This baked cauliflower cheese is one of my favorite side dishes, especially when served alongside a Sunday roast or Christmas dinner. It’s a rich, cheesy classic, topped with a golden, crunchy layer that complements roasted meats perfectly.
As a chef who has worked in a British restaurant that sells a Sunday roast, I can tell you that this is one of the most popular side dishes ordered on Sundays.
Ingredients
- Cauliflower: When you buy cauliflower, look for one that is firm, heavy for its size, and has tightly packed, bright white florets with no brown spots. Fresh cauliflower is best for this recipe, as it holds its texture better than frozen, which often becomes overly soft after being cooked.
- Mature Cheddar Cheese: A mature cheddar adds depth and sharp flavor to the sauce. You can also use extra mature cheddar for an even bolder taste or medium cheddar for a milder option, though I recommend mature cheddar for the best overall flavor.
- Butter: I prefer using unsalted butter to have more control over the salt levels in the dish. Butter forms the base for the roux, which helps to cook the flour and add richness to the cheese sauce.
- Flour: Use plain flour, also known as all-purpose flour, to thicken the sauce.
- Milk: Whole milk works best to give the sauce a rich, smooth texture. You can use semi-skimmed if you want, but for maximum richness use whole milk.
- Dijon Mustard: Dijon mustard adds a subtle layer of flavor that complements the sharpness of the cheese.
- Nutmeg: A pinch of freshly grated nutmeg adds a warming undertone to the sauce, giving it a wintery, Christmasy flavor. It’s optional but a nice touch when serving cauliflower cheese as a Christmas dinner side.
- Salt: Use salt to taste, but be careful when adding it, as mature cheddar can already be salty. Taste the sauce before adding any extra salt. I usually add a pinch if I have used unsalted butter or none if I have used salted butter.
- Panko Breadcrumbs (optional): If you prefer a crispy topping, sprinkle panko breadcrumbs on top of the cauliflower cheese before baking. Regular breadcrumbs also work well. If you prefer to skip the breadcrumbs, you can bake the dish for half the time, just until the top starts to brown and bubble.
Chef Tips
Don’t Overcook the Cauliflower: Boil the cauliflower until just al dente—about 5 minutes. Overcooking will make the cauliflower too soft and watery, which can ruin the texture of the dish during baking.
Cook the Roux Properly: Cook the roux for 2-3 minutes, stirring regularly to remove the raw flour taste. Make sure to stir continuously to avoid burning the roux, which will affect the flavor of the sauce.
Keep the Bechamel Sauce Moving: Continuously stir the bechamel sauce while it cooks. This prevents the flour from catching at the bottom of the pot and burning.
Grate Your Own Cheese: For a smoother, creamier sauce, grate your own cheese. Pre-shredded cheese contains anti-caking agents that can prevent it from melting evenly, leading to a grainy texture.
Storage and Leftovers
Allow the baked cauliflower cheese to cool completely before storing. Transfer any leftovers to an airtight container and refrigerate for up to 3 days.
Reheating:
- To reheat, use the oven for the best results. Preheat the oven to 350°F (180°C), cover the dish with foil, and bake for about 15-20 minutes until heated through.
- Alternatively, you can reheat it in the microwave until it is hot throughout.
Freezing: If you’d like to freeze it, do so before baking. Assemble the dish, cover it tightly, and freeze for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
FAQs
Can I make cauliflower cheese ahead of time?
Yes, you can prepare the cauliflower cheese ahead of time. Assemble the dish, cover it tightly, and store it in the fridge for up to 24 hours before baking. When you’re ready to bake, simply follow the baking instructions.
Why is my sauce grainy?
You can get a grainy sauce if you use pre-shredded cheese or don’t stir the bechamel continuously. Always grate your own cheese and keep the sauce moving to avoid lumps or burning at the bottom.
Can I use other cheeses?
Yes, if mature cheddar isn’t available, I suggest using half mild cheddar or Monterey Jack for creaminess and the other half as aged Gruyère to give the dish more flavor.
More Recipes You May Like
- Traditional English Christmas Side Dishes
- Braised Red Cabbage
- Creamed Leeks
- Old Fashioned Shepherd’s Pie
- Smoked Gouda Mac and Cheese
Baked Cauliflower Cheese
Equipment
- Large Pot
- Baking Tray small to medium-sized
Ingredients
- 1 large Cauliflower cut into small florets & washed
- 60 g Butter (about 4 tablespoons)
- 50 g Flour (about 1/3 cup)
- 600 ml Milk (about 2 1/2 cups)
- 200 g Mature cheddar (about 2 cups)
- 1 tsp Dijon mustard
- 1 pinch Nutmeg freshly grated
- Sea Salt
- Panko breadcrumbs optional
Instructions
Preheat the Oven:
- Preheat your oven to 180°C (350°F).
Prepare the Cauliflower:
- Bring a large pot of generously salted water to a boil. Add the cauliflower florets and cover the pot with a lid. Boil for 5 minutes, until the cauliflower is al dente.
- Drain the cauliflower and set it aside while you make the cheese sauce.
Make the Cheese Sauce:
- In a large pot, melt the butter over medium heat. Add the flour and stir with a wooden spoon, cooking for 1-2 minutes while stirring regularly.
- Gradually add the milk in thirds, whisking vigorously after each addition. Wait until the sauce begins to thicken while regularly whisking before adding more milk. Continue until all the milk is incorporated and the sauce is smooth and thick.
- Reduce the heat to very low, then gradually stir in the grated cheddar cheese by the handful until it’s fully melted and incorporated.
- Stir in the Dijon mustard and freshly grated nutmeg. Taste and season with sea salt if needed.
Mix and Bake the Cauliflower:
- Add the cooked cauliflower florets to the cheese sauce and gently mix to coat them evenly.
- Transfer the cauliflower and cheese mixture to a baking tray. Sprinkle panko crumbs over the top for extra crunch, if using.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Serve:
- Let the baked cauliflower cheese rest for a few minutes before serving.