Delicious, hot, bubbly Cauliflower Cheese, a perfect side dish to serve alongside a Sunday Roast Dinner, or with Gammon or just enjoy on its own as a Vegetarian Dish. .

If you have some Broccoli you can add that too  (or if you want to make Broccoli cheese just use Broccoli in place of the Cauliflower) 

  • A Cauliflower
  • 2 tablespoons of Plain Flour
  • 2 tablespoons of butter or margarine (NOT the low fat/low calorie stuff)
  • Milk (I use whole milk but semi-skimmed or skimmed would work equally well)
  • Mature Cheddar Cheese 
  • Salt and Ground White Pepper
  • Half a teaspoonful of Dijon or English Mustard to taste *optional

cauliflower florets


Cut the Cauliflower into small florets (‘trees’)
Boil water in a large pan along with a pinch of salt
Carefully add the cauliflower to the pan of hot water and simmer for about 5-10 mins until tender but not soft
Drain and add to an oven proof baking dish

To Make the Cheese Sauce

Put the butter/margarine in the pan with the flour and some salt and pepper
Over a low heat stir the flour/butter until it forms a golden coloured paste this should take a few minutes
Let it cook for a few mins, stirring constantly so it doesn’t stick
Slowly add milk, stirring all the time. It should start to thicken. Keep stirring
Once it starts to bubble remove from the heat
Stir in a couple of handsful of grated cheese to taste along with the mustard if using
Taste to check the seasoning, if it needs more salt and pepperor cheese add them in and stir using a clean spoon
Pour the cheese sauce over the top of the cauliflower and sprinkle with a little extra grated cheese
Cook at around 180oc for about 15-20 mins until the cheese is bubbly and golden in colour. 

If you make too much cauliflower cheese

Cauliflower cheese can be frozen successfully in an oven proof dish if well wrapped up and will be fine in the freezer for up to one month.