Cauliflower Cheese

Ingredients

• 1 wholecauliflower, cut into florets
• 50 gbutter
• 50 gplain flour
• 600 mlmilk
• 2 tspDijon mustard
• 1 pinchnutmeg
• 100 gGouda
• 100 gmature Cheddar
• to tastesalt and pepper
• 50 gGouda, grated
• 50 gmature Cheddar, grated
• 20 gpanko breadcrumbs

Instructions

1. 1

   Prepare cauliflower

   Cut the cauliflower into florets and set them aside.

2. 2

   Boil florets

   Bring a large pan of salted water to the boil. Add the cauliflower and boil for about 5 minutes, until tender but still firm.

3. 3

   Drain and preheat

   Drain the cauliflower and leave it to air-dry. Preheat the oven to 200°C/220°C (425°F/Gas Mark 7), as stated in the recipe.

4. 4

   Make the roux

   Melt 50 g butter in a large pan over medium-low heat. Gradually stir in 50 g plain flour to make a smooth paste, then cook for 1 minute without letting it brown.

5. 5

   Add the milk

   Pour the 600 ml milk into the roux in small splashes, whisking constantly between additions to prevent lumps.

6. 6

   Flavour the sauce

   Stir in 2 tsp Dijon mustard and a pinch of nutmeg, or use other seasonings such as paprika, parsley or thyme. Bring the sauce to the boil to help it thicken.

7. 7

   Melt the cheese

   Lower the heat to a simmer and stir in 100 g Gouda and 100 g mature Cheddar until melted.

8. 8

   Season sauce

   Season the cheese sauce with salt and pepper to taste.

9. 9

   Arrange cauliflower

   Put the drained cauliflower florets into an ovenproof baking dish.

10. 10

    Add the sauce

    Pour the cheese sauce over the cauliflower.

11. 11

    Add the topping

    Scatter over 50 g grated Gouda, 50 g grated mature Cheddar and, if using, 20 g panko breadcrumbs.

12. 12

    Bake until golden

    Bake in the preheated oven for 25 minutes, or until the top is golden and bubbling.

13. 13

    Serve warm

    Serve warm as a side dish or a main meal.

What is cauliflower cheese?

Cauliflower cheese is a British baked dish of cauliflower coated in cheese sauce, often served alongside a roast dinner. It is also substantial enough to serve as a vegetarian course.

This version builds flavour with a from-scratch white sauce, mustard and nutmeg. Gouda and mature Cheddar make the sauce savoury and rich, while extra cheese and panko form the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 357 calories, 17g protein, 15g carbs, 26g fat.

The cauliflower and flour provide most of the carbohydrates, while the butter, milk and cheeses account for much of the fat. The milk and cheeses also supply most of the protein. For a more balanced plate, serve a portion with plenty of green vegetables or salad.

Choose and prepare the cauliflower

Florets: Cut them into similar-sized pieces so they cook at roughly the same rate. The brief boil softens them before they go into the oven.

Drying: Drain the florets well and let them air-dry before assembling the dish. Excess water can thin the sauce and leave the finished bake watery.

Build a smooth cheese sauce

Roux: Stir the flour into melted butter gradually and cook the paste for 1 minute without browning it. This gives the sauce its thickening base.

Milk: Add it a little at a time, whisking thoroughly after each splash. Taking this stage steadily helps prevent lumps.

Cheese: Add the Gouda and mature Cheddar once the sauce is simmering, and stir until melted. Avoid vigorous boiling after adding the cheese.

Check the texture

Cauliflower: After about 5 minutes of boiling, a floret should be tender but still hold its shape. It will soften further as the dish bakes.

Sauce: It should be thick enough to coat the back of a spoon before you pour it over the cauliflower. The finished top should look golden and bubble around the edges.

Mustard and nutmeg

Mustard: Dijon gives the cheese sauce a gentle sharpness and helps its savoury flavour stand out. Stir it in with the nutmeg before adding the cheese.

Nutmeg: A pinch adds warmth without dominating the dish. Paprika, parsley or thyme are alternatives suggested in the recipe.

Serve it with

Roast dinner: Serve cauliflower cheese alongside roast meat, potatoes and other vegetables as a hearty side.

Vegetarian meal: For a meat-free main, pair it with a crisp salad or simply prepared green vegetables. Bring it to the table warm, straight from the baking dish.

Recipe notes & tips

• Cut the florets to a similar size for more even cooking.
• Let the boiled cauliflower air-dry well before assembling the bake.
• Whisk as you add the milk to keep the sauce smooth.
• Keep the roux pale by cooking it gently for just 1 minute.
• Check the top near the end of baking and remove the dish when it is golden and bubbling.

Variations

• Try other spices: Use paprika, parsley or thyme in place of the mustard and nutmeg flavouring.
• Change the cheese: Use another melting cheese in the sauce if you prefer.
• Skip the crumbs: Leave out the panko for a cheese-only topping.
• Add extra greens: Serve with cooked green vegetables for a fuller plate.
• Make it a main: Serve a generous portion with salad or vegetables.

Common mistakes to avoid

• Overcooking the cauliflower: Boil for about 5 minutes only, so the florets stay firm for baking.
• Watery bake: Drain the cauliflower thoroughly and let it air-dry before adding the sauce.
• Lumpy sauce: Add the milk in small splashes, whisking constantly between additions.
• Browned roux: Cook the butter and flour gently for 1 minute without letting the paste colour.
• Boiling the cheese sauce hard: Reduce it to a simmer before stirring in the cheeses.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven until piping hot throughout; the breadcrumb topping may be less crisp after storage.

Frequently asked questions