Mikes Cauliflower Cheese

Mikes Cauliflower Cheese is a recipe from an old friend. It has only a few ingredients but the result is a tasty main and side dish. This is a lovely vegetarian dish. I have also in the past added breadcrumbs and bacon to the top for the last few minutes. It gives a lovely extra crunch and texture.

Mike’s Cauliflower Cheese is a quintessentially British dish that marries simplicity with indulgence, showcasing the versatility of humble ingredients. This beloved comfort food brings together tender cauliflower florets enveloped in a creamy, rich cheese sauce. No wonder it has become a staple on many British dining tables.

The foundation of this dish lies in the perfectly cooked cauliflower, which is cut into florets and boiled until tender yet firm enough to hold its shape. The cauliflower provides a nutritious base, offering a mild flavour that complements the richness of the cheese sauce without overpowering it.

The star of Mike’s Cauliflower Cheese is undoubtedly the mature cheddar. This cheese, known for its robust and tangy flavour, is grated and melted into a velvety sauce that coats every bite of cauliflower. The choice of mature cheddar is critical, as its depth of flavour elevates the dish from a simple vegetable side to a decadent main course. The cheese sauce is crafted with care, beginning with a classic roux made from butter and plain flour. This mixture is gently cooked to eliminate any raw flour before milk is gradually added, creating a smooth, thick base.

A hint of English mustard is whisked into the sauce. This simple ingredient adds a subtle warmth and sharpness that cuts through the richness of the cheese. This not only enhances the flavour of the cheddar but also gives the sauce a pleasant complexity. Salt and ground black pepper are used to season the dish perfectly, ensuring every mouthful is balanced and flavourful.

Mike’s Cauliflower Cheese is not just about taste; it’s about the texture and visual appeal as well. The creamy cheese sauce contrasts beautifully with the tender cauliflower, creating a dish that is both comforting and indulgent. When baked, the top becomes golden and slightly crispy, offering a delightful crunch with each bite.

This dish is versatile enough to be served as a side with a traditional roast dinner or enjoyed as a hearty vegetarian main. Its enduring popularity speaks to its ability to evoke a sense of warmth and home-cooked goodness, making Mike’s Cauliflower Cheese a timeless classic in British cuisine.

Mikes Cauliflower Cheese

A recipe so easy that even I can manage it.

4.77 from 399 votes

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Course: Main Dish, Side Dish

Cuisine: British

Keyword: Cheese, Dairy, Vegetables, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 People

Calories: 323kcal

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Ingredients

 

MetricImperial

• 1 large cauliflower cut into florets
• 100 g mature cheddar grated
• 40 g butter
• 40 g plain flour
• 400 ml milk
• 1 tsp English mustard or similar
• salt
• ground black pepper

Instructions

• Cut the cauliflower into florets. I like to have bitesize pieces but up to you.
  1 large cauliflower
• When cut, place in a large colander and wash thoroughly removing any hidden dirt etc.
• Put a large saucepan of salted water on a high heat, add the florets and bring to the boil.
• Cook for 4 – 5 minutes or until the cauliflower is almost tender. A knife should slide into a stem easily without it falling apart.
• When ready, pour the florets back through the colander and put to one side to fully drain.
• Preheat the oven to 375F/190C/170C Fan/Gas 5.
• Place a thick sided saucepan on a medium heat and add the butter. When melted, add the flour gradually stirring constantly til mixed. Cook for about a minute.
  40 g butter, 40 g plain flour
• Turn off the heat and slowly add the milk to the mixture in portions. Stir really well before adding the next portion of milk to make sure the sauce in lovely and smooth with no lumps.
  400 ml milk
• Turn the heat back on to a medium setting and bring the mixture to a boil continually stirring.
• When boiling, reduce the heat and simmer for 2 minutes and again turn off the heat.
• Add the mustard and about 2/3rds of the grated cheese and stir until combined.
  100 g mature cheddar, 1 tsp English mustard, salt, ground black pepper
• Place the drained cauliflower in an oven proof dish ensuing even coverage.
• Carefully pour the hot cheese sauce over all of the cauliflower is completely coated.
• Sprinkle the other 1/3rd of the cheese over the top and place in the preheated oven for 25-30 minutes.
• The top of the cauliflower cheese should be golden brown and bubbling away.
• Remove from the oven, allow to cool for just a few minutes and serve in warmed dishes.

Nutrition

Calories: 323kcal | Carbohydrates: 23g | Protein: 15g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 347mg | Potassium: 799mg | Fiber: 5g | Sugar: 9g | Vitamin A: 663IU | Vitamin C: 101mg | Calcium: 344mg | Iron: 2mg