Jamie Oliver’s cauliflower cheese recipe is a hearty, comforting dish that elevates a simple vegetable into a creamy, cheesy delight. Its rich sauce combined with tender cauliflower makes it a perfect side or a satisfying vegetarian main. This recipe works because of the balance between the smooth cheese sauce and the subtle sweetness of the cauliflower, creating a timeless comfort food everyone will love.
Ingredients
- 1 large cauliflower (about 1.2kg), broken into florets
- 50g unsalted butter
- 50g plain flour
- 600ml whole milk, warmed
- 150g mature cheddar cheese, grated
- 50g Parmesan cheese, grated
- 1 tsp English mustard powder (optional)
- Salt and freshly ground black pepper, to taste
- Freshly grated nutmeg, a pinch
- Breadcrumbs, for topping (optional, about 50g)
- Olive oil or butter, for greasing the dish
Instructions
- Preheat your oven to 200°C (fan 180°C) / 400°F / Gas Mark 6. Lightly grease a medium-sized ovenproof dish with butter or olive oil.
- Bring a large pan of salted water to the boil. Add the cauliflower florets and blanch them for 5-6 minutes until just tender but still holding their shape. Drain well and set aside.
- To make the cheese sauce (béchamel), melt the butter in a medium saucepan over a low to medium heat. Once melted, stir in the flour and cook gently for 1-2 minutes, stirring constantly, to make a roux. This cooks out the raw flour taste.
- Gradually whisk in the warmed milk, a little at a time, ensuring a smooth sauce with no lumps. Continue whisking and cook for 5-7 minutes until the sauce thickens to a creamy consistency.
- Remove the sauce from the heat and stir in the mustard powder, grated cheddar, half the Parmesan, a pinch of nutmeg, and season well with salt and pepper. Stir until the cheese has melted and the sauce is smooth.
- Place the cauliflower florets evenly in the prepared dish. Pour the cheese sauce over the top, making sure the cauliflower is well coated.
- Sprinkle the remaining Parmesan and the optional breadcrumbs over the top for a golden, crispy crust.
- Bake in the preheated oven for 25-30 minutes until the top is bubbling and golden brown.
- Remove from the oven and allow to rest for 5 minutes before serving. This helps the sauce thicken slightly and makes it easier to serve.
Tips
- Substitution for Milk: Use semi-skimmed milk for a lighter version, but whole milk gives the creamiest sauce. For a vegan twist, use unsweetened plant-based milk and vegan cheese alternatives.
- Cheese Choices: Mature cheddar is ideal for sharpness, but mixing in Gruyère or Red Leicester can add depth of flavor. Avoid pre-shredded cheese with anti-caking agents as it may not melt smoothly.
- Preventing a Lumpy Sauce: Always whisk the roux and milk gradually to avoid lumps. Warm the milk before adding it to the roux to help it blend smoothly.
- Storage: Cool completely before covering and refrigerating. Cauliflower cheese keeps well for up to 3 days in the fridge and can be frozen for up to 1 month.
Serving Suggestions
This cauliflower cheese is fantastic served as a side dish alongside roast chicken, grilled sausages, or a hearty beef stew. For a vegetarian meal, pair it with a crisp green salad or steamed green beans to add freshness and contrast the richness. It also works well as a comforting main course with a slice of crusty bread to soak up the creamy sauce.
Variations
You can easily adapt this recipe to your taste or dietary needs. Add cooked bacon or pancetta for a smoky twist, or stir in some cooked leeks or spinach to boost the vegetable content. For a spicier version, add a pinch of cayenne pepper or smoked paprika to the cheese sauce. To make it gluten-free, substitute the plain flour with a gluten-free flour blend or cornstarch for the roux.
Storage and Reheating
Store any leftover cauliflower cheese in an airtight container in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a preheated oven at 180°C (fan 160°C) / 350°F for 20-25 minutes until heated through and bubbling. Alternatively, microwave in intervals, stirring halfway, until hot but be aware the top won’t remain crispy. For freezing, place cooled portions in freezer-safe containers and freeze for up to 1 month. Thaw overnight in the fridge before reheating as described.
Frequently Asked Questions
Can I use frozen cauliflower for this recipe?
Yes, frozen cauliflower works well. Thaw it completely and drain any excess water before assembling the dish, as frozen cauliflower tends to release moisture that can make the sauce watery.
How do I make the cheese sauce thicker if it’s too runny?
If your sauce is too thin, return it to the heat and cook gently, stirring continuously until it thickens. You can also whisk in a little more flour dissolved in milk to thicken it further.
Is it necessary to blanch the cauliflower first?
Blanching softens the cauliflower slightly so it cooks evenly in the oven without drying out. Skipping this step may result in a crunchier texture and longer baking time.
Can I prepare cauliflower cheese ahead of time?
Yes, you can assemble the dish up to a day in advance. Cover and refrigerate before baking. Bring it to room temperature before baking to ensure even cooking.
What can I use instead of mustard powder?
If you don’t have mustard powder, a teaspoon of Dijon mustard or English mustard sauce works well to add a subtle tang and depth to the cheese sauce.
How do I get a crispy topping without breadcrumbs?
Sprinkling extra grated Parmesan or even crushed cornflakes or nuts can create a crunchy topping if you want to avoid breadcrumbs.
This Jamie Oliver cauliflower cheese recipe is a perfect go-to for a cozy meal that feels indulgent yet simple. Try the variations and tips to make it your own and enjoy a timeless British classic with a modern twist.
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