A bowl of british cauliflower cheese

Our Cauliflower Cheese Recipe

Origin: United Kingdom

Type: Main Course

Main Flavours: Cauliflower, cheese 😉

About Cauliflower Cheese

Cauliflower cheese is a classic British comfort food that’s been a favourite for generations. This simple yet delicious dish brings together tender cauliflower and a rich, creamy cheese sauce, making it a perfect side dish or even a main course for cheese lovers.

Cauliflower cheese is a staple in British cuisine, served up either as a side dish or a vegetarian meat replacement in a Sunday Roast.

Read more in Easy Vegetarian Sunday Dinner Recipe Ideas

Cauliflower Cheese Recipe

Cauliflower Cheese Ingredients

  • 1 large cauliflower, cut into florets
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups grated mature cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish
  • 1/4 cup breadcrumbs (optional, for a crunchy topping)

Cauliflower Cheese Instructions

Preheat your oven to 200°C.

Bring a large pot of salted water to a boil, then add the cauliflower florets and cook for 5-7 minutes, until just tender (be careful not to overcook them at this point, because this is what makes cauliflower cheese soggy). Drain well and set aside.

In a medium saucepan, melt the butter over low heat. Stir in the flour to make a roux, stirring constantly and cooking for about 2 minutes until it’s lightly golden. Gradually whisk in the milk, making sure there are no lumps. Once all the milk is added, keep cooking and stirring until the sauce is thick enough to coat the back of a spoon.

Remove from the heat, then add the mustard, nutmeg, and both types of cheese, just reserving a small amount of cheese for the topping. Stir until the cheese is melted and the sauce is smooth and season to taste.

Place the cooked cauliflower florets in a baking dish and pour the cheese sauce over them, making sure each floret is well-coated. Sprinkle the remaining 1/4 cup of cheddar cheese over the top, and add the breadcrumbs now if you’re using them.

Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbling. If you like an extra crispy top, you can pop it under the grill for the last 2-3 minutes.

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