Description
This Cauliflower Cheese is a classic British comfort food dish featuring tender cauliflower florets smothered in a rich, creamy cheese sauce, baked until golden and bubbly. It’s perfect as a side dish or a vegetarian main.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups (500ml) milk, warm
- 1 1/2 cups (150g) shredded cheddar cheese, divided
- 1/4 tsp salt
- 1/4 tsp white pepper (or black pepper)
- 1/4 tsp nutmeg (optional)
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 220°C/430°F (200°C fan).
- Bring a large pot of water to a boil. Add cauliflower florets and cook for 3 minutes, then drain and set aside to steam dry.
- In a saucepan over medium heat, melt butter. Add flour and stir constantly for 1 minute to form a roux.
- Gradually add warm milk while whisking to avoid lumps. Cook for 3–5 minutes until the sauce thickens.
- Remove from heat and stir in 1 cup of cheddar cheese, salt, pepper, and nutmeg if using. Mix until cheese is melted and sauce is smooth.
- Place cauliflower in a baking dish. Pour cheese sauce over the top and gently toss to coat.
- Sprinkle with remaining 1/2 cup cheddar cheese and parmesan cheese.
- Bake for 25 minutes until golden and bubbling. Serve hot.
Notes
- For extra flavor, add a pinch of mustard powder or cayenne pepper to the cheese sauce.
- You can prepare the dish in advance and bake just before serving.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 273
- Sugar: 6g
- Sodium: 402mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
