Cauliflower Parmesan

    50 min

    A delicious cauliflower cheese.

    238 people made this

    Serves: 5 

    • 1 cauliflower
    • 4 tablespoons butter, cut into pieces
    • 1 teaspoon mustard
    • 50g grated Parmesan cheese

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Steam whole head of cauliflower for 30 minutes. Drain and place on a pie dish.
    2. Preheat oven to 190 C / Gas 5.
    3. In a mixing bowl, combine mayonnaise and mustard; spread the mixture over cauliflower and dot with butter. Sprinkle generously with Parmesan cheese.
    4. Bake uncovered for about 30 minutes or until the cheese is brown.
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    Reviews in English (201)


    I've been making this recipe for years and my tip for this recipe is to add the parmesan to the mustard/mayo mixture before you spread it on the cauliflower. Less waste!  -  27 Jun 2006  (Review from Allrecipes US | Canada)


    Some REALLY good advice... Steam for 10 minutes and check to see if it's done enough. I steamed for 30 minutes like the directions say, and it turned into mush. The next time I made this, I tried 10 minutes and it was perfect! I was out of Parmesan cheese so I covered with chedder cheese. When steamed properly, this is definately a very good veggy.  -  15 Dec 2004  (Review from Allrecipes US | Canada)


    This is a good recipe to use up things you have on hand. In my case it was a head of cauliflower! I agree with other reviewers that 30 minutes is too long to steam the cauliflower. I steamed mine in an electric steamer for 15 minutes and let it drain well. The sauce is great but you will need to adjust it to your own personal tastes -- are you a mayonaise or mustard person. If you have a preference you might want to increase your favorite. In our case we used 2 T mayo to 1 T mustard. I also added a sprinkle of grated cheddar cheese to the top because I was afraid it would dry out too much. Next time I will make a lot more sauce. My family liked it and wanted to taste more of it on the cauliflower. I am going to also try to thicken the sauce some so it will stick to the cauliflower instead of have to be drizzled over the top. Good "different" recipe.  -  13 Mar 2006  (Review from Allrecipes US | Canada)

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