Cauliflower Cheese Recipe

Prepare and cook

Preheat the oven to 200°C (390°F). Trim the cauliflower into florets about 3–4 cm across, keeping a few small leaves if you like for presentation. Rinse under cold water.

Bring 2 liters of water to a rolling boil in a large saucepan, add 1 tablespoon salt. Add the cauliflower florets and blanch for 4–6 minutes until just tender when pierced with a knife but not falling apart. Time depends on floret size — aim for a slight bite because they will finish cooking in the oven.

Drain the florets thoroughly in a colander and let steam-dry for 2–3 minutes. Transfer the florets to a shallow ovenproof dish (about 22 x 30 cm / 9 x 12 in) in a single layer or slightly overlapping.

Make a roux

In a medium saucepan set over medium heat, melt 75 g unsalted butter until foaming but not browned (about 1–2 minutes). Add 60 g plain flour and whisk continuously for 1–2 minutes to cook the raw flour taste and form a smooth paste (roux). Do not let it brown.

Add milk and cream

Gradually add 700 ml whole milk in three additions, whisking vigorously after each addition to avoid lumps. Once all the milk is incorporated, add 100 ml cream. Continue to cook, whisking often, until the sauce thickens and coats the back of a spoon — about 6–8 minutes on medium-low.

Season and finish

Reduce heat to low. Stir in 1 teaspoon Dijon mustard and 1/2 teaspoon English mustard powder (if using). Season with 3/4 teaspoon salt, 1 teaspoon freshly ground black pepper and 1/4 teaspoon ground nutmeg. Remove the pan from the heat and stir in 250 g grated mature Cheddar, a handful at a time, stirring until melted and smooth. Stir in 30 g grated Parmesan (optional) for extra umami. Taste and adjust seasoning.

If the sauce seems too thick to pour, thin with up to 2–4 tablespoons (30–60 ml) additional milk until it reaches a smooth, creamy consistency that will coat the florets.

Pour the hot cheese sauce evenly over the drained cauliflower in the ovenproof dish, ensuring the florets are well coated and the sauce fills gaps between florets.

If using a topping: mix 60 g fresh breadcrumbs with 15 g melted butter, 50 g extra grated Cheddar and 1 tablespoon chopped parsley. Scatter the breadcrumb mixture evenly over the sauced cauliflower.

Place the dish in the preheated oven and bake at 200°C (390°F) for 20–25 minutes until the sauce is bubbling around the edges and the topping (or surface of the cheese) is golden-brown. If you want a deeper browned crust, switch to the grill/broiler for 2–3 minutes, watching closely to avoid burning.

Remove from the oven and let the cauliflower cheese rest for 5 minutes to set slightly. This makes it easier to portion and improves texture.

Serve hot as a side or main. Garnish with a little extra chopped parsley if desired.