forgot to clean the kitchen before your friends came over.
Plus, there’s something so satisfying about baking the whole head. You get this dramatic, centerpiece-style thing happening. Like, “Oh this? Just a little something I threw together while managing chaos.”
Also… it’s gluten-free, low carb, accidentally keto, and somehow—miraculously—kid-friendly.
Ingredient Notes:
I’m not a food snob. I love recipes that don’t require a special trip to the grocery store, or a translator to understand the ingredient list. This one’s got five ingredients. FIVE. Here’s the scoop:
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Cauliflower – The whole dang head. Don’t chop it. Let it shine.
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Butter – Salted or unsalted, I’m not gonna fight you. It melts into the cracks and makes it rich AF.
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Mayonnaise – Stay with me. It doesn’t taste like mayo once it’s baked. It just makes the whole thing creamy and indulgent.
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Prepared Mustard – Yellow, Dijon, grainy, whatever you’ve got works. It’s that tiny bit of zing that makes people go “Oooh, what’s in this?”
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Parmesan Cheese – The real MVP. Sharp, salty, and crusts up beautifully. Use fresh if you can, but I’ve used the shaker stuff in a pinch. Still delicious.
How To Make Cheesy Baked Cauliflower?
Let’s walk through it. No fluff. No weird steps. Just dinner.
Step 1: Steam the Cauliflower
Stick the whole head in a steamer basket over boiling water. Steam it for about 30 minutes. It should feel tender when you poke it with a fork—not mushy like baby food, but not raw either. Somewhere in the sweet middle.
Step 2: Let it Chill
Once it’s steamed, let it hang out on a plate or dish for a few minutes. If it’s dripping wet, pat it dry with a paper towel. You want it warm, not soggy.
Step 3: Get Saucy
Mix the mayo and mustard in a little bowl. Doesn’t look like much, but trust the process. Smear it all over the cauliflower like you’re giving it a spa facial. Get every nook and cranny.
Step 4: Butter + Cheese
Dot it with bits of butter. Be generous. Then throw that Parmesan on like you’re trying to bury it. It’ll bake into this crispy, salty crust that’s honestly addictive.
Want To Save This Recipe?
Step 5: Bake It
375°F (190°C) for 30 minutes. That’s it. It’ll come out looking golden and smelling like heaven’s appetizer menu. Let it cool just enough that you don’t burn your tongue… because that’s definitely gonna happen.
Storage Options:
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Fridge: Airtight container. Keeps well for up to 3 days. Pro tip: reheat it in the oven or air fryer to bring back the crispiness.
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Freezer: I’ve done it. It’s fine, but a little softer after thawing. Not a dealbreaker, just lower your expectations slightly.
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Meal Prep Hack: Steam the cauliflower ahead of time. Assemble and bake later when you actually have brainpower again.
Variations and Substitutions:
You know when you’re bored of your own cooking? Yeah, me too. Here’s how to remix this recipe:
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Add Bacon – Obviously.
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Switch the Cheese – Try mozzarella for melty vibes, Gruyère for fancy vibes, or cheddar if you’re feeling cozy.
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Add Herbs or Spices – Paprika, garlic powder, thyme… whatever’s living in your spice rack.
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Make It Vegan – Use vegan mayo, vegan butter, and sprinkle some nutritional yeast on top. Still solid.
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Break It Into Florets – Want something more scoopable? Go for it. Just reduce bake time a bit.
What to Serve with Cheesy Baked Cauliflower?
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Grilled Chicken or Steak – Classic pairing.
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Roast Lamb – Feels fancy. Tastes amazing.
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Fresh Salad – You know, for balance.
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Soup – Tomato or mushroom are my go-tos.
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Garlic Bread – Yeah, double carbs. No shame here.
Frequently Asked Questions:
Can I use frozen cauliflower?
Meh. You could, but it’s not the same. Whole fresh cauliflower gives better texture and presentation.
How do I get it really crispy on top?
Broil it for the last few minutes—but watch it like a hawk. Parmesan goes from golden to burned real fast.
Can I prep it ahead?
Totally. Steam it in the morning, bake it at dinnertime. You’ll look like you planned everything (even if you didn’t).
Alright, that’s a wrap. If you make this Cheesy Baked Cauliflower (and you really should), tag me, send a pic, or shout into the void—I’ll feel it. Cooking isn’t about perfection. It’s about the joy of trying something new… and hopefully having leftovers.
Now go melt some cheese on a vegetable and feel powerful.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Baked Cauliflower
Ingredients
- 1 whole head of cauliflower cleaned and trimmed
- ¼ cup unsalted butter cut into small pieces
- 1 teaspoon mayonnaise
- 1 teaspoon prepared mustard Dijon or yellow
- ½ cup grated Parmesan cheese preferably freshly grated
Instructions
Steam the Cauliflower:
- Place the whole cauliflower head in a steamer basket over boiling water. Cover and steam for approximately 30 minutes, or until the cauliflower is fork-tender but still holds its shape. Remove from heat, drain, and allow to cool slightly.
Prepare for Baking:
- Preheat the oven to 375°F (190°C). Transfer the steamed cauliflower to a baking dish or pie plate.
Mix the Topping:
- In a small bowl, combine the mayonnaise and mustard until smooth. Using a spoon or brush, evenly coat the top and sides of the cauliflower with the mixture.
Add Butter and Cheese:
- Dot the surface of the cauliflower with the butter pieces. Generously sprinkle the Parmesan cheese over the entire head, ensuring it covers the top and sides.
Bake:
- Place the cauliflower in the preheated oven and bake uncovered for approximately 30 minutes, or until the cheese is golden brown and slightly crisp. Allow to cool briefly before slicing and serving.
Notes
- Double-check that the mustard and mayonnaise brands used are certified gluten-free, as some processed condiments may contain trace amounts of gluten due to additives or cross-contamination.
- Use freshly grated Parmesan cheese rather than pre-shredded varieties, which can sometimes include anti-caking agents containing gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
