Gluten Free Cauliflower Cheese (Lactose-Free)

This one’s a family fave in our house and it’s naturally gluten free with a few tweaks to make it gentle on tummies too. By swapping out regular milk and cheese for Bonsoy soy milk and lactose free cheese, it’s still creamy and delicious but much easier to digest - especially if you're like me and your gut doesn’t love lactose anymore!

This is perfect served as a side dish with a roast or other fave dishes.

Why This Cauliflower Cheese is a Healthier Choice

This isn’t your typical heavy, stodgy cauliflower cheese. This version is a lighter, gut-friendly take that still tastes amazing.

You’re getting the nutritional benefits of cauliflower, which is packed with fibre, vitamin C, and antioxidants that support your immune system and digestion. By swapping out regular milk for Bonsoy soy milk, you’re getting plant-based protein and extra calcium without the lactose, which is ideal if your gut’s still healing from celiac or you’re sensitive to dairy.

Using lactose free cheese means you still get all the taste and that comforting cheesiness without the bloating or discomfort that regular cheese can cause for some people.

And because it’s made from whole food ingredients - no nasty additives or ultra-processed stuff - it’s a delicious and nourishing side dish or main you can feel good about serving up to the family.

You will need

• 1 medium head of Cauliflower, broken into florets

• 50g unsalted butter (about 3.5 tbsp)

• 50g gluten free plain flour or cornflour aka cornstarch (about ⅓ cup)

• 600ml Bonsoy soy milk

• 1 tsp Dijon mustard

• 150g lactose free cheddar cheese, grated (1½ cups)

• 50g lactose free Parmesan cheese, grated (½ cup)

• Salt and pepper, to taste

  
  

• Optional - gluten free breadcrumbs or extra cheese for topping

To Make

1. Preheat your oven to 200°C (400°F).

2. Steam or boil the cauliflower florets until just tender - about 5–6 minutes. Drain well and set aside. (Or you can leave uncooked at this stage if you prefer your cauliflower to be firmer)

3. In a medium saucepan, melt the butter over low heat. Once melted, stir in the gluten free flour to make a roux. Cook for about 1–2 minutes, stirring constantly to avoid lumps.

4. Slowly whisk in the Bonsoy soy milk, a little at a time, to keep the sauce smooth. Keep stirring until it thickens into a creamy white sauce - this should take around 5–7 minutes.

5. Stir in the Dijon mustard, season with salt and pepper, and then add in most of the grated lactose free cheese and Parmesan, reserving a little to sprinkle on top later. Stir until the cheese has melted and the sauce is smooth.

6. Pour the sauce over the cooked cauliflower in an ovenproof dish and gently stir to coat.

7. Sprinkle the remaining cheese (and breadcrumbs if using) over the top.

8. Bake for 20–25 minutes or until the top is golden and bubbling.

   
   

Notes

• I love using Bonsoy because it’s creamy and doesn’t split when heated like some other plant-based milks.

• This dish keeps well in the fridge for a couple of days and reheats beautifully - just cover with foil so it doesn’t dry out.