• Donnington Grove

Oven-roasted Cauliflower Cheese

Roasting the cauliflower imparts a lovely sweetness to the dish and the mustard means you need less cheese so it’s better for that post-Christmas waistline!

Did you know. . .
Cauliflower originates from Asia Minor and cultivation started 600 years B.C. in Turkey. Cauliflower gained popularity in Europe in the 16th century.


1 large head cauliflower, cut into florets

Salt and freshly ground black pepper

For the sauce

20g/¾oz unsalted butter

20g/¾oz plain flour

Grated nutmeg to taste

250ml/9fl oz skimmed milk

40g/1½oz mature cheddar, finely grated

2 tsp Dijon or wholegrain mustard

15g/½oz parmesan, or similar hard cheese, finely grated


Preheat the oven to 200C / Gas 6. Place the cauliflower florets into an ovenproof dish and season with a pinch of salt and pepper. Roast for 20 minutes, or until tender and starting to brown.

Meanwhile, make the sauce by melting the butter in a saucepan, then adding the flour and cooking for 1-2 minutes, or until a light golden colour. Gradually add the milk until smooth, and then cook over a gentle heat for 3-4 minutes stirring constantly until thickened.

Add the grated nutmeg. Reduce the heat then add the mustard and cheddar cheese. Put the roasted cauliflower into the sauce and mix so that all the florets are coated.

Pour the cheese and cauliflower mixture back into the roasting dish, sprinkle over the parmesan and return to the oven for 10-15 minutes, or until the cheese is golden-brown and the sauce is bubbling. Serve as a supper dish with a green salad.