Cauliflower Cheese Bake
This Cauliflower Cheese Bake recipe brings a familiar, comforting side to the Christmas table without needing a long shopping list. Tender florets sit in a smooth Cheddar sauce, with just enough breadcrumbs on top to give each spoonful a little crunch.
For a hot South African Christmas, serve it alongside cold gammon, roast chicken and a generous green salad. A modest dish of something warm and cheesy fits nicely among the cooler sides, and you can assemble it the day before to keep Christmas morning manageable.
The trick is to stop boiling the cauliflower while it still has a little bite, then drain it thoroughly. That keeps the finished bake creamy rather than watery.
Ingredients
Cauliflower
Cheese sauce
Topping
Instructions
- 1Heat the oven to 200°C, or 180°C fan-assisted. Lightly grease a shallow 2-litre ovenproof dish with the sunflower oil.
- 2Bring a large saucepan of water to the boil. Add the cauliflower and simmer for 5–6 minutes, until a knife enters the stalks with a little resistance. It will finish cooking in the oven.
- 3Drain the cauliflower well in a colander. Leave it to steam-dry for 5 minutes, then spread it in the prepared dish.
- 4Meanwhile, melt the butter in a saucepan over medium-low heat. Stir in the flour and cook, stirring constantly, for 1–2 minutes without letting it brown.
- 5Gradually whisk in the milk, starting with small splashes and whisking smooth between additions. Bring to a gentle simmer, stirring often, then cook for 3–4 minutes until the sauce thickens enough to coat a spoon.
- 6Remove the saucepan from the heat. Stir in the mustard, salt, pepper and nutmeg, followed by 130 g of the Cheddar. Stir until melted, then taste and adjust the seasoning if needed.
- 7Pour the sauce evenly over the cauliflower, gently easing it between the florets with a spoon. Mix the remaining 50 g Cheddar with the breadcrumbs and scatter over the top.
- 8Bake for 20–25 minutes, until the sauce bubbles around the edges and the topping is golden. Allow to stand for 5 minutes before serving.
Nutrition (per serving)
- Calories
- 300 kcal
- Carbohydrates
- 19 g
- Protein
- 13 g
- Fat
- 20 g
- Saturated fat
- 12 g
- Sugar
- 7 g
- Fibre
- 3 g
- Sodium
- 490 mg
- Cholesterol
- 56 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- To prepare ahead, assemble the cauliflower and sauce without the topping. Cool promptly and refrigerate, covered, within 2 hours. Use within 24 hours, adding the topping just before baking. Allow an extra 10–15 minutes from chilled and check that the centre is piping hot; follow your dish manufacturer's guidance on fridge-to-oven use.
- Share the oven with your Christmas roast if the temperatures match, or bake this while the meat rests. If the topping browns before the centre is hot, cover loosely with foil.
- Serve small portions with cold gammon and crisp salads for a balanced hot-weather Christmas plate. Put the bake out close to serving time rather than leaving it on a sunny buffet.
- Refrigerate leftovers in shallow covered containers within 2 hours, or within 1 hour if the temperature is above 32°C. Eat within 3 days and reheat individual portions until steaming hot throughout.
Frequently asked questions
Can I use frozen cauliflower?
Yes. Use 800 g frozen florets and simmer only until just tender, following the packet guidance. Drain very thoroughly and let the steam escape before adding the sauce, as frozen cauliflower can release more water.
Why is my cauliflower cheese watery?
The usual causes are overcooked cauliflower or florets that were not drained well enough. Keep the cauliflower slightly firm before baking, let it steam-dry and simmer the white sauce until it coats a spoon before adding the cheese.
Can I use a different cheese?
Yes. Replace some or all of the Cheddar with grated Gouda. The flavour will be milder, so taste the finished sauce before adding any extra salt. A mature Cheddar gives the fullest flavour with the quantity listed.
