Cauliflower Cheese
Enjoy the deliciousness of British cauliflower cheese. It 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!
Why You’ll Love It
Classic British comfort. A creamy, cheesy dish with a crunchy topping that feels both rustic and indulgent.
Easy to adapt. Make it as simple or flavorful as you like with herbs, different cheeses, or even bacon.
Perfect side or main. Pairs well with everything from roasts to grains—and it’s hearty enough to serve solo.
Ingredient Notes
- Cauliflower: One large head, broken into florets. Boil just until tender.
- Butter: Used for the cheese sauce and to coat the breadcrumbs for the topping.
- Panko crumbs: Give the topping a light, crispy texture.
- Flour: Combined with butter to make the roux base for the béchamel.
- Milk: Whole milk gives the sauce richness and smooth texture.
- Mustard: Optional, but adds depth. Use English or Dijon mustard.
- Cheddar cheese: Sharp cheddar melts into the sauce for rich flavor.
- Salt and pepper: Season to taste after making the sauce.
Steps to Make Cauliflower Cheese
- Butter a baking dish and toss the panko crumbs with melted butter.
- Boil the cauliflower until just tender, then drain well and transfer to the baking dish.
- In a saucepan, make a roux with butter and flour, then whisk in the milk and mustard (if using).
- Cook the sauce until thickened, then stir in most of the shredded cheese and season to taste.
- Pour the cheese sauce over the cauliflower and top with remaining cheese and buttered panko.
- Bake until hot, bubbling, and golden brown.
Tips for Making Cauliflower Cheese
- Use very fresh cauliflower for the best flavor and texture. Break it into evenly sized florets so they cook evenly.
- Boil the cauliflower just until fork-tender, then drain well and let it steam dry to avoid a watery dish.
- Choose sharp cheddar for full flavor, or mix in Gruyère or Parmesan for extra richness.
- Whisk the béchamel sauce constantly to avoid lumps and ensure a silky finish.
- Stir the cheese in after thickening the sauce so it melts smoothly without clumping.
- Mix Parmesan with the breadcrumbs for a crispier, cheesier topping.
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.
What to Serve With Cauliflower Cheese
- Roasts: A classic pairing with Sunday roast beef or roast chicken.
- Ham dinners: Complements glazed ham beautifully.
- Fish: Great alongside baked white fish or salmon.
- Steaks or chops: Serve as a creamy contrast to grilled or pan-seared meats.
- Vegetarian mains: Make it the star with a grain salad, lentils, or sautéed greens.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container for up to 3 to 4 days.
Freeze: Not recommended, as the cheese sauce tends to separate when thawed.
To Reheat: Transfer to a baking dish, cover with foil, and bake at 350°F until hot—about 20 to 25 minutes.
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 whole milk, 454 grams
- 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, whisking constantly, 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!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
