Whole baked cauliflower cheese

Here we jazz up the classic side dish with chorizo and panko breadcrumbs.

Serves: 4

Prep: 10 minutesCook: 40 minutes


1 cauliflower, leaves and stalk/heart removed

For the sauce:

75g butter50g plain flour600ml milk125g grated Gruyere or Cheddar cheese or a mixture of any leftover cheese you have1 heaped tsp Dijon mustardSplash of Worcester sauce (if not for veggies)1 tbsp crème fraiche (optional)Salt and pepper

Optional to top:

75g cubed chorizo50g panko breadcrumbs25g grated Gruyere cheese2 tbsp fresh chopped parsley


  • Preheat the oven to 180C/gas 4.

  • Place the whole cauliflower floret side down in a large saucepan of boiling water for a couple of minutes. Drain.

  • Place the cauliflower the right way up in a baking dish or casserole dish.

  • To make the sauce: Melt the butter in a pan then mix in the flour and cook out for a few minutes until the flour mixture is lighter in colour. Gradually add milk, stirring all the time until thick and smooth.

  • Add cheese of your choice, mustard, Worcester sauce (if using), crème fraiche, salt and pepper.

  • Cover the cauliflower with cheese sauce.

  • To top (if using) fry the chorizo until coloured, mix in a bowl with cheese, breadcrumbs and parsley. Scatter over the top of the sauce topped cauliflower cheese.

  • Bake for about 30 minutes until golden and bubbly.


For a veggie cauliflower cheese omit the Worcester sauce and chorizo.