Four Cheese Cauliflower Cheese

Written By Lazy Bun

A perfect winter side dish. This is an indulgent endeavour, but we promise you won’t be disappointed! The choice of cheeses is largely up to you and can be changed depending on what you have available and what you like – Brie, Gruyere or Comte also work beautifully. 

Ingredients (

Serves 4)

Four cheeses (about 300g total):

  • 75 g mature cheddar, grated — for sharpness

  • 75 g stilton, broken into small pieces — for richness and tang 

  • 75 g Mozzarella, torn or grated — for melt and stretch

  • 75 g Parmesan or Pecorino, finely grated — for salty depth

  • 50g extra cheese mix of your choice for the topping

  • 1 large cauliflower (about 1–1.2 kg), broken into florets

  • Salt, for boiling

  • 50 g butter

  • 50 g plain flour

  • 600 ml whole milk, warmed

  • 1 tsp Dijon mustard

  • A pinch of nutmeg 

  • 1 tsp olive oil

  • Salt & black pepper, to taste

Method: 

  • Bring a large pot of salted water to the boil. Add the cauliflower florets and cook for 4-5 minutes until just tender. Drain well, then leave to steam-dry in a colander while you make the sauce.

  • In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly (to cook out the raw flour taste). Gradually whisk in the warm milk off the heat, a little at a time, to make a smooth sauce. Keep stirring back on the heat until thickened — about 5–7 minutes. Stir in Dijon mustard, nutmeg, salt, and pepper.

  • Remove from the heat again and stir in three-quarters of the cheese mix (reserve some for topping). Mix until melted and smooth.

  • Preheat oven to 200°C (fan 180°C) / 400°F. Arrange the cauliflower in a baking dish. Pour the cheese sauce evenly over it. Add the reserved cheese to the top with a drizzle of olive oil and black pepper. 

  • Bake for 25-30 minutes, until golden, bubbling, and crisp on top.

Lazy Bun
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