Cauliflower Cheese

I’ll let you into a secret – I am not a fan of cauliflower – it started in childhood and whilst other foods have become something i now happily eat I will never choose Cauli.  I do however, thanks most to my hubby, have a secret craving for Cauliflower cheese whenever I have roast chicken.

I have been known to keep a bag of frozen cauli cheese (its actually quite good) in the freezer incase the craving hits but for sunday roasts only homemade will do.  So here it is – my recipe for cauliflower cheese…


  • 1 large cauliflower broken into pieces
  • 500ml milk
  • 4 tbs flour
  • 50g butter
  • 100g strong grated cheese
  • a good grating of fresh parmesan to finish


  • Heat oven to 220C/200C/gas 7. (if you are cooking chicken add this in when you take the chook out to rest)
  • First steam your cauliflower till tender but still firm (up to 5 mins)
  • Take the steamer off the water and set aside to cool whilst you make the sauce
  • In a saucepan  heat the milk, flour and butter,  whisking fast as the butter melts and the mixture comes to the boil until the sauce thickens nicely.
  • Take off the heat then stir in 3/4 of the cheese
  • In an ovenproof dish lay out your cauliflower, then pour over the cheese sauce, scattering the remaining cheese and some parmesan over like below…


  • Pop into the oven and bake till golden and slightly browned on top (should be about 20 minutes)

Cauliflower cheese is a creamy, cheesy, gorgeous addition to any roast, and works particularly well with Chicken.  In fact I often have these instead of potatoes and, whilst no-one could describe these as healthy, they do have much less carbohydrate than potatoes.


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