Cauliflower Cheese
Ingredients
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- 2 pounds cauliflower – cut into large florets
- 2 teaspoons fine sea salt
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1 teaspoon English mustard powder
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoons black pepper – freshly ground
- 8 ounces mature cheddar cheese – coarsely grated
Instructions
1. Heat the oven to 400°F (200°C). Place a 2-quart baking dish nearby.
2. Bring a large pot of water to a boil and add 1.5 teaspoons fine sea salt. Add the cauliflower and cook until just tender at the edges but still firm in the center, 4–5 minutes. Drain well and let steam-dry, then spread the florets evenly in the baking dish.
3. Melt the unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook, whisking, until foamy and sandy, 1–2 minutes.
4. Gradually whisk in the whole milk, bringing the sauce to a gentle simmer. Cook, whisking, until smooth and thick enough to coat a spoon, 3–5 minutes. Off the heat, whisk in the remaining 0.5 teaspoon fine sea salt, English mustard powder, ground nutmeg, and black pepper.
5. Stir in the mature cheddar cheese, reserving about 2 ounces for topping, until the sauce is smooth and glossy.
6. Pour the cheese sauce evenly over the cauliflower and gently jiggle the dish to settle it. Sprinkle the reserved cheese over the top.
7. Bake until bubbling around the edges and the top is golden in spots, 20–25 minutes. Rest 5 minutes before serving so the sauce sets slightly.
Cauliflower Cheese is a comforting British bake of tender cauliflower cloaked in a rich, velvety cheese sauce and finished in the oven until bubbling with a bronzed top. The balance of gentle brassica sweetness and sharp, mature cheddar creates a creamy, savory bite with a delicate hint of warmth from mustard and nutmeg. The texture contrasts soft florets with a lightly caramelized surface, making it satisfying on its own or alongside a roast.
Historically, Cauliflower Cheese draws on the French mother-sauce canon—essentially a Mornay—adopted into British home cooking by the late 19th and early 20th centuries. It became a staple of thrifty, nourishing meals, appearing in school dinners, pub menus, and Sunday roasts. Over time it has remained a beloved classic of British cuisine, prized for its simplicity and its ability to showcase good cheddar.