The Best Cauliflower Cheese Recipe I’ve Ever Made
I love a side dish, and I love cheese. If you don’t, I’m afraid I’m not sure I fully trust you.
So it will come as no surprise that cauliflower cheese sits high on my list of favourite comfort foods. In fact, give me a generous bubbling dish of the stuff with a few green vegetables on the side and I could happily skip the roast entirely.
That was almost the case recently when I went out for Sunday lunch and was served one of the best cauliflower cheese dishes I’ve ever tasted. It had everything: a rich, velvety sauce, cauliflower that still had some bite, and a gloriously golden top that crackled under the spoon.
Naturally, I came home determined to recreate it.
After a few kitchen experiments — some better than others — I landed on a version that I genuinely think is the best cauliflower cheese recipe I’ve made. It is creamy, crispy, deeply savoury and, most importantly, completely foolproof.
What Makes the Best Cauliflower Cheese?
The difference between average cauliflower cheese and truly great cauliflower cheese usually comes down to three things:
1. The cauliflower is not overcooked
Boiled into submission cauliflower has no place here. You want tender florets that still hold their shape.
2. The cheese sauce has flavour
A bland white sauce with a handful of grated cheese thrown in is a missed opportunity. Mustard, seasoning and strong mature cheddar make all the difference.
3. The topping is properly golden
That bubbling bronzed top is half the joy. A little parmesan and a hot oven work wonders.
Best Cauliflower Cheese Recipe
Ingredients
- 1 large cauliflower, cut into florets
- 40g butter
- 40g plain flour
- 500ml whole milk
- 1 tsp Dijon mustard
- 175g mature cheddar, grated
- 40g parmesan, grated
- Salt and black pepper
- 2 tbsp breadcrumbs (optional)
Method
Step 1: Cook the cauliflower
Heat the oven to 200°C (180°C fan).
Steam the cauliflower florets for 6 to 8 minutes until just tender. You can also roast them for extra flavour, but steaming keeps things classic.
Drain well and leave to steam dry for a few minutes. This helps avoid watery sauce later.
Step 2: Make the sauce
Melt the butter in a saucepan over medium heat.
Stir in the flour and cook for one minute, stirring constantly.
Gradually whisk in the milk until smooth, then continue stirring until thickened.
Add the Dijon mustard, most of the cheddar, half the parmesan, salt and pepper.
Taste the sauce. It should already be delicious.
Step 3: Assemble
Place the cauliflower in a baking dish.
Pour over the sauce and gently turn so everything is coated.
Scatter over the remaining cheddar, parmesan and breadcrumbs if using.
Step 4: Bake
Bake for 20 to 25 minutes until bubbling and golden brown on top.
If you like an extra crispy finish, place under the grill for the final 2 minutes.
My Favourite Serving Ideas
This works beautifully with:
- Roast beef
- Roast chicken
- Sausages and mash
- Gammon
- A simple salad
- Or absolutely nothing else but a spoon
Common Cauliflower Cheese Mistakes
Using mild cheese
This is not the time for restraint. Mature cheddar gives the bold flavour you want.
Overcooking the cauliflower
Soft cauliflower becomes mushy in the oven.
Skipping seasoning
Salt, pepper and mustard are essential.
Not baking it long enough
You want bubbling edges and a golden crust.
Can You Make It Ahead?
Yes — assemble the dish earlier in the day, cover and chill, then bake when needed. Add 5 extra minutes to the cooking time if fridge-cold.
My Honest Verdict
This is everything cauliflower cheese should be: creamy without being claggy, rich without being heavy, and crisp on top with plenty of flavour underneath.
It may technically be a side dish, but in my house it often steals the show.
Final Tip
Make more than you think you need.
Nobody has ever complained about leftover cauliflower cheese the next day.
Joanne Brook-Smith is a writer and editor with two decades of publishing experience. She launched Crave Magazine during the Covid period to create a fresh, inspiring space for food, travel and lifestyle content.
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