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:

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.