Cauliflower cheese

Cauliflower cheese

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(72 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 6

Pop this classic side dish in the oven when you take your roast chicken out to rest, so there's no hot shelf juggling

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
250
protein
13g
carbs
16g
fat
15g
saturates
9g
fibre
3g
sugar
8g
salt
0.62g

Ingredients

  • 1 large cauliflower (leaves cut off), broken into pieces
  • 500ml milk
  • 4 tbsp flour
  • 50g butter
  • 100g strong cheddar, grated
  • 2-3 tbsp breadcrumbs, if you have them

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Method

  1. Bring a large saucepan of water to the boil, then add the cauliflower and cook for 5 mins – lift out a piece to test, it should be cooked. Drain the cauliflower, then tip into an ovenproof dish.
  2. Heat oven to 220C/200C/gas 7. Put the saucepan back on the heat and add the milk, flour and butter. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick. Turn off the heat, stir in most of the cheese and pour over the cauliflower. Scatter over the remaining cheese and breadcrumbs.
  3. When the chicken comes out of the oven (see 'Goes well with' recipe), pop in the Cauliflower cheese and bake for 20 mins until bubbling.

Recipe from Good Food magazine, March 2010

Comments, questions and tips

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Comments

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Chinky42's picture

So easy to make & tastes delicious ....I added a tablespoon of English mustard & sprinkled chilli flakes at the end. I cooked the cauliflower for longer as recommended by others on her ( 10 mins) could not believe how easy the sauce was to make. Will now be a firm favourite in our household with gammon steaks & new potato's

fayesiedaisy's picture
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Best cauliflower cheese ever and so brilliantly simple!

Happy feet's picture

I found the dish easy to make. I added a generous teaspoon of Dijon mustard and sprinkled Parmesan and nutmeg along with the breadcrumbs.

owenbartley1's picture
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Excellent dish

kmccreesh's picture
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Wow I'll never fuss around making a roux again - this sauce was a breeze to make and perfect consistency! I agree that a bit more flavour might be needed than the basic sauce recipe - I went with a spoon of dijon mustard, seasoning and a good strong mature cheddar and the dish went down very well indeed.

Flirtyfabgirl's picture

Beautiful, i added salt, pepper and 1 tsp of nutmeg to the sauce! Tasted delicious, def cook the cauli for about 10 min rather thean 5 and leave to drain a good 15 min also.
Wont let me rate it but give it 5 star :)

cookerycook's picture

I used goats cheddar from waitrose, very nice recipe!

strangeworld57's picture
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Easy to make and tastes amazing

littleones59's picture

So easy!

cloclo15's picture

A simple recipe to make - I would boil the cauliflower for a bit longer next time though. The sauce was much easier than making a roux but tasted slightly floury - perhaps i didn't boil it for long enough? My husband thought it needed to be much cheesier, though I thought it was fine as it was

katrinahewlett's picture

I used this recipe for the first time and found it to be very simple and I would say possibly foolproof. It was tasty and complemented my xmas dinner very well. The left overs were refrigerated and reheated in portions as needed - it remained firm and delicious over 4 days - it keeps exceptionally well. I prepared this a day ahead and would highly recommend!

London Sarah's picture

I love this recipe. I've just made some to go with Christmas dinner. Add some Parmesan to the top to give it a bit more flavour.

PopTart1234's picture

I have made this recipe many times and when I put it in the oven the sauce is very thick, however, when I take it out from the over the sauce has become very watery, does anyone have any tips?

gail-jones's picture

Watery sauce? When the cauliflower is cooked, leave it to drain in a colander while you make the sauce. Cauliflower has a tendency to retain water in all its crevices and can water down your sauce. I have been known to put kitchen paper in my cooking dish after draining just to absorb that last bit. Don't forget to take the paper out before the sauce goes in!

Aussie_Foodie's picture

Hey - once you have drained your cauli - let it sit in the colander until it stops steaming and has really drained off 30mins should do it. Can leave longer if you are prepping in advance.

Nolfese's picture

Once upon a time the BBC was 'the' reference for English grammar and pronunciation, nowadays...
The word 'fast' is an adjective NOT an adverb. A verb CANNOT be modified by an adjective. The expression 'Keep whisking fast' DOES NOT EXIST!

'Keep whisking quickly', for the love of heaven sort yourselves out...

pblip's picture

Your a idiot

jburton's picture

Not getting involved in an argument because this has always been a friendly sight but do please get your English correct. Its an idiot not a idiot.

vikkiekaye's picture

I'm surprised this recipe gets an average of 5/5. It's unbelievably bland; it needs infused milk or spices and not cheesy enough. I'll give it one thing, it's a quick recipe!

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