Creamy Cauliflower Cheese Dish

I pulled this together on a drizzly Tuesday when the fridge was down to half a cauliflower and a block of cheddar that needed using. The kitchen fogged up as it baked, and by the time I pulled it out, golden and crackling at the edges, I'd forgotten all about the grey sky outside. It's become my go-to whenever I need something warm that doesn't require a trip to the shop.

The first time I served this to friends, someone scraped the dish clean with a spoon and asked if there was more. There wasn't, but I took it as a sign I'd done something right. Now it shows up at every casual dinner, and I've stopped apologizing for how simple it is.

Ingredients

• Cauliflower: A large head works best, around 800 g once trimmed, and cutting it into similar sized florets means everything cooks evenly without some bits turning to mush.
• Butter: Unsalted gives you control over the salt level, and it's the base that keeps the roux from tasting raw or floury.
• Flour: Plain flour thickens the sauce without clumping if you stir it in quickly and don't let it sit.
• Whole milk: The fat content makes the sauce creamy and smooth, and skimmed milk just doesn't coat the cauliflower the same way.
• Dijon mustard: Just a teaspoon cuts through the richness and adds a sharpness you don't quite notice but would miss if it wasn't there.
• Mature cheddar: The stronger the cheese, the less you need to make it taste like something, and it melts into the sauce without going stringy.
• Parmesan: A handful adds a salty, nutty edge that makes the whole thing taste more grown up.
• Nutmeg: A small grating, fresh if you have it, warms the sauce in a way that feels old fashioned in the best sense.
• Breadcrumbs: Optional, but they crisp up on top and give you something crunchy to break through.

Instructions

Preheat and prep:

Get your oven to 200°C so it's properly hot by the time the dish is ready to go in. Trim the cauliflower into florets that are roughly the same size so they cook at the same pace.

Blanch the cauliflower:

Boil it in salted water for 5 to 6 minutes until just tender, not soft. Drain it well, or the extra water will thin out your sauce.

Make the roux:

Melt the butter over medium heat, stir in the flour, and cook it for a minute or two while stirring. It should smell biscuity, not raw.

Build the sauce:

Pour in the milk slowly, whisking as you go to keep it smooth. Let it bubble gently until it thickens enough to coat the back of a spoon.

Add the cheese:

Take the pan off the heat, stir in the mustard and both cheeses, then season with salt, pepper, and a grating of nutmeg. The sauce should taste bold because the cauliflower will mellow it out.

Assemble:

Spread the cauliflower in a baking dish and pour the sauce over every bit of it. Scatter the extra cheddar and breadcrumbs on top.

Bake until golden:

Slide it into the oven for 20 to 25 minutes until the top is bubbling and browned in places. Let it sit for a few minutes before serving so you don't burn your mouth on molten cheese.

Save

This ended up on the Christmas table one year when I ran out of sides, and it held its own next to the roast. My aunt asked for the recipe, which felt like winning something.

Choosing Your Cauliflower

Look for a head that feels heavy and has tight, creamy white florets with no brown spots. The leaves should still be green and crisp, which means it hasn't been sitting around too long. If the florets are starting to separate or look dry, it's past its best and won't have the same sweetness when it cooks.

Cheese Swaps and Combinations

Gruyère melts beautifully and has a nutty, slightly sweet flavor that works if you want something a bit fancier. You can also mix in a bit of blue cheese for sharpness, though it will change the whole character of the dish. Stick to cheeses that melt smoothly and avoid anything too oily or pre shredded, which often has anti caking agents that make the sauce grainy.

Serving and Storing

This sits happily on the table while you finish everything else, and it reheats well in a low oven or the microwave if you cover it. Leftovers keep for up to three days in the fridge, and I've been known to eat it cold straight from the dish.

• Serve it alongside roast chicken, lamb, or a simple green salad if you're keeping it vegetarian.
• You can assemble it a few hours ahead and bake it just before serving, which makes it useful for dinner parties.
• If you want to stretch it, add blanched broccoli or spinach to the cauliflower before pouring over the sauce.

Save

It's the kind of dish that makes you feel like you've done something proper without much effort. That's worth keeping around.

Recipe Questions & Answers

→ How do I achieve the perfect cheese sauce consistency?

Whisk the flour and butter into a smooth roux, then gradually add milk while stirring constantly to avoid lumps. Cook until thickened before adding cheese.

→ Can I substitute the cheeses used?

Yes, swapping mature cheddar for Gruyère or using a mix of cheeses can add unique flavors to the dish.

→ What's the best way to cook the cauliflower before baking?

Boil the cauliflower florets in salted water until just tender (5-6 minutes), then drain thoroughly to prevent sogginess.

→ How can I add extra flavor or variety?

Mix in blanched spinach or steamed broccoli with the cauliflower to add a fresh twist and additional veggies.

→ Is this suitable for vegetarians?

Yes, the dish includes no meat and features a rich combination of cheeses and vegetables, fitting vegetarian diets.