Cauliflower cheese
This is one of my all‑time favourite comfort foods; you just can’t beat a delicious cauliflower cheese, whether you serve it as the main event or as a side.
There are few dishes as soothing as a bubbling tray of tender cauliflower coated in a rich, velvety cheese sauce and baked until golden and crisp around the edges. It’s simple to make, endlessly satisfying, and the perfect way to turn a humble cauliflower into something truly indulgent.
Serving suggestions for cauliflower cheese
- Serve as part of a Sunday roast alongside stuffing, gravy and Yorkshire puddings
- Roast chicken, pork chops, gammon or sausages for a classic pairing
- Steamed greens such as broccoli, cabbage or green beans
- Roasted carrots, parsnips or a mixed veg traybake
- A simple green salad with a sharp vinaigrette to cut through the richness
- Garlic bread or warm crusty bread
- Grilled tomatoes or roasted cherry tomatoes for sweetness
- Peas or minted peas for a fresh pop of colour
- Pan‑fried mushrooms with garlic and herbs
Cauliflower cheese
Ingredients
- 1 cauliflower, cut into florets
- 50 g unsalted butter
- 40 g plain flour
- 500 ml semi-skimmed milk
- ½ tbsp dijon mustard
- 200 g extra mature cheddar cheese, grated
- salt and pepper
Instructions
- Bring a large pan of salted water to the boil, add the cauliflower and cook for 15mins, or until tender. When cooked, drain and keep to one side.
- Preheat the grill to high.
- In a large saucepan melt the butter, whisk in the flour and cook for 1-2 mins.
- Whisk in the milk slowly until you have a thick sauce, then add the mustard and half the grated cheese and whisk until smooth. Season with salt and pepper.
- Add the cauliflower to an ovenproof dish and pour the sauce over until covered.
- Sprinkle the remaining cheese on top.
- Place under the grill for 5mins or until golden and bubbling.