Description
James Martin’s cauliflower cheese features perfectly cooked cauliflower florets smothered in a luxurious cheese sauce made from butter, flour, milk, and a mix of cheeses. It’s topped with extra cheese or breadcrumbs and baked until bubbling and golden.
Ingredients
- Cauliflower (1 large head): Cut into florets.
- Butter (50g): For the roux base of the cheese sauce.
- Plain flour (50g): Thickens the sauce.
- Whole milk (500ml): Creates a creamy texture.
- Cheddar cheese (150g, grated): Adds richness to the sauce.
- Gruyère cheese (50g, grated): Provides depth of flavor.
- Dijon mustard (1 teaspoon): Enhances the cheesy taste.
- Nutmeg (a pinch): Adds a subtle warmth (optional).
- Salt and black pepper: To season.
- Breadcrumbs (50g, optional): For a crispy topping.
Instructions
Step 1: Prepare the cauliflower
- Bring a large pot of salted water to a boil.
- Add the cauliflower florets and cook for 5 minutes or until tender but firm.
- Drain and set aside to cool slightly.
Step 2: Make the cheese sauce
- Melt the butter in a medium saucepan over medium heat.
- Stir in the flour and whisk continuously for 1–2 minutes to form a roux.
- Gradually add the milk, whisking constantly to avoid lumps.
- Simmer for 3–4 minutes until the sauce thickens.
- Stir in the grated cheddar, Gruyère, Dijon mustard, and a pinch of nutmeg. Season with salt and black pepper to taste.
Step 3: Assemble the dish
- Preheat your oven to 200°C (180°C fan, 400°F).
- Arrange the cooked cauliflower florets in an ovenproof baking dish.
- Pour the cheese sauce over the cauliflower, ensuring all florets are coated.
Step 4: Add the topping
- Sprinkle breadcrumbs and additional grated cheese evenly over the top for a golden, crispy finish.
Step 5: Bake the cauliflower cheese
- Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbling.
Step 6: Serve
- Let the dish cool slightly before serving. Pair it with roasted meats, grilled fish, or a fresh green salad for a complete meal.