Cauliflower cheese
By Sarah Cook
Cooking time
Prep: 10 mins Cook: 35 minsSkill level
EasyServings
Serves 6Pop 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
- 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.
- 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.
- 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
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Comments
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Made this yesterday. Added more mustard and extra cheese. Left it to cool while I went shopping. My husband arrived home while I was out and sent me a text 'food smells wonderful'. I tasted wonderful too. I paid 50p for the cauliflower and had the other ingredients in the house already! I will never buy a ready made cauliflower cheese dish again! So easy to make.
