Mary Berry Cauliflower Cheese​ Recipe

This creamy Mary Berry Cauliflower Cheese is made with tender cauliflower florets, a rich Béchamel sauce, mature Cheddar cheese, and a touch of English mustard. This recipe creates the ultimate bubbling, savory, and deeply comforting side dish, with a perfectly golden-brown cheesy crust on top. Perfect for a Sunday roast or as a standalone supper, this timeless classic is a family favourite that serves 6 as a delicious side.

Jump to Recipe

Mary Berry Cauliflower Cheese Ingredients

• 1 large cauliflower, broken into even-sized florets
• 50g/1.8 oz butter
• 50g/1.8 oz all-purpose flour
• 750ml/1.3 pints whole milk, warm
• 1 tsp English mustard
• 150g/5.3 oz mature Cheddar cheese, grated
• Salt and freshly ground black pepper
• 25g/0.9 oz fresh breadcrumbs (optional, for topping)
• 25g/0.9 oz extra grated Cheddar or Parmesan cheese (optional, for topping)

How To Make Mary Berry Cauliflower Cheese

1. Cook the cauliflower: Bring a large pan of lightly salted water to the boil. Add the cauliflower florets and cook for about 5-7 minutes until they are just tender but still have a slight bite. Drain them thoroughly and arrange them in a single layer in a medium-sized ovenproof dish.
2. Preheat your oven: Set your oven to 200°C (180°C Fan/Gas 6).
3. Make the roux: In a medium saucepan, melt the butter over a low heat. Add the flour and stir continuously for one minute to cook it out. This mixture is called a roux, and it’s the base for your sauce.
4. Create the Béchamel sauce: Gradually add the warm milk to the roux a little at a time, whisking constantly to prevent lumps from forming. Once all the milk is incorporated, bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring often, until it has thickened and is completely smooth.
5. Transform into a cheese sauce: Remove the pan from the heat. Stir in the English mustard and most of the grated Cheddar cheese (reserving a small handful for the topping if not using breadcrumbs). Continue to stir until the cheese has melted completely. Season generously with salt and pepper.
6. Assemble the dish: Pour the creamy cheese sauce evenly over the cauliflower florets in the ovenproof dish, making sure to cover them all.
7. Add the topping and bake: Sprinkle the top with the fresh breadcrumbs and the extra cheese, if using. Place the dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling and the topping is golden brown and crisp. Serve immediately.

Recipe Tips

• Don’t Overcook the Cauliflower: The key to great cauliflower cheese is ensuring the florets are not mushy. Boil them until they are ‘al dente’ (tender with a slight bite), as they will continue to cook in the oven.
• For a Lump-Free Sauce: The secret to a smooth Béchamel is to add the warm milk slowly and whisk constantly. This allows the flour and butter mixture to absorb the liquid gradually, preventing lumps.
• Use a Strong Cheese: A mature or extra-mature Cheddar will give your sauce the best depth of flavour. A mild cheese can get lost once mixed with the milk and cauliflower.
• Warm the Milk: Using warm milk helps it incorporate into the roux more easily and reduces the chance of lumps forming, making the process quicker and smoother.

What To Serve Mary Berry Cauliflower Cheese With

Mary Berry’s Cauliflower Cheese is the perfect side dish for a classic Sunday roast, pairing beautifully with roast chicken, beef, or lamb. It’s also an excellent accompaniment to honey-glazed ham, pork chops, or simple grilled sausages. For a comforting vegetarian meal, serve a generous portion on its own with a side of crusty bread.

How To Store Mary Berry Cauliflower Cheese Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in an oven-safe dish at 180°C (160°C Fan) until bubbling and hot.
• Freeze: You can freeze cauliflower cheese, although the sauce texture may be slightly different upon reheating. It’s best to freeze it after assembly but before the final bake. Wrap the dish well and freeze for up to 3 months. Bake from frozen, adding about 20-30 minutes to the cooking time.

Mary Berry Cauliflower Cheese Nutrition Facts

• Calories: 350 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 75mg
• Sodium: 450mg
• Total Carbohydrate: 15g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 16g

Frequently Asked Questions

• Can I make this ahead of time? Yes, this is a great dish to prepare in advance. You can assemble the entire dish, cover it, and store it in the refrigerator for up to 24 hours. Just add about 10 minutes to the baking time when you’re ready to cook it.
• My cheese sauce is too thin, what can I do? If your sauce is a bit thin, you can return it to a low heat and let it simmer gently for a few more minutes to reduce and thicken. Alternatively, you can mix a teaspoon of cornflour with a tablespoon of cold water to make a slurry, then whisk it into the sauce and simmer until thickened.
• Can I use different types of cheese? Absolutely. While Cheddar is classic, this dish is wonderful with other cheeses. Try using a mix of Gruyère and Parmesan for a nutty flavour, or Red Leicester for a beautiful colour and milder taste.
• How do I add extra flavour? For a subtle warmth, add a pinch of nutmeg or cayenne pepper to the cheese sauce. You can also add crispy cooked bacon or lardons to the dish before baking for a smoky, savoury twist.

Try More Recipes:

• Mary Berry Tuscan Chicken Recipe​
• Mary Berry Thai Style Salmon Traybake​ Recipe
• Mary Berry Chicken Traybake​ Recipe