Cauliflower cheese is, hands down, the best side for a roast dinner there is. And this version, with whole grain mustard and cheddar, is number one.
I like to eat this with my Classic Baked Ham or with a Roast Beef Dinner with Yorkshire Puddings, but it can also be a main dish in its own right when served with some steamed green vegetables.
This cauliflower cheese recipe does not need any precooking of the cauliflower – this means that, crucially, it doesn’t go soggy. When you precook cauliflower it absorbs lots of the water which then ends up in your bake. With this version, the cauliflower cooks in the cheesy sauce in the oven so there’s no sogginess AND it absorbs all of the amazing cheesy flavour.
The Ingredients
- Butter, flour and milk – these make your basic bechamel sauce. Use unsalted butter (cheese has lots of salt, and by using unsalted butter you can control the saltiness better) and plain flour. You can use any kind of milk – skimmed, semi skimmed and whole will all work.
- Wholegrain mustard, bay leaf, onion – these are the additional flavours added to the sauce to give it a really rich, deep and somehow nostalgic taste. Don’t switch the whole grain for any other kind of mustard – a stronger spice will mask the taste of the cauliflower. You don’t need to precook the onion. It will soften in the sauce and a little crunch is nice as a texture.
- Cheddar cheese – this cauliflower cheese recipe calls for cheddar cheese. It’s strong tasting and melts well – perfect.
- Cauliflower – use fresh cauliflower rather than frozen florets. One large cauliflower head is all you need.
Some of my favourite roasts to serve this with are:
- Classic Baked Ham
- Roast Beef Dinner with Yorkshire Puddings
- Slow Roast Lamb with Dauphinoise Potatoes
- Greek Style Roast Chicken and Vegetables
- The Juiciest Brined Chicken
Top Tips
- Don’t worry about a lumpy bechamel! If yours goes a bit lumpy, just carry on whisking – it will thicken and turn smooth in time.
- To check the cauliflower is cooked, pierce one of the pieces with a knife. The knife should go through with no resistance.
- Got leftovers? Good news – it tastes even better the next day! Reheat in the microwave or oven until piping hot.
The Best Cauliflower Cheese
Ingredients
- 50 grams unsalted butter
- 50 grams plain flour
- 1 pint milk
- 1 onion
- 1 bay leaf
- 1 tablespoon whole grain mustard
- 200 grams cheddar cheese
- 1 cauliflower
Instructions
- Preheat the oven to 180 degrees C.
- Start by prepping your vegetables. Peel and roughly chop the onion. Remove the outer leaves from the cauliflower and cut into small florets, about 1-2 inches in size.
- Put a large pan on a medium heat. Add the butter and melt. Add the flour and whisk until smooth. Remove from the heat.
- Gradually add the milk, whisking all the time. Put back on a medium heat and continue whisking until the sauce thickens. Remove from the heat again.
- Add the onion, bay leaf, mustard and 150g of the cheese to the sauce with a pinch of black pepper. Stir until the cheese has melted.
- Lay the cauliflower florets over the base of an ovenproof dish. Pour over the sauce, then stir gently to make sure all of the cauliflower is coated in the sauce. Top with the remaining cheese and put in the oven for 40 minutes, until the cauliflower is cooked through and the cheese is golden brown.
More side dishes for roast dinners:
- Creamy Bread Sauce
- Classic Braised Red Cabbage
- Potato Gratin with Pancetta
- Welsh Style Potato Dauphinoise (Potato au Gratin)
- Carrot and Potato Gratin
- Creamy Potato and Leek Gratin
- Incredible Truffle Mash
- The Most Incredible Stir Fried Kale
