Transform the humble cauliflower into a comforting, creamy and cheesy cauliflower cheese. It’s the perfect vegetarian main or side dish that’s ready in 30 minutes when cooked in the air fryer.
Here is a variation of the classic cauliflower cheese dish. The air fryer provides a convenient and efficient way to bake without needing to turn on the oven. It is also a great way to serve 2 people as a main. I do the same with my Air Fryer Pasta Bake .
The cheese sauce is a simple roux sauce with added cheese and the cauliflower are par boiled beforehand until fork tender. The additions of spices and mustard make this version of cauliflower cheese the best ever! The cheese sauce is inspired by the recipe by James Martin .
I love it as a delicious main but it also works as a creamy side dish for a roast dinner or even as an accompaniment a festive meal!
It is perfect as a vegetarian main for Christmas or Thanksgiving meals but also a super comforting dinner on a chilly winter night.
It is a recipe that we as a family have been making for years, but always in the oven which takes a long time to preheat. Thanks to the Air Fryer, the cauliflower cheese is cooked within 10 minutes!
The recipe couldn’t be simpler and even can be partly prepared ahead of time!
Air Fryer Cauliflower Cheese Ingredients
Cauliflower – this recipe is best made with cauliflower is in season
You can use frozen cauliflower florets too which will require blanching the same way as fresh
Toppings:
Cheese – you can use any style of cheddar such as mild, medium or mature but you can also add in other cheeses such as Red Leicester.
White breadcrumbs – optional to add extra crispiness
Cauliflower Cheese Sauce Ingredients
Milk – full fat milk gives the best results and also thickens quicker. However, I have made sauces using semi-skimmed and skimmed milk, you just need more butter to compensate for the fat.
Cheese – I have used mild cheddar. You can use medium or mature cheddar too.
Onion – optional but infuses the milk with savoury flavour
Spices – clove, bay leaf, nutmeg – optional but add wonderful depth of flavour
English mustard – optional
Butter – alternatively use olive oil
Plain flour – all purpose flour is best to make a roux
Salt and black pepper to taste
Variations
Mix in broccoli instead of half of the cauliflower to make broccoli cauliflower cheese
Add in sauteed leeks with the cauliflower for extra flavour.
You could also use bread sauce and grate in a little extra cheese instead of making a cheese sauce.
Add in chunks of roasted butternut squash
To make it gluten-free – use a gluten-free flour such as a gluten-free flour blend or tapioca starch or rice flour to make the roux sauce.
How to make Cauliflower Cheese Sauce
- In a saucepan, gently heat milk with a bay leaf and clove studded white onion until just simmering.
- Switch off the heat and allow the flavours to infuse for a few minutes then remove the spices and onion.
- In a different saucepan, melt the butter over low heat. Add the flour and whisk constantly to create a roux. Cook the roux for a couple of minutes until it’s lightly golden in colour.
- Slowly pour in the warm milk while continuing to whisk, ensuring there are no lumps. Cook and whisk the sauce until it thickens and becomes smooth.
- Stir in the grated cheddar cheese until fully melted into the sauce. Season with salt, pepper, mustard and nutmeg.
How to make Air Fryer Cauliflower Cheese
- Slice the cauliflower head into smaller florets with a sharp knife. Trim the thick stem. Wash thoroughly to remove any dirt.
- Steam or blanch the cauliflower florets until they are tender but still firm. To blanch, place the florets in a pan of boiling water and allow to cook 4-5 minutes or until fork tender
- Drain them in a colander and set aside to steam dry.
- Meanwhile, prepare the cheese sauce
- Place the cauliflower florets in a casserole dish, and pour the cheese sauce over them.
- Sprinkle over the remaining cheese
- If you want an extra crispy topping, you can sprinkle some breadcrumbs over the cauliflower.
- Preheat your air fryer to 360°F (180°C), and air fry the cauliflower cheese for about 10 minutes, or until the top is golden brown and the cauliflower is heated through.
- Allow to stand for a few minutes before serving
- Serve the air fryer cauliflower cheese hot with your favourite side
Pro Tips
Cauliflower tips
- Cut the cauliflower into bite-sized florets for even cooking.
- Allow the cauliflower to drain and steam dry for at least 1 hour before cooking to prevent too much moisture from being released into the sauce during air frying.
- You need to make sure the cauliflower are fork tender but still hold their shape. The cauliflower cheese is only cooking in the air fryer for a few minutes so the cauliflower must be fully cooked before adding into the dish.
- Do not forget that the cauliflower will still be cooking after draining due to the steam.
Cheese sauce tips
- A good ratio for a roux sauce is to use equal quantities of butter and flour
- Add warm milk to a hot roux reduces the risk of clumps.
- Add the milk gradually to start and mixing well between each addition.
- Whisking rather than stirring the sauce prevents lumps
- The cheese sauce tastes best when full fat ingredients are used
- You may need to adjust the timing and temperature as air fryer models work a bit differently.
- Garnish with fresh herbs or your choice of toppings before serving for extra flavour and flair.
- If you want to make a quick cheese sauce, skip the step where the milk is infused with flavour and directly add warm milk to the butter flour mixture
Serving Suggestion
For carbs, go for:
- Air Fryer Triple Cooked Chips
- Oven Roasted Potatoes
- Parmentier Potatoes (pan fried, oven baked and air fryer)
- Parsley Potatoes
Serve with a side of boiled vegetables. I also love these Air Fryer Carrot Fries which have just the right amount of crunch.
To make a filling meal, go for this Vegan Stuffed Butternut Squash as well.
Storage
Store leftovers in an airtight container as soon as they reach room temperature and keep in the fridge for up to 2 days.
Cauliflower cheese also freezes really well. Check your casserole dish or container is freezer safe. Freeze for up to 1 month. You can reheat directly from frozen to prevent the cauliflower from becoming mushy and releasing moisture.
You can freeze the cooked cauliflower cheese or assemble and freeze to cook at a later date.
Reheating instructions
From chilled – Heat in the microwave or air fryer until piping hot through
From frozen – For best results, reheat directly from frozen in the oven or air fryer. Start at a low temperature such as 170C to prevent the top from burning too quickly.
Make Ahead for the Holidays
It is easy to make this Air Fryer Cauliflower Cheese ahead of time.
I like to prepare cheese sauce in advance and freeze in portions. Simply cook the cheese sauce as usual, allow to cool down completely then transfer into freezer safe bags or containers.
Allow to thaw at room temperature before using in your recipe.
I find that cauliflower is best prepared on the day you are preparing the cauliflower cheese.
You can also assemble the whole dish and store away in the fridge or freezer and then air fry until piping hot through, the sauce is bubbling and cheese has melted and just becoming golden brown.
Other Air Fryer Cauliflower recipes
Air Fryer Cauliflower
Air Fryer Buffalo Cauliflower Wings
Cauliflower Manchurian in Air Fryer
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Air Fryer Cauliflower Cheese
Equipment
- 1 Air fryer 5.7L
- 1 Casserole dish 26cm x 20 cm. Ensure yours fits in your air fryer basket
- 1 Colander to drain the cauliflower and allow to steam dry
Ingredients
- 1 Cauliflower You can use frozen cauliflower florets too which will require blanching the same way as fresh
- 100 gram Cheddar cheese grated for topping and adding to sauce
- 500 millilitres Whole milk
- 1 White onion optional but infuses the milk with savoury flavour
- 5 Cloves
- 1 Bay leaf
- ½ teaspoon Nutmeg powder
- 1 teaspoon English mustard optional
- 50 gram Butter alternatively use olive oil
- 50 gram Plain flour
- Salt and black pepper to taste
- Breadcrumbs optional
Instructions
How to make Air Fryer Cauliflower Cheese
- Slice the cauliflower head into smaller florets with a sharp knife. Trim the thick stem. Wash thoroughly to remove any dirt.
- Steam or blanch the cauliflower florets until they are tender but still firm. Drain them and set aside.
- Prepare the cheese sauce
- Place the cauliflower florets in a casserole dish, and pour the cheese sauce over them.
- Sprinkle over the remaining cheese
- If you want an extra crispy topping, you can sprinkle some breadcrumbs over the cauliflower.
- Preheat your air fryer to 360°F (180°C), and air fry the cauliflower cheese for about 10 minutes, or until the top is golden brown and the cauliflower is heated through.
- Serve the air fryer cauliflower cheese hot with your favourite side
How to make Cauliflower Cheese Sauce
- In a saucepan, gently heat milk with a bay leaf and clove studded white onion until just simmering.
- Switch off the heat and allow the flavours to infuse for a few minutes then remove the spices and onion.
- In a different saucepan, melt the butter over low heat. Add the flour and whisk constantly to create a roux. Cook the roux for a couple of minutes until it’s lightly golden in colour.
- Slowly pour in the warm milk while continuing to whisk, ensuring there are no lumps. Cook and whisk the sauce until it thickens and becomes smooth.
- Stir in the grated cheddar cheese until fully melted into the sauce. Season with salt, pepper, mustard and nutmeg.
Video
Notes
Mix in broccoli instead of half of the cauliflower to make broccoli cauliflower cheese
Add in sauteed leeks with the cauliflower for extra flavour
Add in white kidney beans or butterbeans to add texture and flavours.
You could also use bread sauce and grate in a little extra cheese instead of making a cheese sauce
Add in chunks of roasted butternut squash
To make it gluten-free – use a gluten-free flour such as a gluten-free flour blend or tapioca starch or rice flour to make the roux sauce.
Cut the cauliflower into bite-sized florets for even cooking.
Allow the cauliflower to drain and steam dry for at least 1 hour before cooking to prevent too much moisture from being released into the sauce during air frying.
You need to make sure the cauliflower are fork tender but still hold their shape. The cauliflower cheese is only cooking in the air fryer for a few minutes so the cauliflower must be fully cooked before adding into the dish.
Do not forget that the cauliflower will still be cooking after draining due to the steam.
A good ratio for a roux sauce is to use equal quantities of butter and flour
Add warm milk to a hot roux reduces the risk of clumps.
Add the milk gradually to start and mixing well between each addition.
Whisking rather than stirring the sauce prevents lumps
The cheese sauce tastes best when full fat ingredients are used
You may need to adjust the timing and temperature as air fryer models work a bit differently.
Garnish with fresh herbs or your choice of toppings before serving for extra flavour and flair.
If you want to make a quick cheese sauce, skip the step where the milk is infused with flavour and directly add warm milk to the butter flour mixture
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Air Fryer Cauliflower Cheese
Equipment
- 1 Air fryer 5.7L
- 1 Casserole dish 26cm x 20 cm. Ensure yours fits in your air fryer basket
- 1 Colander to drain the cauliflower and allow to steam dry
Ingredients
- 1 Cauliflower You can use frozen cauliflower florets too which will require blanching the same way as fresh
- 100 gram Cheddar cheese grated for topping and adding to sauce
- 500 millilitres Whole milk
- 1 White onion optional but infuses the milk with savoury flavour
- 5 Cloves
- 1 Bay leaf
- ½ teaspoon Nutmeg powder
- 1 teaspoon English mustard optional
- 50 gram Butter alternatively use olive oil
- 50 gram Plain flour
- Salt and black pepper to taste
- Breadcrumbs optional
Instructions
How to make Air Fryer Cauliflower Cheese
- Slice the cauliflower head into smaller florets with a sharp knife. Trim the thick stem. Wash thoroughly to remove any dirt.
- Steam or blanch the cauliflower florets until they are tender but still firm. Drain them and set aside.
- Prepare the cheese sauce
- Place the cauliflower florets in a casserole dish, and pour the cheese sauce over them.
- Sprinkle over the remaining cheese
- If you want an extra crispy topping, you can sprinkle some breadcrumbs over the cauliflower.
- Preheat your air fryer to 360°F (180°C), and air fry the cauliflower cheese for about 10 minutes, or until the top is golden brown and the cauliflower is heated through.
- Serve the air fryer cauliflower cheese hot with your favourite side
How to make Cauliflower Cheese Sauce
- In a saucepan, gently heat milk with a bay leaf and clove studded white onion until just simmering.
- Switch off the heat and allow the flavours to infuse for a few minutes then remove the spices and onion.
- In a different saucepan, melt the butter over low heat. Add the flour and whisk constantly to create a roux. Cook the roux for a couple of minutes until it’s lightly golden in colour.
- Slowly pour in the warm milk while continuing to whisk, ensuring there are no lumps. Cook and whisk the sauce until it thickens and becomes smooth.
- Stir in the grated cheddar cheese until fully melted into the sauce. Season with salt, pepper, mustard and nutmeg.
Video
Notes
Mix in broccoli instead of half of the cauliflower to make broccoli cauliflower cheese
Add in sauteed leeks with the cauliflower for extra flavour
Add in white kidney beans or butterbeans to add texture and flavours.
You could also use bread sauce and grate in a little extra cheese instead of making a cheese sauce
Add in chunks of roasted butternut squash
To make it gluten-free - use a gluten-free flour such as a gluten-free flour blend or tapioca starch or rice flour to make the roux sauce.
Cut the cauliflower into bite-sized florets for even cooking.
Allow the cauliflower to drain and steam dry for at least 1 hour before cooking to prevent too much moisture from being released into the sauce during air frying.
You need to make sure the cauliflower are fork tender but still hold their shape. The cauliflower cheese is only cooking in the air fryer for a few minutes so the cauliflower must be fully cooked before adding into the dish.
Do not forget that the cauliflower will still be cooking after draining due to the steam.
A good ratio for a roux sauce is to use equal quantities of butter and flour
Add warm milk to a hot roux reduces the risk of clumps.
Add the milk gradually to start and mixing well between each addition.
Whisking rather than stirring the sauce prevents lumps
The cheese sauce tastes best when full fat ingredients are used
You may need to adjust the timing and temperature as air fryer models work a bit differently.
Garnish with fresh herbs or your choice of toppings before serving for extra flavour and flair.
If you want to make a quick cheese sauce, skip the step where the milk is infused with flavour and directly add warm milk to the butter flour mixture
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This no bake Gulab Jamun Cheesecake recipe is a gorgeous blend of Indian flavours in a western dessert. It’s a showstopping Indian fusion dessert that is perfect for a Diwali party or celebration. It is also instant so can be served immediately or made ahead of time.
I’ve made it super easy by making a no-bake version in jars that takes only 10 minutes of prep time!
- Why you will love this recipe
- Gulab Jamun Cheesecake Ingredients
- Equipment
- How to make Gulab Jamun Cheesecake
- Pro Tips
- Serving Suggestion
- Storage
- Other Indian Diwali Sweets
I LOVE Gulab Jamun ! The soft spongy balls soaked in a rose scented sugar syrup are instantly recognisable and arguably the flagship Indian sweet!
Now, I am a big believer in enjoying the best Indian sweets just as they are, but sometimes, it is nice to change things up.
If you’ve ever eaten warm gulab jamun with ice cream at an Indian restaurant, you’ll understand that the creamy ice cream does blend beautifully with juicy gulab jamun!
With this idea, I’ve combined the western cheesecake with gulab jamun for a fresh new take.
This mini gulab jamun cheesecake is eggless, easy to transport and makes individual cheesecakes that are super easy to serve.
I’ve gone for a no-bake cream cheese filling that flavoured with the sugar syrup from gulab jamun with real pieces of gulab jamun on top.
The same idea also works beautifully with these Gulab Jamun Truffles .
You’ll love these Gulab Jamun Cookies which have a divine rose water glaze.
Why you will love this recipe
Instant dessert that does not require setting time
No bake – no need to bother with an oven or instant pot
Served in jars – no need to bother with a springform pan or agar agar to set
Eggless dessert
Easily portable
Can be ready in 15 minutes
Gulab Jamun Cheesecake Ingredients
Gulab Jamun – if you have big gulab jamun consider cutting them in half or use angoori gulab jamun (aka mini gulab jamuns).
Cheesecake batter filling:
Mascarpone – alternatively use plain cream cheese
Icing sugar
Rose water or sugar syrup from gulab jamun
Optional whipped cream – the whipped cream makes the cheesecake light and airy
Optional vanilla extract
Crust/base:
Digestive biscuits or graham crackers – if you do not have these, to make it extra authentic, use nankhatai.
Butter – you’ll need melted butter
Optional – Cardamom powder – to add indian dessert flavours to the base
Garnishing:
Pistachios, rose petals and saffron
Equipment
Mixing bowl
Food processor
Spatula
Serving jars or ramekins
How to make Gulab Jamun Cheesecake
1.Crush the biscuits in a food processor to make the biscuit base then mix in melted butter. Mix well
2.In a small bowl, mix together the crushed biscuits and melted butter
3.Spoon the mixture gently into jars or glassware of choice and use the end of a rolling pin to even out. Set aside.
4.Whisk the cream until you achieve stiff peaks.
5.Fold in the cream cheese and icing sugar and mix until smooth.
6.Optionally spoon in a spoon or two of the gulab jamun syrup.
Variation 1:
Slice gulab jamun into 0.5cm rounds and arrange around the outside of the glass then gently spoon in the cream cheese mixture into the middle.
Variation 2:
Simply pour the cheesecake mixture on top of the base and level out.
7.Decorate whichever way you fancy. I topped the cheesecakes with sliced and whole gulab jamun then finished with a garnish of silver leaf, pistachios and rose petals.
Pro Tips
Because this Gulab Jamun Cheesecake is no bake, it is pretty easy and fool-proof to put together. However, these few tips will ensure your end result is a stunning centerpiece!
Drain the gulab jamun before using – the extra sugar syrup can make the filling runny
Adding whipped cream keeps the cream cheese mixture light and airy
This cream cheese filling is for instant cheesecake jars that do not need setting so it will likely not set if you try using springform
If using sugar syrup in the filling, you can adjust the amount of icing sugar. It is better to keep the cream cheese filling less sweet as adding in gulab jamun will make the whole dessert considerably sweeter.
You can easily scale this recipe up or down.
Serving Suggestion
Serve these Gulab Jamun Cheesecake Jars as a dessert in your Diwali Dinner Menu .
They’re perfect for Diwali, Eid or special occasions.
Storage
Store leftover gulab jamun cheesecake in the fridge. Ensure it is well sealed to prevent any odours from seeping in.
Consume within the next 2 days to enjoy it at its freshest. Do not store for long if the ingredients at preparation were already close to an expiry date.
I have not personally frozen a no bake cheesecake before.
Other Indian Diwali Sweets
Kala Jamun (Black Gulab Jamun)
Ras Malai
Besan Barfi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Gulab Jamun Cheesecake
Equipment
- 1 Mixing bowl
- 1 Food processor
- 6 jars
Ingredients
Cheesecake filling
- 250 gram mascarpone cheese or plain full fat cream cheese
- 150 millilitres cream double or heavy cream
- 50 gram icing sugar
- gulab jamun sugar syrup or rose water optional
Crust/base
- 6 pieces digestive biscuits or graham crackers
- 30 gram butter melted
Garnishing
- 6 pieces gulab jamun drained
- pistachio slivers
- rose petals
- edible silver leaf or gold leaf
Instructions
- Crush the biscuits in a food processor to make the biscuit base then mix in melted butter. Mix well
- In a bowl, mix together the crushed biscuits and melted butter
- Spoon the mixture gently into jars or glassware of choice and use the end of a rolling pin to even out. Set aside.
- Whisk the cream until you achieve stiff peaks.
- Fold in the cream cheese and icing sugar and mix until smooth.
- Optionally spoon in a spoon or two of the gulab jamun syrup.
- Variation 1: Slice gulab jamun into 0.5cm rounds and arrange around the outside of the glass then gently spoon in the cream cheese mixture into the middle.
- Variation 2: Simply pour the cheesecake mixture on top of the base and level out.
- Decorate whichever way you fancy. I topped the cheesecakes with sliced and whole gulab jamun then finished with a garnish of silver leaf, pistachios and rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
