This Thanksgiving we embraced “double dishes”—two kinds of stuffing and two vegetable sides—to keep everyone happy, and it worked perfectly.

My husband contributed by making his favorite stuffing, which saved me time. I handled the rest, and the extra effort was well worth it.

I wanted to include my beloved cheese cauliflower, even though my husband isn’t a fan. That didn’t stop me from making it for the holiday—it’s a once or twice a year indulgence and one I look forward to.

When I saw a particularly large, beautiful head of cauliflower, I decided to leave the florets in large clusters rather than chopping them small and stirring them into the sauce as I usually do. The result was outstanding.

I like a lot of cheese sauce—enough that the cauliflower practically swims in it. I only make this dish occasionally, so I don’t hold back.

 

 

Those large florets were gorgeous, and I didn’t have the heart to cut them smaller. I’m glad I kept them intact—the texture and presentation were the best I’ve achieved with this recipe, and I’ll prepare it this way from now on.

I still prefer the florets separated rather than keeping the whole head intact, because I want plenty of cheese sauce on every piece—I’m unapologetically greedy for sauce.

 

 

The cauliflower I used was huge, so I prepared only half and made a half batch of the sauce. The recipe below lists a full batch for a standard yield.

I was short on time and gently boiled the florets, though you can steam or roast them if you prefer. I like my cauliflower tender, so cook it to the doneness you enjoy—some like it al dente, others softer.

 

 

I nestled the florets in a shallow baking dish—the perfect size—and the thick cheese sauce clung to the cauliflower so nothing ran over. This dish is easy to assemble and serves beautifully right from the oven.

 

 

This rich, cheesy casserole isn’t limited to Thanksgiving—its vibrant color and full flavor pair well with turkey, prime rib, ham, and even grilled salmon. It’s a versatile side that feels special without being complicated.

With the holiday dishes wrapped up, I’m moving on to new recipes for the next season, but for now I hope you enjoyed yours as much as we enjoyed ours. —Kelly

 

Yield: 8 servings

Company Cheese Cauliflower

Ingredients

• 1 head cauliflower, cut into large florets and cooked
• 2 tsp. kosher salt
• paprika for garnish

For Cheese Sauce:

• 4 Tbsp. butter
• 1/4 cup flour
• 2 cups milk
• 1/2 tsp. salt
• 1/8 tsp. white pepper
• 1 Tbsp. whole grain mustard
• 1/2 tsp. hot horseradish
• 1 1/2 cups cheddar (Sargento Artisan Blend or similar)
• 4 slices Swiss cheese
• 2 Tbsp. grated Parmesan cheese

Instructions

1. Gently boil cauliflower florets in salted water 6–10 minutes, depending on size, until just tender. Drain and arrange in a single layer in a baking dish sized to fit them.
2. Preheat the oven to 350ºF.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and stir until smooth and bubbly; cook, stirring, for 2 minutes.
4. Whisk in the milk, add salt and white pepper, and cook the sauce, stirring, until thick and bubbly.
5. Stir in the mustard, horseradish, and cheeses; continue cooking and stirring until the cheeses melt and the sauce is smooth.
6. Pour the cheese sauce over the cauliflower and sprinkle the top lightly with paprika.
7. Bake, uncovered, in the preheated oven for 20–30 minutes, until heated through, bubbling at the edges, and the top is just beginning to brown. Baking in the lower half of the oven helps prevent overbrowning.
8. Remove from the oven and serve warm.