Cauliflower cheese

Cauliflower cheese

From Pasta to Pancakes
Claire Peters

This is great as a side veg with a roast or meaty dish, but don’t underestimate how great it is just on its own as a speedy supper. While the cauliflower is cooking you can whip up a gorgeous, cheesy sauce and then brown it off under a grill or in the oven – perfect comfort food.


Quantity Ingredient
1/2 head cauliflower, broken up into little florets
40g butter, plus extra for greasing
40g flour
200ml milk
350g cheddar cheese, grated


  1. Preheat the oven to 180°C. Boil a large pan of water and add the cauliflower. Boil for 6–7 minutes until the stalks are soft when pressed with a knife, then drain.
  2. Meanwhile, gently melt the butter in a saucepan. Add the flour and stir well for 1–2 minutes.
  3. Add the milk.
  4. Stir well with a wooden spoon or a whisk for 4–5 minutes.
  5. The lumps should start to dissolve and the milk will become thicker.
  6. Stir in three-quarters of the cheese until it dissolves. Remove from the heat.
  7. Grease the bottom of an ovenproof dish with butter and then scatter in the cauliflower.
  8. Pour over the cheese sauce, then scatter with the remaining grated cheese and bake in the oven for 10–15 minutes until bubbling and golden.

Optional extras:

  • You could add some strips of ham over the cooked cauliflower florets before you add the cheese sauce – a delicious twist.

Serving suggestions:

  • This is great comfort food; serve with some boiled peas on the side for real home cooking.


  • Cheese sauce will keep in the fridge for up to 2 days. To reheat it simply pour it into a saucepan and heat up VERY slowly, stirring all the time. You could serve it this time with some pasta as a cheesy sauce and maybe with some bacon too. It’s also very delicious over leeks – see gooey leek gratin for a similar idea.
student cooking
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