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Cauliflower Cheese Sauce

Chef Jennifer M. Denlinger
Prep Time 15 mins
Cook Time 20 mins
Servings 4


  • Food processor


  • 1 medium head of cauliflower
  • cups milk, warm
  • 1 tsp kosher salt
  • ¼ tsp ground black pepper
  • cups shredded cheese or chopped cheese You can use any type of cheese, and mix and match. Perfect for using up the leftover cheese in your fridge. The sauce in the picture used approximately ¼ cup of shredded parmesan, ½ cup shredded cheddar, and 4 slices American cheese. Using a salty cheese will decrease the amount of salt needed in the sauce.


  • Roughly chop up cauliflower and its stem into small pieces. Do not use the green leaves if they are present.
  • Bring 2-3 quarts of water to a boil. Add 1 tsp. salt. Add cauliflower and cook until very tender, almost mushy.
  • Drain cauliflower very well, and transfer to the bowl of a food processor. Blend for several minutes.
  • Add the warm milk while the food processor motor is running. Then add the cheeses and season again with salt if needed and with pepper. Blend until silky.
  • Serve over pasta or vegetables or as a dip with bread or pretzels.


Yields approximately 4-5 cups depending on the size of cauliflower and the amount of cheese used!