Easy Cauliflower Cheese Recipe That Wows Every Time

Creamy, comforting cauliflower cheese stands as a quintessential British side dish packed with nostalgic flavor.

Hearty florets nestle beneath a blanket of rich, golden sauce that bubbles with promise.

Cheese melts into every crevice, creating a luxurious texture that makes you want to dive right in.

Robust cheddar brings sharp notes that complement the mild, tender cauliflower perfectly.

Home cooks adore this simple yet satisfying recipe that comes together quickly with minimal ingredients.

Kitchen maestros know this dish delivers maximum comfort with minimal effort.

Take a spoon and savor every decadent, cheesy bite.

Why James Martin Cauliflower Cheese Is So Loved

• Savor Comfort Cooking: A classic British dish that wraps you in warmth and nostalgia, perfect for those craving a hearty vegetable side that feels like a culinary hug.
• Master Simple Techniques: Discover easy cooking skills like making a roux, infusing milk, and creating a creamy sauce that elevates your kitchen confidence with minimal effort.
• Customize Your Flavor Adventure: Swap cheeses, experiment with different herbs, or add extra spices to make this recipe uniquely yours, turning a traditional side into a personalized masterpiece.
• Crowd-Pleasing Potential: Ideal for family dinners, potlucks, and gatherings where you want to impress without spending hours in the kitchen, this dish appeals to both kids and adults with its rich, cheesy goodness.

Everything You Need For James Martin Cauliflower Cheese

• Cauliflower: A hearty vegetable that provides the base for this classic comfort dish.
• Milk: Creates the creamy sauce that binds the dish together.
• Cheese: Adds rich, tangy flavor and creates a golden, melted topping.

• Butter, Flour: Form the traditional roux that thickens the sauce.
• Mustard, Horseradish: Provide a subtle kick and depth of flavor to the cheese sauce.
• Salt, Pepper: Season the dish to enhance overall taste.

• Breadcrumbs, Extra Cheese: Create a crispy, golden crust that adds texture and extra flavor to the finished dish.
• Herbs, Onion, Spices: Infuse the milk with additional aromatic notes and complexity.

How To Cook James Martin Cauliflower Cheese Easily

Step 1: Prepare Cauliflower

Break apart the whole cauliflower into medium-sized florets, ensuring they are roughly similar in size for even cooking. Rinse the florets under cool water to remove any dirt or debris.

Step 2: Boil Cauliflower

Place cauliflower florets in a large pot of salted boiling water. Cook for 3-4 minutes until slightly tender but still maintaining a firm texture. Drain completely in a colander and allow to steam-dry for a few minutes.

Create Herb-Infused Milk

• Whole milk
• Bay leaves
• Thyme sprigs
• Peeled onion quarter
• Peppercorns

Warm milk gently in a saucepan with herbs and onion. Let the mixture steep for 10-12 minutes to develop rich, subtle flavors. Strain out the herbs and onion, reserving the infused milk.

Step 3: Make Smooth Roux Base

In a heavy-bottomed saucepan, melt butter over medium heat. Sprinkle flour into melted butter, whisking continuously to create a smooth paste. Cook the roux for 2-3 minutes to eliminate raw flour taste.

Step 4: Develop Creamy Cheese Sauce

• Sharp cheddar cheese
• Dijon mustard
• Horseradish
• Salt
• Black pepper

Whisk until cheese melts completely and sauce is glossy.

Step 5: Assemble Cauliflower Cheese

Transfer par-boiled cauliflower to a baking dish. Pour cheese sauce evenly over the florets. Sprinkle additional grated cheese and breadcrumbs on top for a crispy golden crust.

Step 6: Bake and Serve

Preheat oven to 375°F. Bake the cauliflower cheese for 25-30 minutes until top is golden brown and sauce is bubbling around edges. Let rest for 5 minutes before serving hot.

Tips To Get James Martin Cauliflower Cheese Just Right

• Perfectly Steam Cauliflower: Boil for exactly 5 minutes to maintain crisp texture without overcooking, ensuring vegetable remains firm and not mushy.
• Enhance Flavor Depth: Infuse milk with herbs like thyme or bay leaves and a whole onion to create a rich, aromatic base for the cheese sauce.
• Master Smooth Sauce Technique: Whisk milk into roux gradually and consistently to prevent lumps, creating a silky, glossy cheese sauce without any graininess.
• Cheese Selection Matters: Use a combination of sharp cheddar and gruyère for complex, tangy flavor that melts beautifully and provides excellent golden-brown topping.

Tweak James Martin Cauliflower Cheese With These Ideas

• Vegan Veggie Bake: Replace dairy cheese with nutritional yeast, cashew cream, and plant-based milk. Use gluten-free breadcrumbs for added dietary flexibility.
• Low-Carb Broccoli Alternative: Swap cauliflower with broccoli florets. Reduce carbohydrate content by using almond flour instead of regular flour for roux.
• Spicy Southwest Fusion: Add jalapeños, cayenne pepper, and pepper jack cheese. Incorporate crispy bacon bits or chorizo for extra flavor and protein kick.
• Protein-Packed Version: Include cooked chicken or ham chunks between cauliflower layers. Use Greek yogurt for additional protein in the cheese sauce.

Best Foods To Pair With James Martin Cauliflower Cheese

• Pair with Crisp White Wine: Sauvignon Blanc or Pinot Grigio cuts through the rich, creamy cheese sauce, balancing the dish's heaviness with bright, zesty notes.
• Serve Alongside Roasted Chicken: Tender, herb-roasted chicken complements the cauliflower cheese, providing a protein-packed main that matches the dish's comforting warmth.
• Match with Tangy Green Salad: A fresh, lemony mixed green salad with light vinaigrette offers a refreshing contrast to the dense, cheesy cauliflower, adding crispness and acidity.
• Complement with Light Amber Ale: A mild, malty beer enhances the nutty cheese flavors and provides a smooth, refreshing counterpoint to the creamy sauce.

How To Store James Martin Cauliflower Cheese Properly

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Cover with plastic wrap or lid to prevent drying out.
• Transfer cooled cauliflower cheese to a freezer-safe container. Wrap tightly and freeze for maximum 2 months. Place parchment between layers to prevent sticking.
• Preheat oven to 180C. Place portion in oven-safe dish, cover with foil to prevent burning. Warm for 15-20 minutes until heated through. Remove foil last 5 minutes for crispy top.
• Place serving on microwave-safe plate. Heat in 30-second intervals, stirring between each to distribute heat evenly. Add splash of milk to restore creamy texture if sauce looks dry.

FAQs For James Martin Cauliflower Cheese Fans

• What type of cheese works best in this recipe?

Cheddar is the classic choice, providing a sharp, rich flavor. You can also use a mix of cheeses like Gruyère or Parmesan for extra depth.

• Can I make this dish vegetarian?

Absolutely! This cauliflower cheese is already vegetarian. Just ensure you use vegetarian-friendly cheese if that’s important to you.

• How do I prevent a watery sauce?

The key is to cook the roux thoroughly and strain the milk before making the sauce. Letting the cauliflower steam-dry after boiling also helps prevent excess moisture.

• Is this recipe gluten-free?

Not as written. To make it gluten-free, use gluten-free flour for the roux and ensure your breadcrumbs are gluten-free as well.

Cauliflower Cheese Recipe

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4.5 from 40 reviews

• Total Time: 45 mins
• Yield: 6 1x

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Description

Creamy, cheesy cauliflower cheese delivers British comfort at its finest, blending tender florets with a rich, golden sauce. Crisp breadcrumb topping and sharp cheddar create a delightful side dish you’ll want to savor alongside roasted meats or enjoy as a hearty vegetarian main.

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Ingredients

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Main Ingredients:

• 1 cauliflower (2.2 pounds / 1 kilogram)
• 300g (10.5 ounces) mature Cheddar
• 100g (3.5 ounces) Parmesan
• 250g (8.8 ounces) butter
• 250g (8.8 ounces) plain flour
• 2L (68 fluid ounces) semi-skimmed milk

Herbs and Spices:

• 5 bay leaves
• 10 thyme sprigs
• 1 onion, halved
• 2 cloves
• 10 black peppercorns

Seasonings and Extras:

• 1 tablespoon horseradish sauce
• 1 tablespoon English mustard
• Salt
• Black pepper
• Panko breadcrumbs

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Instructions

1. Cut cauliflower into uniform florets, ensuring even cooking and optimal texture.
2. Simmer florets in salted water for 4-5 minutes until just tender, avoiding overcooking.
3. Drain cauliflower in colander, allowing excess moisture to evaporate and prevent soggy dish.
4. Gently warm milk with bay leaf, peppercorns, and quartered onion, infusing subtle aromatic flavors for 10-12 minutes.
5. Strain infused milk, discarding herb and spice solids, keeping liquid smooth and fragrant.
6. Melt butter in heavy-bottomed pan, gradually whisk in flour to create silky, pale roux.
7. Cook roux for 2-3 minutes, stirring constantly to prevent burning and develop nutty undertones.
8. Slowly incorporate strained milk, whisking continuously to create velvety, lump-free sauce.
9. Fold in sharp cheddar, tangy mustard, and zingy horseradish, seasoning with salt and pepper.
10. Transfer partially cooked cauliflower to buttered ceramic baking dish.
11. Pour rich cheese sauce evenly over florets, ensuring complete coverage.
12. Sprinkle breadcrumbs and additional grated cheese on top for crispy, golden crust.
13. Bake in preheated oven at 180°C for 25-30 minutes until surface is golden brown and sauce bubbles enticingly.

Notes

• Enhance the herb infusion by using fresh thyme, bay leaves, or rosemary for deeper flavor complexity.
• Prevent soggy cauliflower by ensuring it’s thoroughly drained and steam-dried before layering with sauce.
• Choose strong cheddar or gruyère cheese for a more robust and tangy cheese sauce that elevates the dish’s richness.
• Customize the recipe for gluten-free diets by replacing wheat flour with cornstarch or gluten-free flour blend in the roux.

• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 557 kcal
• Sugar: 7 g
• Sodium: 395 mg
• Fat: 38 g
• Saturated Fat: 23 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 24 g
• Cholesterol: 95 mg