This cauliflower cheese is a classic British side dish made with tender cauliflower covered in a thick, rich sharp-cheddar sauce, then topped with panko breadcrumbs and even more cheese before baking until golden and bubbling. I grew up eating cauliflower cheese, so I'm firmly in the camp that the sauce should be thick, cheesy, and seasoned with English mustard and white pepper. It's especially popular around Christmas, but nine times out of ten you'll find me serving it as part of a proper Sunday roast with Yorkshire puddings.
Featured Review
"Made these for Thanksgiving and it did not disappoint! My mom said this cheesy cauliflower was her favorite thing on her plate which is HUGE since she's so hard to please! Definitely will be making this every year! Thanks for the recipe!"
Kat
Welcome to one of my favorite recipes, this cauliflower cheese is a side dish we have always enjoyed. This is a British classic, especially around Christmas time. The beauty of cauliflower is that it takes on any flavor you want it to. That's why cauliflower has gained so much popularity in recent years, it's literally a blank canvas!
Nine times out of ten if I am having cauliflower cheese I am also enjoying some Yorkshire Puddings. There truly is nothing better than a Sunday Roast Dinner, similar to a Thanksgiving-style dinner. Ribeye roast is my favorite meat to have.
What Makes Proper Cauliflower Cheese So Good
- Sharp English Cheddar: I recommend buying a good sharp cheddar and grating it yourself. I've found pre-shredded cheese just doesn't melt into the sauce nearly as well.
- English Dry Mustard: I prefer Colman's dry mustard powder because it adds that classic savory bite that works so well with sharp cheddar.
- White Pepper: This is personal for me. I grew up with white pepper in both mashed potatoes and cauliflower cheese, so it's always my preference here.
- Whole Milk: I like my cauliflower cheese sauce thick and rich, so I use whole milk. You can always add a little more milk if you prefer a thinner sauce.
- Panko Breadcrumbs: I recommend panko rather than fine breadcrumbs because you want that thicker, crunchy topping against the creamy cheese sauce.
When you make the white sauce and add the cheese make sure to taste the sauce and add some more salt or pepper if desired.
This Is Where the Cheese Magic Happens
You only par-boil the cauliflower until the water reaches a boil. Overcooking it at this stage could leave you with overly soft cauliflower after baking.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Thick & Cheesy British Cauliflower Cheese
This cauliflower cheese is a classic British side dish made with tender cauliflower covered in a thick, rich sharp-cheddar sauce, then topped with panko breadcrumbs and even more cheese before baking until golden and bubbling. I grew up eating cauliflower cheese, so I'm firmly in the camp that the sauce should be thick, cheesy, and seasoned with English mustard and white pepper. It's especially popular around Christmas, but nine times out of ten you'll find me serving it as part of a proper Sunday roast with Yorkshire puddings.
- Total Time: 50 Minutes
- Yield: 6-8 Servings 1x
Ingredients
- 1 Medium Cauliflower Head
- ½ Teaspoon Salt, more to taste
- 2.5oz (5 Tablespoons) Salted Butter
- 2.5oz (73 Grams or ½ Cup + 1 Tablespoon) All-Purpose Flour
- 2 Teaspoons English Dry Mustard Powder or Regular Mustard
- ½ Teaspoon White Pepper, more to taste
- 2 cups Whole Milk, low-fat will work the sauce just won't be as rich
- 5oz (1 ¼ Cup) Sharp English Cheddar, divided
- 30 grams (½ Cup) Panko-style Breadcrumbs
Instructions
- Preheat the oven to 425F/212C.
- Cut the cauliflower head in half and discard the green leaves and stem. Then cut the cauliflower florets into two bite-size pieces. Transfer cauliflower to a large pot and fill it with cool water, making sure to cover all of the cauliflower with water. Place the pot on the stove over medium-high heat and bring to a boil. When the pot comes to a boil immediately turn it off and strain the cauliflower into a colander, set aside while you prepare the cheese sauce.
- In a large saucepan add the butter and cook over medium heat. Once the butter has melted add the flour and whisk to combine, continue whisking it for 2 to 3 minutes to cook out the flour taste. Add the mustard and white pepper and mix to combine. Reduce the heat to low and slowly and evenly stream in the milk and whisk constantly to combine. Keep asking for another minute or two for the sauce to thicken. Add ⅔ of the cheese and whisk until all of the cheese is melted. Taste the sauce at this point and add more salt or pepper, if desired.
- Add the cauliflower to an 8 or 9-inch casserole dish and pour the cheese sauce evenly over the top. Sprinkle with breadcrumbs in an even layer then repeat with the remaining cheese. Bake for 20 to 30 minutes or until golden brown on top and bubbling. Set aside to cool for five minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to five days.
Equipment
Buy Now → Notes
- *This recipe produces a thick, cheesy sauce, but if you'd like a runnier sauce feel free to add more milk, I'd start with ¼ cup until you reach your desired consistency.
- Due to the creamy sauce I do not recommend freezing this dish.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Category: Side Dish
- Method: Cook
- Cuisine: English
Carol Anne says
Oh my gosh this is to die for, I could eat the whole thing, thanks for sharing.
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Carol Anne. I am glad to hear you enjoyed the cauliflower cheese, it's a family favorite!! Take care. XX Liz
K says
Yes. I added a tetch of Tapatío before serving
K says
Are nutritional values available? Thanks
Elizabeth Waterson says
So glad you liked it and came back to leave a review and rating K! I do not have nutritional values but if you paste in the ingredient quantities there are plenty of free tools on Google that will calculate for you! Take care. XX Liz
Kat says
Made these for Thanksgiving and it did not disappoint! My mom said this cheesy cauliflower was her favorite thing on her plate which is HUGE since she’s so hard to please! Definitely will be making this every year! Thanks for the recipe!
Elizabeth Waterson says
Yay so happy to hear your mom loved it the most!! Thank you so much for coming back to rate and review the recipe Kat! Take care XX Liz
Rinky Barnhart says
The Best
Sandra says
Could you use frozen cauliflower in this recipe?
Elizabeth Waterson says
Hi Sandra, thanks for reaching out. I don't see why frozen wouldn't work. Just boil the cauliflower until just tender, not mushy! Please let me know how it works out! Take care. XX Liz
amy zollinger says
I made this for my family’s Thanksgiving dinner and it was the perfect side. Every last bite was eaten. Unfortunately I had to skip the mustard ingredient but it was still great, I can’t wait to make it again with the mustard!
Elizabeth Waterson says
Yay, so glad you were able to make it work without the mustard and everyone enjoyed it!! Thank you for the lovely review! XX Liz
Shay says
Made this for a Friendsgiving potluck and everyone loved it! It was so good one of the guests thought it was Mac and cheese!
Elizabeth Waterson says
So happy you liked this delicious side, thanks for the 5-star review!! XX Liz