I’ve created a rustic, oven-roasted cauliflower cheese with a creamy mustard-infused cheese sauce that bubbles to a golden, irresistible finish.

Cauliflower Cheese

Why I’ll Love This Recipe

I roast the cauliflower to deepen its sweetness and flavor, and a touch of Dijon mustard in the sauce means I can use less cheese without sacrificing richness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large head cauliflower, cut into florets
Sea salt and freshly ground black pepper
For the sauce:
20 g unsalted butter
20 g plain flour
6–8 rasps of freshly grated nutmeg
250 ml skimmed milk
40 g mature cheddar, finely grated
2 tsp Dijon mustard
15 g Parmesan (or a similar vegetarian hard cheese), finely grated

Directions

I preheat the oven to 200 °C (180 °C fan/Gas 6).
I season the cauliflower florets with salt and pepper and roast them in an ovenproof dish for about 20 minutes, until tender and starting to brown.
While the cauliflower roasts, I melt the butter in a saucepan, stir in the flour and cook for 1–2 minutes until the roux is light golden.
I gradually whisk in the milk until the sauce is smooth, then cook gently for 3–4 minutes until it thickens.
I add the nutmeg, then turn down the heat and stir in the mustard and cheddar. I taste and season with a little pepper as needed.
I mix the roasted cauliflower into the sauce to coat it well, then return it to the roasting dish. I sprinkle over the Parmesan and bake for another 10–15 minutes, until the top is golden brown and the sauce is bubbling.

Servings and timing

I serve this as a side for 4 people. Preparation takes under 30 minutes, and cooking is between 30 minutes and 1 hour.

Variations

I sometimes swap in mature Gruyère or add a handful of breadcrumbs on top for extra crunch.
A bit of finely chopped broccoli mixed in can give it color and texture.
For a sharper flavor, I mix half cheddar with half tangy Stilton in the sauce.

storage/reheating

I let leftovers cool completely before storing them in an airtight container in the fridge for up to 3 days.
To reheat, I cover the dish with foil and warm it in a 180 °C oven for about 20 minutes until heated through. Or I gently reheat in a saucepan with a splash of milk to revive the sauce’s creaminess.

FAQs

What if I don’t have Parmesan—can I use extra cheddar?

Yes. I can use extra cheddar in place of Parmesan. The top simply gets cheesier and richer in flavor.

Can I prepare this ahead of time?

I can assemble the dish in advance, then refrigerate it. Before serving, I bake it in the oven until hot and bubbling.

Can I freeze cauliflower cheese?

I can freeze it, but the sauce may become slightly watery upon thawing. I prefer to refrigerate and reheat for better texture.

Can I make it with a different type of milk?

Yes. I’ve used semi-skimmed or whole milk successfully. Lighter milks may make the sauce thinner, so I add a little less gradually to get the consistency I want.

Can I adjust the nutmeg or mustard levels?

Absolutely. I often go lighter on nutmeg if I want a subtler warmth, and I adjust the mustard to suit my taste—more for a zestier bite.

Conclusion

I love this cauliflower cheese because it balances hearty comfort with bright flavor—roasted cauliflower, creamy cheesy sauce with a mustardy kick, and a golden topping. It’s a simple dish that brings warmth to the table and feels like a hug in a bake.