James Martin Cauliflower Cheese

James Martin Cauliflower Cheese is a comforting British classic made with tender florets baked in a rich, creamy cheese sauce and finished with a golden, bubbling top. The texture is smooth and velvety underneath with a lightly crisp finish that makes every spoonful satisfying. This is a straightforward, family-friendly dish that feels special enough for Sunday lunch yet simple enough for a midweek supper. Preparation takes around 20 minutes, with a total time of about 50 minutes from start to finish.

Ingredients

For the cauliflower

• 1 large cauliflower, cut into even florets
• Salt, for boiling water

For the cheese sauce

• 50g unsalted butter
• 50g plain flour
• 600ml whole milk, warmed
• 150g mature Cheddar cheese, grated
• 50g Gruyère cheese, grated
• 1 tsp English mustard
• Salt and freshly ground black pepper, to taste
• A pinch of freshly grated nutmeg

For the topping

• 50g mature Cheddar cheese, grated
• 2 tbsp fresh breadcrumbs

How to Make James Martin Cauliflower Cheese

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the cauliflower cheese cooks evenly and the topping colours nicely.
• Cook the cauliflower: Bring a large pan of salted water to the boil. Add the cauliflower florets and cook for 5 to 6 minutes until just tender but still holding their shape. Drain thoroughly and set aside to steam dry.
• Make the roux: In a medium saucepan, melt the butter over gentle heat. Stir in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture forms a smooth paste.
• Add the milk: Gradually whisk in the warm milk, a little at a time, until smooth. Continue cooking, stirring, until the sauce thickens to a creamy consistency.
• Add the cheese and seasoning: Remove the pan from the heat and stir in the grated Cheddar, Gruyère, mustard and nutmeg. Season well with salt and pepper. Stir until the cheese has fully melted and the sauce is smooth.
• Assemble the dish: Arrange the drained cauliflower in a buttered ovenproof dish. Pour the cheese sauce evenly over the top, ensuring all the florets are well coated.
• Add the topping: Sprinkle over the remaining Cheddar and breadcrumbs for a golden finish.
• Bake: Place in the preheated oven and bake for 20 to 25 minutes until bubbling and golden brown on top.
• Cool slightly and serve: Leave to stand for 5 minutes before serving to allow the sauce to settle and thicken slightly.

Tips for the Best Cauliflower Cheese

How do I stop the sauce from becoming lumpy?

Always add the milk gradually and whisk continuously. Using warm milk helps the sauce thicken smoothly and evenly.

Why is my cauliflower watery?

Make sure to drain the florets very well after boiling. Allowing them to steam dry for a few minutes removes excess moisture.

Can I make it extra creamy?

Replace 100ml of the milk with double cream for a richer, silkier sauce.

How do I get a crisp golden topping?

Use a mix of cheese and breadcrumbs and place the dish on the middle shelf. For extra colour, finish under the grill for a minute or two.

Serving Suggestions

• Serve alongside roast beef or roast chicken.
• Enjoy as a vegetarian main with a crisp green salad.
• Spoon over baked potatoes for a hearty supper.
• Pair with grilled sausages for a comforting meal.

Storage

At Room Temperature

Leave the dish to cool and do not keep at room temperature for more than 2 hours.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat in the oven at 180°C until piping hot throughout.

In the Freezer

Freeze in a suitable container for up to 2 months. Thaw overnight in the fridge before reheating. The sauce may loosen slightly but will still taste delicious.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 18g
• Protein: 17g
• Fat: 25g
• Saturated Fat: 15g
• Sodium: 520mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Cauliflower Cheese

Recipe by Milli RoseCourse: Side DishCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy baked cauliflower in a rich Cheddar and Gruyere sauce with a golden breadcrumb topping. A comforting British classic perfect as a side or main dish.

Ingredients

• 1 large cauliflower, cut into florets

• 50g unsalted butter

• 50g plain flour

• 600ml whole milk, warmed

• 150g mature Cheddar cheese, grated

• 50g Gruyere cheese, grated

• 1 tsp English mustard

• Salt and black pepper, to taste

• Pinch of nutmeg

• 50g mature Cheddar cheese, for topping

• 2 tbsp fresh breadcrumbs

• Butter, for greasing dish

Directions

• Preheat oven to 200°C (180°C Fan). Grease an ovenproof dish.
• Boil cauliflower florets in salted water for 5 to 6 minutes until just tender. Drain well.
• Melt butter in a saucepan, stir in flour and cook briefly to form a roux.
• Gradually whisk in warm milk and cook until thickened and smooth.
• Stir in cheeses, mustard, nutmeg and seasoning until melted.
• Place cauliflower in dish and pour over cheese sauce.
• Sprinkle with extra cheese and breadcrumbs.
• Bake for 20 to 25 minutes until golden and bubbling.
• Rest for 5 minutes before serving.

Notes

• Drain cauliflower thoroughly to avoid a watery sauce.
• Use mature Cheddar for stronger flavour.
• Can be assembled ahead and baked when needed.