cauliflower cheese

Pop this classic side dish in the oven when you take your roast chicken out to rest, so there's no hot shelf juggling

Cauliflower cheese

cauliflower(leaves

milk

tbsp flour

butter

strong cheddar,grated

Bring a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins – lift out a piece to test, it should be cooked.

<a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.

Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.

Keep <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisking</a> fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.

Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.

Put in the oven and bake for 20 mins until bubbling.

Recipe video above. Most people think of this British classic as a side dish, but as far as I&#039;m concerned, it&#039;s equally worthy as a main!Most recipes will have you just boil the cauliflower, but it&#039;s honestly so much tastier roasted. As for the cheese? I&#039;ve gone with my favourite combination of Red Leicester and gruyere! Excellent melting qualities for a silky smooth sauce with a gorgeous golden colour and wonderful flavour. But any melting cheese will work a treat here. See the post for details!

Cauliflower Cheese

tbsp extra virgin olive oil

tsp sea salt

tsp pepper

/ 4 tbsp unsalted butter

milk ((full fat best))

cream ((or more milk))

tsp cooking salt ((kosher salt))

tsp nutmeg powder ((freshly grated is best))

Red Leicester cheese ((or cheddar), grated (Note 2))

cheese

/ ½ cup Red Leicester cheese ((or cheddar), grated (Note 2))

Preheat oven to 220°C / 430°F (200°C fan).

Toss cauliflower in oil, salt and pepper. Spread on a large tray.

Roast 20 minutes (don&#039;t turn). Cauliflower should still be a bit firm, but with some colour on them. Remove from oven.

Turn oven down to 180°C/350°F.

Roasted cauliflower:

Heat milk: Heat milk and cream until hot – either on the stove or in microwave.

Make roux: Melt butter in a large saucepan or small pot over medium heat. Add flour and cook, stirring regularly, for 3 minutes.

Add milk: While stirring, pour in half the milk. Once the roux is dissolved into the milk (mixture will thicken), stir in remaining milk. Stir on the heat for 1 minute – mixture should be thick enough to coat a wooden spoon.

Add cheese: Turn the stove off, but leave the pot on the turned off stove. Stir in salt, nutmeg and both cheeses. The cheese will thicken the mixture so it&#039;s like a thick sauce.

Mix in cauliflower: Add cauliflower and toss to coat in the sauce.

Cheese sauce (Mornay sauce):

Fill baking dish: Transfer mixture to a 2L / 2qt baking dish (30 x 20 x 5cm / 12 x 8 x 2&quot;).

Top with cheese: Sprinkle over gruyère followed Red Leicester cheese.

Bake at 180°C/350°F for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden.

Serve: Sprinkle with parsley if desired. Stand 5 minutes then serve!

Bake:

Cross cauliflower cheese with a pasta bake for a hearty vegetarian dinner that kids and grown-ups will love. It also delivers two of your 5-a-day

Cauliflower cheese pasta bake

cauliflower

olive oil

shallots

tsp caster sugar

thyme

tbsp white wine

large pasta shapes,

bay leaf

tbsp plain flour

mature cheddar

nutmeg

gruyère

tsp white wine vinegar

Heat oven to 220C/200 fan/gas 9. Toss the cauliflower florets, leaves and sliced core with 1 tbsp olive oil in a roasting tin and season. Roast in the oven for 30-40 mins, or until the cauliflower is turning golden and smelling nutty. While it&rsquo;s roasting, heat 1 tbsp of olive oil in a non-stick frying pan and add the shallots, sugar and thyme. Cook for 10-15 mins until soft, sweet and caramelised. Add the wine and cook for a few more mins until evaporated. Meanwhile, cook the pasta in salty boiling water until just cooked. Drain and set aside.

For the cheese sauce, melt the butter in a non-stick saucepan over a medium heat with the bay leaf. Add the flour and cook, stirring, for 2 mins or so, until the roux is starting to bubble. Pour in the milk, little by little, stirring with a <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a>, until fully incorporated and you have a smooth, lump-free sauce. Cook for about 10 mins until thickened, and then season with nutmeg and black pepper. Next, add the cheese and stir over the heat until it&rsquo;s melted and smooth. Taste the sauce and adjust the seasoning, adding the vinegar or lemon juice to taste.

Tip the pasta and shallots into the cauliflower roasting dish, then pour over the cheese sauce and stir so everything is well coated. Sprinkle over the remaining parmesan, reduce the oven to 180C/160C fan/gas 4 and bake for 20 mins, or until golden. Remove from the oven and allow to settle for about 10 mins, then serve with a crisp chicory salad.

Serve this simple cauliflower cheese pizza alongside plenty of salad for a wholesome meal. It's a brilliant vegetarian supper the whole family will love

Roast cauliflower cheese pizza

tbsp oil

garlic

tbsp mascarpone

vegetarian hard cheese

Heat oven to 200C/180C fan/gas 6. Mix the oil and garlic, then toss the cauliflower in it. Tip onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a> and roast for 30-45 mins until the edges have browned a little and the cauliflower is tender.

Spread half the mascarpone on the pizza base (or bases) and season well. Scatter over the cauliflower and dot over the remaining mascarpone, then sprinkle with the cheese. Bake for 20 mins, then cool for 5 mins before serving.

A simple and delicious cauliflower cheese recipe – a classic comfort food. This also makes a wonderful accompaniment to a vegetarian roast. 

cauliflower,

grams/1½oz butter

grams/1½oz plain flour

400 milliliters/14fl oz milk

tsp English mustard

grams/3½oz mature cheddar, grated

salt and black pepper

These crispy cauliflower cheese and bacon cups make for a tasty snack, an easy side or a great lunchbox filler.

Cauliflower cheese cups

butter, melted

125.00 ml panko breadcrumbs

egg, lightly beaten

Cooking Cream

almond meal

187.50 ml grated reduced-fat tasty cheese

shortcut bacon rashers, trimmed, finely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751742110001&=domain=taste

5348771529001-5751742110001

Bake this super creamy Cauliflower Cheese for your next BBQ or dinner! This classic Australian recipe is the perfect side dish and so easy to make, with only 6 ingredients.

Super Creamy Cauliflower Cheese

cauliflower (up

cheddar cheese

salt and pepper (to taste)

Place cauliflower florets in a large saucepan and cover with around 1.5 L / 3 pints  of water. Bring to the boil and boil for 15-20 mins or until cauliflower has softened (test with a fork). Drain and transfer to a baking dish.

Melt the butter in the same saucepan you used to cook the cauliflower, on medium - high. Add cornstarch / cornflour and stir well with a whisk for about 1 minute to make sure it’s cooked through. This will stop it tasting like flour in the final sauce. Tip: Aim for a lemon curd consistency here - if it’s too thin, add another ½ tbsp cornstarch / cornflour and mix well.

Turn off the heat to pour in milk (this will stop the sauce becoming lumpy). Whisk through quickly, then pop back onto low heat and keep whisking until thickened, around 1 minute. Tip: If the sauce becomes too thick at this stage, add a little more milk to loosen.

Add 1 cup of cheddar cheese and stir to melt it through the sauce. Tip: You can increase heat slightly to help the cheese melt if needed.

Season with nutmeg, and optional salt and pepper to taste. Mix well. Tip: If the sauce is too thick to pour, add a little more milk once again to loosen.

For the cheese sauce:

Pre-heat oven to 180°C / 360°F.

Pour the cheese sauce over the cauliflower florets, making sure each piece is well coated. Top generously with remaining 1/2 cup cheddar cheese. Bake for around 20 minutes or until the cheesy top is bubbly and golden brown.

To bake:

https://www.youtube.com/watch?v=SXt4cfXPxZw

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RECIPE STEPS
00:00 How to Make Cauliflower Cheese
00:09 Boil the cauliflower florets until soft
00:31 Make the creamy cheese sauce
01:20 Pour sauce over cauliflower and bake until golden

Bake this super creamy Cauliflower Cheese for your next BBQ or dinner! This classic Australian recipe is the perfect side dish and so easy to make, with only 6 ingredients.

This cauliflower cheese recipe is a family favourite oven bake perfected by Laura’s mum! Just like Sarah’s mum’s potato bake, it's a perfect comfort food dish alongside Sunday roasts, at BBQs or family gatherings. 

This is the best home-style cauliflower cheese that you find on many Australian tables, especially at Christmas time. 

It’s a super easy recipe that you can tweak to suit your tastes. Keep it basic as per the recipe below, or use our variation ideas to amp it up and make it your own! 


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Super Creamy Cauliflower Cheese [Just 6 Ingredients!]

Love roasted cauliflower? We've paired it with a rich cheese sauce that packs a punch, as well as spices and crispy onions

Next-level cauliflower cheese

cayenne pepper

parmesan, finely grated

plain flour

whole milk

mustard powder mustard

tsp yeast extract (optional)

extra mature cheddar, most grated, some cubed

breadcrumbs (panko work well)

tbsp crispy onions

Heat the oven to 210C/190C fan/gas 7. Tip the cauliflower into a shallow baking dish and toss with the oil, cayenne and a pinch of salt. Scatter with half the parmesan and roast for 20 mins until crisp and golden. Toss the florets, then sprinkle with more (but not all) of the parmesan and roast for 10 mins more until starting to char a little. Set aside.

While the cauliflower is roasting, make the sauce. Heat the butter in a saucepan over a medium heat until frothy. Scatter over and stir in the flour, cooking for 3 mins until you have a sandy paste, then add the milk, a splash at a time, keeping it at a simmer and whisking between each addition until smooth. Once all the milk has been added, continue to cook the sauce gently, stirring occasionally for 15 mins until thickened and silky, then stir through the mustard powder and yeast extract, if using. Remove from the heat and add the grated cheddar, a handful at a time, until you have a thick, cheesy sauce. At this point stir in the cubed cheese and season with nutmeg and salt, if needed.

Pour the sauce over the cauliflower in the baking dish to fully coat it. Mix the breadcrumbs with the remaining parmesan, then scatter this over the cauliflower cheese and bake for 20 mins. Sprinkle with the crispy onions and bake for a further 10 mins until bubbling and deep golden. Serve in warm and melting scoops from the baking dish.

Grandma&#039;s Cauliflower Cheese recipe is incredibly simple and made with just a handful of ingredients to create a comforting side dish.

Grandma's Cauliflower Cheese Recipe

cream of mushroom soup (10.5 oz.)

cheddar cheese (I

salt & pepper

Remove green leaves and a part of the stem so the cauliflower will still stay together and sit flat when upright. Place cauliflower upside down (so it doesn't float so much) into large pot and cover with cold water and about 1 tablespoon salt.

Bring to boil and simmer 30-40 minutes or until the cauliflower stems are tender, but before the cauliflower starts to fall apart. Remove from heat and carefully remove from pot using a large slotted spoon.

Place right side up into baking dish. Sprinkle with salt and pepper.

Slather the cream of mushroom soup over the entire head of cauliflower evenly. Top with cheese* and bake at 350 for 20-30 minutes or until hot and bubbly.*If you want to make this ahead, cover and refrigerate before you bake. On the day you are ready to serve, remove from fridge and bake at 350 for 30-40 minutes or until hot and bubbly.

Cauliflower and macaroni cheese in one pasta bake? This family-friendly gratin is comforting and filling

Cauliflower & bacon pasta

streaky bacon

dried pasta

Dijon mustard

cheddar

wholemeal roll

salad (optional)

Heat the grill to high and bring a large pan of salted water to the boil. Grill the bacon slices for 5 mins or until crispy, then drain on kitchen paper and cut into small pieces.

Cook the pasta following pack instructions. Add the cauliflower to the pasta pan for the final 8 mins, so that it is just tender, then drain, reserving 2 tbsp of the cooking water.

Melt the butter in a small pan over a low heat, then stir in the flour and cook for a couple of mins. Gradually stir in the milk, mixing well between each addition. Bring to a simmer, then cook for a few mins until thickened. Season, add the mustard and half the grated cheese. Stir until the cheese has melted and the sauce is smooth.

Tip the pasta and cauliflower back into the pan along with the reserved cooking water. Stir through the cheese sauce and bacon, then transfer the mix to a baking dish. Mix together the breadcrumbs and remaining cheese, then sprinkle over the pasta. Cook for 5 mins under the grill until browned. Serve with a salad, if you like.

Inspired by the classic British comfort food dish Cauliflower Cheese, this Cauliflower Gratin recipe features cauliflower in a rich, creamy savory cheese sauce with a buttery crunchy Ritz cracker topping.

Cauliflower Gratin Recipe with Buttery Ritz Topping

Olive oil spray

cauliflower florets

cream cheese

Frank’s RedHot sauce

onion powder

garlic powder

salt

Worcestershire sauce

black pepper

Mac and Cheese Shredded Cheese Blend (such as Cabot)

Ritz crackers

unsalted butter (melted)

Preheat the oven to 400F. Spray the inside of a 1.5-quart casserole dish with olive oil spray.

Cook the cauliflower florets in boiling water for 3 minutes, and then drain well.

Whisk together the cream cheese, milk, Frank’s RedHot sauce, onion powder, garlic powder, salt, Worcestershire sauce, Dijon mustard, and black pepper in a medium saucepan over medium heat. Once the sauce is smooth, whisk in the shredded cheese a handful at a time until the sauce is smooth.

Add the Ritz crackers to a zip-top plastic bag and crush. Add the thyme, black pepper, and butter, seal the bag, and shake it around to mix.

Stir together the cauliflower and cheese sauce. Pour it into the prepared casserole dish. Sprinkle the cracker topping evenly on top.

Bake until the casserole is bubbling outside and the topping is golden, about 15 minutes.

This 6-ingredient Vegan Cauliflower Cheese is irresistible and made with roasted cauliflower, not boiled. The florets are smothered and baked with simple cheese sauce, giving you an indulgent and cheesy casserole.

Vegan Cauliflower Cheese

raw cashews

vegetable broth

plant milk (I used soy)

nutritional yeast

Preheat the oven to 425 degrees F and lightly grease a large rimmed pan (or line with parchment paper).

Place the cauliflower on the prepared pan, drizzle with olive oil, sprinkle with salt and pepper and toss gently in the pan.

Roast for 20-25 minutes until lightly golden brown. Once it&#39;s finished roasting, lower the heat to 350 degrees F.

While the cauliflower roasts, soak the cashews - Bring 3-4 cups of water to a boil (I use my tea kettle). Pour the hot water over the cashews and let soak for 5 minutes or up to an hour.

Drain the cashews, discard the soaking water and add to a high powered blender along with the vegetable broth, milk, nutritional yeast and salt. Blend until very smooth.

Once the cauliflower has roasted, transfer it to a 9x13 inch baking dish. Pour the cheese sauce over the cauliflower and gently toss to coat.

Bake uncovered at 350 degrees F for 30 minutes, until the cheese sauce has thickened and is bubbly and golden. Place under broiler for a few minutes if desired for a deeper brown on top.

Sprinkle with parsley if desired and serve warm.

Indulge in this silky smooth cauliflower cheese soup with crispy sage and crunchy hazelnuts. This easy wintry recipe is perfect for entertaining

Cauliflower cheese soup with crispy sage & hazelnuts

tbsp rapeseed oil

chopped onion

vegetable stock cube

can butter beans

water

extra mature cheddar

milliliters double cream

sage leaves

hazelnuts

Heat the rapeseed oil in a large pan and cook the onion until starting to caramelise. Add the vegetable stock cube, cauliflower and drained butter beans. Stir, then pour in the milk and water. Season and add a grating fresh nutmeg. Cover and simmer for 20 mins. Blend the soup with a hand blender until smooth, adding more liquid if necessary. Add the Dijon mustard, extra mature cheddar and double cream. In another pan, sizzle a handful sage leaves in 50ml oil until crisp. Ladle the soup into bowls. Top with the sage, oil and some chopped toasted hazelnuts.

This classic comforting side dish is perfect with roast meat, as well as various other dishes. Easy to make and easy to enjoy.

oz cauliflower (340 grams, florets only (approx 1/2 head))

tbsp butter (28 grams (1 oz))

tbsp flour (30 grams)

milk (240 milliliters)

tsp English mustard ((or Dijon))

tsp pepper ((approx))

Cut the cauliflower into evenly-sized florets. The size is a little to your choice, but being equal in size helps them cook more evenly. Grate the cheese and set aside until needed.

Preheat the oven to 400F/200C.

Bring a pot of water to a boil and add some salt. Add the cauliflower and cook for around 3 - 5 minutes, depending on the size of the florets, until the cauliflower is almost cooked. It should be a little resistant to a knife and not too soft.

Drain the cauliflower and transfer to a baking dish. You can make a relatively tight single layer or slightly stacked, but don&#39;t use a dish that has the pieces too spaced out or the sauce may not cover all properly.

Melt the butter in a saucepan over a medium heat and once melted and gently bubbling, add the flour. Stir and cook a minute to make a paste.

Gradually add the milk, just a little at a time so that you incorporate each addition and stir out any lumps before adding more. If it thickens too quickly, reduce the heat slightly. Once all of the milk has been added, cook a minute to thicken up slightly, then add the mustard and pepper. Turn off the heat, then mix in around 2/3 of the cheese, reserving some for the top.

Drain off any water from the cauliflower in the dish and pour over the sauce to evenly coat the cauliflower. Top with the reserved cheese, forming a layer over the top, then bake for approximately 25 minutes until the top is gently starting to brown.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668210332/na7gdtwnplcauawsvo0d.mp4

Cauliflower cheese is a classic British side dish that pairs perfectly with for example roast beef or chicken, but also with a range of other dishes. It's easy, tasty and wonderfully comforting.

Top 16 cauliflower cheese recipes from across the web

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Top Tags

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Cauliflower Cheese

Cauliflower cheese pasta bake

Roast cauliflower cheese pizza

Cauliflower cheese

Cauliflower cheese cups

Super Creamy Cauliflower Cheese

Next-level cauliflower cheese

Grandma's Cauliflower Cheese Recipe

Cauliflower & bacon pasta

Cauliflower Gratin Recipe with Butt...

Vegan Cauliflower Cheese

Cauliflower cheese soup with crispy...

Cauliflower cheese

Vegan cauliflower cheese

Cauliflower Cheese

Top 16 cauliflower cheese recipes from across the web

The most viewed cauliflower cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cauliflower cheese

Cauliflower Cheese

Cauliflower cheese pasta bake

Roast cauliflower cheese pizza

Cauliflower cheese

Cauliflower cheese cups

Super Creamy Cauliflower Cheese

Next-level cauliflower cheese

Grandma's Cauliflower Cheese Recipe

Cauliflower & bacon pasta

Cauliflower Gratin Recipe with Butt...

Vegan Cauliflower Cheese

Cauliflower cheese soup with crispy...

Cauliflower cheese

Vegan cauliflower cheese

Cauliflower Cheese

The most viewed cauliflower cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine