Mary Berry Recipes

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There's nothing quite like the comforting embrace of a truly classic dish, and my Cauliflower Cheese is just that – an absolute delight that has graced countless family tables over the years. It's a testament to how simple, wholesome ingredients can come together to create something truly extraordinary, a dish that brings a smile to everyone's face, don't you know.

For me, Cauliflower Cheese isn't just a side dish; it's a warm hug on a plate, perfect for a chilly evening or as a glorious accompaniment to a Sunday roast. The secret, my dears, lies in a velvety smooth cheese sauce, generously coating tender florets of cauliflower, all baked until golden and bubbling. It’s a dish that truly celebrates the humble cauliflower, transforming it into something utterly irresistible.

This recipe is wonderfully simple, yet yields sheer perfection. You'll find it’s not only incredibly satisfying to make but even more so to eat. So gather your ingredients, put on your apron, and let's create a dish that will become a firm family favourite in your home, just as it is in mine.

Why You'll Love This Recipe

Creates a rich, velvety cheese sauce that clings beautifully to the cauliflower.
Ensures the cauliflower is tender but not mushy, maintaining its lovely texture.
Develops a golden, bubbly top that adds a delightful crunch and flavour.

Ingredients

1 large cauliflower (about 800g-1kg)
50g unsalted butter
50g plain flour
700ml full-fat milk
1 tsp English mustard
200g mature cheddar cheese, grated (plus extra for topping)
Salt and freshly ground black pepper
Optional: 50g breadcrumbs for topping

Equipment Needed

Large saucepan • Medium saucepan • Whisk • Grater • Ovenproof dish (approx. 25cm x 20cm) • Measuring jug and spoons

Step-by-Step Instructions

Preheat your oven to 190°C (170°C fan/Gas Mark 5). Lightly grease a medium-sized ovenproof dish.
First, prepare your lovely cauliflower. Break it into even-sized florets. Pop them into a large saucepan of lightly salted boiling water and simmer for about 5-7 minutes, just until they are tender but still have a little bite. We don't want them overly soft, do we? Drain them thoroughly and arrange them evenly in your prepared ovenproof dish.
Now for our wonderfully creamy cheese sauce! In a separate saucepan, melt the butter over a medium heat. Once melted, stir in the plain flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux.
Gradually add the milk, a little at a time, whisking continuously to prevent any lumps. Keep stirring until the sauce thickens and comes to a gentle boil. Reduce the heat and let it simmer for another 2-3 minutes, ensuring it's beautifully smooth and glossy.
Remove the saucepan from the heat. Stir in the English mustard and most of the grated cheddar cheese (reserving a little for the topping). Season generously with salt and freshly ground black pepper. Stir until the cheese has melted into a wonderfully smooth, rich sauce. Taste and adjust seasoning if needed – it should be bursting with flavour!
Pour this glorious cheese sauce evenly over the cauliflower in the dish, ensuring all the florets are well coated.
Sprinkle the remaining grated cheese over the top. If you fancy, a scattering of breadcrumbs will give you an even crunchier, golden crust.
Bake in your preheated oven for 20-25 minutes, or until the top is beautifully golden brown and bubbling merrily. Serve immediately and enjoy this absolute delight!

Perfect Substitutions

Cheese: While mature cheddar is classic, you can certainly experiment with other hard cheeses like Gruyère or a good strong Lancashire for a different flavour profile.
Milk: For a slightly lighter sauce, semi-skimmed milk can be used, though full-fat milk truly gives the best richness.
Mustard: If English mustard is too strong, a milder Dijon mustard can be used, or simply omit it if preferred.
Gluten-Free: Use a gluten-free plain flour blend and ensure your mustard is gluten-free for a coeliac-friendly option.

Serving Suggestions

This glorious Cauliflower Cheese is wonderfully versatile! It shines as a comforting side to a traditional Sunday roast, be it roast chicken, beef, or lamb. It's equally delightful alongside grilled sausages, pan-fried fish, or a lovely piece of gammon. For a lighter meal, simply serve a generous portion with a crisp green salad and perhaps a crusty roll to mop up every last drop of that delicious sauce. It truly elevates any meal, don't you know. If you enjoyed this, you might also love our Mary Berry's Dauphinoise Potatoes and Hearty Chilli Con Carne.

How to Store \u0026 Reheat

Should you be so lucky as to have any leftovers, this dish stores beautifully. Allow it to cool completely, then cover it tightly with cling film or transfer to an airtight container and refrigerate for up to 2-3 days. To reheat, you can gently warm individual portions in the microwave until piping hot, or for a crispier top, pop the whole dish back into a preheated oven at 180°C (160°C fan/Gas Mark 4) for about 15-20 minutes, or until bubbling and hot throughout. You might want to add a splash of milk if it seems a little dry before reheating in the oven.

Mary's Secrets to Success

My little secret for an extra depth of flavour in the cheese sauce is to grate a tiny bit of nutmeg into it – just a pinch, mind you! It really enhances the cheese. And for the best golden crust, don't be shy with that final sprinkle of cheese and perhaps a few breadcrumbs. It makes all the difference to that wonderfully crisp topping.

Frequently Asked Questions

How do I ensure my cheese sauce is lump-free?

The key, my dear, is to add the milk gradually to your roux, whisking continuously and vigorously, especially in the initial stages. Start with a small amount of milk to create a thick paste, then slowly incorporate more, whisking until smooth before adding the next batch. Patience and a good whisk are your best friends here!

Can I prepare this dish ahead of time?

Absolutely! You can assemble the entire dish, pour over the sauce, and cover it, then refrigerate for up to 24 hours before baking. Just be sure to bring it to room temperature for about 30 minutes before popping it into the oven, and you might need to add an extra 5-10 minutes to the baking time.

My cauliflower is often too watery. How do I avoid this?

The trick is to not overcook the cauliflower in the first place – it should be tender-crisp, not soft. Crucially, ensure it is very well drained after boiling. You can even tip it onto a clean tea towel to absorb any excess moisture before placing it in your dish. A dry cauliflower means a beautifully creamy sauce that won't become diluted.

What if I don't have mature cheddar?

While mature cheddar gives that wonderful sharp flavour, you can certainly use other hard cheeses. A good strong Lancashire, a tangy Red Leicester, or even a blend with a little Parmesan can work beautifully. Just ensure it's a cheese that melts well and offers a good flavour punch.

Can I freeze Cauliflower Cheese?

Yes, you can! Assemble the dish, allow it to cool completely after baking, then cover it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a preheated oven at 180°C (160°C fan/Gas Mark 4) until piping hot and bubbling, which may take 30-40 minutes. You might want to add a little extra cheese on top for the last 10 minutes for a fresh crust.