Type: Side
Prep Time: 10 min.
Cook Time: 40 min.
Ready in: 50 min.
Servings: 6

If you’re craving mac-and-cheese but don’t want the pasta, this is the recipe you’ve been looking for!


  1. Preheat the oven to 375°F (190℃). On a small plate, combine ½ cup Beemster Pumpkin Spice cheese and panko bread crumbs. Set aside.

  2. Place cauliflower in a microwave-safe bowl and add 2 tbsp water. Cover and microwave on high until tender, 8 min.

  3. Meanwhile, in a large heavy-bottom pot, melt butter on medium-high heat. Whisk in flour and cook 1 min. Add milk and Dijon mustard and continue to whisk until sauce thickens enough to coat the back of a spoon.

  4. Remove the pot from heat and stir in remaining 2½ cups cheese until completely melted. Season with salt and pepper. Stir in cauliflower and mix until well combined.

  5. Pour cauliflower into a greased 9x9–inch baking dish and sprinkle panko-Beemster mixture on top. Bake 25 min., until cheese is golden brown and bubbly. Garnish with chopped parsley.

    Tip: To make this recipe gluten free, use a gluten free flour blend in the roux and gluten free panko breadcrumbs in the topping.


  • 3 cups (300g) shredded Beemster Pumpkin Spice

  • ½ cup (30g) panko breadcrumbs

  • 9 cups cauliflower, cut into florets (about 2 med. heads)

  • 3 tbsp butter

  • 3 tbsp flour

  • 2 cups (475ml) whole milk

  • 2 tsp Dijon mustard

  • 2 tbsp chopped parsley

Cheeses Mentioned