Easy Peasy Cauliflower Cheese
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6 people
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Calories
234 kcal
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Course
Side Dish, Main Course
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Cuisine
British
Easy Peasy Cauliflower Cheese
Description
Easy Peasy Cauliflower Cheese involves steaming larger cauliflower florets to just tender, then covering them with a homemade cheese sauce prepared from a classic roux. Butter and flour cook gently before adding milk slowly to form a velvety béchamel. Dijon mustard and black pepper provide mild complexity, while a good-quality mature cheddar cheese enriches the sauce’s sharpness and creaminess.
The dish is assembled by pouring the cheese sauce over the cooked cauliflower in an ovenproof dish, then topping with extra grated cheddar before baking. This results in a lightly browned, creamy topping that complements the tender but firm cauliflower beneath. The interplay of texture between the soft cheese sauce and the vegetable is balanced and comforting.
This recipe is straightforward and yields a satisfying, rich side dish that's versatile enough to accompany a range of mains. It can be adjusted for milder flavor by choosing a less sharp cheese or reducing mustard. The cauliflower cheese should be enjoyed fresh as freezing is not recommended due to the sauce texture.
Ingredients
- 1 cauliflower or 2 small cauliflowers), leaves and stalk removed and cut into florets, large
- 50 g butter
- 50 g plain flour (US – all purpose flour)
- 500 ml milk
- 1 teaspoon Dijon mustard (less/none if you are not a fan of strong flavours)
- black pepper to taste
- 100 g cheddar cheese grated (I love strong cheesy flavours, so I tend to use an extra mature one here - my favourite is Davidstow Classic Mature Cheddar. But if you prefer milder flavours, choose a milder cheddar.)
Instructions
- Pre-heat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Steam the cauliflower florets for 7 minutes or until almost – but not quite – done to your liking. Tip into an oven-proof dish. (The cauliflower should fit snuggly in the dish.)
- Meanwhile, melt the butter in a wide saucepan over a low heat. Add the flour and stir until it is mixed in fully. Continue to cook over a very low heat for 2 minutes, stirring occasionally. Do not allow it to burn!
- Add the milk VERY slowly – a little splash at a time, stirring constantly until you have a smooth sauce. If your sauce goes lumpy, use a whisk to beat out the lumps. (Keep an eye on your sauce the whole time… if you don’t, it can very quickly go wrong!)
- When you have a nice thick and velvety white sauce, turn the heat off and stir in first the mustard and the the black pepper, then 50g (1¾oz) of the grated cheddar cheese.
- Pour the cheese sauce over the cauliflower in the oven-dish, then sprinkle with the remaining 50g (1¾oz) of grated cheddar cheese.
- Bake in your preheated oven for 20 minutes or until brown on top and bubbling.
Notes
- This cauliflower cheese is not suitable for freezing as the sauce texture may suffer.
- You can vary the sharpness of the dish by choosing milder or stronger cheddar cheeses.
- Steaming the cauliflower until just tender helps it hold shape well in the finished baked dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 254mg | 11% |
| Potassium | 564mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 68mg | 76% |
| Calcium | 255mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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