James Martin Cauliflower Cheese Recipe

This creamy cauliflower cheese is a British classic, perfect as a side dish or a main meal. Roasting the cauliflower makes it taste even better, and the cheese sauce made with Red Leicester and gruyère gives it a smooth, rich texture and golden color. It’s easy to make and full of flavor!

Ingredients Needed:

Roasted Cauliflower:

• 1 kg (2 lb) cauliflower florets (about 1 large or 1 ½ medium cauliflower heads)
• 2 tbsp extra virgin olive oil
• ½ tsp sea salt
• ⅛ tsp black pepper

Cheese Sauce (Mornay Sauce):

• 60g (4 tbsp) unsalted butter
• 3½ tbsp plain flour
• 1 cup whole milk
• 1 cup cream
• ½ tsp kosher salt
• ¼ tsp nutmeg powder
• 1 cup Red Leicester cheese, grated
• ½ cup gruyère cheese, grated

Topping:

• ½ cup Red Leicester cheese, grated
• ½ cup gruyère cheese, grated

How To Make Cauliflower Cheese Recipe?

1. Preheat the Oven: Set oven to 220°C or 200°C (fan oven).
2. Roast the Cauliflower: Toss the cauliflower with olive oil, salt, and pepper, then spread on a baking tray. Roast for 20 minutes without turning until golden but still firm. Remove from the oven and lower the temperature to 180°C.
3. Heat the Milk: Warm the milk and cream in a saucepan or microwave until hot.
4. Make the Cheese Sauce: Melt butter in a pan over medium heat, then whisk in flour and cook for 3 minutes, stirring constantly. Slowly pour in half the milk, stirring until smooth, then add the rest and stir until thickened.
5. Melt the Cheese: Remove from heat and stir in salt, nutmeg, Red Leicester, and gruyère until melted and smooth.
6. Coat the Cauliflower: Mix the roasted cauliflower into the cheese sauce until fully coated.
7. Assemble the Dish: Pour the mixture into a 2L baking dish (30x20x5 cm / 12x8x2 inches).
8. Add the Topping: Sprinkle the gruyère first, then the Red Leicester on top.
9. Bake: Cook at 180°C for 30 minutes until golden and bubbly.
10. Serve: Let it rest for 5 minutes, then serve warm. Sprinkle with fresh parsley, if desired.

Recipe Tips:

• Roast for Extra Flavor: Instead of boiling, roasting the cauliflower makes it sweet, nutty, and less watery. This helps the cheese sauce stick better and keeps the texture perfect.
• Use Freshly Grated Cheese: Pre-shredded cheese has anti-caking agents, which can make the sauce grainy. Grate your cheese for a smooth and creamy sauce.
• Warm the Milk and Cream: Cold milk can make the sauce lumpy. Heat the milk and cream before adding to the flour mixture for a silky, lump-free sauce.
• Don’t Overbake: Bake just until golden and bubbling. Overbaking can make the sauce too thick and dry out the cauliflower.
• Season the Sauce Well: Cheese adds flavor, but a pinch of salt and nutmeg makes the sauce taste rich and balanced. Taste and adjust before mixing with cauliflower.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Cauliflower Cheese cool down before storing it. Once cooled, put it in an airtight container and keep it in the fridge for up to 4 days.
• Reheat: Heat over low heat in a saucepan, stirring often. If the sauce becomes too thick, add a little milk or cream to bring back the creamy texture.

Nutrition Facts:

• Calories: 604 kcal
• Total Fat: 52g
• Saturated Fat: 30g
• Cholesterol: 148mg
• Sodium: 876mg
• Potassium: 758mg
• Total Carbohydrate: 19g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 20g

James Martin Cauliflower Cheese Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

604

kcal

This creamy cauliflower cheese is a British classic, perfect as a side dish or a main meal. Roasting the cauliflower makes it taste even better, and the cheese sauce made with Red Leicester and gruyère gives it a smooth, rich texture and golden color. It’s easy to make and full of flavor!

Ingredients

• Roasted Cauliflower:

• 1 kg (2 lb) cauliflower florets (about 1 large or 1 ½ medium cauliflower heads)

• 2 tbsp extra virgin olive oil

• ½ tsp sea salt

• ⅛ tsp black pepper

• Cheese Sauce (Mornay Sauce):

• 60g (4 tbsp) unsalted butter

• 3½ tbsp plain flour

• 1 cup whole milk

• 1 cup cream

• ½ tsp kosher salt

• ¼ tsp nutmeg powder

• 1 cup Red Leicester cheese, grated

• ½ cup gruyère cheese, grated

• Topping:

• ½ cup Red Leicester cheese, grated

• ½ cup gruyère cheese, grated

Directions

• Preheat the Oven: Set oven to 220°C or 200°C (fan oven).
• Roast the Cauliflower: Toss the cauliflower with olive oil, salt, and pepper, then spread on a baking tray. Roast for 20 minutes without turning until golden but still firm. Remove from the oven and lower the temperature to 180°C.
• Heat the Milk: Warm the milk and cream in a saucepan or microwave until hot.
• Make the Cheese Sauce: Melt butter in a pan over medium heat, then whisk in flour and cook for 3 minutes, stirring constantly. Slowly pour in half the milk, stirring until smooth, then add the rest and stir until thickened.
• Melt the Cheese: Remove from heat and stir in salt, nutmeg, Red Leicester, and gruyère until melted and smooth.
• Coat the Cauliflower: Mix the roasted cauliflower into the cheese sauce until fully coated.
• Assemble the Dish: Pour the mixture into a 2L baking dish (30x20x5 cm / 12x8x2 inches).
• Add the Topping: Sprinkle the gruyère first, then the Red Leicester on top.
• Bake: Cook at 180°C for 30 minutes until golden and bubbly.
• Serve: Let it rest for 5 minutes, then serve warm. Sprinkle with fresh parsley, if desired.

Notes

• Roast for Extra Flavor: Instead of boiling, roasting the cauliflower makes it sweet, nutty, and less watery. This helps the cheese sauce stick better and keeps the texture perfect.
• Use Freshly Grated Cheese: Pre-shredded cheese has anti-caking agents, which can make the sauce grainy. Grate your cheese for a smooth and creamy sauce.
• Warm the Milk and Cream: Cold milk can make the sauce lumpy. Heat the milk and cream before adding to the flour mixture for a silky, lump-free sauce.
• Don’t Overbake: Bake just until golden and bubbling. Overbaking can make the sauce too thick and dry out the cauliflower.
• Season the Sauce Well: Cheese adds flavor, but a pinch of salt and nutmeg makes the sauce taste rich and balanced. Taste and adjust before mixing with cauliflower.