This creamy cauliflower cheese is made with tender florets, a smooth béchamel sauce infused with bay and mace, and mature Cheddar melted through. It bakes to a golden, bubbling finish in just 30 minutes and serves 4 as a comforting side dish.
I make this every time we have a roast chicken, and it always disappears first. The infused milk gives it a depth of flavour you just do not get from a plain white sauce.
Cauliflower Cheese Ingredients
- 1 large cauliflower, cut into florets
- 500ml whole milk
- 2 bay leaves
- 1 mace blade
- A few peppercorns
- 30g butter
- 30g plain flour
- ½ tsp mustard powder
- Pinch of cayenne pepper
- 100g Cheddar or Gruyère cheese, grated
- Sea salt and white pepper
How To Make Cauliflower Cheese
- Infuse the milk: Pour the milk into a saucepan and add the bay leaves, mace blade, and peppercorns. Heat gently until almost boiling, then remove from the heat and leave to infuse while you prepare the cauliflower.
- Cook the cauliflower: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Bring a large pan of salted water to the boil and cook the cauliflower florets for about 4 minutes until just tender. Drain well and place in an ovenproof dish.
- Make the roux: Melt the butter in a clean saucepan over a low heat. Stir in the flour, mustard powder, and cayenne pepper. Cook for 1–2 minutes, stirring constantly.
- Build the sauce: Strain the infused milk into a jug and discard the bay leaves and spices. Add the milk to the roux a little at a time, whisking well after each addition until the sauce is smooth and thick.
- Add the cheese: Stir 75g of the grated cheese into the sauce until melted. Season with sea salt and white pepper to taste.
- Bake: Pour the cheese sauce over the cauliflower and sprinkle the remaining 25g of cheese on top. Bake for about 30 minutes until golden brown and bubbling. Serve straight away.
What Are the Best Tips for Cauliflower Cheese?
- Infuse your milk: Warming the milk with bay leaves, mace, and peppercorns adds a subtle background flavour that lifts the whole dish. Do not skip this step.
- Keep the cauliflower firm: Only boil the florets for 4 minutes so they stay slightly undercooked. They will soften further during the 30-minute bake.
- Use a strong cheese: A mature Cheddar or Gruyère gives the sauce real punch. Mild cheese will leave the sauce tasting flat. If you enjoy cheesy sides, try the Hairy Bikers macaroni cheese with bacon too.
- Add milk gradually: Pour the strained milk into the roux a splash at a time, whisking after each addition. This is the best way to avoid lumps.
What Goes Well With This Dish?
Cauliflower cheese is a classic British side that belongs alongside a full roast dinner. It works especially well with roast chicken, as the Hairy Bikers originally designed this recipe to bake at the same time as the bird. Roast beef, lamb, or a joint of gammon are equally good pairings.
For a complete spread, serve it with Yorkshire puddings and onion gravy. On its own with a green salad and crusty bread, it also makes a satisfying vegetarian main course.
How Should You Store Leftovers?
Let the dish cool completely, then cover tightly with cling film or transfer to an airtight container. It will keep in the fridge for up to 3 days. Reheat gently in the oven at 160°C until warmed through.
You can freeze cauliflower cheese for up to 3 months, but the sauce may become slightly grainy once thawed. Wrap tightly in cling film and then foil before freezing. Defrost fully in the fridge before reheating.
Nutrition Facts
- Serving Size: 1 of 4 servings
- Calories: 280 kcal
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 380mg
- Total Carbohydrate: 18g
- Dietary Fibre: 3g
- Sugars: 8g
- Protein: 14g
Frequently Asked Questions
Can you make cauliflower cheese without flour? You can, but the sauce will be much thinner. A roux made with flour and butter is the most reliable way to get a thick, glossy cheese sauce.
How does Hairy Bikers cauliflower cheese compare to Jamie Oliver’s? The Hairy Bikers infuse the milk with bay leaves and mace for extra depth. Jamie Oliver often roasts his cauliflower first and uses a simpler sauce.
Can you make cauliflower cheese ahead of time? Yes, assemble the dish up to 24 hours in advance and keep it covered in the fridge. Add an extra 5–10 minutes to the baking time if putting it in the oven straight from cold.
How do you stop cauliflower cheese being watery? Drain the boiled florets thoroughly and let them steam dry for a minute in the colander. A thick, well-cooked sauce also helps prevent a watery dish.
Is it better to boil or steam cauliflower for cauliflower cheese? Boiling for 4 minutes is the quickest method and works perfectly here. Steaming takes a little longer but keeps the florets slightly firmer if you prefer more bite.
You May Also Like:
- Hairy Bikers Yorkshire Pudding Recipe
- Hairy Bikers Macaroni Cheese With Bacon Recipe
- Hairy Bikers Sage And Onion Stuffing Recipe
Hairy Bikers Cauliflower Cheese Recipe
Description
This cauliflower cheese is made with tender florets in a creamy béchamel sauce infused with bay leaves, mace, and peppercorns, then finished with mature Cheddar and baked until golden and bubbling. A comforting British side from the Hairy Bikers’ Chicken and Egg cookbook.
Ingredients
Instructions
- Infuse the milk: Pour the milk into a saucepan with the bay leaves, mace blade, and peppercorns. Heat gently until almost boiling, then remove and leave to infuse.
- Cook the cauliflower: Preheat oven to 180°C (160°C Fan / Gas Mark 4). Boil the cauliflower florets in salted water for about 4 minutes until just tender. Drain well and place in an ovenproof dish.
- Make the roux: Melt the butter in a clean saucepan over a low heat. Stir in the flour, mustard powder, and cayenne pepper. Cook for 1–2 minutes, stirring constantly.
- Build the sauce: Strain the infused milk and discard the bay leaves and spices. Add the milk to the roux a little at a time, whisking well after each addition until smooth and thick.
- Add the cheese: Stir 75g of the grated cheese into the sauce until melted. Season with sea salt and white pepper to taste.
- Bake: Pour the cheese sauce over the cauliflower and sprinkle the remaining cheese on top. Bake for about 30 minutes until golden brown and bubbling.
