Cheesy Cauliflower Egg Bake

Did you know that cauliflower is much delicious in season and grown locally and organically? Yes, it is! I love cauliflowers only when they are in season. If they are imported from Poland or Spain they have a sharp and bitter taste.


Not all in this family love cauliflower. I need to think about kids proof recipes to offer cauliflower. Best together with cheese and without garlic. Then they love it! And I’m happy to hear that this cheesy cauliflower egg bake is delicious!

Cheesy Cauliflower egg bake

In season
Total Time 45 mins
Servings 4


  • 2 small heads cauliflower or one big
  • 5 eggs
  • 1/2 cup milk
  • 200 grams grated sharp cheese
  • salt & pepper to taste


  • Boil salt water in a big pot and preheat an oven to 200°C. Meanwhile, wash and cut cauliflower into small rosettes. Boil in salt water for few minutes.
  • In a large bowl whisk together eggs, milk and half of the cheese. Season with salt and pepper.
  • When cauliflower is tender drain and place in baking dish. Pour egg mixture over cauliflower. Top with reserved cheese.
  • Bake for 30-40 minutes, or until eggs are set and cheese is golden brown.
  • Enjoy.



7 thoughts on “Cheesy Cauliflower Egg Bake

    • Author gravatar

      Sounds delish! Will have to try!! We love cauliflower

    • Author gravatar

      A really interesting take on a dish I make very often (on one of our meat free days). I make a more conventional cheese sauce, pour it over steamed cauliflower florets, then bake it till the top is that delicious looking brown. I like the idea of yours, basically a cheese flavoured egg custard; I’ve never heard of that before. I’ll definitely try your recipe making what we call ‘cauliflower cheese’. Here broccoli has become much more popular than cauliflower though why I don’t know; I think cauliflower has a far better taste.

      • Author gravatar

        Now I start to think about word “cheesy” Is it with the taste of cheese or should it be creamy at the same time?! Mine isn’t creamy. It’s firm but with cheese crust and taste.

        • Author gravatar

          Well of course the word ‘cheesy’ has quite another connotation in English but it’s also used in the sense you’ve used it but it may not be so good in another context ( ‘cheesy recipe’ might just be OK, otherwise it can mean poor quality or in bad taste). It’s odd what we do with English sometimes, eg ‘cauliflower cheese’, which isn’t cheese at all so it maybe it should be called ‘cheese cauliflower’. Another complication is a delicious decadent thing called ‘lemon cheese’ – butter, sugar, egg and lemon juice heated together till it’s a delicious kind of paste, wonderful spread on things like crumpets, or even toast. Then there are fruit cheeses, basically fruit and sugar boiled till it sets as a very firm jelly so you can cut it like cheese. It is a good way to use fruits not good enough for the fruit bowl or you can make it with, eg, rosehips.

          • Author gravatar

            I know lemon curd – the “lemon cheese” But curd is grainy here in Latvia? So the grain or lumps is something we don’t want in our lemon curd – so why call it curd is the question. But after googling I learned that Curd- cottage cheese might have smooth texture too! 😀 That is funny how much I’ve learned in past year by having my blog 🙂

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