This cheese sauce for cauliflower is a quick and easy condiment that transforms vegetables into an irresistible side dish! Cheddar and Parmesan cheese are combined with whole milk, butter, and seasoning for a delightfully rich and creamy texture. Plus, it's the perfect way to convince picky eaters to try their veggies!
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Instructions
Melt the butter in a medium-sized saucepan over medium-low heat on your stovetop.
Pour in the all-purpose flour then use a silicone whisk and mix to create a roux. *The roux should start to become thick.
Add the milk in small increments at a time and continue mixing until all of the milk is in the mixture. Whisk until it reaches a smooth consistency and there are no longer any clumps present.
Reduce the heat to low then add in the cheddar cheese, Parmesan cheese, and onion powder.
Stir the mixture until the cheese is completely melted, then remove your saucepan from the heat. Mix in the optional salt & pepper to taste, if using.
Immediately serve over your prepared cauliflower.
Notes
This recipe will make about 2 cups of cheese sauce.
If you'd like to add some heat to this sauce, you can add in some smoked paprika or a pinch of cayenne pepper.
You can substitute the cheddar cheese for any of your favorite white cheeses if you desire. Make sure that the cheese is grated (not cubed) so that it will melt quickly.
To store: To store your leftover cheese sauce, pour it into an airtight storage container and place it in the fridge for up to 7 days. Allow the sauce to completely cool before you put it into the container.
To freeze: You can either store your cheese sauce in a freezer-safe container or a heavy-duty freezer bag (with no excess air) in the freezer for up to 6 months. For the best flavor and texture results, enjoy within the first 2 to 3 months. Thaw overnight before reheating.
To reheat: Reheat the cheese sauce in a saucepan over low heat until it is heated through to your liking. If you find that the sauce is too thick, add a tablespoon of milk at a time until it reaches a smooth consistency.