The Secret to the Best Cauliflower Cheese
Forget everything you know about bland, watery cauliflower cheese. This recipe is a game-changer, and the secret lies in one key ingredient: a beautiful, hard sheep’s cheese. We discovered a fantastic one from the Ribblesdale Cheese Company, a tiny two-and-a-half-person operation in Yorkshire. Matured sheep’s cheese has a complex, nutty, almost pecorino-like flavour and is far less greasy than its cow’s milk counterparts. Paired with a rich, creamy sauce infused with cauliflower flavour, it’s simply divine. A crunchy, mustard-spiked breadcrumb topping adds the perfect textural contrast, cutting through the richness. This dish is pure comfort in a bowl. For a balanced meal, we love serving it with zesty Little Marmite potatoes or a fresh, acidic Kohlrabi, gherkin and apple salad.
Ingredients
• (Serves 4)
• 1 large cauliflower
• Sea salt and freshly ground black pepper, to taste
• 100g / 7 tbsp unsalted butter
• 100g / ¾ cup all-purpose flour
• 300ml / 1 ¼ cups whole milk
• 200ml / ¾ cup + 2 tbsp whipping cream
• 2-3 tbsp sunflower oil
• 60g / 1 cup breadcrumbs, preferably from stale bread
• ½ tsp English mustard powder
• ½ tsp dried thyme
• 300g / 10.5 oz hard sheep’s cheese, cut into 1cm cubes
Instructions
1. Prep the Cauliflower: Tear off and discard the tough outer leaves of the cauliflower, reserving the tender, light green inner leaves for later. Bring a large pan of lightly salted water to a boil. Stand the cauliflower upright and cut it into eight even wedges.
2. Cook and Cool: Add the cauliflower wedges to the boiling water and cook for 5-6 minutes until tender-crisp, but not soft. Prepare a large bowl of cold water. Using a slotted spoon, transfer the cauliflower from the pan (reserving the cooking water) into the cold water to halt the cooking process. Once cooled, drain the cauliflower extremely well in a colander, shaking it occasionally to release any water trapped in the florets.
3. Make the Roux: While the cauliflower drains, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, until it forms a sandy-textured paste (a roux).
4. Build the Sauce: Gradually whisk 300ml of the reserved cauliflower cooking water into the roux until smooth. Next, slowly whisk in the milk and cream. Cook for another minute, stirring, until the sauce has thickened. Do not let it boil.
5. Cool the Sauce & Preheat Oven: Remove the sauce from the heat and let it cool for about 10 minutes. This is crucial to prevent the cheese from melting in immediately. Meanwhile, preheat your oven to 200°C/fan 180°C/gas mark 6.
6. Toast the Breadcrumbs: Heat a couple of tablespoons of sunflower oil in a frying pan over a medium heat. Add the breadcrumbs and fry for 5 minutes, stirring often, until golden and crisp. Stir in the mustard powder and thyme, fry for one more minute, then season with salt and pepper and remove from the heat.
7. Finish the Sauce & Assemble: Gently fold the cubed sheep’s cheese into the cooled sauce and season generously with salt and pepper. Arrange the drained cauliflower wedges in a single layer in an ovenproof dish. Pour the cheese sauce evenly over the top.
8. Bake: Sprinkle the toasted breadcrumbs over the sauce. Bake for 10-15 minutes, until the sauce is bubbling, the cheese is melted, and the topping is golden brown.
9. Prepare the Garnish: While the gratin bakes, heat a little oil in the frying pan and quickly fry the reserved inner cauliflower leaves until tender and slightly crisp. Season with salt and pepper.
10. Serve: Serve the cauliflower cheese hot from the dish, garnished with the crispy fried leaves. Ensure each portion gets a generous scoop of the crunchy topping.
Nutritional Information
• Serves: 4. Calories per serving: Enter Value. Please note that is an estimate and can vary based on the specific used.
Pro Tips
• Drain the blanched cauliflower thoroughly in a colander, moving it around to release any water trapped in the florets. This is the key to preventing a watery sauce.
• Let the béchamel sauce cool for about 10 minutes before adding the cheese cubes. This ensures they melt into distinct pockets of flavour in the oven rather than dissolving completely into the sauce.
• Don’t discard the tender inner cauliflower leaves! Quickly frying them in a little oil creates a delicious, crispy garnish that adds flavour and reduces waste.
• For an extra flavour boost, use 300ml of the cauliflower cooking water when making your sauce. It adds a subtle, savoury depth that complements the cheese perfectly.
FAQ
Q: Can I use a different vegetarian cheese for this recipe
A: Absolutely. While the hard sheep’s cheese is recommended for its unique nutty flavour, you can substitute it with another hard vegetarian cheese. A vegetarian Pecorino or a sharp, aged vegetarian cheddar would work well. Always check the label to ensure the cheese is made with vegetarian rennet.
Q: How can I make this cauliflower cheese vegan
A: To make this recipe vegan, use a plant-based butter block for the roux, a creamy, full-fat oat or soy milk for the sauce, and a high-quality melting vegan hard cheese alternative. For the cream, a rich cashew cream would be a great substitute. Use a neutral oil like sunflower oil as directed.
Q: What can I serve with this to make it a complete vegetarian meal
A: This cauliflower cheese is very rich and pairs beautifully with something fresh and acidic to cut through the creaminess. The recipe suggests a kohlrabi and apple salad or zesty potatoes. For added protein, serve it alongside a hearty lentil salad, roasted chickpeas, or a simple green salad with a sharp vinaigrette.
Q: How do I store and reheat leftover cauliflower cheese
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best results when reheating, place the cauliflower cheese in an oven-safe dish, cover with foil, and bake at 180°C (350°F) for 15-20 minutes, or until heated through. You can remove the foil for the last 5 minutes to re-crisp the topping.
