Cauliflower cheese

Cauliflower cheese

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

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

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

Comments

Show comments
ClaireC by the Sea's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love cauliflower cheese though I'm always put off making it from scratch due to the roux method which I've still not mastered! This is so simple....why is there a roux method at all!!! Fantastic results and with a little tweaking to your own taste (for me, english mustard and strong cheese) it's easy, peasy, lemon squeazy!

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

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

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

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!

aimeep's picture

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!

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

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!

georgeclayton1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

supermama123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

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

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. :)

boyde70's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

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

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.

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

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

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

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 :-)

samnrolf's picture

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

west1871's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

lindad4a's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

Pages

Questions

Tips