Don Signature Crab - Singapore Food Guide

Cauliflower Cheese Bake

A comforting Singapore-style cauliflower cheese bake — roasted cauliflower in a creamy cheese béchamel, finished under the grill for a golden crust.

Cauliflower Cheese Bake

About this dish

This cauliflower cheese bake brings Western comfort to a Singapore home kitchen, perfect for a cosy family dinner in a Tiong Bahru flat or a shared potluck at the void deck. Think tender florets coated in a silky cheese sauce, scattered with crunchy breadcrumbs and crisp shallots for texture — a familiar, crowd-pleasing dish that plays well with local sides.

Easily adapted to fit Singapore palates, the bake works as a vegetarian centrepiece or a hearty side alongside grilled sambal prawns, ayam bakar, or a plate of steamed rice and achar. The flavour profile is creamy and savoury with a nutty cheddar-Parmesan mix; for a local twist, serve with a drizzle of sambal or a scattering of sliced chilli padi to add heat like a hawker’s sambal on the side.

Practical for busy households, the recipe uses ingredients found at NTUC FairPrice, Cold Storage or Sheng Siong, and reheats well for next-day lunchboxes. Whether you’re feeding kids in the heartlands or bringing a dish to a neighbour’s Hari Raya open house, this cauliflower cheese bake is Singapore comfort food gone a little Western — familiar, easy to share, and unmistakably delicious.

Ingredients

  • 1 large cauliflower (about 800 g), trimmed into florets
  • 2 tbsp olive oil
  • 1 tsp sea salt, plus extra for blanching
  • 50 g unsalted butter
  • 30 g plain flour (about 2½ tbsp)
  • 400 ml full-fat milk, warmed
  • 100 ml single cream (optional for extra creaminess)
  • 150 g mature cheddar, grated
  • 50 g Parmesan or Grana Padano, finely grated
  • 1 tsp Dijon mustard
  • Pinch freshly grated nutmeg
  • Freshly ground black pepper, to taste
  • 60 g panko breadcrumbs or fresh white breadcrumbs
  • 2 tbsp melted butter (for breadcrumbs)
  • 2 spring onions, finely sliced (green parts)
  • 1 small red chilli or 1–2 bird's eye chillies, sliced thinly (optional)
  • 1 tbsp chopped flat-leaf parsley or coriander, for garnish
  • 1 small shallot, finely diced
  • 1 clove garlic, crushed
  • Optional: 50 g cooked bacon lardons or smoked ham, chopped (for non-vegetarian variation)
  • Optional: 1–2 tsp sambal oelek or sambal belacan served on the side for Singapore-style heat

Step-by-Step Method

  1. Preheat the oven to 200°C (180°C fan). Butter a 22–25 cm baking dish or oven-proof skillet and set aside.
  2. Bring a large pot of salted water to a boil and blanch the cauliflower florets for 4 minutes until just tender; drain and transfer to the prepared dish. Toss with 2 tbsp olive oil and a pinch of salt.
  3. In a medium saucepan, melt 50 g butter over medium heat. Add the shallot and garlic and sauté for 1–2 minutes until fragrant and translucent but not browned.
  4. Lower the heat, sprinkle in the flour and stir continuously for 1 minute to form a roux. Gradually whisk in the warmed milk, then the single cream if using, until smooth. Keep the sauce at a gentle simmer until it thickens (about 4–5 minutes).
  5. Remove the béchamel from the heat and stir in the Dijon mustard, nutmeg, grated cheddar and half the Parmesan. Season with salt and plenty of black pepper — taste and adjust like a zi char cook would, adding a little more salt or mustard if needed.
  6. Pour the cheese sauce evenly over the cauliflower in the baking dish, making sure the florets are well coated. Sprinkle the remaining Parmesan over the top.
  7. Mix the panko breadcrumbs with 2 tbsp melted butter, then scatter over the sauce for a golden crunchy topping. Add chopped bacon or ham now if using.
  8. Bake in the preheated oven for 20–25 minutes until bubbly and the top is golden-brown. For extra colour, place under the grill for 2–3 minutes — watch closely so it doesn't burn.
  9. Remove from the oven and let rest for 5 minutes. Sprinkle with spring onions, chopped parsley and sliced chilli padi if you like heat.
  10. Serve hot as a side with steamed rice or crusty bread, or as a vegetarian main with a simple cucumber achar and iced lemon tea — great for potlucks and family dinners around the neighbourhood.

Tips & Serving Ideas

  • Buy grated cheddar and Parmesan at NTUC FairPrice, Cold Storage or Sheng Siong for convenience; a mix of mature cheddar and Parmesan gives the best flavour and melting texture.
  • To speed up prep, blanch cauliflower in a wok if your pot is small — just ensure even pieces so they cook uniformly.
  • If you prefer less dairy, replace half the milk with light coconut milk for a Southeast Asian twist (adds a subtle coconut note that pairs well with sambal).
  • Adjust heat with sliced bird's eye chilli or a dollop of sambal on the side rather than mixing it in, so everyone at the table can choose their spice level.
  • Make ahead: assemble the bake and refrigerate for up to 24 hours before baking; add extra baking time if chilled straight from the fridge.
  • Leftovers reheat well in a 180°C oven for 10–15 minutes or in an air-fryer at 160°C for 8–10 minutes to restore crispness to the topping.
  • For a gluten-free version, use a gluten-free flour for the roux and almond meal or gluten-free panko for the topping.

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