Cauliflower Cheese makes the most of great British cauliflowers which are not only cheap, nutritious and also available almost year round. Check out Elaine's video on how to make the perfect side dish or easy supper

  • 50 mins
  • 6
  • Easy


  • 1 medium cauliflower (approx 450g)
  • 60g butter
  • 60g plain flour
  • Large pinch salt
  • 400 ml milk
  • Freshly ground pepper
  • Approx 60g grated cheese


Heat the oven to 200 °C/Gas 7

Break the cauliflower into florets removing the thick central core. Steam whole over a pan of boiling water for 10 minutes. Remove the cauliflower from the heat and leave to cool.
Place the butter, flour and a good pinch of salt into a large saucepan and stir over a low heat until you have created a thick paste.
Raise the heat and add the cold milk all at once and whisk like crazy until a thick, smooth cream is formed, then cook gently for about 5 minutes. Add the grated cheese and stir again. Once the cheese has melted remove from the heat.
Place the steamed florets into baking dish large enough to hold all them in one layer.
Pour the cheese sauce over the cauliflower, sprinkle with a little grated cheese and a good twist of black pepper.
Bake in the hot oven until the sauce is bubbling and golden brown on the top, approx 30 minutes. Serve immediately. The cauliflower does heat up beautifully the next day should you have any leftover.

About The Author

Following a successful career as a chef and restaurateur, Yorkshire's Elaine Lemm is a highly respected food and drink writer and recently voted one of the top 50 in the UK. Elaine is a member of the Guild of Food Writers and author of three books,The Great Book of Yorkshire Pudding, The Great Book of Rhubarb and The Great Book of Tea.

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