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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26th May, 2014
Wow I'll never fuss around making a roux again - this sauce was a breeze to make and perfect consistency! I agree that a bit more flavour might be needed than the basic sauce recipe - I went with a spoon of dijon mustard, seasoning and a good strong mature cheddar and the dish went down very well indeed.
4th May, 2014
Beautiful, i added salt, pepper and 1 tsp of nutmeg to the sauce! Tasted delicious, def cook the cauli for about 10 min rather thean 5 and leave to drain a good 15 min also. Wont let me rate it but give it 5 star :)
9th Apr, 2014
I used goats cheddar from waitrose, very nice recipe!
26th Feb, 2014
Easy to make and tastes amazing
2nd Feb, 2014
So easy!
30th Jan, 2014
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
katrinaridout's picture
30th Dec, 2013
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
25th Dec, 2013
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.
30th Nov, 2013
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
12th Jan, 2014
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!


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