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Cauliflower cheese in a square baking dish with spoon

Quick cauliflower cheese

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Everyone's favourite side dish, using mature cheddar and a hint of onion for extra flavour - the perfect accompaniment to a roast

  • Vegetarian
Nutrition: per serving


  • 100g mature cheddar, grated
  • 50g fresh white breadcrumbs
  • handful flat-leaf parsley, roughly chopped
  • 1 large cauliflower, cut into florets
  • 1l full-fat milk, plus a splash
  • 1 small onion, halved
  • 85g butter
  • 85g plain flour


  • STEP 1

    In a small bowl, mix the cheese with the breadcrumbs and parsley, and set aside. Put the cauliflower florets in a large saucepan, cover with water and a splash of milk (this stops the cauliflower smelling) and bring to the boil. Cook for 2-3 mins until tender, then drain.

  • STEP 2

    In a separate saucepan, pour in the milk, add the onion and some seasoning, bring to the boil, then take off the heat. In a small saucepan, make a roux by melting the butter slowly, then adding the flour, stirring to make a paste. While still over a low heat, add the boiled milk, discarding the onion. Using a whisk, beat the milk together with the roux and bring to the boil. Cook for 2 mins until the sauce is lovely and thick – make sure the heat is not too high, otherwise it will catch on the bottom and burn.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Transfer the cooked cauliflower to a casserole dish, pour over the sauce and top with the cheese and breadcrumb mix. Bake in the oven for 20 mins until golden and bubbling.

Recipe from Good Food magazine, March 2016

Goes well with


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A star rating of 4.3 out of 5.15 ratings

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