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The Best Cauliflower Cheese Recipe

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4 from 39 reviews

A classic British comfort food, The Best Cauliflower Cheese features tender cauliflower florets baked in a rich and creamy cheese sauce made from mature cheddar, parmesan, and Dijon mustard. This hearty, cheesy dish is perfect as a side or a vegetarian main, offering a warm, satisfying flavor with a golden, bubbly top.

Ingredients

Cauliflower

  • 1 large cauliflower, about 1 kg (2 pounds), cut into florets

Cheese Sauce

  • 60 g (¼ cup) unsalted butter
  • 60 g (½ cup) all-purpose flour
  • 750 ml (3 cups) whole milk
  • 200 g (1 ⅔ cups) mature cheddar cheese, grated
  • 50 g (½ cup) parmesan cheese, grated
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste
  • Nutmeg, a pinch (optional)

Instructions

  1. Prepare the Cauliflower: Preheat your oven to 200°C (180°C fan). Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until just tender. Drain well and set aside.
  2. Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to create a roux. Gradually add the milk, whisking continuously to avoid lumps. Cook the sauce for 5-7 minutes until it thickens.
  3. Add the Cheese: Remove the saucepan from the heat and stir in the grated cheddar cheese, parmesan cheese, and Dijon mustard. Mix until the cheese is fully melted and the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg, if using.
  4. Assemble the Dish: Place the drained cauliflower florets in a large baking dish. Pour the cheese sauce evenly over the cauliflower, ensuring every piece is well-coated.
  5. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbling.
  6. Serve: Remove from the oven and let the dish cool slightly before serving. Enjoy your creamy, cheesy cauliflower dish!

Notes

  • Use mature cheddar for a stronger flavor and better melting.
  • For a lighter version, substitute whole milk with low-fat milk but expect a slightly less creamy sauce.
  • Adding a pinch of nutmeg enhances the flavor but is optional.
  • Ensure cauliflower is just tender to avoid it becoming mushy after baking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Find it online: https://flavorspath.com/the-best-cauliflower-cheese-recipe/