The BEST Cauliflower Cheese - In this luxurious Cauliflower Cheese recipe, Cauliflower is lightly roasted to bring out it’s flavour, before being topped in a creamy smooth sauce and topped with extra cheese. It is then baked till oozing, bubbling and golden.
The BEST Cauliflower Cheese
Cauliflower Cheese is British comfort food at its best. It is the ultimate side dish and one that is served with many a Sunday Roast or Christmas/Easter Dinner.
I have had it for School dinner countless times and then Work lunches too.
A lot of recipes, boil the cauliflower rather then roast but I prefer to roast it so that there is no risk of a watery cheese sauce and also because I really do not like boiled cauliflower.
I also like to add some Nutmeg, Smoked Paprika and Mustard but that is entirely optional.
Ingredients in Cauliflower Cheese
Here’s what you need to make Cauliflower Cheese -
Large Cauliflower (Around 1 kg)
Broken/Cut into florets.
Roasting it first makes it more flavourful so that is the method that I prefer.
To roast it, we add the Cauliflower to a tray with Oil, Salt, Pepper and Smoked Paprika.
Cheese Sauce
AKA Mornay Sauce (Bechemel with Cheese)
Butter and Flour
The same quantity of each make the perfect roux.
Milk and Double/Heavy Cream
I add a little Cream to to make a rich sauce but you can use just milk instead.
Smoked Paprika, Cayenne Pepper
Adds smokiness and a slight heat. Added at roasting stage to add more flavour.
Dijon Mustard
Adds some tang. This makes the sauce extra delicious.
Cheese
I use a mixture of Cheese here.
Extra Mature or Red Leicester
Sharp Cheddar. It adds so much flavour and colour.
Gruyère
This adds a nutty sweetness and also melts beautifully (often used in fondue). Or just add more Red Leicester/Mature Cheddar.
Nutmeg
Freshly grated nutmeg adds a lovely flavour. Skip it if you don’t have any.
How to make Cauliflower Cheese
Roast Cauliflower
Break/cut cauliflower into large florets.
Drizzle over Oil. Sprinkle over Salt, Pepper, Cayenne Pepper and Smoked Paprika and then use your hands to mix it all together.
Roast for 20 minutes at 220c/Gas Mark 8.
Turn the heat down to 180 C/Gas Mark 4.
Make the Sauce
Melt Butter in saucepan.
Add the Flour and cook for 5 minutes on medium low heat, stirring continuously until the mixture is golden.
Turn the heat right down and begin to add the milk bit by bit.
Make sure to whisk between each addition.
Add the Cream and whisk until fully incorporated.
Simmer gently and continue to whisk for 10 minutes to thicken the sauce.
Season well, stir in the Nutmeg and Mustard.
Remove from the heat and stir through 3/4 of both cheeses. I used Mature Cheddar on this occasion.
Bake
Add the Cauliflower to the baking dish.
Pour over the sauce and top with remaining cheese.
(The price for the most unappealing pic goes to...)
Bake for 35 - 40 minutes until golden brown and bubbling.
Our Top Tips for the BEST Cauliflower Cheese
Roux
Mixing the Roux for a little longer adds more flavour almost like a Nutty Brown Butter flavour but not as pronounced.
Milk and Cream
For a really luxurious sauce, use 1/2 milk to 1/2 cream.
Cauliflower
Roasting the cauliflower adds flavour and removes a lot of moisture, meaning it is less likely that you will have a watery sauce.
Variations
- Add Garlic Granules to the Cheese Sauce.
- Or add some Confit Garlic for a gorgeously sweet garlic flavour.
- You can add Breadcrumbs to the top of the cauliflower cheese before adding cheese on top before baking to add some crunch.
- If you want to boil Cauliflower instead, do so for 5 minutes and bake for an additional 10 - 15 minutes.
Storage
Leftovers will keep in the fridge for 4 days.
Make ahead
Make the recipe up to 3 days in advance. Store in the fridge. Leave the cheese topping. Top with cheese before baking as per recipe.
To Freeze
Cauliflower cheese can be frozen for up to 3 months but you may find that the sauce is slightly more watery.
To cook from frozen, bake for 40 - 50 minute and make sure that it is hot all the way through before serving.
What to serve with Cauliflower Cheese
Cauliflower Cheese is a divine side dish that goes well with many roast meat dishes, such as:
Beef Wellington - Recipe coming soon!
Steak - Any cut you like with loads of butter, pepper and garlic!
Roast Chicken – Try Roast Chicken with Crunchy Roast Potatoes Traybake or Buttermilk Roast Chicken
Roast Lamb – Try The MOST tender Leg of Lamb or Slow Cooked Leg of Lamb.
Other Sides for a Sunday Roast
Home Made Aunt Bessie Style Roast Potatoes
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The BEST Cauliflower Cheese
The BEST Cauliflower Cheese - In this luxurious Cauliflower Cheese recipe, Cauliflower is lightly roasted to bring out it’s flavour, before being topped in a creamy smooth sauce and topped with extra cheese. It is then baked till oozing, bubbling and golden.
Ingredients
Roast Cauliflower
- 1 Kg Cauliflower Cut into large florets
- 1 tbsp Oil Veg or Olive
- ½ tsp Salt
- ⅛ tsp Black Pepper
- ¾ tsp Smoked Paprika
- ½ tsp Cayenne Pepper
Cheese Sauce
- 55 g Butter
- 55 g Plain Flour
- 550 ml Milk
- 100 ml Double Cream Heavy Cream
- ¼ tsp Salt
- ¼ tsp Pepper
- Pinch Nutmeg Fresh, Grated
- 1 tsp Dijon Mustard or Mustard Powder
- 125 g Extra Mature Cheddar Grated (Or Red Leicester), I prefer Red Leicester
- 30 g Gruyère Cheese Or add more Red Leicester/Cheddar
Instructions
-
Break/cut cauliflower into large florets. Add to a large roasting tin.
-
Drizzle over Oil. Sprinkle over Salt, Pepper, Cayenne Pepper and Smoked Paprika and then use your hands to mix it all together. Roast for 20 minutes at 220c/Gas Mark 8.
-
Turn the heat down to 180 C/Gas Mark 4.
-
Whilst the cauliflower is baking, melt Butter in saucepan. Add the Flour and cook for 4-5 minutes on medium low heat, stirring continuously until the mixture is golden.
-
Turn the heat right down and begin to add the milk bit by bit. Make sure to whisk between each addition.
-
Add the Cream and whisk until fully incorporated. Simmer gently and continue to whisk for 10 minutes to thicken the sauce.
-
Season well, stir in the Nutmeg and Mustard.
-
Remove from the heat and stir through 3/4 of both cheeses.
-
Add the Cauliflower to a 9 x 13 baking dish.
-
Pour over the sauce and top with remaining cheese. Bake for 35 - 40 minutes until golden brown and bubbling.
Recipe Notes
Roux
Mixing the Roux for a little longer adds more flavour almost like a Nutty Brown Butter flavour but not as pronounced.
Milk and Cream
For a really luxurious sauce, use 1/2 milk to 1/2 cream.
Cauliflower
Roasting the cauliflower adds flavour and removes a lot of moisture, meaning it is less likely that you will have a watery sauce.
Variations
- Add Garlic Granules to the Cheese Sauce.
- Or add some Confit Garlic for a gorgeously sweet garlic flavour.
- You can add Breadcrumbs to the top of the cauliflower cheese before adding cheese on top before baking to add some crunch.
- If you want to boil Cauliflower instead, do so for 5 minutes and bake for an additional 10 - 15 minutes.
Storage
Leftovers will keep in the fridge for 4 days.
Make ahead
Make the recipe up to 3 days in advance. Store in the fridge. Leave the cheese topping. Top with cheese before baking as per recipe.
To Freeze
Cauliflower cheese can be frozen for up to 3 months but you may find that the sauce is slightly more watery.
To cook from frozen, bake for 40 - 50 minute and make sure that it is hot all the way through before serving.
What to serve with Cauliflower Cheese
Cauliflower Cheese is a divine side dish that goes well with many roast meat dishes, such as:
Beef Wellington - Recipe coming soon!
Steak - Any cut you like with loads of butter, pepper and garlic!
Roast Chicken – Try Roast Chicken with Crunchy Roast Potatoes Traybake or Buttermilk Roast Chicken
Roast Lamb – Try The MOST tender Leg of Lamb or Slow Cooked Leg of Lamb.
https://www.wonderfulcook.com/ says
Fabulous recipe! Such a simple recipe but so delicious! My whole family loved it. Thanks for sharing.
Safira says
Thankyou so much. Glad you enjoyed it. x