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Cauliflower Cheese

For Cauli Cheese


cauliflower 1 large head


butter 50 g
plain flour 50 g
whole milk 500 ml

Sauce & Seasoning

Dijon mustard 1 tbsp
ground nutmeg 0.5 tsp
bay leaf 1 pc
cheddar 75 g
salt to taste


cheddar 75 g

For Crumb


cauliflower stalk
panko 50 g
chopped sage leaves 5-6 pc
salt to taste


  • Cut the cauli into florets, drizzle with olive oil and roast at 200c for 20 mins

  • Finely dice the stalks and set aside

  • Brown butter slightly then add flour cook for 5 mins 

  • Add milk to roux a little bit at a time constantly stirring

  • Add the mustard, nutmeg and bay leaf simmer for 10 mins

  • Stir in half of the cheese until melted and season to taste with salt

  • Mix the roasted cauliflower through the sauce

  • Top with remaining cheese and bake at 200c for 15 mins 

  • Add a large knob of butter to a pan and fry the cauli stalks until golden brown 

  • Add Panko and cook until golden and crispy add a pinch of salt and the sage

  • Top the cauli cheese with the crumb and serve


  • Brown butter: milk solid in butter toasted through melting point result in nutty flavor
  • Cook flour: cook out raw flour taste
  • Adding liquid to roux with temperature difference : avoid lumping
  • Adding liquid to roux little by little: avoid lumping


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Roux: mixture of usually equal part of flour and fat cooked together to thicken sauce
  • Roux stage: white, blond, brown, dark brown

credit to chefthombateman

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