Whole Baked Cauliflower in Parmesan Cream

This is my new favourite way to do cauliflower in cheese sauce.  I don't waste a morsel of the cauliflower and no need to make a bechamel sauce. The sauce is literally equal parts cream and finely grated Parmesan cheese! The cauliflower including the leaves are steamed until al dente. Then it is just a matter of popping your steamed cauliflower in a baking dish and pouring seasoned Parmesan cream all over it. Extra grated Parmesan grated on top is a must and I like to finish it off with a good drizzle of truffle oil before baking in the oven until golden and bubbling.  Simple and luxurious.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Servings 2


  • 1 small to medium cauliflower washed
  • 250 ml cream
  • 1 c (250 ml) finely grated Parmesan
  • Salt and pepper to taste
  • Extra Parmesan for sprinkling
  • Optional truffle oil for drizzling


  • Preheat oven to 200°C.
  • Trim the stalk and leaves off the cauliflower and set aside.
  • Steam the cauliflower for 15 minutes (in a closed pot with enough water) or until al dente. For the last 2 minutes, add the stalks and leaves to steam briefly.
  • Meanwhile, combine the cream and Parmesan. Season to taste.
  • Place steamed cauliflower into a baking dish.  Arrange the lightly steamed stems and leaves around it. Pour the Parmesan cream over the cauliflower.
  • Sprinkle with extra Parmesan and drizzle with optional truffle oil.
  • Bake for 20 minutes.
  • Serve immediately!


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