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up close of cauliflower cheese on a plate on a larger plate on a light grey surface

Thick & Cheesy British Cauliflower Cheese

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5 from 6 reviews

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

Units Scale
  • 1 Medium Cauliflower Head
  • 1/2 Teaspoon Salt, more to taste
  • 2.5oz (5 Tablespoons) Salted Butter
  • 2.5oz (73 Grams or 1/2 Cup + 1 Tablespoon) All-Purpose Flour
  • 2 Teaspoons English Dry Mustard Powder or Regular Mustard
  • 1/2 Teaspoon White Pepper, more to taste
  • 2 cups Whole Milk, low-fat will work the sauce just won't be as rich
  • 5oz (1 1/4 Cup) Sharp English Cheddar, divided
  • 30 grams (1/2 Cup) Panko-style Breadcrumbs

Instructions

  1. Preheat the oven to 425F/212C.
  2. 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.
  3. 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 2/3 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.
  4. 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

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 1/4 cup until you reach your desired consistency. 
  • Due to the creamy sauce I do not recommend freezing this dish.
  • Author: Elizabeth Waterson
  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes
  • Category: Side Dish
  • Method: Cook
  • Cuisine: English

Find it online: https://confessionsofabakingqueen.com/cauliflower-cheese/

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