Tom Kerridge's Cauliflower Cheese with Butter Beans and Mozzarella

Ingredients

• 800 gcauliflower, broken into florets and leaves
• 1 1/2 tspsmedium curry powder
• 2 tbspolive oil
• 1banana shallot, peeled and thinly sliced
• to tastesalt and freshly ground black pepper
• 60 gbutter
• 60 gplain flour
• 600 mlwhole milk
• 150 mlcrème fraîche
• 2 tspwholegrain mustard
• 1/4nutmeg, finely grated
• 125 gmozzarella
• 180 gmature Cheddar cheese, grated
• 400 gbutter beans (jar or tinned), drained
• 50 gfresh sourdough breadcrumbs

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C fan.

2. 2

   Roast the vegetables

   Put the cauliflower florets on a baking tray, drizzle with 1 tablespoon of olive oil, then add 1 tsp of the curry powder and salt. Toss with your hands to coat evenly and roast for 25 minutes, or until the cauliflower starts to brown. Meanwhile, put the shallot and cauliflower leaves on a separate tray, drizzle with the remaining olive oil, season with salt and pepper, and roast alongside the florets for the final 15 minutes, until the shallot has softened.

3. 3

   Make the sauce

   Melt the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the flour with a wooden spoon for 1 minute to make a roux. Change to a whisk and add the milk gradually, whisking all the while; cook for 2–3 minutes until smooth and thickened. Stir in the mustard, remaining ½ tsp of curry powder, nutmeg, half the Cheddar and all the crème fraîche. Keep stirring over the heat until the cheese melts, then take the pan off the heat and season.

4. 4

   Remove the trays

   Take both trays of vegetables out of the oven.

5. 5

   Assemble the dish

   Put the roasted cauliflower florets in a large ovenproof dish. Add the shallots and cauliflower leaves and mix gently, then scatter the butter beans over the top. Break the mozzarella into small chunks and tuck them among the vegetables, then pour over the cheese sauce. Combine the breadcrumbs with the remaining Cheddar and scatter over the dish.

6. 6

   Bake until golden

   Bake on the middle shelf for 15–20 minutes with the grill function on, until the sauce bubbles, the cheese melts and the top is golden brown.

7. 7

   Finish under the grill

   If your oven does not have a grill/fan function, bake for 15 minutes, then finish under the grill for the final 5 minutes.

What is cauliflower cheese?

Cauliflower cheese is a British comfort-food bake of cauliflower covered in cheese sauce and cooked until bubbling. It is often served as a side, but the butter beans here make this version more substantial.

Roasted leaves and shallot add extra savoury notes, while curry powder brings gentle warmth. Mozzarella gives the sauce pockets of softness beneath its crisp breadcrumb topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 25g protein, 36g carbs, 38g fat.

The cauliflower and butter beans provide most of the carbohydrates, while the butter, oil, crème fraîche and cheeses contribute much of the fat. Cheddar, mozzarella, milk and butter beans provide protein. Balance a portion with green vegetables or salad, and use a smaller helping if serving it alongside other rich dishes.

Roast the vegetables first

Cauliflower florets: spread them out on the tray so they roast rather than steam, and look for the first signs of browning after 25 minutes.

Leaves and shallot: they need less time, so add them for only the final 15 minutes. Keep them on their separate tray as directed, then combine them with the florets in the baking dish.

Build a smooth cheese sauce

Roux: let the butter start to brown before stirring in the flour, then cook the mixture for 1 minute. This forms the base that thickens the milk.

Milk: add it slowly while whisking constantly to help prevent lumps. The sauce is ready when it is smooth and thick enough to coat a spoon after 2–3 minutes.

Seasoning: mustard, nutmeg and curry powder give the sauce depth. Stir in half the Cheddar and the crème fraîche, then season after the cheese has melted.

Layer for varied texture

Butter beans: scatter them over the roasted vegetables so they are distributed through the dish rather than gathered in one spot.

Mozzarella: break it into small chunks and tuck them among the vegetables for soft, stretchy bites. Finish with breadcrumbs mixed with the remaining Cheddar for a crisp, savoury top.

Watch the final bake

The dish has already been cooked in stages, so the final 15–20 minutes are for heating everything through and browning the topping. Look for bubbling sauce, melted cheese and a golden surface.

If your oven lacks the grill/fan function, follow the separate finish in the method: bake for 15 minutes, then grill for the final 5 minutes.

Serve it as a centrepiece or side

This bake can take the place of a traditional cauliflower cheese side, especially alongside a roast dinner. For a lighter meal, serve it with a crisp green salad or simply cooked greens.

Let it stand briefly after baking so the sauce settles before serving. A broad spoon helps lift portions with vegetables, beans and topping together.

Recipe notes & tips

• Use a large enough tray to keep the cauliflower in a single layer.
• Drain the butter beans well so they do not add excess liquid to the bake.
• Whisk the milk in gradually to keep the sauce smooth.
• Grate the nutmeg finely so it distributes evenly through the sauce.
• Check the topping near the end of baking, as grill strength can vary.

Variations

• Add leeks: roast sliced leeks with the shallot and cauliflower leaves.
• Try a different bean: use drained cannellini beans in place of butter beans.
• Use another cheese: swap some of the mature Cheddar for a similarly firm, flavoursome cheese.
• Add herbs: scatter chopped parsley over the bake just before serving.
• Change the topping: use plain fresh breadcrumbs if sourdough is not available.

Common mistakes to avoid

• Crowding the cauliflower: spread it over the tray so it can brown instead of steaming.
• Adding milk too quickly: pour it in gradually while whisking to avoid lumps.
• Overcooking the leaves: roast them only for the final 15 minutes as directed.
• Skipping the bean drain: drain the beans before layering so excess liquid does not thin the bake.
• Grilling unattended: keep an eye on the topping because it can brown quickly.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in an ovenproof dish at 180°C until piping hot throughout; cover loosely if the topping is browning too quickly.

Frequently asked questions