This easy Air Fryer Cauliflower Cheese is made with tender cauliflower florets, enrobed in a creamy cheese sauce, then baked until oozing and bubbly. Perfect for the holidays or cold winter nights.
Ingredients
1
Cauliflower You can use frozen cauliflower florets too which will require blanching the same way as fresh
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100 gram
Cheddar cheese grated for topping and adding to sauce
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500 millilitres
Whole milk
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1
White onion optional but infuses the milk with savoury flavour
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5
Cloves
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1
Bay leaf
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½ teaspoon
Nutmeg powder
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1 teaspoon
English mustard optional
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50 gram
Butter alternatively use olive oil
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50 gram
Plain flour
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Salt and black pepper to taste
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Breadcrumbs optional
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Instructions
How to make Air Fryer Cauliflower Cheese
Slice the cauliflower head into smaller florets with a sharp knife. Trim the thick stem. Wash thoroughly to remove any dirt.
Steam or blanch the cauliflower florets until they are tender but still firm. Drain them and set aside.
Prepare the cheese sauce
Place the cauliflower florets in a casserole dish, and pour the cheese sauce over them.
Sprinkle over the remaining cheese
If you want an extra crispy topping, you can sprinkle some breadcrumbs over the cauliflower.
Preheat your air fryer to 360°F (180°C), and air fry the cauliflower cheese for about 10 minutes, or until the top is golden brown and the cauliflower is heated through.
Serve the air fryer cauliflower cheese hot with your favourite side
How to make Cauliflower Cheese Sauce
In a saucepan, gently heat milk with a bay leaf and clove studded white onion until just simmering.
Switch off the heat and allow the flavours to infuse for a few minutes then remove the spices and onion.
In a different saucepan, melt the butter over low heat. Add the flour and whisk constantly to create a roux. Cook the roux for a couple of minutes until it’s lightly golden in colour.
Slowly pour in the warm milk while continuing to whisk, ensuring there are no lumps. Cook and whisk the sauce until it thickens and becomes smooth.
Stir in the grated cheddar cheese until fully melted into the sauce. Season with salt, pepper, mustard and nutmeg.
