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Cauliflower Cheese

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Cauliflower cheese is so easy to make – very good for lazy unadventurous vegetarians!  Cauliflower can be a bit of a boring vegetable, but bathe it in a cheese sauce and all is forgiven.  Some people eat it on its own while others enjoy it as an accompaniment.  I think it goes fabulously with spicy potato wedges.





400g cauliflower (about 1 medium head)
300ml milk
50g unsalted butter
3 tbsp plain flour
220g vegetarian mature cheddar cheese
1/2 tsp nutmeg

Small baking dish

To make:

Break up a medium head of cauliflower into small florets, cutting into similar-sized pieces as necessary.  Bring to the boil and simmer for about 5 minutes until slightly tender.  Drain and put the cauli into a small baking dish.




Meanwhile, melt 50g of unsalted butter gently in a saucepan.  Add 300ml milk and then stir in 3 tablespoons of plain flour until well mixed.

Add about three quarters of the mature cheddar to the pan.  Other cheeses, especially mild varieties, don’t work quite as well.  Mix it well and add salt and pepper to taste.  Adding half a teaspoon of nutmeg brings extra yumminess to this dish.

Pour the mixture over the cauliflower, then sprinkle the rest of the cheese and a generous amount of breadcrumbs over the top for added crunch.


Cauliflower cheese


I pop the dish in the oven for about 15-20 minutes, or until the top is golden.



My favourite way to serve cauliflower cheese is with yummy spicy potato wedges (above left), which I think turns cauliflower cheese into more of a meal in itself, rather than an accompinament.  Or why not serve as a side dish by baking the cauliflower cheese in a little ramekin (above right)?  Serve in the ramekin or use a knife to slide round the inside and turn out upside down.  They look good on a plate as they generally keep their shape.

Let me know if you enjoy this!


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