I created a Cheesy Cauliflower that helps get kids to enjoy vegetables and makes an easy family side with a breadcrumb topping.

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I never thought cauliflower could cause a fight over the last spoonful, but this Cauliflower Cheese does. I pair large cauliflower with mature cheddar in a rich, velvety harmony that somehow turns veggies into the main event.

A bubbly, golden crust forms on top that kids will actually like, and somehow even the fussiest eater asks for seconds. Think Smitten Kitchen Cauliflower Cheese but simpler and faster, with less faff and more straight up comfort.

I love how the textures play against the melt and how a weeknight meal can feel a little celebratory, no fuss.

Ingredients

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Cauliflower: mild, high in fiber and vitamin C, low calorie, add bulk not sweetness.
Cheddar: salty, creamy, rich in protein and calcium, gives sharp melty cheese flavour.
Butter: adds fat and gloss, helps sauce carry flavor, can be heavy dont overdo.
Flour: thickens sauce, adds carbohydrates and body, neutral taste but necessary.
Milk: gives creaminess and protein, slight natural sweetness, makes sauce smooth.
Dijon mustard: tiny tang, brightens flavor without heat, almost zero calories.
Breadcrumbs: crunchy topping, mostly carbs, soak up butter to make a crisp crust.
Parmesan: salty umami boost, little goes a long way, helps brown the top.

Ingredient Quantities

1 large cauliflower about 1 kg, broken into florets

45 g (3 tbsp) unsalted butter

25 g (3 tbsp) plain flour

480 ml (2 cups) milk warmed

200 g mature cheddar grated, divided (about 150 g for sauce, 50 g for topping)

1 tsp Dijon mustard or 1/2 tsp mustard powder

Pinch of ground nutmeg (about 1/8 tsp) optional

Salt and freshly ground black pepper to taste

50 g (1/2 cup) fresh breadcrumbs

2 tbsp melted butter for mixing with breadcrumbs

25 g grated Parmesan for extra crustiness optional

Small handful fresh parsley chopped optional

How to Make this

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1. Preheat the oven to 200C/400F (180C fan) and butter a medium baking dish, you can also rub a little oil in if you like.

2. Break the cauliflower into florets and blanch in salted boiling water 5 to 7 minutes until just tender, not mushy; drain well and let it steam-dry so the sauce wont get too watery.

3. In a saucepan melt 45 g butter over medium heat, stir in 25 g plain flour and cook for about 1 minute while whisking so the raw flour taste goes away but it does not brown.

4. Take the pan off the hottest bit and slowly whisk in the warmed 480 ml milk a little at a time until smooth, then return to gentle heat and simmer 3 to 5 minutes until the sauce thickens and coats the back of a spoon.

5. Remove from the heat, stir in 1 tsp Dijon mustard (or 1/2 tsp mustard powder), a pinch of nutmeg if using, salt and freshly ground black pepper to taste, then fold in about 150 g of the grated mature cheddar until the sauce is silky — adding the cheese off high heat keeps it from going grainy.

6. Put the cauliflower florets into the prepared dish and pour the cheese sauce over, tossing gently so all the pieces are coated; leave a little sauce on top for the crumbs to stick to.

7. Mix 50 g fresh breadcrumbs with 2 tbsp melted butter, then stir in the remaining 50 g grated cheddar, the 25 g grated Parmesan if using, and the chopped parsley if you want some colour.

8. Scatter the breadcrumb-cheese mix evenly over the cauliflower and sauce, pressing down lightly so it sticks.

9. Bake uncovered for 20 to 25 minutes until bubbling and the topping is golden; if it’s browning too quickly cover loosely with foil, or for extra crispness pop it under the grill for 2 to 3 minutes watching it closely.

10. Let it rest 5 minutes before serving, sprinkle a little extra parsley if you like, and serve warm — kids usually devour this one.

Equipment Needed

1. Oven (preheat to 200C/400F, 180C fan)
2. Medium baking dish, buttered or lightly oiled
3. Large pot for blanching and a colander to drain the cauliflower
4. Saucepan for the cheese sauce
5. Whisk for the roux and smoothing the sauce
6. Wooden spoon or heatproof spatula for folding and stirring
7. Box grater for the cheddar and Parmesan
8. Mixing bowl and measuring spoons/cups for the crumb mix and seasonings

FAQ

Q: Can I make this gluten free? A: Yes. Swap the plain flour for a gluten free plain flour blend or 2 tbsp cornflour mixed with a little water to make a slurry, and use gluten free breadcrumbs or crushed rice crackers for the topping. Panko works great if you can find a GF version, it gives extra crunch.

Q: How do I stop the cauliflower getting soggy? A: Don't overcook it. Steam or simmer the florets for 4 to 6 minutes until just tender, or roast them at a high temp for 20 minutes to concentrate flavour. If you boil too long the whole dish gets mushy, so test with a fork before draining.

Q: My cheese sauce is lumpy or grainy, what went wrong? A: Most likely the milk was too cold or the heat was too high. Warm the milk first, make a smooth roux with the butter and flour, then whisk the warm milk in slowly. Turn the heat down and add the cheddar off the heat, a handful at a time, so it melts smoothly.

Q: Can I make this ahead or freeze it? A: You can assemble it and chill it up to 24 hours before baking. Freezing is possible but the sauce might change texture when thawed. If you want to freeze, freeze before baking in an airtight container, thaw overnight in the fridge and reheat in the oven until piping hot.

Q: Any good swaps to make it lighter or more flavorful? A: Use semi skimmed milk and a bit less butter for a lighter version, or add bite with extra mustard, a pinch of cayenne, or grated garlic in the sauce. Stir chopped parsley through before serving for freshness. For extra crustiness mix Parmesan into the breadcrumbs.

Q: How do I reheat leftovers so it's not soggy? A: Reheat in a 175 to 180°C oven covered for 15 minutes then uncover for 5 to 10 minutes to crisp the top. Microwaving is quicker but you lose the crunchy topping, so only do that if you're in a hurry.

Cauliflower Cheese Recipe Substitutions and Variations

Mature cheddar (for sauce + topping): Gruyère (same amounts, nuttier and melts gorgeously), Red Leicester or Colby (similar strength and color), Fontina or young cheddar mixed with a bit of Parmesan (milder but creamy).
Milk (480 ml warmed): Unsweetened oat or soy milk (use same volume, they give good creaminess), half-and-half or single cream thinned with a little water (richer, use slightly less cream), vegetable stock plus 2 tbsp cream (for a savoury, dairy-light option).
Plain flour (25 g): Cornstarch (use about 1 to 1 1/2 tbsp mixed with cold milk before adding), arrowroot (same method, keeps sauce glossy), gluten-free plain flour blend (use same weight).
Fresh breadcrumbs (50 g topping): Panko (use same weight for extra crunch), crushed crackers or crisped cornflakes (gives great texture), finely chopped toasted almonds or hazelnuts (use a bit less, about 35–40 g, for a nutty crust).

Pro Tips

– Keep the sauce silky: make sure the milk is warm, cook the roux just long enough to lose the raw flour taste, then take it off the hottest bit before folding in the cheese. If the sauce looks grainy, stop heating, whisk in a splash of warm milk and it will often smooth out. Also grate the cheddar fresh, pre-shredded cheese melts worse so dont skip that.

– Stop the cauliflower watering the dish: after blanching drain and let the florets steam-dry or pat them with paper towels, and if you want more flavor and less moisture try roasting the florets instead of boiling for 20-30 minutes until they get a little color. Roasting gives better texture and extra flavor, trust me.

– Make the topping extra crunchy: mix some panko with the fresh crumbs and toast them in the pan briefly before adding butter, then press the crumb mix lightly onto the sauce so it sticks. For an ultra-crisp finish, bake until bubbling then pop it under the grill for a minute or two, watching like a hawk so it doesnt burn.

– Prep and reheat tips: assemble ahead but keep the breadcrumb mix separate until baking, that way it wont get soggy. Leftovers reheat best in a moderate oven covered for a few minutes then uncovered to re-crisp the top, microwaving will make it limp.