Cauliflower Cheese

Date Added: 12/03/2021



1 head cauliflower, broken into large florets

40g butter

40g plain flour

400ml milk

1 tsp English mustard

100g mature cheddar, grated

20g fresh white breadcrumbs

pinch of freshly grated nutmeg

salt and freshly ground black pepper


(optional luxury - add 2tbsp Double Cream to the cheese sauce)




Preheat the oven to 190C/170C Fan/Gas 5.


Place cauliflower in a large saucepan of salted water. Bring to the boil and cook for 3–5 minutes, until the cauliflower is almost tender, but still fairly firm. Tip into a colander and leave to drain.


To make the sauce, melt the butter in a heavy-based saucepan and stir in the flour. Cook over a gentle heat for 1 minute. Remove the pan from the heat and gradually add the milk, a little at a time, stirring well between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for 2 minutes, then remove from the heat. Stir in the mustard (and double cream, if using) and two thirds of the cheese, season with nutmeg, a little salt and plenty of pepper and set aside.


Arrange the cauliflower in an ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Mix together the remaining cheese and breadcrumbs, sprinkle evenly over the cauliflower and bake for 25–30 minutes, until the top is golden brown and bubbling.


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