Cauliflower Cheese

Cauliflower Cheese is both a meal in its own right and a great vegetable accompaniment to many other dishes. The preparation method varies a little depending on how it is to be served but only a little


  • 1 large Cauliflower
  • 2 Tablespoons butter
  • 2 Tablespoons all-purpose flour/plain flour
  • 1 cup milk
  • ½ teaspoon yellow mustard powder
  • Large pinch of grated nutmeg
  • 225g/½lb grated strong cheese
  • Paprika Powder
  • salt and pepper to taste

Additional Ingredients for a Main Course

  • 225g/½lb grated strong cheese
  • 2 medium sized tomatoes


  1. Pull the green outer leaves from the Cauliflower then break into florets of a size that is to your own taste. For a main dish, my preference is for large pieces whilst smaller pieces work better as an accompaniment. Trim the stalks of the florets to your preferred length.
  2. Steam the Cauliflower. The time needed will vary as it depends on the size but also is influenced by your planned serving method.
  3. As an accompaniment, the vegetable should be cooked al-dente or a little softer if that is preferred
  4. If used as a main course then use a shorter steaming time so as to leave the florets slightly undercooked.
  5. While the Cauliflower is steaming, Make a white sauce by melting the butter then stirring in the flour, mustard powder and nutmeg. If powdered mustard is not available then add a regular mustard after the milk
  6. Gradually add milk and cook until thickened.
  7. Remove the white sauce from the heat and add in the grated cheese. Stir until the cheese has melted. Add salt and pepper to taste
  8. Mix the Cauliflower and the Cheese Sauce together. If serving as an accompaniment then place in a dish and optionally sprinkle a little paprika over the top.
  9. To serve as a main course, place everything in a grill-proof dish. Top with sliced tomatoes then sprinkle over the grated cheese. Add on some paprika to taste then grill until the cheese is melted. Serve with your choice of salad or steamed vegetables.

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