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Red Leicester Cauliflower Cheese

by Nigella

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Introduction

There is a particular bolstering comfort you get from the cosy familiarity of cauliflower blanketed in cheese sauce and blistered in the oven. I must tell you that this brilliant way of preparing the cauliflower so that it both retains bite and stops the sauce becoming watery or grainy is pinched from Nick Jones (of Soho House fame), as is his smell-reducing use of bay leaves.

I most commonly make this with Red Leicester cheese, but Cheddar is more orthodox; feel free to use any combination of hard cheeses you favour.

Also, if you want a truly scorched top — as I have a weakness for — do blitz the dish under the grill (broiler in the US) for a few minutes at the end.

I most commonly make this with Red Leicester cheese, but Cheddar is more orthodox; feel free to use any combination of hard cheeses you favour.

Also, if you want a truly scorched top — as I have a weakness for — do blitz the dish under the grill (broiler in the US) for a few minutes at the end.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4-6

Metric U.S.

1 large cauliflower
2 bay leaves
salt
100 grams butter
2 teaspoons English mustard (from a jar)
50 grams plain flour
500 millilitres milk
300 grams grated red leicester cheese

1 large cauliflower
2 bay leaves
salt
1 stick butter
2 teaspoons English mustard (from a jar)
⅓ cup all-purpose flour
2 cups milk
3 cups grated red leicester cheese

Method

Preheat your oven to 220ºC/200ºC Fan/gas mark 7/425ºF.
Cut the cauliflower into small florets, put into a saucepan with the bay leaves and cover with cold water. Add a sprinkling of salt and bring to the boil, then drain and refresh with cold water. Let the cauliflower drain again in a colander, pluck out the bay leaves and discard.
When the cauliflower is completely drained, put into an ovenproof dish in an even layer.
To make the cheese sauce, melt the butter in a heavy-bottom saucepan, then whisk in the mustard and flour, and cook over a gentle heat for about 5 minutes. Whisk in the milk off the heat, and then put it back on the heat and keep stirring until it becomes really thick and begins to bubble.
Sprinkle in all but a handful of the grated cheese, and stir over the heat until it has melted into the sauce. Check the seasoning, then pour it over the cauliflower in the dish, and then scatter the remaining handful of grated cheese over the top.
Cook for 20 minutes or until the cauliflower is hot, the sauce is bubbling and the cheesy top is slightly browned.

Preheat your oven to 220ºC/200ºC Fan/gas mark 7/425ºF.
Cut the cauliflower into small florets, put into a saucepan with the bay leaves and cover with cold water. Add a sprinkling of salt and bring to the boil, then drain and refresh with cold water. Let the cauliflower drain again in a colander, pluck out the bay leaves and discard.
When the cauliflower is completely drained, put into an ovenproof dish in an even layer.
To make the cheese sauce, melt the butter in a heavy-bottom saucepan, then whisk in the mustard and flour, and cook over a gentle heat for about 5 minutes. Whisk in the milk off the heat, and then put it back on the heat and keep stirring until it becomes really thick and begins to bubble.
Sprinkle in all but a handful of the grated cheese, and stir over the heat until it has melted into the sauce. Check the seasoning, then pour it over the cauliflower in the dish, and then scatter the remaining handful of grated cheese over the top.
Cook for 20 minutes or until the cauliflower is hot, the sauce is bubbling and the cheesy top is slightly browned.

Additional Information

MAKE AHEAD / STORE:
Assemble the dish a day ahead, cover and refrigerate within 2 hours of making. To bake the cauliflower cheese, heat the oven to 200°C/180°C Fan/gas mark 6/400°F. Uncover and bake the dish for 20 minutes, then increase the oven to 220°C/200°C fan/gas mark 7/425°F and bake for a further 20 minutes, or until golden brown and bubbling on top and piping hot all of the way through.

Tell us what you think

What 8 Others have said

I love cauliflower cheese and have made it many times. I reserve about a quarter cup (60mls) of the cauliflower cooking water, and substitute it for the same amount of milk when making the sauce - it really adds to the flavour.

Posted by WomanInSouthLondon on 10th November 2022
A lovely recipe, I also do it as Caulifower and Broccoli together. The version I do is 100 gms of Blue Stilton and 200gms of Red Leicester to give it that little bit extra. Goes down really well and freezes for use later.

Posted by PhildeColonel on 31st March 2022
Tried this recipe today, but put in Nutmeg not English Mustard and only had Cheddar, but it was the best Cauliflower Cheese I have ever made. I liked the tip of putting the florets into cold water and turning it off when it gets to the boil.

Posted by Chinby on 17th June 2020
I have made this for years but never had the mustard. Together with the Red Leicester it has gone from very good to excellent; well done Nigella. We love it in Australia too.

Posted by topnosh144 on 14th November 2019
Just made this for my very Texan family and they loved every bite! Thank you, Nigella!

Posted by JonasB on 24th February 2019
One of my favourites. Here in Tasmania, I use wasabi cheese and leave out the mustard. It's delicious.

Posted by jeansdaughter on 18th March 2017
So lovely and warming. I add a bit of cayenne, and use classic American cheddar.

Posted by Girasole on 28th September 2015
Hi Nigella, i live in Brasil and every time i cooked this it's a huge success but a massive surprise! So yes, thanks for introducing it to the world. Team CupCake Forever!

Posted by Pena Selvagem on 1st April 2014