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Cauliflower Cheese Recipe

User Rating 4.5 Star Rating (13 Reviews)



Cauliflower Cheese

Elaine Lemm
Cauliflower cheese is a quintessentially traditional British food and as can be seen in this recipe, so easy, and versatile - it appears throughout British food in various guises; an essential side dish at Sunday lunch, a delicious filling for a baked potato and sometimes, even encased in pastry as a pasty or quiche.

Cauliflower Cheese makes the most of great British cauliflowers which are not only cheap, nutritious and also available almost year round.

Watch the How to Make Cauliflower Cheese Video

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Serves 6 as a side dish


  • 1 medium cauliflower (approx 1lb/450g)
  • 55g / 2 oz butter
  • 55g / 2 oz all purpose/plain flour
  • 1 level tsp mustard powder (optional)
  • Large pinch salt
  • 460 ml / 1 pint milk
  • 55g / 2 oz cheddar cheese or similar, grated plus extra for sprinkling on top
  • Freshly ground pepper


Serves 6 as a side dish
  • Heat the oven to 200C/395F/Gas 7
  • Remove the green outer leaves from the cauliflower, cut a deep cross in the bottom of the stem then steam whole over a pan of boiling water for 10 minutes. Remove the cauliflower from the heat and leave to cool. The cauliflower should not be cooked thoroughly, just lightly steamed and beginning to soften.
  • Place the butter and flour into a large saucepan. Over a low heat stir the butter and flour until the butter has melted and the flour is incorporated. Add the salt and mustard powder (if using) and continue stirring for 2 minutes.This is to cook out the floury taste and to soften the starch grains in the flour ready to make the sauce.
  • Turn the heat up to medium and add the milk in one go and whisk furiously until all a smooth sauce is formed. Continue stirring until the sauce is thickened and glossy (about 5 minutes) If the sauce is very thick add a little more milk, the sauce should be thick but still a little on the runny side. Add the grated cheese and stir until melted. Remove from the heat.
  • Break the cauliflower florets from the thick, central stalk taking care not to break it into tiny pieces. Place the florets in a greased baking dish large enough to hold all the florets in one layer.
  • Pour the thickened cheese sauce over the cauliflower ensuring all the florets are covered. Sprinkle with grated cheese and a good twist of black pepper.
  • Bake in the hot oven until the sauce is bubbling and golden brown on the top, approx 30 minutes.
Serve your cauliflower cheese as a side dish with your Sunday Lunch, it also makes a great side dish, vegetarian dish and is lovely on a baked potato.
User Reviews

Reviews for this section have been closed.

 5 out of 5
My cauliflower Cheese, Member Sandybabe21

So I was watching a food show a couple of weeks ago with the ""Hairy Bikers"" their big here in the UK. They made a mean Cauliflower Cheese with some lovely ingredients. I forgot how much I loved the Cauli when I was growing up, & surprised to hear this amazing veg is grown all year round in the UK! Whilst out food shopping at the weekend I picked one up & decided I'm going to make Cauliflower cheese with it. WOW it came out really well & tasted fantastic too, I even had enough for lunch the following day which again tasted just as good. My only concern- was tempted to lick the bowl after I finished, but was in the break-out room & wouldn't have gone down to well had a colleague walked in :) I just wanted to say a huge thank-U after reading everyone’s reviews on how they made theirs. I used two different types of cheeses Red Leicester & a very mild cheddar, the next time I'll try this with the nutmeg. Happy eating all ? PS I didn't take a pic I only remembered once I ate it sorry hehe

2 out of 3 people found this helpful.

See all 13 reviews

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