Cauliflower cheese with walnuts & crumbs

Cauliflower cheese with walnuts & crumbs

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 10 mins Cook: 50 mins


Serves 8
Chunks of cauliflower are smothered in creamy cheese sauce, scattered with bread and walnuts, then crisped in the oven in this classic side dish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal261
  • fat18g
  • saturates8g
  • carbs12g
  • sugars6g
  • fibre3g
  • protein12g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 extra-large cauliflower



    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…

  • 50g butter



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

  • 3 fresh bay leaves, folded to break the spines
  • 3 tbsp cornflour
  • 140g mature cheddar, grated
  • 25g coarse textured white bread, torn into chunky crumbs
  • 50g walnuts, chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


  1. Separate the cauliflower into even-sized florets, cutting round the core, then bring a large pan of salted water to the boil. Add the cauliflower and boil for 8 mins or until just tender. Drain in a colander and allow to steam-dry. Shake the cauliflower if necessary to remove as much water from the crevices as you can. Arrange in a large casserole dish.

  2. To make the sauce, pour the milk into a pan with the butter, bay leaves and cornflour, and heat gently, stirring all the time, until it thickens into a smooth, creamy sauce. Remove the bay leaves, add 100g of the cheese and season to taste. Pour over the cauliflower and scatter with the remaining cheese. If cooking now, go straight to step 3; alternatively, cover and chill. Can be made a day ahead.

  3. Heat oven to 220C/200C fan/gas 7. Scatter the bread and walnuts over the cauliflower and bake for 25 mins until golden.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
stelaholder's picture
22nd Mar, 2015
Great recipe.mdidnt use breadcrumbs but scattered Stilton on top
6th Jan, 2015
Delicious, the walnuts made all the difference. I used breadcrumbs that I already had in the freezer so didn't have the chunky crumbs as per the recipe but still crispy and delicious.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?