Cauliflower cheese is a British table staple, and one of the best things on a Sunday roast or Christmas dinner plate. A proper béchamel, plenty of mature Cheddar and a hint of mustard give a sauce that is rich without being heavy. It can be assembled the day before, which makes it ideal for a busy Christmas Day. Serves 6.
Ingredients
- 2 medium cauliflowers, cut into large florets
- 50g butter
- 50g plain flour
- 600ml whole milk, warmed
- 1 tsp English mustard
- 200g mature Cheddar, grated
- Pinch of nutmeg
- Salt and white pepper
- 30g breadcrumbs and 30g extra Cheddar for the topping
Method
- Heat the oven to 200°C (180°C fan) / gas 6. Boil the cauliflower in salted water for 5 to 6 minutes until just tender. Drain very well and leave to steam dry.
- Melt the butter in a pan, stir in the flour and cook for 1 minute. Gradually whisk in the warm milk and simmer for 5 minutes, stirring, until thick and smooth.
- Take off the heat and stir in the mustard, nutmeg and 200g Cheddar until melted. Season well.
- Arrange the cauliflower in a baking dish and pour over the sauce. Mix the breadcrumbs with the extra cheese and scatter on top.
- Bake for 25 to 30 minutes until bubbling and golden.
What to serve with cauliflower cheese
Serve alongside roast beef, roast pheasant, venison or the Christmas turkey. It is also a good supper on its own with a crisp salad and crusty bread.
Tips
- Drain the cauliflower thoroughly. Wet florets will thin the sauce.
- Use a strong mature Cheddar for the best flavour.
- To make ahead, assemble the dish, cool and chill for up to 24 hours. Bake for 35 to 40 minutes.
- Add a few crispy bacon pieces or a spoonful of wholegrain mustard for extra depth.
FAQs
Can I make cauliflower cheese ahead of time?
Yes. Assemble it up to a day ahead, cover and chill, then bake from cold, allowing a little extra time.
Why is my cauliflower cheese watery?
This is usually caused by undrained cauliflower. Steam it dry after boiling and make sure the sauce is properly thickened.
Can I freeze cauliflower cheese?
It freezes reasonably well for up to two months, though the texture is best when freshly made.
Is cauliflower cheese vegetarian?
Yes, as long as your Cheddar is made with vegetarian rennet. Check the label.
Related reading
- Yorkshire Puddings Recipe: Crisp, Tall & Fluffy Every Time
- Braised Red Cabbage Recipe: Apple, Spice & Red Wine Vinegar
- Sage, Onion & Chestnut Stuffing Recipe: Homemade Christmas Stuffing
- More game and country recipes
- The Field Guide: country clothing and countryside know-how
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