As seen in 
As seen in
The Sunday Roast is a British institution. There is nothing quite like sitting down to a plate of roasted meat, seasonal greens, and a side of something indulgent. But if you're following a keto lifestyle, the traditional roast dinner can be a minefield.
The potatoes are out. The Yorkshire puddings are definitely out. And that classic cauliflower cheese? It's usually thickened with a massive amount of flour.
We know how it feels to miss out on that creamy, bubbly side dish. You want the comfort without the heavy, sluggish feeling that comes after a carb-heavy meal. That's why we've perfected this version.
This is the ultimate Keto Cauliflower Cheese Recipe UK fans have been waiting for. It fits perfectly alongside your roast beef or chicken. It gives you all the flavour you crave with none of the grains. It's thick, rich, and incredibly satisfying.
Most people think you need flour to make a cheese sauce. Traditional recipes start with a roux of butter and plain flour. This creates a thick base, but it also adds a lot of unnecessary carbohydrates.
In this recipe, we use a different approach. We rely on high-quality fats and a blend of cheeses to create a thick, velvety texture. By using cream cheese and double cream, you get a sauce that actually tastes like cheese rather than flour paste.
It's a simpler way to cook. You don't have to worry about the sauce going lumpy. You just melt, stir, and pour.
The result is a dish that's much richer than the standard version. It's also much better for your energy levels. You can learn more about how this type of eating works on our what is keto page.
One common mistake with cauliflower cheese is ending up with a watery mess. This usually happens when the cauliflower is boiled or steamed too much. Cauliflower holds a lot of water. When it sits in a sauce, that water escapes and ruins the consistency.
The solution is roasting. By roasting the florets first, you draw out the moisture. This concentrates the flavour of the vegetable. It also gives the cauliflower slightly charred edges, which adds a smoky depth to the final dish.
This recipe makes a generous side dish for 4-6 people. If you have leftovers, they reheat beautifully the next day.
For the cauliflower:
For the cheese sauce:
Optional add-ins:
Preheat your oven. Set it to 180°C (fan 160°C/Gas Mark 4). Line a large baking tray with parchment paper. Arrange your cauliflower florets in a single layer.
Roast the cauliflower. Drizzle the olive oil over the florets. Toss them to make sure they're well coated. Season with salt and pepper. Bake for 18 minutes. You want them to be tender but still have a bit of a bite.
Prepare the sauce base. While the cauliflower is in the oven, place a saucepan over medium heat. Pour in the double cream and bring it to a gentle simmer. Add the diced cream cheese. Stir constantly until the cream cheese has completely melted into the cream.
Add the cheeses. Turn the heat down to low. Stir in 85g (about half) of the grated cheddar and all of the smoked gouda. Keep stirring until the sauce is smooth and the cheese is fully melted. This should take about 3-4 minutes.
Season the sauce. Add your garlic powder, ground mustard, salt, black pepper, and cayenne pepper. Give it a good whisk to ensure the spices are evenly distributed.
Combine. Place your roasted cauliflower into a large bowl. Pour the cheese sauce over the top. If you're using bacon or spring onions, fold them in now. Toss everything gently to ensure every floret is smothered in sauce.
The final bake. Transfer the mixture into a medium-sized casserole dish. Sprinkle the remaining 85g of cheddar cheese over the top. Bake for 20 minutes. The top should be bubbling and golden. If you like a crispy top, pop it under the grill for the last 2 minutes.
You might wonder why we use three different types of cheese. It’s all about building layers of flavour.
Cheddar provides that classic, sharp tang we all know. It’s the backbone of the dish.
Cream cheese acts as the stabiliser and thickener. It gives the sauce a silky mouthfeel that you usually only get from a flour-based sauce.
The smoked gouda is the secret weapon. It adds a subtle wood-smoke aroma that complements the roasted cauliflower perfectly. If you can't find smoked gouda, a smoked cheddar or even a bit of Gruyère works well too.
For more information on how choosing the right ingredients can improve your health, check out our post on keto diet benefits.
This recipe is a great canvas for your own ideas. Here are a few ways we like to change it up:
Many people find that having these kinds of "comfort" recipes makes sticking to a low-carb lifestyle much easier. It's about finding food that works for your life, not just following a strict set of rules.
One of the main reasons our customers choose a keto lifestyle is to manage their energy. Traditional high-carb meals cause a spike in blood sugar, followed by a crash. This is what leads to that mid-afternoon "food coma."
By removing the flour and focusing on high-quality fats and vegetables, this dish keeps your blood sugar stable. You feel full for longer and your energy remains consistent. This is particularly important for those looking at blood sugar control.
We've seen how this change can transform lives. Our customer success stories are full of people who finally found a way to eat that made them feel good.
We know that life often gets in the way of healthy eating. Maybe you've had a long day at the office, or you're balancing a 60-hour work week like Jack. Sometimes, even a simple recipe feels like too much work.
That is where we come in.
At Keto Kitchen Lytham, we prepare freshly cooked, portion-controlled keto meals and deliver them right to your door. Our menu changes every week, so you never get bored.
Whether you're looking for a quick lunch or a full dinner, our meals are designed to keep you under 20g of carbs per day. No weighing, no measuring, and no cleaning up.
If you're having one of those weeks where you just can't be bothered cooking, we have you covered. You can explore our latest menu here.
Can I use frozen cauliflower? Yes, you can. However, frozen cauliflower tends to hold even more water. Make sure you thaw it completely and pat it dry with a towel before roasting. You might need to roast it for a few extra minutes to get the same results.
How long does it stay fresh? You can keep this in the fridge for up to 3 days. When reheating, it's best to use the oven or a pan rather than the microwave to keep the texture of the sauce.
Is this gluten-free? Absolutely. Because we use cream cheese instead of flour to thicken the sauce, this recipe is naturally 100% gluten-free.
Can I use this for meal prep? Yes. It’s a fantastic dish to make in a large batch. It holds its flavour well and is very satisfying as a standalone lunch.
The goal of keto is not perfection. It's about finding a sustainable way of eating that makes you feel your best. For some, that means cooking from scratch every night. For others, it’s a mix of home cooking and using a meal delivery service to bridge the gaps.
Whatever your path, this cauliflower cheese is a tool in your arsenal. It proves that you don't have to give up your favourite flavours to stay on track.
If you're looking for more inspiration, you can search our blog for more recipes and health tips.
Enjoy your next Sunday Roast. With this on the table, you won't even notice the potatoes are missing.