Best Ever Cauliflower Cheese (Creamy, Cheesy & Oven‑Baked)
This easy cauliflower cheese is creamy, cheesy and oven‑baked until golden - the perfect cauliflower cheese recipe for any Sunday roast, Christmas dinner, Thanksgiving table or cosy roast dinner side dish. With tender baked cauliflower, a rich cauliflower cheese sauce and a bubbling cheesy top, it’s a guaranteed crowd‑pleasing vegetable side dish for any occasion.
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Servings: 8
Ingredients
- 1200 ml water
- 2 medium cauliflowers
- 130 grams cheddar cheese
- 20 grams chives
- 100 grams butter
- 120 grams plain flour
- 600 ml milk
- 130 grams grated mozzarella cheese
Instructions
- Bring a large pan of water to the boil. Prepare the cauliflower by cutting it into bite‑sized florets
- Boil the cauliflower for 10–12 minutes, or until tender. Drain the cauliflower, keeping the cooking water - you should have around 900ml left.
- Grate 130g cheddar cheese and finely dice the chives
- In a large pan, melt the butter with a small squirt of cooking oil (this stops the butter burning). Add the flour to make a roux and cook on a low heat for 3 minutes, stirring
- Add the milk little by little, whisking vigorously to avoid lumps. It will become very thick, like a paste - keep whisking until smooth before adding more.
- Start adding the reserved cauliflower water gradually, whisking continuously. Keep the pan on the heat and whisk vigorously to maintain a smooth sauce. Add enough water to reach your desired thickness - around 700ml works well.
- Add most of the grated cheese, holding back a handful for the topping. Whisk until fully melted and smooth. Season the sauce with salt and pepper, then stir in the chives.
- Add the cooked cauliflower to the sauce and gently fold it through
- Transfer everything to a baking dish, sprinkle over the remaining cheese, and bake at 200°C for 20 minutes, or until golden, bubbling and crispy on top.
Notes
• Don’t rush the roux - giving it the full 3 minutes cooks out the floury taste and makes a smoother, richer cauliflower cheese sauce.
• Whisk like you mean it - adding the milk and cauliflower water gradually is the secret to a perfectly silky sauce with zero lumps.
• Use the cauliflower water - it’s naturally starchy and full of flavour, which helps the sauce thicken beautifully without becoming heavy.
• Season at the end - once the cheese melts in, the salt level changes, so taste before adding extra.
• Bake until properly golden - that deep, bubbling top is where all the flavour lives, so don’t pull it out too early.
• Make ahead friendly - assemble the dish earlier in the day, then bake fresh when you’re ready to serve your Sunday roast or Christmas dinner.