Description

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

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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.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baked
Cuisine: British

Nutrition

Serving Size: 1 portion
Calories: 260
Sugar: 7 g
Sodium: 360 mg
Fat: 17 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 4 g
Protein: 14 g
Cholesterol: 45 mg