This Mary Berry Cauliflower Cheese is a creamy and cheesy recipe, which is made with tender cauliflower and a rich, mature Cheddar cheese sauce. It’s the perfect comfort food side dish, ready in about 45 minutes.
Mary Berry Cauliflower Cheese Ingredients
The classic, foolproof version.
- 1 large cauliflower, broken into even-sized florets
- 50g (¼ cup) butter
- 40g (⅓ cup) plain flour
- 600ml (2 ½ cups) full-fat milk
- 1-2 teaspoons English mustard
- 150g (1 ½ cups) mature Cheddar cheese, grated
- Salt and freshly ground black pepper
- Optional: 25g (½ cup) fresh breadcrumbs or extra cheese for topping
How To Make Mary Berry Cauliflower Cheese
Simple steps to a classic side dish.
- Cook the Cauliflower: Bring a large pan of salted water to the boil. Add the cauliflower florets and cook for about 5 minutes until just tender but not mushy. Drain thoroughly and place in a medium-sized ovenproof dish.
- Start the Cheese Sauce: While the cauliflower is cooking, melt the butter in a saucepan over a medium heat. Add the flour and stir continuously for 1 minute to cook out the raw flour taste – this is your roux.
- Build the Sauce: Gradually whisk in the milk, a little at a time, making sure each addition is fully incorporated before adding the next to ensure a smooth, lump-free sauce. Bring to a gentle simmer, stirring until the sauce thickens.
- Add the Flavour: Remove the sauce from the heat and stir in the mustard and about two-thirds of the grated Cheddar cheese. Season well with salt and pepper and continue stirring until the cheese has completely melted.
- Assemble and Bake: Preheat your oven to 200°C (180°C Fan, Gas Mark 6). Pour the cheese sauce evenly over the cooked cauliflower in the dish. Sprinkle the remaining grated cheese (and breadcrumbs, if using) over the top. Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling.
Recipe Tips
For the perfect cauliflower cheese every time.
- How to avoid a watery dish? The key is to drain the cauliflower very well after boiling. You can even let it steam-dry in the colander for a few minutes to allow any excess water to evaporate before adding the sauce.
- How do I get a smooth cheese sauce? The secret is to add the milk to the roux gradually and to keep whisking continuously. Also, always take the sauce off the heat before you stir in the cheese to prevent it from becoming grainy or splitting.
- Can I use different cheeses? Absolutely. While a strong, mature Cheddar is classic, you could use a mix of cheeses. A little Gruyère adds a lovely nutty flavour, or a bit of Red Leicester will give a beautiful colour.
- How can I add extra flavour? A pinch of cayenne pepper or a grating of fresh nutmeg stirred into the sauce at the end adds a wonderful warmth and depth of flavour.
What To Serve With Cauliflower Cheese
The perfect pairing for a classic dish.
This is the ultimate side dish for a traditional roast dinner. It pairs beautifully with:
- Roast Chicken
- Roast Beef or Lamb
- Gammon Steaks
- It’s also delicious on its own as a simple vegetarian main course.
How To Store Cauliflower Cheese
Making it ahead or saving leftovers.
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (160°C Fan) for about 15 minutes, or until piping hot.
- Freeze: It’s best to freeze the cauliflower and the sauce separately before baking. Alternatively, you can freeze the assembled, unbaked dish. Thaw fully in the refrigerator before baking as per the instructions.
Cauliflower Cheese Nutrition Facts
An estimated guide per serving.
- Calories: 350 kcal
- Carbohydrates: 15 g
- Protein: 18 g
- Fat: 25 g
- Sugar: 8 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can prepare the entire dish up to the point of baking up to a day in advance. Assemble the cauliflower and sauce in the ovenproof dish, allow it to cool, then cover and refrigerate. You may need to add 5-10 minutes to the baking time when cooking from chilled.
A grainy or greasy sauce usually happens when the sauce is too hot when the cheese is added. The heat causes the fats in the cheese to separate. Always remove the white sauce from the heat for a minute before stirring in the cheese to ensure it melts smoothly.
It is not necessary to cover the cauliflower cheese when baking. Baking it uncovered is what allows the top to become beautifully golden, bubbly, and slightly crisp.
Try More Recipes:
- Mary Berry Tuscan Chicken Recipe
- Mary Berry Thai Style Salmon Traybake Recipe
- Mary Berry Lemon and Blueberry Traybake Recipe
Mary Berry Cauliflower Cheese Recipe
Description
A classic, creamy, and foolproof cauliflower cheese recipe inspired by Mary Berry, making it the perfect comforting side dish for any roast dinner.
Ingredients
Instructions
- Boil cauliflower florets for 5 minutes until just tender; drain very well and place in an ovenproof dish.
- Preheat oven to 200°C (180°C Fan).
- Melt butter in a pan, stir in flour for 1 minute to make a roux.
- Gradually whisk in milk until you have a smooth, thickened sauce.
- Remove from the heat and stir in the mustard and most of the cheese. Season well.
- Pour the sauce over the cauliflower.
- Top with the remaining cheese and bake for 20-25 minutes until golden and bubbling.
Notes
- Ensure the cauliflower is thoroughly drained to prevent a watery result.
- For a lump-free sauce, add the milk slowly and whisk constantly.
- Take the sauce off the heat before adding the cheese to keep it smooth and prevent it from splitting.
- Using a strong, mature Cheddar cheese will give you the best flavour.
