Annie's Cauliflower Cheese

    50 min

    I like to add a pinch of dry mustard to my cheese sauce. Trust me - this is good. We eat a lot of cauliflower cheese in our house!

    16 people made this

    Serves: 6 

    • 1 medium cauliflower
    • 55g butter
    • 55g plain flour
    • 1 level teaspoon mustard powder
    • pinch of salt
    • 1 pint / 460ml milk
    • 50g cheddar cheese, grated plus extra for sprinkling on top
    • Freshly ground pepper

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the oven to 200 degrees C / Gas mark 7.
    2. Remove the green outer leaves from the cauliflower but keep it whole. Steam in a pot of boiling water for 10 minutes. Remove the cauliflower from the heat and leave to cool.
    3. Place the butter and flour in a large saucepan. Over a low heat, stir the butter and flour together until the butter has melted and the flour is evenly mixed through. Add pinch of salt and mustard powder; continue stirring for 2 minutes.
    4. Turn the heat up to medium and add the milk in one go. Whisk furiously until sauce is smooth. Continue stirring until the sauce has thickened (about 5 minutes). If the sauce is very thick add a little more milk - it should be thick but still runny. Add the grated cheese and stir until melted. Remove from the heat.
    5. Break the cauliflower florets off from the central stalk taking care not to break it into tiny pieces. Place the florets in a baking dish large enough to hold them all in one layer.
    6. Pour the thickened cheese sauce over the cauliflower, covering all the florets. Sprinkle with grated cheese and a good twist of black pepper.
    7. Bake in the hot oven until the sauce is bubbling and golden brown on the top, approx 30 minutes.

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    Reviews in English (1)


    Good basic recipe but even using a very strong cheese, I had to increase the cheese to 120g to taste it.  -  05 Dec 2012