How to make Cauliflower Cheese

Cheese makes everything better…FACT!

And while I’m a big fan of the humble cauliflower, there’s something about the addition of cheese that takes it from tasty to ‘Gimme Gimme Gimme’!

No Sunday roast is complete without cauliflower cheese and having made it over the weekend for a family dinner, I just had to share my oh-so tasty recipe with you guys.

Easy to make, your kids will lap it up too I promise! I use semi-skimmed rather than whole milk to reduce the fat content as there’s a fair bit of cheese in there.


Cauliflower Cheese

Honest Mum shares her recipe for cauliflower cheese

Ingredients (serves 4)

  • Medium cauliflower, with leaves removed and broken into large florets
  • 40g butter
  • 40g plain flour
  • 400ml semi-skimmed milk
  • 1 tbsp dijon mustard
  • 100g cheddar cheese, grated
  • Salt and ground black pepper for seasoning


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Cook the cauliflower florets in a large pan of boiling water for until tender (around 5 minutes). Remove from pan and drain well. Set to one side for later.
  3. Heat the butter in a pan until melted, then stir in the flour. Cook over a low heat for 2 minutes, stirring regularly. Gradually add the milk, stirring it until the sauce is thick and smooth. Simmer for 5 mins, stirring frequently.
  4. Remove the pan from the heat and stir in nearly all the cheese. Season the sauce with salt and freshly ground black pepper and pour over the cauliflower. Scatter over the rest of the cheese. Bake in the oven for 20 mins until the top is golden and bubbling.

How to make cauliflower Cheese

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2 Responses

  1. your DIY family

    Yummy. Love cauliflower in any shape, size and form! Haven’t had cauliflower cheese in ages as we’ve switched to roasted cauliflower (roasted with garlic and olive oil) and then topped with some grated parmesan and popped under the grill for a few minutes. It is so delicious. So delicious. But sometimes you need the comfort of the creamy, cheessy buttery sauce of course. xx
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