Throwback and Basic

Simple creamed cauliflower is a great side dish and requires just a few ingredients, most of which are kitchen staples. While the cauliflower is sometimes considered a wallflower, the flavor of this dish is surprisingly addictive. It rarely escapes second servings in my house and is a throwback to a time when cooking was done on a dime. Basic, simple, please give this throwback a try.

cauliflower head, butter, cream, milk, salt, pepper and flour

What You’ll Need for Simple Creamed Cauliflower

Cauliflower – so this goes without saying, you’ll need a head of cauliflower. Cauliflower is in season in the spring, which is unfortunate, because I usually crave this in the fall and winter.

Flour, Salt, and Ground Black Pepper – a few basic items from the pantry. If you don’t have all three of these as a kitchen staple, I recommend keeping them on hand as versatile ingredients. Cauliflower is bland, so salt is key, and you’ll want to be generous with this in the boiling water and in the sauce.

Butter, Milk, and Heavy Whipping Cream – these add fat and flavor and are the better half of the sauce.

How to Make Simple Creamed Cauliflower

Deconstruct the cauliflower by removing the leaves from the bottom. It’s very easy to break them off by hand or use a paring knife.

head of cauliflower in white bowl with leaves removed

Remove the core by placing a paring knife at an angle and working your way around the base of the stem to remove it. You can also just cut the head in half and cut out the stem from each half.

cauliflower head with pieces broken off and core removed in white bowl

Lastly, break off the clusters of cauliflower by hand, keep the pieces as equal as possible and in large bunches. Large pieces of similar size will allow them to cook evening and not turn mushy.

It’s Time to Cook

Using a large stock pot, cover the cauliflower with water. Salt generously, just as if you are cooking pasta, and boil until fork tender. Drain well in colander. While waiting for the cauliflower to cook, prepare the sauce. Over low heat, melt the butter and whisk in the flour to make a roux. Whisk until smooth and golden.

Season with salt and ground black pepper. Gradually whisk in the milk and heavy whipping cream. Bring it to a slight bubble over medium high heat until thick and coats a spoon.

cooked cauliflower in large pot with water

cooked cauliflower in a metal strainer over a teal dish towel

start of simple creamed cauliflower sauce with butter and flour in a saucepan

simple creamed cauliflower sauce in a saucepan with salt and pepper step 2

final simple creamed cauliflower sauce in a saucepan with whisk

Finishing Touches

Simple is an understatement, right? Boiling cauliflower and a sauce that comes together in less than 5 minutes. Once the sauce is finished, pour over the tender cauliflower. Gently fold the sauce into the cauliflower. Serve immediately.

simple creamed cauliflower in a white bowl

Tips, Tricks, & FAQs

Say Cheese. There isn’t any cheese in this recipe, you’d think there was. But it’s just the roux. You could however, mix in melty cheddar cheese or a smoked Gouda would be amazing making this a lower carb alternative to traditional mac n cheese. Add the cheese after the milk and whipping cream.
Brown Spots. If the cauliflower has a few brown spots – no worries! The cauliflower is still edible, just remove the spots. See images below.
Tasty Toppers. Try adding nutmeg to the white sauce, crumbled bacon on top.
Only Use Milk? Use all milk instead of a milk / cream combo if milk is all you have in the house.
Get Salty. Cauliflower is fairly bland, so add more salt if desired.
Make More! If you have more than 1-1/2 lbs. of cauliflower (small head), just increase the butter and flour equally by 1 Tablespoon, and gradually increase the amount of milk/cream… as long as the sauce stays thick. You really can’t break this recipe.