cauliflower cheese

Cauliflower cheese

Cauliflower cheese is a Sunday lunch classic but can also easily be a fantastic vegetarian centerpiece for weeknight dinners or family feasts. Prep ahead and bake before serving for a dish that is guaranteed to impress. 
Course Casserole, Vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 320kcal
Author Alida Ryder


for the cheese sauce

  • 125 g/1 stick butter
  • 3/4 cup flour
  • 4 cups milk heated with 1 bay leaf and 2 peppercorns
  • pinch of cayenne pepper
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground white pepper
  • 1 cup grated mature cheddar
  • salt to taste

for the cauliflower cheese

  • 2 large heads cauliflower cut into florets
  • 1 cup grated mature cheddar


  • Pre-heat the oven to 160°c.
  • To make the sauce, melt the butter in a saucepan then whisk in the flour until you have a thick paste/roux.
  • Slowly whisk in the warmed milk until you are left with a smooth, silky sauce.
  • Lower the heat and allow to simmer whilst stirring until the sauce is thick and the flour is cooked.
  • Add the nutmeg, cayenne, pepper and salt then remove from the heat and stir in the cheese.
  • Place the cauliflower in an oven-proof casserole dish then pour over the cheese sauce.
  • Cover with a sheet of greased foil then place in the oven and allow to bake for 30-45 minutes until the cauliflower is cooked to your preference.
  • Remove the foil then top with the remaining cheese and bake for another 15-20 minutes until the cheese has melted.
  • Remove from the oven and allow to rest for 5-10 minutes before serving.


Calories: 320kcal | Carbohydrates: 15g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 348mg | Potassium: 340mg | Fiber: 1g | Sugar: 7g | Vitamin A: 925IU | Vitamin C: 12.9mg | Calcium: 369mg | Iron: 0.8mg