Sun-Dried Tomato Cauliflower Recipe | DFM

Sun-Dried Tomato Cauliflower Cheese


15 min.


10 min.

Serving Size

4-6 servings

Bring humble cauliflower to new heights with sun-dried tomatoes and Canadian old Cheddar cheese. Celebrate cauliflower!


  • 1 cauliflower, cut into florets (about 6 cups/1.5 L)
  • 1 Tbsp (15 mL) butter
  • 2 cloves garlic, minced
  • 2 1/2 Tbsp (37 mL) all-purpose flour
  • 1 1/2 cups (375 mL) milk
  • 1/4 cup (50 mL) thinly sliced sun-dried tomatoes
  • 1/2 tsp (2 mL) sweet paprika (or 1/8 tsp/.5 mL smoked paprika)
  • 1/4 tsp (1 mL) pepper
  • 3/4 cup (175 mL) shredded Canadian old Cheddar or Friulano cheese, divided


1. In a large pot of boiling water, boil cauliflower for about 7 minutes or until just tender. Drain well and set aside.
2. In a small saucepan, melt butter over medium heat. Sauté garlic for 1 minute or until fragrant. Whisk flour into milk and gradually pour into pan, whisking constantly. Stir in sun-dried tomatoes, paprika, and pepper; cook, stirring, for about 3 minutes or until bubbling and thickened. Remove from heat and stir in half of the cheese until melted. Pour over cauliflower in a heatproof serving dish and sprinkle with remaining cheese.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit


  • To save time, you can purchase pre-cut cauliflower. In a pinch, use thawed frozen cauliflower and boil for 1-2 minutes or until hot.
  • Drain the cauliflower well to prevent watering down the cheese sauce.
  • Make this a crumb-topped gratin: spread cauliflower mixture in a shallow 8-cup (2 L) baking dish. Combine 1 cup (250 mL) fresh whole wheat bread crumbs, 1/2 cup (125 mL) additional shredded cheese, 1 tbsp (15 mL) melted butter, 1 tbsp (15 mL) chopped fresh basil and pepper to taste; sprinkle over cauliflower.
  • Bake in 400°F (200°C) oven for 15 minutes or until lightly browned.