Best Creamy Cauliflower Cheese Recipe (Easy British Classic)
A rich, creamy cauliflower cheese made with tender florets and a smooth, cheesy sauce, baked until golden and bubbling.
- 1 large cauliflower cut into florets
- 500 ml whole milk
- 40 g butter
- 40 g plain flour
- 15 g fresh baby spinach, roughly chopped
- 1 teaspoon Dijon mustard
- pinch salt to taste
- pinch black pepper to taste
- fresh parsley, roughly chopped
- 2 tbsp breadcrumbs (optional)
- 25 g extra grated Cathedral City Mature Cheddar cheese for topping
Preheat the oven to 200°C (180°C fan). Lightly grease a baking dish.
Bring a large pot of salted water to a boil and cook the cauliflower florets for 5 minutes until just tender. Drain well and set aside.
Melt the butter in a saucepan over medium heat, then stir in the flour and cook for 1 minute.
Gradually whisk in the milk, stirring constantly until the sauce thickens and becomes smooth.
Remove from heat and stir in the cheddar cheese, Dijon mustard, salt, and black pepper until melted.
Place the cauliflower into the prepared baking dish and pour the cheese sauce evenly over the top.
Sprinkle with breadcrumbs and extra cheese, if using.
Bake for 20–25 minutes until golden and bubbling.
Sprinkle chopped parsley on top and serve hot.
Optional Tips / Variations
-
Add cooked bacon or ham for extra flavour
-
Mix in steamed broccoli or leeks for a vegetable twist
-
Use Gruyère or Red Leicester instead of cheddar
-
Add a pinch of nutmeg to the cheese sauce for warmth
- Serve with chips if you are watching your weight
