Print

Creamy Cauliflower Cheese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 67 reviews

This classic Cauliflower Cheese recipe features tender steamed cauliflower covered in a rich, creamy cheddar cheese sauce, baked to bubbly perfection. It’s a comforting British side dish perfect for serving alongside roasts or as a hearty vegetarian option.

Ingredients

Vegetables

  • 1 medium head cauliflower (about 2 to 2 1/4 pounds)

Cheese Sauce

  • 4 tablespoons (55 grams or 2 ounces) unsalted butter
  • 4 tablespoons (30 grams or 1 ounce) all-purpose flour
  • 2 teaspoons mustard powder
  • Salt, to taste
  • Freshly ground black pepper or ground cayenne, to taste
  • 2 cups (475 ml) milk (whole milk preferred, low-fat acceptable)
  • 1 1/4 cups plus 2 tablespoons (about 155 grams or 5 1/2 ounces total) grated sharp cheddar cheese, preferably English or Irish

Garnish (Optional)

  • Chopped chives or flat-leaf parsley

Instructions

  1. Prepare the cauliflower: Remove the leaves and thick stem from the cauliflower. Cut it into florets and steam or boil until just tender, about 7-10 minutes. Drain well and set aside.
  2. Make the roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and mustard powder and cook, stirring constantly, for about 2 minutes to eliminate the raw flour taste but do not let it brown.
  3. Add the milk: Gradually pour in the milk while whisking continuously to avoid lumps. Cook the sauce, stirring often, until it thickens and coats the back of a spoon, about 5-7 minutes.
  4. Season the sauce: Add salt and freshly ground black pepper or cayenne to taste for a little heat. Remove the pan from heat and stir in most of the grated cheddar cheese, reserving some for topping.
  5. Combine and bake: Place the cooked cauliflower in a buttered baking dish. Pour the cheese sauce evenly over the top. Sprinkle the remaining cheddar cheese over everything.
  6. Bake until golden: Preheat your oven to 375°F (190°C) and bake the cauliflower cheese for about 20-25 minutes until the top is bubbly and golden brown.
  7. Garnish and serve: Remove from the oven and optionally sprinkle with chopped chives or flat-leaf parsley for a fresh finish. Serve hot as a delicious side dish.

Notes

  • For a smoother sauce, warm the milk before adding it to the roux.
  • Mustard powder enhances the flavor and depth of the cheese sauce but can be omitted if desired.
  • Using a strong English or Irish cheddar delivers the most authentic and flavorful result.
  • You can steam the cauliflower to retain more nutrients but boiling works fine if preferred.
  • Adjust seasoning to your taste, especially the salt and pepper.
  • Leftovers reheat well in the oven or microwave.

Find it online: https://justsosavory.com/creamy-cauliflower-cheese-recipe/