Creamy baked cauliflower

Creamy baked cauliflower

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

Prep: 15 mins Cook: 55 mins Plus infusing


Serves 8
Think of this as a creamier, richer take on traditional family bake, cauliflower cheese

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal253
  • fat14g
  • saturates8g
  • carbs23g
  • sugars8g
  • fibre4g
  • protein10g
  • salt0.38g
Save to My Good Food
Please sign in or register to save recipes.


  • 500ml whole milk
  • 2 small onions, 1 quartered, 1 finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 blade mace
  • 4 bay leaves (fresh if you have), scrunched in your hand
  • 1kg cauliflower, broken into large florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 85g butter, plus a knob



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

  • 85g plain flour
  • grating of nutmeg



    One of the most useful of spices for both sweet and savoury

  • 50g coarse breadcrumb (dried or stale)


  1. Put the milk, quartered onion, mace and bay leaves in a pan, and bring to a simmer. Turn off the heat, set aside for 1 hr to infuse, then strain.

  2. Meanwhile, bring a large pan of water to the boil. Tip in the cauliflower and cook for 5 mins until just tender. Drain and set aside, uncovered, in a colander to steam-dry.

  3. Put the pan back on the heat, then add the knob of butter and the chopped onion. Gently soften onion for 10 mins until really soft but not coloured.

  4. In a medium-sized pan, melt the butter, then stir in the flour to form a paste. Cook for 2 mins, then gradually stir in the strained milk to form a smooth sauce. Bring to the boil and simmer, stirring often, until thickened and smooth. Stir in the softened onion and season well with salt and nutmeg.

  5. Heat oven to 220C/200C fan/gas 7. Tip the cauliflower into an ovenproof dish and pour over the sauce. Can be covered and chilled for up to 2 days at this stage or frozen. Scatter the cauliflower with the breadcrumbs, then bake for 30 mins until the sauce is bubbling and the top is golden and crisp.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Saskia Gooding
25th Nov, 2018
Best cauliflower cheese recipe I've tried - I even used semi skimmed to reduce the calories and didn't use breadcrumbs. Still absolutely delicious!
18th Oct, 2016
Not bad but lacked depth of flavour. Better than cauliflower cheese on the waistline though
23rd Dec, 2012
Far too much flour, had to add more milk to thin sauce down, ended up using 2 pints of milk! Wish I had stuck to my usual cauliflower cheese recipe!
17th Apr, 2012
24th Feb, 2012
you can buy mace in tescos or asda ,in powder form schwartz i use it in curries in small amounts. if thats any help.
19th Feb, 2012
This is an easy recipe that makes cauliflower taste great. I have made it three times for a crowd and each time it has been very popular, even with kids. I left out the mace as I had no idea where to buy it.
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?