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Learn how to make the perfect creamy cauliflower cheese! Classic British comfort food at its finest.
There’s a pretty fine line between good cauliflower cheese and bad cauliflower cheese.
If done right, cauliflower cheese can be amazing.
However if it’s done wrong, it can be a watery, flavourless disappointment.
You know the disappointment I speak of – mushy, water logged cauliflower florets in a grainy sauce that doesn’t even taste remotely cheesy. Sad times.
If you follow my simple recipe, I promise that you will end up with a gorgeously creamy cauliflower cheese that will be the standout accompaniment to any roast dinner.
My recipe isn’t fancy. It’s simple and easy. You can jazz it up a little if you wanted by adding the following ingredients –
Crumble a few rashers of crispy bacon into the cauliflower cheese before cooking
Top the cauliflower with herby breadcrumbs (breadcrumbs mixed with 1 tsp dried mixed herbs or some fresh thyme) before placing in the oven
For a slightly garlicky flavour, rub the gratin dish with a cut garlic clove before assembling
Sprinkle a little Parmesan over the top before cooking
My tips for the perfect cauliflower cheese and common pitfalls…
What cheese should I use for cauliflower cheese?
Any hard cheese will work, but cheddar cheese is the classic choice and my absolute favourite.
I like to use the strongest cheddar I can get my hands on and I use a lot of it. Any cheddar cheese with a strength rating of 4 or 5 is good.
I also like to add a bit of Red Leicester cheese for that fiery colour – it’s by no means essential but I love it!
Why does my cauliflower cheese go watery?
A watery cauliflower cheese can always be blamed on two things – over cooking the cauliflower and/or not draining the cooked cauliflower properly.
I prefer to steam the cauliflower – it might take a little bit longer, but it prevents the watery sauce issue so I think it’s worth it.
If you prefer to cook the florets in water, make sure they are properly drained before combining them with the cheese sauce.
how can I prevent my cheese sauce from splitting?
Cooking the cauliflower cheese at too high a temperature can sometimes cause the cheese to split, resulting in a slightly oily, grainy texture.
A split sauce can also be avoided by removing the sauce from the heat before adding the cheese.
Can I make cauliflower cheese in advance?
It is best made fresh, but you can make it in advance. After cooking, let it go completely cold before placing in the fridge for up to one day.
Reheat the cauliflower at 180C for 25-30 minutes or until piping hot and bubbling.
What to serve with cauliflower cheese
Califlower cheese is delicious alongside a roast dinner such as this easy roast lamb or roast chicken, but it’s also very good served on its own with a simple green salad.
It also goes very well with sausages.
Looking for more easy side dishes?
Creamy Green Bean Casserole
Christmas spiced red cabbage
Dauphinois Potatoes
Sping Greens with lemon and mustard dressing
Honey mustard roasted parsnips and carrots
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Creamy Cauliflower Cheese
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
This Creamy Cauliflower Cheese is a British comfort food classic! This recipe will give you perfectly cooked cauliflower with a rich, creamy thick cheese sauce that tastes divine. Serve alongside a roast dinner, sausages or even on its own -why not?
Ingredients
- One large cauliflower, broken into florets
- 50g butter
- 25g plain flour
- 400ml whole milk
- 1 teaspoon English or Dijon Mustard
- A small grating of fresh nutmeg, optional
- Salt and pepper
- 120g Mature Cheddar cheese
- 50g Red Leicester cheese
- Topping: an extra 50g Red Leicester cheese, or other cheddar cheese of your choice
Instructions
- Preheat the oven to 200C/180Fan/400F.
- Steam the cauliflower florets for roughly 10 minutes until only just tender. They may take a little more or less time, so keep an eye on them.
- When cooked, remove from the steamer and set aside while you make the sauce.
- In a medium saucepan, melt the butter, then add the flour and let it cook for a few minutes, stirring to make a roux. Remove the pan from the heat and slowly start whisking the milk in, a little at a time, constantly whisking to prevent lumps. When all the milk has been added, place the pan back on the heat and cook on a low to medium heat, stirring constantly until thickened.
- Remove from the heat again and add the mustard, nutmeg if using, salt, pepper and cheese, stirring until the cheese has completely melted and the sauce is smooth.
- Place the cauliflower florets in a gratin dish and pour over the sauce. Sprinkle over the remaining cheese.
- Place in the preheated oven and bake for 20-25 minutes or until golden and bubbling.
- I like to give the cauliflower cheese a quick blast under the grill for the last couple of minutes to burnish the top.
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 319Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 66mgSodium: 446mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 15g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
Did you make this recipe?
Take a picture and tag @somethingsweetsomethingsavoury on Instagram, Twitter or Facebook! I love to see what you've been making!
FAQs
Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery.
Why is my cauliflower au gratin watery? ›
The dish may get watery if the cauliflower is overcooked – that's when the florets release more water – or if you haven't drained the florets well after steaming/boiling them. Make sure the florets are properly drained and that you stick to the exact instructions from the recipe.
Why does cauliflower cheese sauce split? ›
Cook your cauliflower cheese at the right temperature, otherwise your cheese sauce can split. If your cheese sauce splits before that, it can be down to leaving it out too long, or you've boiled the sauce. If this happens, add a splash of milk or cream and whisk vigorously and it should come back to life.
How do you thicken creamy cheese sauce? ›
Flour or cornstarch can both thicken a liquid. In a small separate bowl, mix a tablespoon of either flour or cornstarch with 2 tablespoons of cheese sauce until the mixture is smooth. Add the mixture back to the milky cheese sauce, and stir until combined and desired thickness is achieved.
How do you get the liquid out of cauliflower? ›
The trick with cauliflower is: Don't cook it till is too soft. just 4 or 5 minutes but taste to be sure. then drain into a colander, (sieve with big holes) and leave to drain for a few minutes, asking every minute. tap dry with a little kitchen paper or a clean tea towel.
Why do you soak cauliflower before cooking? ›
If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.
Can I use self-raising flour instead of plain flour for cheese sauce? ›
Can we use self raising flour instead of plain flour in cheese sauce? Self raising flour contains baking powder so no, it won't turn out properly.
How long does cauliflower cheese keep in the fridge? ›
How long can you keep Cauliflower Cheese in the fridge? Once you've put it out, ideally you should eat it within 4 hours. If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Cauliflower Cheese in the fridge for approximately 3 days or so.
How do you keep cauliflower from getting soggy? ›
"Be sure to give each floret a bit of room so that the they have space for airflow. I'd also recommend baking them on a silicone baking mat," says Blay. The edges will get much crispier than they would if you baked them on parchment paper.
Does cauliflower soak up liquid? ›
Cauliflower absorbs water like crazy, and the "granules" will become gummy. To keep it fluffy, just let the moisture in the cauliflower do its work.
Baking it, I find, has a tendency to overcook the cauliflower before the top browns. Adding the cheese sauce hot means there's no need for any further baking – the top will bubble and brown in minutes, before the cauliflower has time to soften any further.
Why can't you reheat cauliflower cheese? ›
Can you reheat cauliflower cheese? Yes you can, and it will taste fine… But just be aware that it will dry out a little and the cauliflower will be a little bit softer… not a deal breaker, but definitely not as good as fresh! Simply place any leftover cauliflower in a lidded container and refrigerate.
Why does cauliflower cheese upset my stomach? ›
Cauliflower provides essential vitamins, minerals and nutrients, but it can also cause stomachaches or abdominal cramps. The culprit behind the stomachaches is cauliflower's fiber content, which becomes most troublesome when you increase your fiber intake too rapidly without giving your body time to adjust.
What can you eat with cauliflower cheese? ›
What should I serve with Cauliflower Cheese? This would be perfect with a full roast and Yorkshire Puddings, or a pared-back version. It goes wonderfully with my Slow Cooker Roast Beef recipe, or my Slow Cooker Ham recipe, my Slow Cooker Roast Chicken or even my Meatloaf recipe.
Why does my cheese sauce go runny in the oven? ›
Overcooking is the main reason cheese sauces split. The béchamel sauce only needs to be hot enough to melt the cheese, which you should add gradually, mixing gently until it is fully incorporated.
Why does my sauce go watery? ›
If there's water on the plate after you've plated up your spaghetti, you didn't simmer the sauce long enough. I recommend adding a little more tomato paste next time, as well as cooking it longer, simmering it, over medium-low heat. You want to evaporate excess moisture and reduce the sauce.
How do you keep cheese sauce thin? ›
You can determine how thick or thin the sauce will be by controlling how much milk and cheese you add. More milk will give you a thinner sauce. More cheese will give you a thicker sauce. It really is that simple.
Why is my cheese spread watery? ›
No need to worry – the liquid on the outside of your cheese is just excess moisture, or liquid whey. Wipe off your cheese with a napkin or paper towel and enjoy! It's common for naturally-aged cheeses to develop a small amount of moisture inside their packaging.
