Cauliflower cheese

Cauliflower cheese

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(108 ratings)

Prep: 10 mins Cook: 35 mins


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



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

  • 500ml milk



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

  • 4 tbsp flour



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

  • 50g butter



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

  • 100g strong cheddar, grated



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

  • 2-3 tbsp breadcrumbs, if you have them


  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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2nd May, 2016
Made this and could hardly wait to taste it....Beautiful..Very little effort and well worth it ..will make this again.
7th Apr, 2016
Used a small cauliflower and halved the quantities. It looked really good...
28th Mar, 2016
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.
7th Dec, 2015
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
13th Oct, 2015
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.
2nd May, 2015
I have made this several times now and it allways gets a " thumbs up" from the wife I tend to boil the cauliflower for 8mins and add a little extra salt, also I add a little Blue stilton We like it with baked gammon and baby new potatoes
26th Mar, 2015
Maybe a bit excessive on the amount of sauce. But better to have too much than not enough - and if like me - you don't use it all - you can freeze it. It came out really well though, thank you.
14th Mar, 2015
I have used this recipe twice now and really like it! I like that it is extra saucy. I add in extra cheese and salt to make sure it is extra tasty but overall it is the perfect accompaniment to my Lamb roast. Boyfriend loves it and he doesn't even like cauliflower!! Breadcrumbs are a nice addition. ENJOY!
12th Mar, 2015
So much sauce, use 2 cauliflowers not one
7th Mar, 2015
Love this recipe. I usually add a bit of mustard and nutmeg. I also use it without the cheese as my béchamel for lasagne.


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