Cauliflower cheese

Cauliflower cheese

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian

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.

Per serving

250 kcalories, protein 13g, carbohydrate 16g, fat 15 g, saturated fat 9g, fibre 3g, sugar 8g, salt 0.62 g

Recipe from Good Food magazine, March 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo foodie fan

    14 March 2010

    foodie fan rated this recipe

    5 stars

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  • Binder photo Claire

    08 April 2010

    Claire rated this recipe

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  • Binder photo Lisa

    13 May 2010

    Lisa rated this recipe

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  • Binder photo lindad4a

    12 June 2010

    lindad4a rated and commented on this recipe

    5 stars

    This was the easiest ever recipe for cheese sauce! None of that faffing around to make a Roux! I used Flora Buttery instead of butter and added a generous teaspoon of wholegrain mustard. I didn't bother to grate the cheese; I used Tickler, which is very crumbly, and sliced it very thinly using a cheese slicer (how does anyone survive without a Norwegian cheese slicer in their kitchen?) The cheese just fell apart on its own and melted into the sauce almost instantly. No lumps, really tasty, but not too rich. Absolutely perfect!

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  • Binder photo Hayley B

    09 August 2010

    Hayley B rated this recipe

    5 stars

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  • Binder photo westy

    18 August 2010

    westy rated and commented on this recipe

    4 stars

    Very easy to make. Added 1 tsp of english mustard and was really nice. needed more cheese though

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  • Binder photo SamnRolf

    21 September 2010

    SamnRolf commented on this recipe

    I love making this with broccoli, bacon and leek too... makes a lovely filling meal on the colder winter nights.. comfort food :)

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  • Binder photo Chooka

    29 September 2010

    Chooka rated this recipe

    5 stars

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  • Binder photo Debby

    14 October 2010

    Debby rated and commented on this recipe

    4 stars

    Made this at the weekend it was lovely and so easy to make will definately be doing this again. I did add more chees though :-)

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  • Binder photo Mammabat

    14 November 2010

    Mammabat rated and commented on this recipe

    5 stars

    Tastes great! I use a mix of brocolli and cauli to suit all tastes and I too have added a bit more cheese... works well every time

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  • Binder photo spacemanspiff

    18 November 2010

    spacemanspiff rated and commented on this recipe

    4 stars

    I was unsure the sauce would go right as I've only ever made a white sauce with a roux (which never worked for me) but it worked amazingly, will definitely use this recipe for all my white sauces, it was very easy and tasted good.

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  • Binder photo boyde

    21 November 2010

    boyde rated and commented on this recipe

    4 stars

    This was delicious, my son nearly ate it all himself. The sauce could have been thicker and next time i would add more cheese.

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  • Binder photo rosiehunnam

    23 November 2010

    rosiehunnam rated and commented on this recipe

    4 stars

    Very yummy and very easy. I also added a little bit more cheese than is stated in original recipe and grated the teensiest bit of nutmeg on top before the cheese. Gives it a subtle extra flavour. :)

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  • Binder photo amanda

    07 December 2010

    amanda rated and commented on this recipe

    5 stars

    definatly more cheese needed and Ialso added english musterd for that extra bite, delicious

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  • Binder photo George

    19 December 2010

    George rated and commented on this recipe

    4 stars

    Was quick and easy to follow - I grated some nutmeg into the sauce, which seemed to work well.

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  • Binder photo rosiehunnam

    16 January 2011

    rosiehunnam commented on this recipe

    This is the easiest cauliflower cheese ever, and is so much tastier than those packets you get in the supermarket! I also added a bit more cheese as was using a cheap, mild Cheddar and I wanted it a bit cheesier. Could have eaten the entire pot all to myself, but, sadly had to share with the guests!

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  • Binder photo AimeeP

    17 January 2011

    AimeeP commented on this recipe

    Finally a foolproof cauliflower cheese! Turned out brilliantly & was devoured by just 2 of us as a side to gammon steaks! -I followed the suggestions in the comments section & used 140g grated cheddar, a teaspoon of English mustard & some grated nutmeg. Can't wait to make it again!

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  • Binder photo Satu

    26 February 2011

    Satu rated and commented on this recipe

    5 stars

    Absolutely delicious!!! Added extra cheese and a tbsp of wholegrain mustard as well as a cheeky veg stock cube and it was simply heavenly. And this is coming from someone who has despised cauliflour for decades!

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  • Binder photo robevanz

    04 March 2011

    robevanz rated this recipe

    5 stars

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  • Binder photo katej*

    24 March 2011

    katej* rated and commented on this recipe

    5 stars

    Delicious and easy to make - a decent strong cheddar is the key. Fantastic with rib of beef.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian

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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Per serving

250 kcalories, protein 13g, carbohydrate 16g, fat 15 g, saturated fat 9g, fibre 3g, sugar 8g, salt 0.62 g

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