Close video

Cauliflower cheese

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


Magazine subscription – 5 issues for £5

Cooking time

Prep: 10 mins Cook: 35 mins

Skill level



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

  • Vegetarian
Nutrition info

Nutrition per serving

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


  • 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

Compare prices

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


  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

Ads by Google

Comments, questions and tips

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


Show comments
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...

petricore's picture

*sigh* if you must weigh in on someone else's comments please do not be a hypocrite....
1) you're not your (first comment not yours)
2) site not sight
3) it's not its

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!

cdowling's picture

Lovely and very easy. making it again I would probably use 1&1/2 cauliflowers as for me there was a lot of cheese sauce. I also added 2 tsps of djion mustard to the white sauce which breaks up the heaviness of the dish.

daisypetal357's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely recipe and very easy to make. I strong cheese is needed for a good flavour.

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

An easy recipe - if I had not rushed and not looked at the easy sauce bit rather than roux. however a failsafe reparation was done using a handheld mixer. It makes a lovely smooth sauce in an instant - this is from a lump expert!

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

I was rushing and forgot to make the sauce as you did and again made a roux which turned lumpy. I have found that if I use the hand held mixer it gets rid of any lumps in an instant. Worth knowing if lumpy sauces has been your forte. This is an easy and lovely recipe.

bridget52's picture

I added a little lemon juice, half teaspoon of mustard to the sauce and a little graing of nutmeg to the breadcrumbs. Gave it a bit more interest. Delicious!

bridget52's picture

I added a little lemon juice, half teaspoon of mustard to the sauce and a little graing of nutmeg to the breadcrumbs. Gave it a bit more interest. Delicious!

sabrina74's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I agree easiest ever!! I added spring onions and the wholegrain mustard, extra cheese on the top with the fresh breadcrumbs and I just grilled it while I dished up the chicken, just to make it lovely and crisp and golden, my husband loved it,

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

Absolutely delicious and very easy to make.