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Spiced Cauliflower Cheese

For Cauliflower


cauliflower 1 large head


salt & oil

For Roux Sauce


butter 60 g
plain flour 60 g
whole milk 600 ml
double cream 50 ml
cheddar cheese 80 g

Spice & Herb

chilli powder 1 tsp
ground ginger 1 tsp
ground turmeric 1 tsp
garam masala 2 tsp
ground coriander 2 tsp
fenugreek leaves 1 tsp
garlic minced 4 cloves


Salt & white pepper to taste



cheddar cheese


  • Roast cauliflower florets with a little oil and a pinch of salt at 200c for 20 mins

  • Melt and brown slightly the butter in a pan then add the spices along with the garlic cook for 1 min

  • Add the flour cook it on low heat for 5 mins

  • Add 100 ml milk at a time constantly stirring then add cream and grated cheddar 

  • Season to taste with salt and pepper

  • Mix the cauliflower and the sauce to an oven proof tray top with cheddar cheese

  • Bake at 200c for around 25 mins


  • 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
  • Fenugreek leaves: known as kasoori methi, a Indian originated plant has a flavor like celery, maple, nut

credit to chefthombateman

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