Cauliflower cheese bake is a traditional British dish made by baking cauliflower florets in a creamy cheese sauce flavoured with mustard, nutmeg and cloves, topped with breadcrumbs and grated parmesan for a golden, crispy finish.
About Cauliflower Cheese Bake
Origins and tradition
Cauliflower cheese originated in Britain during the 19th century, with early versions like Isabella Beeton’s 1861 recipe using Parmesan in a white sauce. Over time, the dish became a household standard, especially as part of a Sunday roast. Traditionally, it involves parboiling cauliflower florets, coating them in a béchamel enriched with mature Cheddar, and baking until browned. While long served as a side dish, it’s also common as a vegetarian main, especially in colder months. Today, variations often include mustard or nutmeg, but the core format remains widely recognised across the UK.
This recipe
This version follows the traditional British method but layers in more flavour and aroma. The cheese sauce is enriched with cream and seasoned with mustard, nutmeg, and a small amount of ground cloves for warmth and depth. The milk is gently infused with bay leaf before being whisked into the roux, adding a subtle herbal note. Finished with a topping of cheese and crisp breadcrumbs, this bake brings a more complex and fragrant take on the classic.
Ingredients for cauliflower cheese bake
- cauliflower – Choose a fresh, firm head.
- onion – Use a yellow or white variety.
- butter – Unsalted is best for better control over seasoning.
- milk – Whole milk works best for a rich sauce.
- bay leaf – One or two dried bay leaves to gently infuse the milk.
- cheese – Grated semi-hard cheese; mature Cheddar gives the best flavour.
- flour – Plain white flour for thickening the sauce.
- spices – Ground nutmeg and cloves, black pepper
- mustard – Best use Dijon.
- cream – Use double cream.
- breadcrumbs – Standard dried breadcrumbs or panko both work; panko gives a lighter, crunchier topping.
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How to make cauliflower cheese bake
Prepare the cauliflower
- Cut the cauliflower into florets, then rinse them thoroughly under cold water.
- Bring a pot of salted water to a boil and simmer the florets for 4–5 minutes, until tender but firm.
- Drain well and set aside.
Make the cheese sauce
- In a small pan, gently warm the milk with the bay leaf over very low heat. Keep a close eye on it, as milk can easily boil over. Let it infuse for a few minutes, then remove the bay leaf.
- In a small pot, melt the butter over medium heat and sauté the finely chopped onion until soft and translucent for about 2-3 minutes, don’t let it brown.
- Stir the flour into the sautéed onion and cook for about a minute, stirring constantly. Gradually add the warm infused milk, whisking continuously to form a smooth, lump-free sauce. It should be slightly thicker than pancake batter. Take the pan off the heat.
- Stir in the cream, grated cheese, mustard, pepper, nutmeg, and ground cloves. Mix until the cheese has fully melted and the sauce is smooth.
Assemble and bake
- Butter a baking dish and add the cauliflower florets, spreading evenly in one layer. Pour the sauce over, making sure it’s well distributed. Sprinkle with a little extra cheese and finish with breadcrumbs.
- Bake at 200°C for 15–20 minutes, until the top is golden and bubbling. Serve hot.
Serve and enjoy
This cauliflower cheese bake is best served straight from the oven while it’s hot and bubbling. It makes a brilliant side dish for roast meats, sausages, or grilled fish, but it’s also hearty enough to enjoy on its own as a vegetarian main, especially with some crusty bread or a fresh green salad. Leftovers can be reheated the next day and still taste amazing.
I made this cauliflower cheese bake as part of a British dinner, alongside chicken tikka masala. I was going to serve cauliflower as a starter, but ended up serving it as a side with the tikka and rice. It wasn’t planned, but I really liked the mix.
Craving more? Try this British-style Root Veg Gratin next.
Recipe Card
Cauliflower Cheese Bake
Ingredients
- 500 g cauliflower
- 250-300 ml milk
- 1/2 onion
- 35 g butter
- 1/2 cup grated semi-hard cheese - mature Cheddar recommended
- 2-3 tbsp breadcrumbs
- 1 tbsp flour
- 1 1/2 tsp mustard
- 1/2 tsp freshly ground black pepper
- 1/2 tsp nutmeg
- 40 ml cream
- 1/3 tsp ground cloves
- 1-2 bay leaves
- salt - to taste
Instructions
- Prepare the cauliflower: Cut into florets, rinse well, and boil in salted water for 4–5 minutes until just tender. Drain thoroughly.
- Infuse the milk: In a small saucepan, gently warm the milk with the bay leaf. Let it steep for a few minutes, then remove the bay leaf and set the milk aside.
- Make the sauce: Sauté the chopped onion in butter until soft but not browned, for 2-3 minutes. Stir in the flour and cook for a minute, then gradually add the infused milk, whisking constantly to form a smooth sauce.Off the heat, stir in the cream, grated cheese, mustard, pepper, nutmeg, and ground cloves.
- Assemble and bake: Butter a baking dish, add the cauliflower florets and pour the sauce over the florets. Top with extra cheese and breadcrumbs. Bake at 200°C for 15-20 minutes, until golden and bubbling. Serve hot.