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Cauliflower cheese

Cauliflower cheese

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(105 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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12th Nov, 2013
Please be kind to the good old Beeb! The word 'fast' can be used as an adjective OR an adverb. See the Oxford English Dictionary online: :)
6th Oct, 2013
Once upon a time the BBC was 'the' reference for English grammar and pronunciation, nowadays... The word 'fast' is an adjective NOT an adverb. A verb CANNOT be modified by an adjective. The expression 'Keep whisking fast' DOES NOT EXIST! 'Keep whisking quickly', for the love of heaven sort yourselves out...
27th Sep, 2013
I'm surprised this recipe gets an average of 5/5. It's unbelievably bland; it needs infused milk or spices and not cheesy enough. I'll give it one thing, it's a quick recipe!
5th Aug, 2013
Lovely and very easy. making it again I would probably use 1&1/2 cauliflowers as for me there was a lot of cheese sauce. I also added 2 tsps of djion mustard to the white sauce which breaks up the heaviness of the dish.
10th Jun, 2013
Lovely recipe and very easy to make. I strong cheese is needed for a good flavour.
28th May, 2013
An easy recipe - if I had not rushed and not looked at the easy sauce bit rather than roux. however a failsafe reparation was done using a handheld mixer. It makes a lovely smooth sauce in an instant - this is from a lump expert!
28th May, 2013
I was rushing and forgot to make the sauce as you did and again made a roux which turned lumpy. I have found that if I use the hand held mixer it gets rid of any lumps in an instant. Worth knowing if lumpy sauces has been your forte. This is an easy and lovely recipe.
16th May, 2013
I added a little lemon juice, half teaspoon of mustard to the sauce and a little graing of nutmeg to the breadcrumbs. Gave it a bit more interest. Delicious!
16th May, 2013
I added a little lemon juice, half teaspoon of mustard to the sauce and a little graing of nutmeg to the breadcrumbs. Gave it a bit more interest. Delicious!
14th May, 2013
I agree easiest ever!! I added spring onions and the wholegrain mustard, extra cheese on the top with the fresh breadcrumbs and I just grilled it while I dished up the chicken, just to make it lovely and crisp and golden, my husband loved it,


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