Easy Cauliflower Cheese Recipe
Easy Cauliflower Cheese is a classic British side dish featuring tender steamed cauliflower baked in a creamy, cheesy sauce made with double cream and mature cheddar. This comforting dish is perfect for roast dinners, BBQs, or quick weeknight meals with its rich, golden, bubbly cheese topping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Sides
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Cauliflower
- 1 medium cauliflower, broken into small florets
Sauce and Topping
- 240 ml (1 cup) double (heavy) cream
- 150 g (1 1/2 cups) mature/strong Cheddar cheese, grated (vegetarian option if required)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley, finely chopped
Instructions
- Preheat the Oven: Preheat your oven to 200C/400F (fan assisted).
- Steam the Cauliflower: Bring a pan of water to a boil. Place the cauliflower florets in a steam basket over the water and cover with a lid, or place the florets directly in boiling water if you don’t have a steam basket. Reduce the heat to a simmer and cook for 5 minutes until the cauliflower is tender but still firm. Drain well.
- Prepare the Baking Dish: Pour 2 tablespoons of the double cream into the bottom of a baking dish and sprinkle 2 tablespoons of the grated cheese over it.
- Layer the Cauliflower and Cream: Add half of the cooked cauliflower florets to the baking dish. Pour over half of the remaining cream and sprinkle with a quarter of the remaining cheese. Season with half of the salt and black pepper.
- Finish Layering: Top with the remaining cauliflower florets, pour over the rest of the cream, and sprinkle on the remaining cheddar cheese, salt, and pepper evenly.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes until the cheese is golden and bubbling beautifully.
- Garnish and Serve: Remove from the oven and sprinkle with the finely chopped fresh parsley just before serving.
Notes
- Roux Method: For a traditional roux-based cheese sauce (not gluten-free), melt 50g unsalted butter and whisk in 3 tbsp plain flour to form a paste. Gradually add 300ml whole milk, stirring continuously until thickened. Season with 1/4 tsp salt and 1/2 tsp black pepper, then stir in 50g grated mature cheddar. Pour over parboiled cauliflower, top with 100g grated cheddar, and bake as normal.
- Make Ahead: Prepare up to the point before baking, cool, cover, and refrigerate for up to a day. Bring to room temperature an hour before baking and bake as usual for 20-25 minutes until bubbly and golden.
- Freezing: Cool and freeze cauliflower cheese either as cooked leftovers or uncooked before baking. When ready to use, thaw in the refrigerator, then bake covered at 200C/400F for 20-25 minutes, uncovering for the last 10 minutes to crisp the top.
Find it online: https://cookingwithsarah.com/easy-cauliflower-cheese-recipe/
