Learn how to make classic cauliflower cheese from scratch with this easy-to-follow guide. A comforting and delicious side dish, perfect for any meal.

The Ultimate Guide to Homemade Cauliflower Cheese

Cauliflower cheese is a classic British dish, a comforting and satisfying side that elevates any roast dinner or becomes a meal in itself. While shop-bought versions exist, nothing beats the flavour and satisfaction of making it from scratch. This guide will take you through each step, ensuring a perfect, creamy, cheesy cauliflower delight every time.

Ingredients You’ll Need

• 1 large cauliflower, broken into florets

• 50g butter

• 50g plain flour

• 600ml full-fat milk

• 200g mature cheddar cheese, grated (reserve some for topping)

• 1 tsp Dijon mustard

• Salt and black pepper to taste

Preparing the Cauliflower

First things first, preheat your oven to 200°C (180°C fan/Gas Mark 6). While the oven is heating, prepare the cauliflower. Wash the cauliflower thoroughly and break it into florets. You can use a knife to cut the larger pieces into more manageable sizes.

Next, you need to parboil the cauliflower. Bring a large pan of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes, until they are slightly tender but still have a bit of bite. Drain the cauliflower well and set aside. This step ensures the cauliflower is cooked through in the oven without becoming mushy.

Making the Cheese Sauce

Now for the star of the show: the cheese sauce. In a medium saucepan, melt the butter over a medium heat. Once melted, add the flour and stir continuously for 1-2 minutes to create a roux. This is the base of your cheese sauce and needs to be cooked properly to avoid a floury taste.

Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Keep whisking continuously until the sauce thickens and comes to a gentle simmer. This usually takes around 5-7 minutes.

Remove the saucepan from the heat and stir in the majority of the grated cheddar cheese (leaving some for the topping), the Dijon mustard, salt, and pepper. Taste the sauce and adjust the seasoning as needed. The Dijon mustard adds a subtle tang that complements the cheesy flavour perfectly.

Assembling and Baking

Now it’s time to put it all together. Grease an ovenproof dish with a little butter. Arrange the parboiled cauliflower florets in the dish in a single layer. Pour the cheese sauce evenly over the cauliflower, ensuring all the florets are coated.

Sprinkle the remaining grated cheese over the top of the sauce. This will create a lovely golden crust as it bakes.

Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.

Serving Suggestions

Once baked, let the cauliflower cheese stand for a few minutes before serving. This allows the sauce to thicken slightly.

Cauliflower cheese is a versatile side dish that pairs well with a variety of meals. It’s a classic accompaniment to roast dinners, especially roast beef or lamb. It’s also delicious served alongside grilled chicken or fish. For a vegetarian option, try serving it with a hearty lentil stew or a baked potato.

You can also add extra flavour to your cauliflower cheese by incorporating other ingredients. Some popular additions include:

• Cooked ham or bacon, chopped and added to the sauce

• Leeks, sautéed and mixed with the cauliflower before baking

• A sprinkle of nutmeg in the cheese sauce

• A pinch of cayenne pepper for a little heat

Tips for Success

• Don’t overcook the cauliflower during parboiling; it should still have a slight bite.

• Make sure the roux is cooked properly to avoid a floury taste in the sauce.

• Whisk the milk in gradually to prevent lumps from forming.

• Use a good quality mature cheddar cheese for the best flavour.

• Adjust the seasoning to your liking.

Enjoy your homemade cauliflower cheese!