Mary Berry Cauliflower Cheese Recipe

This Mary Berry Cauliflower Cheese is a creamy and comforting side dish, which calls for fresh cauliflower florets and sharp mature Cheddar. It’s the perfect Sunday roast accompaniment, ready in about 35 minutes.

Mary Berry Cauliflower Cheese Ingredients

• 1 large cauliflower (approx. 800g), broken into florets
• 50g (2 oz) butter
• 50g (2 oz) plain flour
• 600ml (1 pint) milk, warmed
• 1 tsp Dijon mustard (or ½ tsp mustard powder)
• 175g (6 oz) mature Cheddar cheese, grated (divided)
• Salt and freshly ground black pepper

How To Make Mary Berry Cauliflower Cheese

1. Prepare the cauliflower: Break the cauliflower into even-sized florets. Discard the thick central stalk or slice it thinly to cook alongside the florets.
2. Cook the vegetable: Place the florets in a steamer basket over a pan of boiling water. Steam for 5–7 minutes until they are just tender but still hold their shape (al dente). Alternatively, boil in salted water for 5 minutes and drain very thoroughly.
3. Make the roux: Melt the butter in a medium saucepan over medium heat. Add the flour and stir vigorously with a wooden spoon for 1 minute to cook out the raw flour taste.
4. Make the white sauce: Remove the pan from the heat. Gradually whisk in the warm milk a little at a time until the mixture is smooth. Return to the heat and bring to a boil, whisking constantly until the sauce thickens and coats the back of a spoon.
5. Cheese it up: Remove from the heat. Stir in the Dijon mustard and two-thirds of the grated Cheddar cheese. Stir until the cheese has melted into the hot sauce. Season with salt and pepper.
6. Assemble: Preheat the oven to 220°C (200°C Fan/Gas 7). Arrange the cooked cauliflower in a shallow ovenproof dish. Pour the cheese sauce evenly over the top, ensuring all the florets are coated.
7. Bake: Sprinkle the remaining grated cheese over the top. Bake in the hot oven for 20–25 minutes until the cheese is bubbling, golden brown, and crispy on the edges.

Recipe Tips

• Steam vs. Boil: Mary recommends steaming the cauliflower because boiling can make it waterlogged. Wet cauliflower releases water into the sauce during baking, making it runny.
• Mustard is key: The teaspoon of mustard enhances the flavor of the cheese, making it taste “cheesier” without adding a distinct mustard heat.
• Cheese strength: Use a strong Mature or Extra Mature Cheddar. Mild cheese will get lost in the white sauce base.
• Make ahead: You can assemble the dish completely (up to step 7), cool it, and keep it in the fridge for 24 hours. Bake from cold (add 10 minutes to cooking time).

What To Serve With Mary Berry Cauliflower Cheese

This versatile dish works as a side or a main.

• Roast Beef: The classic Sunday partner.
• Gammon Steak: The salty ham pairs perfectly with the creamy sauce.
• Sausages: Great for a comfort food dinner.
• Crusty Bread: If serving as a vegetarian main course.

How To Store Mary Berry Cauliflower Cheese

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Reheat in the microwave or oven until piping hot.
• Freeze: Freezing is possible but not recommended, as the sauce may split and the cauliflower can become mushy upon thawing.

Mary Berry Cauliflower Cheese Nutrition Facts

• Calories: 320kcal
• Protein: 14g
• Carbohydrates: 18g
• Fat: 22g
• Saturates: 14g
• Sugar: 8g
• Salt: 0.8g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Try More Recipes:

• Mary Berry Cheese Sauce Recipe
• Mary Berry Blue Cheese Dressing Recipe
• Mary Berry Cheese and Onion Pie Recipe

Mary Berry Cauliflower Cheese Recipe

Author: Chloe Saidani Cooking Method:Bake Cuisine:British Courses:Side Dish

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: minutesTotal time: 35 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:320 kcal Best Season:Available

Description

The definitive British side dish featuring steamed cauliflower baked in a rich, mustard-infused cheddar cheese sauce until golden and bubbling.

Ingredients

• 1 large cauliflower
• 50g butter
• 50g flour
• 600ml milk
• 1 tsp Dijon mustard
• 175g mature Cheddar cheese
• Salt and pepper

Instructions

1. Steam cauliflower florets for 5–7 minutes; drain well.
2. Melt butter in a pan and stir in flour (roux).
3. Whisk in milk and simmer until thickened.
4. Remove from heat; stir in mustard and 2/3 of the cheese.
5. Place cauliflower in a dish and pour sauce over.
6. Top with remaining cheese.
7. Bake at 220°C for 20–25 minutes.

Notes

• Removing the white sauce from the heat before adding the cheese is critical to prevent the fat from separating and creating a greasy, grainy texture.
• Steaming the cauliflower rather than boiling it ensures the vegetable remains dry, preventing the cheese sauce from becoming watery in the oven.
• Using a shallow baking dish allows for a greater surface area, ensuring more of that delicious golden-brown bubbly cheese crust on top.

Keywords:Mary Berry Cauliflower Cheese Recipe