Transform your morning oatmeal into a savory delight with this Roasted Cauliflower and Cheese Oatmeal. It’s creamy, cheesy, and packed with nutty roasted cauliflower for a comforting, satisfying meal. This savory oatmeal is a game-changer for anyone ready to move beyond sweet breakfasts.
Nothing beats a great Roasted Cauliflower and Cheese Oatmeal. Whether you're a fan of Savory Oatmeal or want to try something from our Chicken selection, keep scrolling!
Why You’ll Love This Roasted Cauliflower and Cheese Oatmeal
- Flavor revelation: Savory, cheesy oats with nutty cauliflower redefine breakfast.
- Versatile & forgiving: Swap cheeses, add herbs, or top with an egg.
- Pure comfort texture: Creamy oats and tender cauliflower create perfect contrast.
- Indulgent yet wholesome: Packed with fiber and protein for lasting satisfaction.
Ingredients & Tools
- 1 medium head cauliflower, cut into small florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 cup old-fashioned rolled oats
- 2 ½ cups vegetable broth
- ½ cup sharp cheddar cheese, grated
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- ¼ cup whole milk or heavy cream
- 1 teaspoon Dijon mustard
- To taste salt and black pepper
- For garnish fresh chives or parsley, chopped
Tools: A baking sheet, a medium saucepan, a box grater if your cheese isn’t pre-shredded.
Notes: Don’t use quick oats—old-fashioned rolled oats provide the perfect texture. Sharp cheddar adds a tangy balance.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 15 g |
| Fat: | 20 g |
| Carbs: | 35 g |
| Fiber: | 7 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Cut your cauliflower uniformly. Try to make the florets roughly the same size—about the size of a large grape. This ensures they all roast at the same rate and you don’t end up with some burnt bits and some undercooked ones.
- Grate your own cheese. I know, it’s an extra step, but pre-shredded cheese is often coated with anti-caking agents that can make your sauce a little grainy. Freshly grated cheese melts so much more smoothly and beautifully.
- Don’t skip the Dijon mustard. It might seem like an odd addition, but it’s not there for a strong mustard flavor. It works as an emulsifier, helping to create a silky, unified cheese sauce, and it adds a subtle background note that enhances the overall savoriness.
- Choose your broth wisely. Since the broth is the main liquid here, its flavor really comes through. Use a good-quality vegetable broth that you enjoy the taste of on its own for the best results.
How to Make Roasted Cauliflower and Cheese Oatmeal
Step 1: First, let’s get that cauliflower roasting. Preheat your oven to 425°F (220°C). On a baking sheet, toss the cauliflower florets with the olive oil, garlic powder, and a good pinch of salt and pepper. You want them to be nicely coated and glistening. Spread them out in a single layer—this is crucial for getting that lovely caramelization instead of steaming.
Step 2: Roast the cauliflower for 20-25 minutes, giving the pan a shake halfway through. You’ll know they’re done when the edges are deeply golden brown and the florets are tender when pierced with a fork. That beautiful color equals big flavor, so don’t be shy about it! While the cauliflower roasts, you can get started on the oatmeal.
Step 3: In a medium saucepan, combine the rolled oats and vegetable broth. Bring it to a gentle boil over medium-high heat, then immediately reduce the heat to low and let it simmer. Stir it occasionally to prevent sticking. It should take about 8-10 minutes for the oats to absorb most of the liquid and become thick and creamy.
Step 4: Once the oatmeal has thickened, turn off the heat. Now for the magic! Stir in the grated cheddar, Parmesan, butter, milk, and Dijon mustard. Keep stirring until the cheeses have completely melted into a smooth, luscious sauce that coats every oat. The mixture will transform from looking a bit plain to incredibly rich and glossy.
Step 5: By now, your cauliflower should be perfectly roasted. Gently fold about three-quarters of the roasted cauliflower into the cheesy oatmeal, reserving the rest for topping. This way, you get cauliflower flavor throughout, plus those beautiful, crispy florets on top for texture.
Step 6: Give the oatmeal a final taste and adjust the seasoning. You’ll probably need another pinch of salt and a crack of black pepper. Divide the oatmeal between two bowls, top with the reserved roasted cauliflower, and a generous sprinkle of fresh chives. Serve it immediately while it’s wonderfully hot and creamy.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; thaw overnight in fridge before reheating.
- Reviving: Reheat gently with a splash of broth or milk to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery, fresh greens and sharp lemon dressing cut through the richness of the oatmeal beautifully, creating a perfectly balanced plate.
- Pan-seared cherry tomatoes — Just toss a handful in a hot pan until they blister and burst. Their sweet, acidic juice drizzled over the top adds a wonderful brightness.
- Crispy baked bacon or prosciutto — For the meat-eaters, a little bit of salty, crispy pork on the side or crumbled on top adds a fantastic savory crunch.
Drinks
- A dry, crisp hard cider — The effervescence and apple notes are a fantastic palate cleanser that complements the cheesy, savory flavors without overpowering them.
- Hot coffee with a pinch of salt — It might sound strange, but a dash of salt in your coffee reduces its bitterness and makes it an unexpectedly perfect partner for this hearty, savory breakfast.
- Sparkling water with a twist of lemon — Sometimes you just need something clean and bubbly to reset your taste buds between those wonderfully rich bites.
Something Sweet
- Warm baked pears with a drizzle of honey — The soft, warm, and subtly sweet pears provide a lovely, light finish that doesn’t feel too heavy after your savory main.
- A small square of dark chocolate with sea salt — Just a single piece of high-quality dark chocolate can satisfy that sweet craving and feels like a little luxurious treat.
- Orange segments with a sprinkle of cinnamon — It’s refreshing, simple, and the citrusy sweetness is a lovely, clean way to end the meal.
Top Mistakes to Avoid
- Overcrowding the baking sheet. If you pile the cauliflower on top of itself, it will steam and become soggy instead of roasting and getting those delicious crispy, caramelized edges. Use two sheets if you need to!
- Using quick or instant oats. These varieties will turn to complete mush in this recipe. The structure of old-fashioned rolled oats is essential for maintaining a pleasing, hearty texture alongside the tender cauliflower.
- Adding the cheese over high heat. If the oatmeal is too hot or you have the heat on when you add the cheese, it can cause the fats to separate, making your sauce greasy instead of creamy. Always take the pot off the heat first.
- Underseasoning. Oats and cauliflower are both fairly neutral canvases. Be generous with your salt and pepper throughout the process—season the cauliflower before roasting and taste the final dish at the end, as it will likely need another good pinch.
Expert Tips
- Tip: For an extra flavor boost, try roasting the cauliflower with a sprinkle of smoked paprika along with the garlic powder. It adds a subtle, smoky depth that works incredibly well with the sharp cheddar.
- Tip: If you want to prep ahead, roast the cauliflower up to two days in advance and store it in the fridge. When you’re ready to eat, you can have this dish on the table in the time it takes to cook the oats.
- Tip: For a creamier, almost risotto-like texture, use a little less broth—maybe 2 cups instead of 2 ½. And for a looser, porridge-like consistency, add a splash more broth or milk at the end until it’s just how you like it.
- Tip: Turn this into a “kitchen sink” meal by stirring in other leftovers. A handful of spinach wilts in perfectly, and leftover roasted broccoli or shredded chicken would be fantastic additions for a heartier meal.
FAQs
Can I make this recipe vegan?
Absolutely! You can create a delicious vegan version. Use nutritional yeast (about 3 tablespoons) in place of the Parmesan for a cheesy flavor, and a good vegan cheddar-style shred. Swap the butter for vegan butter or a bit more olive oil, and use a plant-based milk like oat or cashew milk. The result is still wonderfully creamy and satisfying.
What other cheeses can I use?
This is a very flexible recipe. Gruyère would be fantastic for a more nutty, sophisticated flavor. Gouda melts beautifully and adds a lovely creaminess. For a bit of a kick, a pepper jack would be great. Honestly, any good melting cheese that you enjoy will work—just steer clear of very hard, dry cheeses like aged Pecorino, which don’t melt as well into a sauce.
I don’t have vegetable broth. What can I use instead?
Chicken broth is a fine substitute if you’re not vegetarian. In a real pinch, you can use water, but you’ll need to be a bit more aggressive with your seasonings. I’d recommend adding an extra pinch of garlic powder, maybe some onion powder, and definitely a bit more salt to make up for the lost flavor that the broth provides.
Can I reheat the leftovers?
You can, but be aware that the oatmeal will thicken significantly as it cools. The best way to reheat it is to add a splash of broth or milk to a saucepan with the leftovers and warm it over low heat, stirring frequently until it’s hot and creamy again. The microwave can work, but it tends to heat unevenly and can make the texture a bit gummy.
Is this a good meal prep option?
It’s excellent for meal prep! Roast the cauliflower and cook the oatmeal (without adding the cheese and butter) ahead of time. Store them separately in the fridge for up to 3 days. When you’re ready to eat, gently reheat the oatmeal with a splash of broth, then stir in the cheese mixture and fold in the cauliflower. This ensures the best texture and flavor.
Roasted Cauliflower And Cheese Oatmeal
Discover savory Roasted Cauliflower and Cheese Oatmeal! This easy, cheesy breakfast is a delicious twist on classic oatmeal. Get the full recipe and try it today!
Ingredients
For the Ingredients
-
1 medium head cauliflower (cut into small florets)
-
2 tablespoons olive oil
-
1 teaspoon garlic powder
-
1 cup old-fashioned rolled oats
-
2 ½ cups vegetable broth
-
½ cup sharp cheddar cheese (grated)
-
¼ cup Parmesan cheese (grated)
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2 tablespoons unsalted butter
-
¼ cup whole milk or heavy cream
-
1 teaspoon Dijon mustard
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salt and black pepper (to taste)
-
fresh chives or parsley (chopped, for garnish)
Instructions
-
First, let's get that cauliflower roasting. Preheat your oven to 425°F (220°C). On a baking sheet, toss the cauliflower florets with the olive oil, garlic powder, and a good pinch of salt and pepper. You want them to be nicely coated and glistening. Spread them out in a single layer—this is crucial for getting that lovely caramelization instead of steaming.01
-
Roast the cauliflower for 20-25 minutes, giving the pan a shake halfway through. You’ll know they’re done when the edges are deeply golden brown and the florets are tender when pierced with a fork. That beautiful color equals big flavor, so don’t be shy about it! While the cauliflower roasts, you can get started on the oatmeal.02
-
In a medium saucepan, combine the rolled oats and vegetable broth. Bring it to a gentle boil over medium-high heat, then immediately reduce the heat to low and let it simmer. Stir it occasionally to prevent sticking. It should take about 8-10 minutes for the oats to absorb most of the liquid and become thick and creamy.03
-
Once the oatmeal has thickened, turn off the heat. Now for the magic! Stir in the grated cheddar, Parmesan, butter, milk, and Dijon mustard. Keep stirring until the cheeses have completely melted into a smooth, luscious sauce that coats every oat. The mixture will transform from looking a bit plain to incredibly rich and glossy.04
-
By now, your cauliflower should be perfectly roasted. Gently fold about three-quarters of the roasted cauliflower into the cheesy oatmeal, reserving the rest for topping. This way, you get cauliflower flavor throughout, plus those beautiful, crispy florets on top for texture.05
-
Give the oatmeal a final taste and adjust the seasoning. You’ll probably need another pinch of salt and a crack of black pepper. Divide the oatmeal between two bowls, top with the reserved roasted cauliflower, and a generous sprinkle of fresh chives. Serve it immediately while it’s wonderfully hot and creamy.06
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