This Cauliflower Cheese recipe offers a simple and inexpensive dish for any day of the week. It can be eaten on its own for lunch or as an accompaniment to a main meal. Perfect served with Honey & Mustard Glazed Gammon or Chicken & Bacon.
- Serves: 2-4
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Ready In: 40 minutes
- Cheese Sauce Mix & Ingredients
- 2 oz Strong Cheddar Cheese – grated for the topping
- 1 Medium to Large Cauliflower – the fresher the better!
- Make your cheese sauce by following our Cheese Sauce Recipe. (This can be made whilst you are steaming the cauliflower if preferred).
- Cut off the bottom of the cauliflower with a sharp knife, keeping the green leafy stalks and the main part of the cauliflower. Then cut the cauliflower into 10 to 12 florets by cutting from the bottom and discarding the main white stem.
- Wash the florets and green leafy stalks in a colander or sieve.
- Line the bottom of a steamer with the green leafy stalks and place the florets on top.
- Steam over a medium heat with the lid on for approximately 6 minutes (after 3 minutes, move the florets around a little so they steam evenly).
- After around 6 minutes, use a sharp knife or skewer to check that the florets are firm, not raw or mushy. They should not be fully cooked at this stage, just softened a little. Steam just a little longer if required.
- Remove the steamer from the heat and transfer the contents to an oven proof dish. (Do not leave the cauliflower sat over the saucepan when cooked as it will continue to steam even when removed from the heat source.) The green leafy stalks should be placed along the edge of the oven dish first to create a ‘nest’ with the florets in the centre.
- Pour your Cheese Sauce over the cauliflower, covering all parts of the florets.
- Add grated cheese on top as required (around 2 oz) with a little more cheese to cover the higher parts of the florets.
- Cook in the top of a pre-heated the oven for 30 minutes at 200° C.
- Keep an eye on the cooking process near the end, you want a lovely browned topping but not a burnt one!