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This easy cauliflower cheese recipe is a full flavoured side dish with a creamy cheese sauce made from scratch and baked to perfection. The sauce takes just 5 minutes to whip together and is made in the traditional way with a roux mix (butter and flour). This is one of my favourite side dishes to serve up with any meal, and its particularly good with a Sunday roast.
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👩🏻🍳 Why make this recipe
This easy cauliflower cheese recipe is one of those side dish heros that will always go well with any other main dish. Whether your cooking up a joint for a roast beef dinner or lovingly basting your Sunday Roast Chicken, this delicious recipe will not let you down.
Its also great served up along side steak and ale pie or other classic roast dinner favourites like roast potatoes, mash potatoes, foil pack potatoes, green bean almondine and Yorkshire pudding.
🥘 Ingredients
To make cauliflower cheese you will need:
Ingredient notes
Flour: Use plain or all purpose flour.
Butter: Butter is required to form the roux, which is the base of the sauce.
Cheese: The simplest cheese sauce uses cheddar and here I have used a medium cheddar. However, you could substitute with other types of cheese for a variety of flavours. Try with red leicester, mozzarella or a blue cheese if you like strong flavours.
Cauliflower: For variations on this dish substitute the cauliflower for broccoli or leeks.
Parsley and black pepper: Optional
🔪 Step by step instructions
- Start by making the roux. To make the roux place a small milk pan on a medium heat and add 20g of butter. When the butter has melted, stir in 30g plain flour to form a paste - this paste is the roux.
- The next step is to turn the roux into a white sauce (or bechamel sauce). To do this gradually add 350ml of semi skimmed milk to the roux whilst continuing to heat and stir.
- Once all the milk has been added, you are left with a silky smooth white sauce. Turn the pan down to a low heat and add 50g of grated cheese. Stir in until fully melted into the sauce.
- Next, spread cauliflower florets across the base of an 8 inch, shallow ovenproof dish. Pour over the cheese sauce ensuring all the cauliflower is covered.
- Top with a scattering of extra grated cheese and some black pepper.
- Then bake at 180 degrees C for 15 minutes. Remove from the oven and check if the cauliflower is cooked and soft enough by skewering with a knife. If not return, to the oven for a further 5 minutes.
- Once cooked, if the top isn't as golden brown as you would like it, place under the grill on a high heat for a couple of minutes or until you are happy with the colour.
💭 Expert tips
- Preventing a lumpy cheese sauce: When adding the milk to the roux (paste) it is essential to stir continuously. Stopping stirring will cause lumps to form and no amount of stirring after this will get rid of them. You can also remove the pan from the heat as you need to if you feel its getting too hot or if you can't stir fast enough to stop lumps forming.
- Preventing a skin forming on the sauce: When the sauce has been made and is removed from the heat it will immediately start to cool. During this process a skin will start to form on top of the sauce. This may happen before you get chance to pour it over the cauliflower. To prevent this, place a piece of cling film directly onto the surface of the sauce as soon as you take it off the heat. When you are ready to use, remove the cling film and use a spoon to scrape any sauce off the cling film and back into the pan.
- Variations: Try this cheese sauce over broccoli or leeks or use it to make macaroni cheese. For something a little different why not have a go at sprouts in cheese sauce.
❓ Frequently asked questions
What is a roux?
A roux is basically melted butter and flour mixed together to form a paste. This paste is the starting point for making cheese sauce. Many recipes say to use equal amounts of butter and flour, but I prefer to use slightly less butter, to give a thicker roux and to stop any excess butter forming on top of the finished sauce.
Why is my cauliflower cheese watery?
Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery.
I would advise to not bake for longer than 20-25 minutes. If by this point its not quite brown enough on top, remove from the oven and place under the grill on high for 1-2 minutes.
Can the recipe be made in advance?
Yes you can prepare this recipe right up until the point its ready to go into the oven. At this point allow the whole thing to cool and then cover and place in the fridge until you are ready to bake it.
Can this recipe be reheated?
You can reheat this recipe if it has been stored correctly. Make sure any leftovers are fully cooled then cover and store in the fridge. When you are ready to reheat remove from the fridge, take off the cover and reheat in the oven for 5 - 10 minutes or in the microwave for 2-3 minutes, until piping hot.
Can cauliflower cheese be frozen?
Cauliflower cheese is best frozen before it has been baked. Make the recipe up to the point that that it would normally go into the oven. Then allow to fully cool, cover with a lid or cling film and freeze for up to 3 months. Fully defrost over night before baking at 180 degrees C for 20 minutes.
Other cauliflower recipes
- Cauliflower Soup
- Roasted Cauliflower salad
- Tuna steak recipe (with roast cauliflower)
If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below.I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!
📖 Recipe
Cauliflower Cheese
This easy cauliflower cheese recipe is a full flavoured side dish with a creamy cheese sauce made from scratch and baked to perfection. The sauce takes just 5 minutes to whip together and is made in the traditional way with a roux mix (butter and flour). This is one of my favourite side dishes to serve up with any meal, and its particularly good with a Sunday roast.
5 from 9 votes
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course side, Side Dish, sunday roast
Cuisine British
Servings 4 people
Calories 225 kcal
Equipment
Small milk pan for the cheese sauce
8 inch, shallow ovenproof dish
Ingredients
- 20 g Butter
- 30 g Plain flour
- 350 ml Semi skimmed milk
- 50 g Cheddar grated
- 1 medium cauliflower leaves removed and cut into florets (600g)
For the topping
- 30 g Cheddar grated
- Black pepper
- Freshly chopped parsley
Instructions
Start by making the roux. To make the roux place a small milk pan on a medium heat and add 20g of butter. When the butter has melted, stir in 30g plain flour to form a paste - this paste is the roux.
The next step is to turn the roux into a white sauce (or bechamel sauce). To do this gradually add 350ml of semi skimmed milk to the roux whilst continuing to heat and stir.
Once all the milk has been added, you are left with a silky smooth white sauce. Turn the pan down to a low heat and add 50g of grated cheese. Stir in until fully melted into the sauce.
Next, spread cauliflower florets across the base of an 8 inch, shallow ovenproof dish. Pour over the cheese sauce ensuring all the cauliflower is covered.
Top with a scattering of extra grated cheese and some black pepper.
Then bake at 180 degrees C for 15 minutes. Remove from the oven and check if the cauliflower is cooked and soft enough by skewering with a knife. If not return, to the oven for a further 5 minutes.
Once cooked, if the top isn't as golden brown as you would like it, place under the grill on a high heat for a couple of minutes or until you are happy with the colour.
Video
Nutrition
Serving: 272g | Calories: 225kcal | Carbohydrates: 18g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 246mg | Potassium: 583mg | Fiber: 3g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 72mg | Calcium: 282mg | Iron: 1mg
Notes
Flour: Use plain or all purpose flour.
Butter: Butter is required to form the roux, which is the base of the sauce.
Cheese: The simplest cheese sauce uses cheddar and here I have used a medium cheddar. However, you could substitute with other types of cheese for a variety of flavours. Try with red leicester, mozzarella or a blue cheese if you like strong flavours.
Parsley and black pepper: Optional
Variations: Try this cheese sauce over broccoli or leeks or use it to make macaroni cheese. For something a little different why not have a go at sprouts in cheese sauce.
Preventing a lumpy cheese sauce: When adding the milk to the roux (paste) it is essential to stir continuously. Stopping stirring will cause lumps to form and no amount of stirring after this will get rid of them. You can also remove the pan from the heat as you need to if you feel its getting too hot or if you can't stir fast enough to stop lumps forming.
Preventing a skin forming on the sauce: When the sauce has been made and is removed from the heat it will immediately start to cool. During this process a skin will start to form on top of the sauce. This may happen before you get chance to pour it over the cauliflower. To prevent this, place a piece of cling film directly onto the surface of the sauce as soon as you take it off the heat. When you are ready to use, remove the cling film and use a spoon to scrape any sauce off the cling film and back into the pan.
Why is my cauliflower cheese watery?: Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery. I would advise to not bake for longer than 20-25 minutes. If by this point its not quite brown enough on top, remove from the oven and place under the grill on high for 1-2 minutes.
This post was first published in January 2020. Updated in January 2021 with new ingredients photo, step-by-step photos and recipe tips.
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Reader Interactions
Comments
Michael
Your recipe does not mention to simmer the cauliflower florets in boiling water for five minutes. But the video does!
Reply
Debbie Jones
Hi Michael, thanks for your comment and good spot. My video is a little out of date and I didn't realise......apologies. experience of making this recipe has taught me that its better not to boil before hand. Hope this helps. Debbie x
Reply
Liz H
Brilliant recipe, easy to follow and makes a really lovely cauliflower cheese. Next I'm trying cauliflower soup.Reply
Julie O'Sullivan
I love cauliflower cheese and would usually love your tradional way of making it. However I have been spoilt by a Donna hay recipe where the cauli is first covered in foil and cooked in the oven then cream is poured on with cheese grated on and cooked in oven until golden. The cauli never sees any water and is delicious!
Reply
Debbie
Hi Julie, Thanks for stopping by and for sharing - sounds fabulous - I'll definitely have to try it out this way 🙂 I do love a proper cheese sauce though 🙂 Debbie xReply
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