Name: Cauliflower Cheese
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: British
Ingredients: 1 large head of cauliflower, cut into florets; 50g / 3.5 tbsp butter; 3 tbsp plain flour; 2 cups (500 ml) milk, warm; 1 tsp Dijon mustard; 1/4 tsp ground nutmeg; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups (200g) grated cheese (cheddar, gruyere, or mix); 1/4 cup (25g) extra cheese for topping

Why You’ll Love Cauliflower Cheese Recipe

Roasting the cauliflower enhances its flavour compared with simply boiling or steaming.
The cheese sauce (a Mornay style) is indulgent and smooth, combining buttery roux, milk, cream and melty cheeses.
It’s versatile: easily served with a roast, steak, chicken, or enjoyed on its own as a hearty vegetarian meal.
Great for family dinners or when you want something a little special, but still made with everyday ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Roasted cauliflower:
1 kg / 2 lb cauliflower florets (about one large head or 1½ medium)
2 tbsp extra‑virgin olive oil
½ tsp sea salt
⅛ tsp pepper

Cheese sauce (Mornay sauce):
60 g / 4 tbsp unsalted butter
3½ tbsp plain/all‑purpose flour
1 cup milk (full fat preferred)
1 cup cream (or use more milk if you prefer lighter)
½ tsp cooking salt (kosher salt)
¼ tsp nutmeg powder (freshly grated best)
1 cup grated Red Leicester (or cheddar)
½ cup grated Gruyère (or another melting cheese)

Topping:
½ cup grated Red Leicester (or cheddar)
½ cup grated Gruyère (or other melting cheese)

Directions

Preheat your oven to 220 °C / 430 °F (or 200 °C if using fan).
Toss the cauliflower florets with olive oil, salt and pepper. Spread them out on a large baking tray and roast for about 20 minutes, until they’re still a bit firm inside but have some colour.
When the cauliflower is nearly done, reduce oven temperature to 180 °C / 350 °F.
Heat milk and cream until hot (either on the stove or in the microwave).
In a saucepan over medium‑low heat, melt the butter. Add the flour and whisk/cook for about 3 minutes to make a roux (without browning it).
Gradually add the hot milk/cream to the roux while whisking, first half, then the rest. Stir for about 1 minute until the sauce thickens and can coat a spoon.
Remove from direct heat but keep the pan on the stove. Stir in the salt, nutmeg and the cheeses until fully melted and smooth.
Add the roasted cauliflower into the sauce and gently toss / stir so florets are well coated.
Transfer the mixture into a 2 L / 2‑quart (approx 30 × 20 × 5 cm / 12×8×2 in) baking dish.
Sprinkle the topping cheeses evenly over the surface.
Bake at 180 °C / 350 °F for about 30 minutes until the cheese topping is melted, bubbly and golden.
Stand for about 5 minutes, then serve.

Servings and timing

Serves: 5–6 as a side
Prep time: ~10 minutes
Cook time: ~1 hour (including roasting and baking)

Variations

Add cooked bacon pieces or pancetta for a non‑vegetarian twist.
Stir in sautéed mushrooms or onions along with the cauliflower for extra texture and flavour.
Substitute cheeses: if you don’t have Red Leicester or Gruyère, use good quality cheddar, Swiss, Jarlsberg, Colby or other melting cheeses.
Lighten it: swap out some cream for more milk, or reduce the amount of cheese topping.
Sprinkling breadcrumbs (panko) on top before baking gives a crunchy finish.

Storage/Reheating

Leftovers will keep in the fridge for 3 to 4 days.
Freezing is not recommended for best texture.
To reheat: cover with foil and bake at 175‑180 °C / 350 °F until warmed through (about 15‑20 minutes), or reheat individual portions in the microwave and finish under the grill/broiler for a minute to crisp the top.

FAQs

What kind of cauliflower should I use?

Choose a fresh, firm head of cauliflower. A large head or 1½ medium heads should yield about 1 kg / 2 lb of florets.

Can I skip the cream and use only milk?

Yes. You can replace the cream with more milk for a lighter version while still maintaining a creamy texture.

Can I use frozen cauliflower florets instead of fresh?

Yes, though you’ll need to adjust roasting time and ensure any excess moisture is drained to prevent a watery sauce.

What cheeses are best for the sauce?

Red Leicester or sharp cheddar paired with Gruyère offers great flavour and meltability. Other melting cheeses can also be used.

Can this dish be the main course?

Absolutely. It’s filling enough to be served as a vegetarian main, especially when paired with a salad or steamed vegetables.

Can I make this ahead of time?

Yes. Roast the cauliflower and make the sauce in advance. Toss them together, refrigerate, then top with cheese and bake when ready.

Is it possible to make this gluten‑free?

Yes. Substitute the flour with a gluten-free blend and ensure all cheeses used are gluten-free.

How do I prevent the sauce from becoming watery?

Roast the cauliflower to reduce moisture and ensure the roux is properly cooked and thickened before combining with the dairy.

Can I reduce the amount of cheese to make it less rich?

Yes. Reducing cheese or swapping cream for milk will lighten the dish, though it may affect texture and flavour slightly.

What to serve this with?

As a side: it pairs well with roast chicken, beef, pork or lamb. As a main: enjoy with a crisp salad or steamed green vegetables.

Conclusion

Cauliflower cheese is the kind of dish that brings warmth and satisfaction with every bite. Roasting the cauliflower deepens its flavour, and the luscious cheese sauce ties everything together into an irresistible bake. Whether you’re serving it alongside a roast or enjoying it on its own, it’s sure to become a staple comfort dish in your kitchen.