Creamy Cauliflower Cheese Bake
Tender cauliflower enveloped in a creamy, cheesy sauce and baked until golden—quick, comforting, and nutritious, perfect for weeknight dinners or as a wholesome vegetarian main.
Equipment
- 1 steamer basket
- 1 Saucepan
- 1 whisk
- 1 ovenproof baking dish
- 1 cheese grater
Ingredients
- 1 large cauliflower leaves and stalk removed, cut into florets
- 50 g butter
- 50 g plain flour
- 500 ml milk
- 1 tsp Dijon mustard
- Black pepper to taste
- 100 g cheddar cheese grated (split 50 g for sauce, 50 g for topping)
Instructions
- Preheat the Oven: Begin by setting your oven to 220°C / 200°C fan / Gas Mark 7 / 425°F. This ensures your dish will bake evenly, producing a golden, bubbling cheese topping while keeping the cauliflower tender.
- Prepare the Cauliflower: Wash the cauliflower thoroughly, remove all leaves and the central stalk, and cut it into evenly sized florets. Steaming the florets for about 7 minutes will make them tender yet firm enough to hold their shape under the cheese sauce.
- Melt the Butter: In a wide, heavy-bottomed saucepan, melt 50 g of butter over low heat. Cooking gently prevents the butter from browning and sets the stage for a smooth, creamy roux.
- Make the Roux: Add 50 g of plain flour to the melted butter, stirring constantly to form a thick paste. Cook this mixture for 2 minutes on very low heat to eliminate the raw flour taste while keeping it light in color.
- Create the Cheese Sauce: Gradually pour 500 ml of milk into the roux a little at a time, whisking continuously to prevent lumps. Once smooth and thickened, remove from heat and stir in 1 tsp Dijon mustard, black pepper to taste, and 50 g of grated cheddar cheese for a velvety, flavorful sauce.
- Assemble the Dish: Place the steamed cauliflower florets into an ovenproof baking dish, arranging them so they fit snugly. Pour the prepared cheese sauce evenly over the top, then sprinkle the remaining 50 g of cheddar cheese to create a rich, golden crust when baked.
- Bake to Perfection: Place the dish in the preheated oven and bake for 20 minutes, or until the top is golden brown, bubbling, and irresistibly aromatic. Remove carefully, let it rest for a few minutes, and serve warm as a comforting side or satisfying vegetarian main.
Notes
- For a richer flavor, use extra-mature cheddar, or combine cheddar with a mild cheese for a balanced taste.
- Steam cauliflower until just tender to avoid mushy florets after baking.
- Stir milk gradually into the roux to prevent lumps and achieve a smooth sauce.
- Dijon mustard adds depth but can be reduced or omitted for milder flavor.
- Best served immediately; the top is most appealing when golden and bubbling.
- Not suitable for freezing due to the delicate texture of the cheese sauce.
- Use a heavy-bottomed saucepan to ensure even heat distribution when making the sauce.