I like this recipe because it’s simple, classic, and guaranteed to please. The sauce is silky and flavorful, with just the right hint of mustard and garlic to enhance the cheese. It’s also easy to make ahead, which is a huge help when I’m preparing a big meal. Whether I serve it alongside roasted meats or as the star of a vegetarian dinner, it never fails to impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
700 g (1.5 lb) Cauliflower (medium cauliflower), Cut into florets 500 ml (2 cups) Milk, Whole or semi-skimmed 30 g (1 oz) Cornflour, See notes 1 tsp Dijon mustard 1 tsp Garlic granules 100 g (3.5 oz) Red Leicester cheese, Grated 75 g (3 oz) Parmesan cheese, Grated Salt and freshly ground black pepper
For the topping: 25 g (1 oz) Red Leicester cheese, Grated 25 g (1 oz) Parmesan, Grated
Directions
First, I preheat the oven to 200℃/400°F fan, 220℃/450°F, or Gas Mark 7. I bring a large saucepan of salted water to the boil and cook the cauliflower florets for about 5–7 minutes, until just tender. I test them with a knife—they should be slightly firm, as they’ll continue cooking in the oven.
While the cauliflower cooks, I start on the cheese sauce. I measure the milk into a jug, then mix the cornflour with a splash of that milk in a small bowl until it forms a thick, smooth paste. This step ensures the sauce will be lump-free.
I pour the remaining milk into a saucepan over medium heat, then whisk in the cornflour paste. I cook for about 5–10 minutes, whisking frequently, until the sauce begins to thicken. I then add the Dijon mustard, garlic granules, salt, pepper, and both cheeses. I whisk for another 5 minutes until the sauce is smooth and glossy.
After draining the cauliflower well (I make sure it’s as dry as possible), I transfer it to an ovenproof dish. I pour the cheese sauce evenly over the top, then sprinkle with the extra Red Leicester and Parmesan for a golden finish.
Finally, I bake it in the preheated oven for 15–20 minutes, until the top is bubbling and beautifully golden.
Servings and Timing
This recipe serves 6 as a side dish. It takes about 15 minutes to prepare and 30 minutes to cook, for a total time of 45 minutes.
Variations
I sometimes add a crunchy breadcrumb topping using Panko for extra texture. For a twist, I mix in a bit of cooked broccoli or leeks with the cauliflower. If I want it extra cheesy, I double the sauce quantities for a richer result. To make it vegetarian, I use a Parmesan alternative. I’ve also tried adding a pinch of nutmeg or smoked paprika to the sauce for a subtle flavor boost.
Storage/Reheating
I make this dish ahead up to the point before baking, then store it covered in the fridge for up to 48 hours. When ready to cook, I bake it as usual, adding 5–10 extra minutes since it’s cold from the fridge. Leftovers keep in the fridge for 2–3 days and can be reheated in the oven until piping hot. I avoid freezing it, as the sauce can split once thawed.
FAQs
Can I use frozen cauliflower?
Yes, I can. I cook it from frozen but make sure to drain it thoroughly so it doesn’t water down the sauce.
Can I make this gluten-free?
Absolutely. I just ensure the cornflour (cornstarch) and mustard I use are gluten-free.
Can I use different cheeses?
Yes, I often mix in cheddar or Gruyère for a different flavor.
How do I stop the sauce from going lumpy?
I always mix the cornflour into a paste with a little cold milk before adding it to the hot milk—this keeps it smooth.
Can I make it dairy-free?
Yes, I use plant-based milk and vegan cheese; it still comes out creamy and flavorful.
Why did my sauce go watery?
It’s usually from not draining the cauliflower well enough, so I make sure to dry it completely before adding the sauce.
Can I prepare it ahead of time?
Yes, it’s perfect for making ahead—just assemble it, refrigerate, and bake when ready to serve.
Can I use plain flour instead of cornflour?
You can, but it will need cooking longer to thicken properly. Cornflour gives a smoother, lighter sauce.
Can I use skimmed milk?
Yes, though it won’t be as creamy as when using whole milk.
What can I serve it with?
I love serving it alongside roast chicken, beef, or a nut roast—it pairs beautifully with most main dishes.
Conclusion
I find this Easy Cauliflower Cheese to be the perfect example of classic comfort food done right. The rich, velvety sauce and golden topping make it irresistible, while the tender cauliflower keeps it wholesome. Whether I serve it as a hearty side or enjoy it as a main dish with crusty bread, this recipe always delivers creamy, cheesy perfection
This Easy Cauliflower Cheese is a classic comfort dish featuring tender cauliflower baked in a rich, creamy cheese sauce with a golden, bubbling top. Perfect as a side for roasts or a hearty vegetarian main, it’s simple, delicious, and always satisfying.
Ingredients
700 g (1.5 lb) Cauliflower, cut into florets
500 ml (2 cups) Whole or semi-skimmed milk
30 g (1 oz) Cornflour
1 tsp Dijon mustard
1 tsp Garlic granules
100 g (3.5 oz) Red Leicester cheese, grated
75 g (3 oz) Parmesan cheese, grated
Salt and freshly ground black pepper, to taste
For the topping:
25 g (1 oz) Red Leicester cheese, grated
25 g (1 oz) Parmesan cheese, grated
Instructions
Preheat the oven to 200°C (400°F fan) or 220°C (450°F). Bring a large pot of salted water to the boil and cook the cauliflower florets for 5–7 minutes until just tender. Drain well and set aside.
In a small bowl, mix the cornflour with a little of the milk to form a smooth paste.
Pour the remaining milk into a saucepan over medium heat, then whisk in the cornflour paste. Cook for 5–10 minutes, whisking frequently, until the sauce thickens.
Add Dijon mustard, garlic granules, salt, pepper, and both cheeses. Stir until melted and smooth.
Place the drained cauliflower in an ovenproof dish and pour the cheese sauce evenly over the top.
Sprinkle with the extra Red Leicester and Parmesan for a golden topping.
Bake for 15–20 minutes until the top is bubbling and golden brown. Serve hot.
Notes
Add breadcrumbs to the topping for extra crunch.
Mix broccoli or leeks with cauliflower for variation.
Use cheddar or Gruyère in place of Red Leicester for a different flavor.
Make it vegetarian with a Parmesan alternative.
Store assembled (unbaked) in the fridge for up to 48 hours before baking.
