Cauliflower Cheese
Enjoy the deliciousness of British cauliflower cheese. It’s a versatile side dish that pairs perfectly with any Sunday roast or main course.
Cauliflower cheese is a classic British comfort food dish. In fact, I saw the dish on a British cooking show, and it looked so easy and delicious, I had to try it for myself. It’s a simple, rustic casserole made with a basic bechamel-based sharp cheddar cheese sauce, cauliflower, and a breadcrumb topping. Some recipes call for English mustard, but I used a local brand of European-style Dijon.
One of the best things about cauliflower cheese is its versatility. Serve it with your Sunday roast, steaks, chops, a baked ham dinner, or baked fish. It’s a savory side that goes with just about any main dish. Or, if you’re feeling adventurous, make it the star of the show by pairing it with sautéed greens, a lentil or chickpea salad, or a grain based dish.
Try this cauliflower cheese recipe and keep a copy in your recipe files. It’s sure to be a family favorite!
Recipe Variations
- Bacon and Green Onion: Fry or bake a few strips of bacon until crisp; drain and crumble it. Sauté 3 to 4 sliced green onions (save some of the dark green for garnish) in the butter for 2 to 3 minutes, then add the flour and make the sauce as directed. Add the bacon to the sauce.
- Ham and Gruyère Cauliflower Cheese: Replace the cheddar with Gruyère cheese and add 1/2 cup of diced ham to the sauce.
- Herb-Infused: Mix a few tablespoons of fresh herbs to the sauce. Consider parsley, thyme, or chives, or use a combination. The herbs complement the rich cheese.
- Parmesan Topping: Add a few tablespoons of Parmesan cheese to the breadcrumbs for a cheesier crispy topping.
- Broccoli and Cauliflower Cheese: Use half cauliflower florets and half broccoli florets for a colorful dish with loads of flavor and texture.
How to Store Cauliflower Cheese
- Refrigerate leftovers in an airtight container and store for up to 3 to 4 days.
- Freezing isn’t recommended because the sauce will become watery when defrosted.
- To reheat, transfer the cauliflower cheese to a baking dish, cover with foil, and bake in a 350 F oven for 20 to 25 minutes or until hot.
Cauliflower Cheese
Ingredients
- 3 teaspoons unsalted butter, divided
- 4 tablespoons panko crumbs
- 1 large head, about 680 grams cauliflower (broken into florets)
- For the Sauce
- 2 cups 454 grams whole milk
- 4 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1/2 teaspoon Dijon or English mustard, optional
- 6 ounces sharp cheddar cheese, shredded, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Pan and Topping: Heat the oven to 425 F (220 C) and butter a 1 1/2-quart baking dish with 1 teaspoon of butter. Melt the remaining 2 teaspoons of butter and toss with the panko crumbs. Set aside.
- Boil the Cauliflower: Bring a pot of water to a boil. Add the cauliflower. Boil for 5 minutes. Drain well and transfer it to the prepared baking dish.
- Make the Sauce: Melt the 4 tablespoons of butter over medium heat in the same pot or a medium saucepan. When the butter sizzles, add the flour. Cook, whisking constantly, for 2 minutes. Gradually whisk in the milk and mustard (if using), and continue cooking while constantly whisking until thickened. Add 1 cup (about 4 ounces) of the shredded cheese and cook until thickened and the cheese has melted. Taste and season with salt and pepper.
- Finish the Dish: Pour the cheese sauce over the cauliflower florets and top with the remaining cheese. Sprinkle with the buttered panko crumbs.
- Bake: Bake the cauliflower cheese for 15 to 18 minutes or until bubbling and browned.
- Serve: Serve as a side dish. Enjoy!
