Easy Cauliflower Cheese
The perfect and delicious side dish or vegetarian main course, this is comfort food at its best. Try this quick Cauliflower Cheese recipe to serve with a Sunday roast, your full-blown Christmas dinner with all the trimmings, or just a regular accompaniment to any meal.
Servings: 6 as a side dish.
Ingredients
- 700 g Cauliflower (medium cauliflower) Cut into florets
- 500 ml Milk Whole or semi-skimmed
- 30 g Cornflour See notes
- 1 tsp Dijon mustard
- 1 tsp Garlic granules
- 100 g Red Leicester cheese Grated
- 75 g Parmesan cheese Grated
- Salt and freshly ground black pepper
For the topping:
- 25 g Red Leicester cheese Grated
- 25 g Parmesan Grated
Instructions
- Preheat the oven: 200°C fan/220°C/425°F/Gas Mark 7.
- Cook the cauliflower: Do this in a large saucepan of boiling salted water for 5-7 minutes until the florets are almost, but not quite, cooked. (When you poke a knife into a stem it should be just tender.)
- Meanwhile, make the cheese sauce: Measure the milk in a measuring jug. In a small bowl mix the cornflour with a splash of the milk from the jug. Use just enough to whisk the cornflour to a thick, lump-free paste (this feels a bit tricky, but it will come together eventually).
- Pour the remaining milk into a small saucepan and place over a medium heat. Add the cornflour paste, whisk in, and cook for 5-10 minutes until the sauce starts to thicken, whisking often. Add the mustard, garlic granules, plenty of salt and pepper and the grated cheeses. Whisk and cook for another 5 minutes until the cheese is melted and the sauce is thick and smooth.
- Drain the cauliflower, pour over the sauce: Make sure it's as dry as possible, and place in an ovenproof dish. Pour over the sauce and sprinkle the extra cheeses on top.
- Time to bake: Bake in the preheated oven for 15-20 minutes until the cheese on top is melting and golden. You could also grill for a few minutes instead.
To make ahead:
- Prepare to the end of step 5. Cover and store in the fridge for up to 48 hours until you're ready to cook. Finish in the oven as per step 6, allowing an extra 5-10 minutes' cooking time (because it will be very cold from the fridge). Ensure the centre is piping hot before serving.
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Notes
Vegetarian: If serving to vegetarians, use a suitable Parmesan alternative.
Cauliflower cooking time: This will depend on the size of the florets. Don't over cook the cauliflower when it's boiling as it is going to cook more in the oven.
Drain well! Be sure to drain cauliflower well so not watery.
Tip: You could add breadcrumbs (I like Panko) on top for crunch.
Tip: Sometimes I double the sauce quantities, so if you prefer a saucy cauliflower cheese you might like to do this too!
Cornflour: PLEASE NOTE that cornflour in the UK is NOT the same as it in the US! There it's known as 'corn starch'. Corn flour in the US is something different (the same as cornmeal in the UK), so please don't use this.
Nutrition
Calories: 217kcal | Carbohydrates: 13.5g | Protein: 14.5g | Fat: 11.3g | Saturated Fat: 6.9g | Sodium: 690mg | Fiber: 7.4g | Sugar: 7.4g