Go Back
Cauliflower Cheese in a dish

Cauliflower Cheese

This Cauliflower Cheese recipe is a classic family favourite. Simple to make with a smooth, cheesy sauce to die for. Super delicious.
Course Side Dish
Cuisine English
Keyword cauliflower cheese
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 310kcal


  • 1 large cauliflower
  • 50 grams plain flour
  • 50 grams unsalted butter
  • 500 mls milk semi or whole
  • 200 grams mature cheddar


  • Pre heat the oven to 200 C/400 F/Gas Mark 6. Cut up your cauliflower into medium size pieces and place in salted water in a large saucepan. Bring to the boil and simmer until tender. About 5-7 minutes on my hob. take care to get this right.
  • Drain into a colander and fill the saucepan back up with very cold water and tip in some ice if you have it. Leave for 30 seconds and then drain again. Leave to drain for at least five minutes.
  • Place the cooked florets into your dish tightly and in one layer. Set aside.
  • Melt 50 grams/2 oz butter over a low heat and then add 50 grams/2 oz flour. Using a spatula mix the flour into the melted butter. Allow to cook for a minute.
  • Tip in the milk and use your whisk to break all the lumps from the roux down. They will all disperse into the milk. Allow the mixture to come up to a simmer and keep stirring as it thickens.
  • Once thickened add 200 grams/7 oz cheese and stir through until completely melted. The sauce will be velvety and gorgeous. Let it bubble away for five minutes. Keep stirring every so often to prevent the sauce burning on the bottom of the pan.
  • Pour over the cauliflower in the dish. Put in the oven and bake for about 30 minutes until bubbling and golden on top. 
  • Apply To Vacant Face.


  • It is important to cook the cauliflower until only just tender. I put the cauliflower into cold water to boil so it depends on how quickly it comes to the boil as to how long it actually takes. For me it's between 5-7 mins. Overcooked and it is too soft and watery, under cooked and it is unpleasant. Keep a close eye on it and keep testing it with a knife. When it's ready drain with a colander and put it in a bowl of iced water for a minute before draining again. This stops it cooking any further.  It is best to leave the cauliflower a few minutes to drain well.
  • I use a spatula to initially mix in the flour with the melted butter. I then switch to a whisk. It makes the lumps disperse much better than a spatula or wooden spoon. I then switch back to the spatula to stir in the cheese.
  • Use a good quality strong cheese otherwise it can affect the smoothness of the sauce. I do think mature or extra mature cheddar gives the best results.
  • Take time to season with salt well. It can make all the difference.
  • I often make it up to the just before baking stage, cover with clingfilm and then bake it for when I'm ready to go. Obviously it will need longer in the oven. I find an extra 15 minutes is sufficient.


Calories: 310kcal | Carbohydrates: 17g | Protein: 14g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 285mg | Potassium: 570mg | Fiber: 3g | Sugar: 7g | Vitamin A: 675IU | Vitamin C: 67.5mg | Calcium: 367mg | Iron: 1.2mg