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Cauliflower cheese

Pop this classic side dish in the oven when you take your roast chicken out to rest, so there's no hot shelf juggling

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 250
  • Carbohydrates 16
  • Saturated Fat 9
  • Sugar 8
  • Protein 13
  • Fat 15
  • Fibre 3
  • Salt 0.62

Nutrition per serving

  • Calories 250
  • Carbohydrates 16
  • Saturated Fat 9
  • Sugar 8
  • Protein 13
  • Fat 15
  • Fibre 3
  • Salt 0.62

Ingredients

  • 1 large cauliflower (leaves cut off), broken into pieces
  • 500ml milk
  • 4 tbsp flour
  • 50g butter
  • 100g strong cheddar, grated
  • 2-3 tbsp breadcrumbs, if you have them

Method

  1. Bring a large saucepan of water to the boil, then add the cauliflower and cook for 5 mins – lift out a piece to test, it should be cooked. Drain the cauliflower, then tip into an ovenproof dish.

  2. Heat oven to 220C/200C/gas 7. Put the saucepan back on the heat and add the milk, flour and butter. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick. Turn off the heat, stir in most of the cheese and pour over the cauliflower. Scatter over the remaining cheese and breadcrumbs.

  3. When the chicken comes out of the oven (see 'Goes well with' recipe), pop in the Cauliflower cheese and bake for 20 mins until bubbling.

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