Creamy baked cauliflower

Creamy baked cauliflower

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Magazine subscription – 5 issues for £5

Cooking time

Prep: 15 mins Cook: 55 mins Plus infusing

Skill level



Serves 8

Think of this as a creamier, richer take on traditional family bake, cauliflower cheese

Nutrition and extra info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 500ml whole milk
  • 2 small onions, 1 quartered, 1 finely chopped
  • 1 blade mace
  • 4 bay leaves (fresh if you have), scrunched in your hand
  • 1kg cauliflower, broken into large florets
  • 85g butter, plus a knob
  • 85g plain flour
  • grating of nutmeg
  • 50g coarse breadcrumbs (dried or stale)

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Put the milk, quartered onion, mace and bay leaves in a pan, and bring to a simmer. Turn off the heat, set aside for 1 hr to infuse, then strain.
  2. Meanwhile, bring a large pan of water to the boil. Tip in the cauliflower and cook for 5 mins until just tender. Drain and set aside, uncovered, in a colander to steam-dry.
  3. Put the pan back on the heat, then add the knob of butter and the chopped onion. Gently soften onion for 10 mins until really soft but not coloured.
  4. In a medium-sized pan, melt the butter, then stir in the flour to form a paste. Cook for 2 mins, then gradually stir in the strained milk to form a smooth sauce. Bring to the boil and simmer, stirring often, until thickened and smooth. Stir in the softened onion and season well with salt and nutmeg.
  5. Heat oven to 220C/200C fan/gas 7. Tip the cauliflower into an ovenproof dish and pour over the sauce. Can be covered and chilled for up to 2 days at this stage or frozen. Scatter the cauliflower with the breadcrumbs, then bake for 30 mins until the sauce is bubbling and the top is golden and crisp.

Recipe from Good Food magazine, December 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
louisejaynehands's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Far too much flour, had to add more milk to thin sauce down, ended up using 2 pints of milk! Wish I had stuck to my usual cauliflower cheese recipe!

tashashka's picture
  • 1
  • 2
  • 3
  • 4
  • 5


gazzabongo's picture

you can buy mace in tescos or asda ,in powder form schwartz i use it in curries in small amounts. if thats any help.

swissliz0912's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is an easy recipe that makes cauliflower taste great. I have made it three times for a crowd and each time it has been very popular, even with kids. I left out the mace as I had no idea where to buy it.