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Cauliflower cheese

Cauliflower cheese

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(94 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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: per serving

  • kcal250
  • fat15g
  • saturates9g
  • carbs16g
  • sugars8g
  • fibre3g
  • protein13g
  • salt0.62g
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Ingredients

  • 1 large cauliflower (leaves cut off), broken into pieces

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 500ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 tbsp flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g strong cheddar, grated

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2-3 tbsp breadcrumbs, if you have them

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.

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Comments, questions and tips

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Comments (108)

Linnyma's picture
5

Easy to make cauliflower cheese. I steamed the cauliflower and really seasoned it well. A good strong cheese is essential and the breadcrumbs add that lovely crunch to the topping.

bowen192's picture
4

Delicious! I agree that more cheese would make it even yummier.

amytriptyline's picture
4

Easy to make, I cooked the cauli in stock and added a tiny bit of the stock to the milk. One thing though, it does taste a wee bit floury - I guess it's because the flour isn't 'cooked' as such, like it is in a Roux. But for speed it's brilliant.

maddjo's picture

This is a great recipe if your a busy mam and need something quick, the sauce was so easy to do and I just added more chedder and a pinch of nutmeg.

salama's picture

I will cook this recipe tonight, as all the comments suggested adding more cheese, I'll add cheese to I will try mixing cheddar cheese and mozzarella. I really like this recipe they use to cook this it in high school.

amywalsh1985's picture
5

Really easy. Very nice. I added some mustard too. I thought I had cheddar in but when I got home I only had a little bit of cheddar, and some double gloucester. The double gloucester definitley wasn't cheesy enough so next time I will be making sure I use mature cheddar.

hclarke1's picture
5

Have made various sauces for Cauliflower cheese and would say this is probably the best. You do need a strong cheddar and I had to add much more than the recipe stated. Grated some nutmeg on the top too. Texture of the cauliflower was perfect and not too soft, overall a very successful dish!

heathermorris's picture
5

Absolutely delicious, I add Dijon mustard to it and it gives a touch more flavour

frankjackdin's picture
5

Very tasty and easy to make - much tastier than I expected!

rhiannon134's picture
5

Brilliant white sauce recipe, I will never bother with a roux again (which I used to be great at and for some reason messed up the last few!)

mallonr's picture
5

This recipe was yummy, I added an extra 50 grams of cheese and a good teaspoon of wholegrain mustard as recommended by another reader and it turn out perfect. Will definitely be using this recipe again

imabadpixie's picture
5

First try at this... and it was delicious. I used half Cauli and half broc... also added some chopped spring onions (which i think really added) and a teaspoon of mustard powder.
Used cheddar and red leicester... probably used more than suggested.

yummy!!

shell07's picture
5

I made this today for Mother's Day and it was the best cheese sauce ever, so easy to make and so smooth. I added more cheese and a teaspoon of mustard powder and sprinkled it with more cheese and it was so lovely. I made it with broccoli as well.

ben-10's picture
5

I have spent years like others before me struggling and failing with a roux in order to make a white sauce. I have just made this for the first time and am gobsmacked!!!!! I added some wholegrain mustard and lots more cheese (strong) and it is fantastic!!! Thank you GOOD FOOD!!!!!!!

vstratton's picture

Absolutely delicious - was dubious about not making a roux but it worked perfectly. Didn't bother with breadcrumbs, was fine without. Recommend, especially as it was very easy to pop in the oven when the chicken was resting.

andycrofts's picture

Bit of a sprinkling of nutmeg - like, half a teaspoonful - doesn't go amiss, either..

gstables's picture

Delicious and successfull every time........... Lovely!

shazzoon's picture
5

I couldn't believe how easy the cheese sauce was to make! Normally I find white sauce quite difficult to make but I'm definitely going to use this method from now on.

Had it with sausages and green beans. Was lovely :)

dougnewman's picture
4

Tasted delicious, will use a bit less flour next time & might add some English Mustard like some other people have suggested.

unclechuck's picture
1

First time trying to make cheese/white sauce and (although i'm sure if you've had experience it is easy) the description is not detailed enough for a novice like myself. Simply chucking it all in and stirring isn't all you need to know. Needless to say it didn't work and I used another recipe doing it the longer way, melting the butter first and adding the milk slowly, and it worked just fine.

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