Cauliflower Cheese

Name: Cauliflower Cheese
Total time: 41 min
Yield: 4 servings
Ingredients: 2,000 ml Water; 1 tsp Salt; 1 piece Cauliflower; 50 g Butter; 50 g Plain flour; 600 ml Whole milk; 120 g Mature cheddar; 1 tsp Dijon mustard; 0.5 tsp Ground black pepper

41 min · 21 min active · makes ~2.85 l · Easy

Blanched cauliflower florets baked in a sharp cheddar and Dijon mustard sauce, topped with more cheddar until golden and bubbling. Serves 4.

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Cauliflower Cheese

Blanched cauliflower florets baked in a sharp cheddar and Dijon mustard sauce, topped with more cheddar until golden and bubbling. Serves 4.

See more →

TOTAL TIME

41 min

ACTIVE TIME

21 min

QUANTITY

~2.85 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/15

Ingredients

0/9 gathered · 4 servings

2,000ml

1tsp

1piece

50g

600ml

120g

1tsp

0.5tsp

#	Quantity	Notes	State
1	2,000ml	—	—
2	1tsp	—	—
3	1piece	—	—
4	50g	—	—
5	50g	—	—
6	600ml	—	—
7	120g	—	—
8	1tsp	—	—
9	0.5tsp	—	—

Tools

15 items

Serveware

1 item

Procedure

23 steps

1 of 23

Heat the oven to 220 °C.

220°C

⏱ 10 min

2 of 23

Pour the water into a large saucepan and bring to a boil over a high heat.

Water · 2,000 ml

⏱ 10 min

ResultMeasured water

3 of 23

Add a generous pinch of salt to the water.

Salt · 1 tsp

⏱ 5s

ResultMeasured water and salt

4 of 23

Cut the cauliflower into even florets, discarding the tough core and outer leaves.

Cauliflower · 1 piece

⏱ 1 min

ResultTrimmed cauliflower florets

5 of 23

Drop the florets into the boiling salted water.

Trimmed cauliflower florets · step 4

⏱ 10s

ResultMeasured water and salt and trimmed cauliflower florets

6 of 23

Boil the florets for 6 minutes until just tender but still holding their shape, then lift them out with a slotted spoon.

⏱ 6 min

ResultPar-boiled cauliflower florets

7 of 23

Tip the florets into a colander and shake it gently to drive off as much water as possible.

Par-boiled cauliflower florets · step 6

⏱ 20s

ResultDrained cauliflower florets

8 of 23

Spread the drained florets in an even layer in the baking dish.

Drained cauliflower florets · step 7

⏱ 15s

ResultDrained cauliflower florets

9 of 23

Put the butter into a medium saucepan set over a medium heat.

Butter · 50 g

⏱ 10s

ResultButter

10 of 23

Tip the flour into the pan with the melted butter.

Plain flour · 50 g

⏱ 10s

ResultButter and plain flour

11 of 23

Stir constantly over a medium heat for about 1 minute until the mixture forms a smooth paste that pulls away from the sides of the pan.

⏱ 1 min

ResultSmooth roux

12 of 23

Pour the milk into the roux in a slow, steady stream, whisking all the while to prevent lumps.

Whole milk · 600 ml

⏱ 10s

ResultSmooth roux and whole milk

13 of 23

Whisk continuously over a medium heat, bringing the sauce slowly to a gentle boil, until it is thick, glossy and coats the back of a spoon.

⏱ 5 min

ResultSmooth béchamel

14 of 23

Grate the cheddar on the coarse side of the grater into a small bowl.

Mature cheddar · 120 g

⏱ 1 min

ResultGrated mature cheddarused in step 17

15 of 23

Stir the Dijon mustard into the hot béchamel.

Dijon mustard · 1 tsp

⏱ 5s

ResultSmooth béchamel and dijon mustard

16 of 23

Season with the black pepper.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultSmooth béchamel and dijon mustard and ground black pepper

17 of 23

Scatter three-quarters of the grated cheddar into the sauce, holding back the rest for the top.

Grated mature cheddar · step 14

⏱ 10s

ResultGrated mature cheddar and smooth béchamel mixtureused in step 20

18 of 23

Stir over a low heat until every strand of cheese has melted into a smooth, rich sauce.

⏱ 30s

ResultCheese sauce

19 of 23

Pour the cheese sauce evenly over the cauliflower florets in the 20 x 25 cm baking dish so they are completely covered.

Cheese sauce · step 18

⏱ 15s

ResultCheese sauce and drained cauliflower florets

20 of 23

Scatter the reserved grated cheddar evenly over the surface.

Reserved cheddar for topping · step 17

⏱ 10s

ResultReserved cheddar for topping and cheese sauce and drained cauliflower florets

21 of 23

Place the baking dish in the oven.

⏱ 10s

ResultReserved cheddar for topping and cheese sauce and drained cauliflower florets

22 of 23

Bake for 20 minutes until the top is deeply golden and bubbling at the edges.

220°C

⏱ 20 min

ResultBaked cauliflower cheese

23 of 23

Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.

⏱ 10s

ResultBaked cauliflower cheese

Total Time41 min

#	Product	Tool	Action
1	—	220°C	Heat the oven to 220 °C.⏱ 10 min
2	2,000 ml		Pour the water into a large saucepan and bring to a boil over a high heat.⏱ 10 minResultMeasured water
3	1 tsp		Add a generous pinch of salt to the water.⏱ 5sResultMeasured water and salt
4	1 piece		Cut the cauliflower into even florets, discarding the tough core and outer leaves.⏱ 1 minResultTrimmed cauliflower florets
5	Trimmed cauliflower floretsstep 4		Drop the florets into the boiling salted water.⏱ 10sResultMeasured water and salt and trimmed cauliflower florets
6	—		Boil the florets for 6 minutes until just tender but still holding their shape, then lift them out with a slotted spoon.⏱ 6 minResultPar-boiled cauliflower florets
7	Par-boiled cauliflower floretsstep 6		Tip the florets into a colander and shake it gently to drive off as much water as possible.⏱ 20sResultDrained cauliflower florets
8	Drained cauliflower floretsstep 7		Spread the drained florets in an even layer in the baking dish.⏱ 15sResultDrained cauliflower florets
9	50 g		Put the butter into a medium saucepan set over a medium heat.⏱ 10sResultButter
10	50 g		Tip the flour into the pan with the melted butter.⏱ 10sResultButter and plain flour
11	—		Stir constantly over a medium heat for about 1 minute until the mixture forms a smooth paste that pulls away from the sides of the pan.⏱ 1 minResultSmooth roux
12	600 ml		Pour the milk into the roux in a slow, steady stream, whisking all the while to prevent lumps.⏱ 10sResultSmooth roux and whole milk
13	—		Whisk continuously over a medium heat, bringing the sauce slowly to a gentle boil, until it is thick, glossy and coats the back of a spoon.⏱ 5 minResultSmooth béchamel
14	120 g		Grate the cheddar on the coarse side of the grater into a small bowl.⏱ 1 minResultGrated mature cheddarused in step 17
15	1 tsp		Stir the Dijon mustard into the hot béchamel.⏱ 5sResultSmooth béchamel and dijon mustard
16	0.5 tsp		Season with the black pepper.⏱ 5sResultSmooth béchamel and dijon mustard and ground black pepper
17	Grated mature cheddarstep 14		Scatter three-quarters of the grated cheddar into the sauce, holding back the rest for the top.⏱ 10sResultGrated mature cheddar and smooth béchamel mixtureused in step 20
18	—		Stir over a low heat until every strand of cheese has melted into a smooth, rich sauce.⏱ 30sResultCheese sauce
19	Cheese saucestep 18		Pour the cheese sauce evenly over the cauliflower florets in the 20 x 25 cm baking dish so they are completely covered.⏱ 15sResultCheese sauce and drained cauliflower florets
20	Reserved cheddar for toppingstep 17		Scatter the reserved grated cheddar evenly over the surface.⏱ 10sResultReserved cheddar for topping and cheese sauce and drained cauliflower florets
21	—		Place the baking dish in the oven.⏱ 10sResultReserved cheddar for topping and cheese sauce and drained cauliflower florets
22	—	220°C	Bake for 20 minutes until the top is deeply golden and bubbling at the edges.⏱ 20 minResultBaked cauliflower cheese
23	—		Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.⏱ 10sResultBaked cauliflower cheese
Total Time			41 min

Serving

Bring the dish straight to the table and serve immediately, scooping generous portions with a large spoon.

Nutrition

per serving

Estimated · pre-cooking · 89% ingredients covered

Nutrient	Per serving
	352kcal
	13g
	25g
	16g
	18g
	8g
	0.4g
	438mg

Ingredients0/9

Tools0/15

Recipe

Cauliflower Cheese

Blanched cauliflower florets baked in a sharp cheddar and Dijon mustard sauce, topped with more cheddar until golden and bubbling. Serves 4.

What you’ll doYou will blanch cauliflower florets until just tender, then make a béchamel sauce, stir in mustard and cheddar until melted, pour it over the florets, top with more cheese, and bake until the surface is deeply golden and bubbling.

Serves4

Total41 min

LevelEasy

Ingredients

Water2,000 ml
Salt1 tsp
Cauliflower1 piece
Butter50 g
Plain flour50 g
Whole milk600 ml
Mature cheddar120 g
Dijon mustard1 tsp
Ground black pepper0.5 tsp

Tools

Baking dishLarge saucepanSmall bowlOvenServing dishChef's knifeSlotted spoonWhiskWooden spoonColanderLarge spoonGraterMedium saucepanOven gloveChopping board

Method

Heat the oven to 220 °C.

220°C10 minOven

Pour the water into a large saucepan and bring to a boil over a high heat.

10 minLarge saucepanWater · 2,000 ml

Add a generous pinch of salt to the water.

5sLarge saucepanSalt · 1 tsp

Cut the cauliflower into even florets, discarding the tough core and outer leaves.

1 minChopping board, Chefs knifeCauliflower · 1 piece

Drop the florets into the boiling salted water.

10sLarge saucepanTrimmed cauliflower florets · step 4

Boil the florets for 6 minutes until just tender but still holding their shape, then lift them out with a slotted spoon.

6 minLarge saucepan, Slotted spoon

Tip the florets into a colander and shake it gently to drive off as much water as possible.

20sColanderPar-boiled cauliflower florets · step 6

Spread the drained florets in an even layer in the baking dish.

15sBaking dishDrained cauliflower florets · step 7

Put the butter into a medium saucepan set over a medium heat.

10sMedium saucepanButter · 50 g

Tip the flour into the pan with the melted butter.

10sMedium saucepanPlain flour · 50 g

Stir constantly over a medium heat for about 1 minute until the mixture forms a smooth paste that pulls away from the sides of the pan.

1 minMedium saucepan, Wooden spoon

Pour the milk into the roux in a slow, steady stream, whisking all the while to prevent lumps.

10sMedium saucepanWhole milk · 600 ml

Whisk continuously over a medium heat, bringing the sauce slowly to a gentle boil, until it is thick, glossy and coats the back of a spoon.

5 minMedium saucepan, Whisk

Grate the cheddar on the coarse side of the grater into a small bowl.

Result · Grated mature cheddar · used in step 17

1 minSmall bowl, GraterMature cheddar · 120 g

Stir the Dijon mustard into the hot béchamel.

5sMedium saucepanDijon mustard · 1 tsp

Season with the black pepper.

5sMedium saucepanGround black pepper · 0.5 tsp

Scatter three-quarters of the grated cheddar into the sauce, holding back the rest for the top.

Result · Grated mature cheddar and smooth béchamel mixture · used in step 20

10sMedium saucepanGrated mature cheddar · step 14

Stir over a low heat until every strand of cheese has melted into a smooth, rich sauce.

30sMedium saucepan, Wooden spoon

Pour the cheese sauce evenly over the cauliflower florets in the 20 x 25 cm baking dish so they are completely covered.

15sBaking dishCheese sauce · step 18

Scatter the reserved grated cheddar evenly over the surface.

10sBaking dishReserved cheddar for topping · step 17

Place the baking dish in the oven.

10sBaking dish, Oven, Oven glove

Bake for 20 minutes until the top is deeply golden and bubbling at the edges.

220°C20 minBaking dish, Oven

Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.

10sBaking dish, Oven, Oven glove

Bring the dish straight to the table and serve immediately, scooping generous portions with a large spoon.

Result · Cauliflower Cheese

15sServing dish, Large spoonBaked cauliflower cheese · step 23

Printed 6 October 2026