This cauliflower cheese with salmon is my go-to comfort dish when I want something hearty, creamy, and just a little bit luxurious. The rich béchamel sauce hugs every piece of tender cauliflower, while the flakes of cooked salmon add a wonderful depth of flavor. It’s a fantastic way to use up leftover salmon, and it turns a simple side into a main dish that feels special without much extra effort.

Cauliflower Cheese with Salmon

Why You’ll Love This Recipe

I love how this dish takes a traditional cauliflower cheese and makes it even more satisfying by adding salmon. The mustard and Worcestershire sauce bring a gentle kick that balances the creamy richness, while the mix of cheddar and emmental cheese creates that irresistible golden top. It’s quick to prepare, bakes beautifully, and works just as well for a cozy weeknight dinner as it does for a weekend treat.

Ingredients

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

1 large cauliflower, cut into florets
50g butter, plus extra for greasing
50g plain flour
450ml milk
2 free-range egg yolks
1 tsp English mustard
splash of Worcestershire sauce
salt and black pepper
150g cooked flaked salmon
125g cheddar cheese, grated
75g emmental cheese, grated

Directions

I start by preheating the oven to 200C/400F/Gas 6 and buttering an ovenproof dish.
I bring a large pan of salted water to the boil, add the cauliflower florets, and cook them for two minutes. Once done, I drain them well and arrange them in the prepared dish.
In a saucepan, I melt the butter with the flour, cooking and stirring for 1–2 minutes until lightly golden.
I remove it from the heat and gradually whisk in the milk to make a smooth sauce. Then I return it to the heat and simmer for 2–3 minutes.
Off the heat, I beat in the egg yolks, mustard, and Worcestershire sauce, seasoning with salt and pepper.
I gently stir in the salmon, pour the sauce over the cauliflower, and sprinkle the cheddar and emmental on top.
Finally, I bake it for 10–15 minutes until golden and bubbling, and serve it hot.

Servings and timing

This recipe serves 4 people.
Preparation time: less than 30 minutes
Cooking time: 30 minutes to 1 hour

Variations

I sometimes swap the salmon for smoked haddock or trout for a different flavor. For a vegetarian version, I simply leave out the fish and add some sautéed mushrooms or spinach. If I’m in the mood for a stronger cheese kick, I replace the emmental with gruyère or add a sprinkle of parmesan before baking.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, I cover it with foil and warm it in the oven at 180C until hot, or microwave it in short bursts, though the oven keeps the topping crispier. I don’t recommend freezing this dish as the sauce can split when thawed.

FAQs

Can I use frozen cauliflower?

Yes, I can, but I make sure to thaw and drain it very well to avoid excess water in the sauce.

Can I prepare it ahead of time?

I often assemble it a few hours before baking and keep it in the fridge. I just add a couple of extra minutes to the baking time.

What’s the best way to cook the salmon for this recipe?

I usually use leftover poached or baked salmon, but if cooking fresh, I season lightly and bake or steam until just done, then flake it.

Can I make this gluten-free?

Yes, I replace the plain flour with a gluten-free alternative and check that my Worcestershire sauce is gluten-free.

What can I serve with cauliflower cheese with salmon?

I like it with a simple green salad, steamed green beans, or some crusty bread to soak up the sauce.

Conclusion

This cauliflower cheese with salmon is the perfect blend of creamy comfort and savory richness. It’s quick enough for busy evenings, yet special enough for a weekend table. With a golden crust, tender cauliflower, and flavorful salmon, it’s a dish I find myself coming back to time and again.