I describe this as a classic, comforting dish: roasted cauliflower drenched in a velvety cheese sauce, topped with golden melted cheese, delivering a perfect blend of creamy and savory flavors.

Cauliflower Cheese

Why I’ll Love This Recipe

I love this recipe because it elevates the humble cauliflower by roasting it first—which deepens its flavor and adds a lovely golden color—and combines it with a rich, cheesy sauce that’s flavored with mustard and nutmeg for depth. It’s simple yet indulgent.

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 nutmeg
- 250 ml skimmed milk
- 40 g mature cheddar, finely grated
- 2 tsp Dijon mustard
- 15 g parmesan (or similar vegetarian hard cheese), finely grated

Directions

I preheat the oven to 200 °C (400 °F) / Gas mark 6. I toss the cauliflower florets with a pinch of salt and pepper, arrange them in an ovenproof dish, and roast for 20 minutes until tender and starting to brown.
While the cauliflower roasts, I make the sauce. I melt the butter in a saucepan, stir in the flour and cook for 1–2 minutes until lightly golden. Then I gradually whisk in the milk until the mixture is smooth and cook for 3–4 more minutes until thickened.
I stir in the nutmeg, then turn down the heat and add the mustard and cheddar, tasting and adjusting seasoning as needed.
I combine the roasted cauliflower with the sauce, return it to the roasting dish, sprinkle the parmesan over the top, and bake for another 10–15 minutes until bubbling and golden.

Servings and timing

This serves 4.
Preparation takes under 30 minutes, cooking about 30–35 minutes—roughly 60–65 minutes total.

Variations

I sometimes switch to mature cheddar for a stronger flavor or use whole milk for extra richness. To add a subtle kick, I might mix in a teaspoon of mustard powder instead of Dijon. For a crispy finish, I grate in some extra parmesan or top with breadcrumbs before the final bake.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I transfer it to an oven-safe dish and bake at 180 °C (350 °F) until heated through and bubbling, about 15–20 minutes.

FAQs

Can I use a different cheese instead of cheddar?

Yes, I can substitute cheddar with other mature cheeses like Gruyère or Red Leicester for a different taste profile. Just make sure it melts well.

What if I don’t have nutmeg?

If I don’t have nutmeg, a small pinch of mace or even a dash of ground white pepper can provide a similar warming note.

Can I make this gluten-free?

Definitely. I’d swap the plain flour for a gluten-free blend or cornstarch (in half the amount) to thicken the sauce, and ensure any cheese or butter is gluten-free certified.

How can I make the dish lighter?

I use semi-skimmed milk or even a mix of milk and low-fat cream. Reducing the cheese slightly or stirring in a spoon of Greek yoghurt off the heat can lighten it further without losing creaminess.

Is it possible to prepare this in advance?

Yes. I can roast the cauliflower and make the sauce ahead of time, then assemble before the final bake. It’s perfect for cooking partially ahead and finishing just before serving.

Conclusion

I find this cauliflower cheese to be the perfect side dish—simple, comforting, and flavorful. It’s a staple I enjoy preparing alongside roast meats or serving on its own as a satisfying vegetarian main.