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    Home » Recipes » Sides and salad recipes

    Cauliflower cheese

    Published: Sep 1, 2023 · Modified: Sep 23, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    Cauliflower cheese is a classic British dish that is not only easy to prepare but also makes a delicious side dish when served with a roast. It's made from cooked cauliflower florets which are covered in a thick cheesy sauce and then baked in the oven until the cheese is melted and golden.

    A spoonful of browned cauliflower cheese held over a serving dish.
    Jump to:
    • Easy cauliflower cheese
    • What you will need
    • What to do
    • Cauliflower cheese FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    Easy cauliflower cheese

    Plain steamed cauliflower is tasty enough in its own right, but smother it in a tangy cheese sauce and bake it until the cheese is golden and bubbly and you have a delicious dish of cauliflower cheese that can either be served as a side dish with a roast, or simply be eaten as an easy vegetarian meal.

    Cauliflower cheese is a quick and easy dish that takes only minutes to prepare. I like to prepare it while my roast is in the oven, and then pop the prepared dish into the oven to bake while the roast is resting.

    For the cheese sauce you will need some mature cheddar cheese. US readers may refer to mature cheese as sharp or strong. It doesn't have to be cheddar, you can use any cheese that melts easily. And if you like 'stringy' or 'stretchy' cheese, you could also add some grated Mozzarella.

    I also top my cauliflower with grated cheese before baking. If you would like to make a crispier topping you can mix this cheese with breadcrumbs before sprinkling it over the cauliflower.

    A small amount of grated nutmeg added to the cheese sauce provides even more flavour. And if you prefer a sharper taste you may like to add a dollop of Dijon mustard to the sauce as well.

    Close up of cauliflower florets in a cheese sauce.

    Here's how to make it!

    What you will need

    Equipment

    For cooking the cauliflower you will need either an electric steamer or a saucepan with a steamer basket. If you don't have either of these you could simply boil the cauliflower in a saucepan of water, but be careful not to overcook it or your cauliflower cheese will be soggy. The cauliflower should be boiled until it is just al dente.

    You will also need a saucepan for making the sauce.

    For baking the cauliflower cheese in the oven you will need a baking dish large enough to hold both the cauliflower and all the sauce.

    Ingredients

    This recipe will make sufficient for 4 people as a side, or 2 people as a vegetarian main.

    **You can get the complete list of ingredients and full instructions for making this easy cauliflower cheese on the printable recipe card at the end of this post**

    Ingredients for easy cauliflower cheese

    Cauliflower - choose a cauliflower that is well-formed with a dense white head. The cauliflower should be separated into florets.

    Cheddar cheese - cheddar cheese melts well, and is my choice of cheese when making a cheesy sauce. Avoid processed cheese as this can be quite oily when it melts.

    Mozzarella cheese - for a more 'stringy' or 'stretchy' texture, add mozzarella. If you can get a block of mozzarella, you can grate it yourself. I find it more convenient to buy pre-grated mozzarella.

    Butter - this forms the base of the sauce. Use unsalted butter if you have it and add salt to your own taste. If you use salted butter you may want to omit the extra salt.

    Flour - this is used to thicken the sauce. I use plain all-purpose flour.

    Milk - for an even richer sauce you could use half milk and half cream.

    Nutmeg - a quarter of a teaspoon of ground nutmeg is all you will need. If you don't have nutmeg you can leave it out.

    Optional (not pictured)- for a sharper taste you could add one or two teaspoons of Dijon mustard.

    Salt - this is optional and to your own taste.

    Note - I haven't pictured it here, but you may also like to add dried breadcrumbs to the cheese before you sprinkle it over the cauliflower. This will give a crispier topping.

    What to do

    Start -by cutting the cauliflower into florets.

    Steam the cauliflower until it is almost cooked. There should still be a slight resistance when you pierce the cauliflower with a fork. The cauliflower will continue to cook when you bake the assembled cauliflower cheese in the oven.

    If you don't have a steamer, you can boil the cauliflower until it is almost cooked. Ensure you drain the boiled cauliflower very well so that there is no liquid left that may cause the sauce to become watery.

    Steamed cauliflower florets in a blue baking dish.

    Arrange the cooked cauliflower in a baking dish and set aside.

    Melted butter in a saucepan.

    To make the sauce, start off by melting the butter in a saucepan.

    Flour mixed with butter in a saucepan to form a roux.

    Stir in the salt and flour and stir over a low heat for one minute until there are no lumps.

    Milk mixed with flour and butter in a saucepan.

    Pour in the milk and stir over a low heat until the sauce starts to thicken. It will thicken further when you add the cheese.

    Thickened cheese sauce being spooned from a saucepan.

    Add the cheese, nutmeg and optionally the Dijon mustard, and continue to stir over a low heat until the sauce has thickened.

    Cheese sauce mixed with steamed cauliflower in a blue baking dish.

    Mix the thickened sauce into the cauliflower in the baking dish.

    Grated cheese spread over cauliflower in a blue baking dish.

    Sprinkle with a mixture of cheddar and mozzarella cheese. Mix the cheese with breadcrumbs first if you are using breadcrumbs in the topping.

    Baked and browned cauliflower cheese in a blue baking dish.

    Bake in a preheated oven (200C / 400F) for approximately 10 minutes until the cheese has melted and is starting to turn brown.

    Serve hot as a side dish with a roast, or serve as a vegetarian main meal (perhaps with a fresh green salad) with lots of crusty bread to mop up the delicious cheesy sauce.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Closeup of the top of a dish of browned cauliflower cheese.

    Cauliflower cheese FAQ

    Where did cauliflower cheese originate?

    The first reference to cauliflower cheese can be found in Mrs. Beeton's Book of Household Management which was published in 1861.

    Can I freeze cauliflower cheese?

    Technically, this dish can be frozen. Practically I wouldn't advise it. The texture of the cauliflower will change as the dish defrosts, making the cauliflower softer and slightly mushy. The cauliflower will also release liquid into the sauce making it thinner and unappealing.

    Can I store cauliflower cheese in the refrigerator?

    Leftovers should be stored in an airtight container in the refrigerator and can be safely stored for up to 3 days. Reheat either in the microwave or in a saucepan on the stove until piping hot.

    Save for later

    If you would like to make this easy cauliflower cheese recipe, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

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    📋The recipe

    A spoonful of browned cauliflower cheese held over a serving dish.

    Easy cauliflower cheese

    Cauliflower cheese is a classic British dish that is not only easy to prepare but also makes a delicious side dish when served with a roast. It's made from cooked cauliflower florets which are covered in a thick cheesy sauce and then baked in the oven until the cheese is melted and golden.
    Recipe by: Veronica
    Side Dish
    British
    Calories 370
    Prep 20 minutes minutes
    Cook 10 minutes minutes
    Total Time 30 minutes minutes
    Servings: 4 people as a side
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    5 from 1 vote

    (Click the stars to rate this recipe)

    Equipment

    • Electric steamer OR
    • Steamer basket
    • Saucepan
    • 8" x 12" baking dish

    Ingredients

    • 1 medium cauliflower about 600 grams or 1¼ pounds
    • ½ teaspoon salt

    Cheese sauce

    • 2 ounces / 60 grams unsalted butter
    • 3½ tablespoons / 30 grams plain flour
    • 2 cups / 480 ml milk or use 1 cup each milk and cream
    • ½ teaspoon salt optional
    • ¼ teaspoon ground nutmeg
    • 1 - 2 teaspoons Dijon mustard (optional)
    • ¾ cup / 90 grams grated cheddar cheese
    • ¼ cup / 30 grams grated mozzarella cheese

    Topping

    • ¼ cup / 30 grams grated cheddar cheese
    • ¼ cup / 30 grams grated mozzarella cheese
    • ⅓ cup / 40 grams dried breadcrumbs (optional)

    Instructions

    • Cut the cauliflower into florets then place it in a steamer and optionally sprinkle with salt.
      1 medium cauliflower, ½ teaspoon salt
    • Steam the cauliflower for 5 to 7 minutes until the cauliflower is almost cooked. Don't overcook the cauliflower - it will continue to cook in the sauce in the oven. There should be a slight resistance when you pierce the cauliflower with a fork.
    • Transfer the steamed cauliflower to a baking dish and set aside while you make the sauce.

    Cheese sauce

    • Preheat the oven to 200°C / 400°F
    • Melt the butter in a saucepan.
      2 ounces / 60 grams unsalted butter
    • Stir in the salt and flour and stir over a low heat for one minute to remove any lumps.
      3½ tablespoons / 30 grams plain flour, ½ teaspoon salt
    • Pour in the milk (or milk and cream) and stir over a low heat until the sauce starts to thicken. It will thicken further when you add the cheese.
      2 cups / 480 ml milk
    • Add the cheese, nutmeg and optionally the Dijon mustard, and continue to stir over a low heat until the cheese has melted and the sauce has thickened. The sauce should be a thick dropping consistency.
      ¼ teaspoon ground nutmeg, ¾ cup / 90 grams grated cheddar cheese, ¼ cup / 30 grams grated mozzarella cheese, 1 - 2 teaspoons Dijon mustard (optional)
    • Mix the thickened sauce into the cauliflower in the baking dish.
    • Combine the ingredients for the topping and sprinkle it on top of the cauliflower and cheese sauce.
      ¼ cup / 30 grams grated cheddar cheese, ¼ cup / 30 grams grated mozzarella cheese, ⅓ cup / 40 grams dried breadcrumbs (optional)
    • Place the dish into the oven and bake for 10 to 12 minutes until the cheese has melted and is starting to brown.
    • Serve hot as a side dish with a roast, or serve as a vegetarian main with a side salad and crusty bread to mop up the cheese sauce.

    Notes

    This is not suitable for freezing. 
    Leftovers can be stored in a covered container in the refrigerator for up to 3 days and reheated either in the microwave or in a saucepan on the stove.
    Nutrition assumes that the dish will serve 4 as a side with no leftovers.

    Nutrition

    Calories - 370kcal | Carbohydrates - 20.5g | Protein - 16.7g | Fat - 25.8g | Saturated Fat - 16.1g | Cholesterol - 76mg | Sodium - 1011mg | Potassium - 571mg | Fiber - 4.1g | Sugar - 9.4g | Vitamin D - 13µg | Calcium - 406mg | Iron - 1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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