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Cauliflower cheese

Preparation time: 

Bubbling, blistering, cheesy cauliflower, without a béchamel in sight—a different species to school-dinner cauli… don’t be surprised if your family and friends fight you for it!


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Preheat the oven to 180°C (356°F)
    2. Roughly chop the cauliflower into florets, including the stalk and leaves (we don’t waste anything!)
    3. Toss the cauliflower in olive oil, and bake for 40–50 minutes in a covered baking tray, until tender and cooked through—the idea is to steam the cauliflower, without adding moisture.
    4. While the cauliflower cooks, get on with the cheese sauce. Mix together the rest of the ingredients until well combined, season with salt and pepper.
    5. Top the cauliflower with the cheese sauce and bake for 30–40 minutes.

    Bon app! R

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