Cauliflower cheese

Cauliflower cheese

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(97 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

    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

    Flour

    fl-ow-er

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

  • 50g butter
    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

    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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ThomLeigh's picture
ThomLeigh
8th Feb, 2017
it ain't easy being cheesy
nischi
19th Sep, 2016
Delicious, like others I add a bit of mustard and garlic to the sauce. Become a firm favourite.
RobynMN4L
21st Jul, 2016
Brilliant, made into full dish by adding broccoli, spring onion and bacon on top. Mixed some garlic powder into the breadcrumbs and Doubled the amount of cheese for extra gooey goodness and flavour. Hubby loved. Will definitely recommend
Janine417
19th Jun, 2016
5.05
Yummy! Great, easy (very saucy) recipe. Don't be afraid to add to it. I added some Dijon mustard, sliced spring onions and chopped spinach leaves. Delicious!
barbarawhitelock
10th Jun, 2016
very easy to make and tastes very good, l put bacon on the top sliced, and it was a meal.
simpson123
2nd May, 2016
5.05
Made this and could hardly wait to taste it....Beautiful..Very little effort and well worth it ..will make this again.
lizleicester
7th Apr, 2016
Used a small cauliflower and halved the quantities. It looked really good...
west1871
28th Mar, 2016
3.8
Great way to make white sauce. I used a bit of nutmeg and a tsp of wholegrain mustard too. I also used a packet of crushed crisps and mixed with chedder to sprinkle on top instead of breadcrumbs which worked well.The only thing I would change is that I would try adding stilton aswell next time as the sauce needed to have a stronger taste even using mature chedder it wasnt enough for my taste.
beckyott
7th Dec, 2015
5.05
Best cheese sauce I have made. I use half the quantity as I had a small cauliflower and also use the all in one method.
lornamcinnes's picture
lornamcinnes
13th Oct, 2015
5.05
Best white sauce I've ever made. I used an electric hand whisk, which worked brilliantly. I served this as a main dish, adding sliced carrots and courgette (and cooking the cauliflower for 10 mins as others suggested). Dished up with minted new potatoes it all went down very well. I used more cheese than the recipe says, but it perhaps depends on how strong your cheddar is. The breadcrumbs/grated cheese topping made it extra delicious. I'll be making this again.

Pages

TallyJane1983
19th Feb, 2015
Hello, would I be able to cook this using frozen cauliflower? Thanks
frank4004
8th Jan, 2015
Sometimes when I make the sauce, instead of being creamy, the liquid seems to separate into tiny solid bits and a watery liquid. Is there some method to stop this from happening?
goodfoodteam's picture
goodfoodteam
16th Jan, 2015
Hi frank4004, thanks for your question and sorry to hear that you have not had success with this recipe. It could be that the cauliflower has retained some water from the initial cooking which could cause the sauce to split. To avoid this, make sure the cauliflower is very well drained after boiling - try leaving it in the collander for at least 5 or 10 mins so that any water can steam off. Hope this helps, let us know how you get on. 
stevekburton
7th Jan, 2015
can this sauce be frozen once made if not how long will it keep in the fridge as I've got lots left
goodfoodteam's picture
goodfoodteam
16th Jan, 2015
hi stevekburton, thanks for your question. The sauce should be fine in the fridge for up to a week or store in the freezer for up to 2 months. 
KVG
16th Oct, 2013
Could you prepare this the day before? If so what is the best stage to get to?
goodfoodteam's picture
goodfoodteam
16th Jan, 2015
Hi KVG thanks for your question. Shoud be absolutely fine to prepare this a day ahead. Best thing to do is to prepare this up to the end of step 2 then cover with cling film and store in the fridge for baking the following day. Hope this helps. 
lindadebruijn
4th Nov, 2013
Good recipe. But I add mustard to the sauce and more cheese for better taste! Some black pepper and pinch of salt is needed too.
wishicouldcook
16th Oct, 2013
I make my cheese sauce by putting all the sauce ingredients in the pan at once, using a strong cheese and stirring over a low heat, I find it saves a lot of fiddling about with mixing flour with butter and then adding milk which always seemed to burn. For me the 'all in one method' is much easier.