Our Cookbook

British

Cauliflower Cheese

Britain's most beloved side dish — tender cauliflower florets in a creamy cheese sauce with a golden, crispy breadcrumb topping. An essential crowd-pleaser alongside a Sunday roast.

  • Yield4–6 servings
  • Prep15m
  • Cook45m
  • Effortweeknight

  • 500g cauliflower
  • 30g plain flour
  • 30g butter
  • 400g whole milk
  • 3 bay leaves
  • 1 pinch freshly grated nutmeg
  • 1 dash white wine vinegar
  • 175g mature cheddar (or a mix of smoked cheddar and Parmesan), grated
  • 1 tsp English mustard
  • 1 tbsp Panko breadcrumbs
  • sea salt and freshly ground black pepper

Method

  1. Gently heat the milk in a small pan or microwave with the bay leaves until warm.
  2. Place a saucepan over a medium heat with the flour and butter. Use a spatula to stir them into a paste (a roux) and cook for a minute to remove the raw flour taste.
  3. Whisk in the warmed milk (discarding the bay leaf) a little at a time until you have a thick, smooth béchamel sauce.
  4. Beat in the grated cheese, reserving a generous handful for the topping. Once fully melted, stir in the mustard and nutmeg, and add a dash of white wine vinegar to taste. Season with salt and pepper.
  5. Preheat the oven to 180°C.
  6. Cut the cauliflower into florets and finely slice the stalks. Add to the pan of sauce and stir to combine. Pour into an ovenproof dish, then sprinkle over the reserved cheese and breadcrumbs. Bake for 45 minutes, or until the cauliflower is tender when pierced with a knife and the topping is golden and crisp.

Notes

Notes

  • A mix of mature cheddar, smoked cheddar, and Parmesan gives the sauce real depth of flavour.
  • Finely slicing the cauliflower stalks and including them means less waste and a more even texture throughout the dish.