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Sides & Sauces
Cauliflower Cheese
Cauliflower cheese should still taste of cauliflower under that sauce. I prepare the vegetable and sauce separately before bringing them together for the finish.
- Prep Time
- 20 mins
- Cook Time
- 25 mins
- Serves
- 4
Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read
Chef’s notes
My first preparation check: Preheat your oven to 200°C (180°C fan) / 390°F.
Ingredient swaps
Use the flour and binder specified below. A different gluten-free blend can absorb liquid differently; I am not promising a straight swap unless the recipe explicitly gives one.
Why this recipe works
Pan size and food thickness affect how evenly things cook. Keep to the setup in the method and check the stated colour or texture cue before serving.
For more help, browse Kitchen Skills and gluten-free label guidance.
Let's get cooking
Method
- InstructionsPreheat your oven to 200°C (180°C fan) / 390°F.
- Steam or boil the cauliflower florets for 5–7 minutes, until just tender. Drain and set aside.
- In a saucepan, melt the butter, then stir in the flour to make a roux. Cook it for about 1 minute.
- Gradually add the milk, whisking constantly, until you have a smooth, thick sauce.
- Stir in the mustard, salt, pepper, and most of the cheese. Let it melt into a silky cheese sauce.
- Place the cauliflower in a baking dish, pour over the cheese sauce, and sprinkle the remaining cheese (and a bit of Parmesan or paprika if using) on top.
- Bake for 20–25 minutes until golden and bubbling.
Watch Me Make This
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