Cauliflower cheese in large dish with spoon

Cauliflower cheese

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(245 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…

  • 4 tbsp flour
    Flour

    Flour

    fl-ow-er

    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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 1 large cauliflower, broken into pieces, and cook for 5 mins – lift out a piece to test, it should be cooked.

  2. Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.

  3. Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.

  4. 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.

  5. Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.

  6. Put in the oven and bake for 20 mins until bubbling.

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Comments, questions and tips

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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.
J.D.Coychurch
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
CookDoc
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.
spamcollie
14th Mar, 2015
5.05
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!
Sylviemc
12th Mar, 2015
So much sauce, use 2 cauliflowers not one
shauneen's picture
shauneen
7th Mar, 2015
5.05
Love this recipe. I usually add a bit of mustard and nutmeg. I also use it without the cheese as my béchamel for lasagne.
jburton's picture
jburton
24th Jan, 2015
Made this many times now and its lovely. I don't boil my cauli i break up the florets and put them in the microwave with about a tablespoon of water cover with cling film and cook on highh for 4 mins in a single layer, so it may need to be done in two lots . I find this way it doesn't clog up with water, I use a very strong cheese often adding stilton as-well, 1 tsp of dry english mustard and I use 5 tablespoons of flour instead of the stated 4. Gorgeous.
LittlePipper
16th Nov, 2014
Love it just cooked it this afternoon for our roast was so tasty!!
PAClarke
12th Oct, 2014
5.05
This recipe is now a weekly favourite in our house! Simple, tasty and economical. Our nine month old daughter loves it, eating alternately from a floret in each hand!

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