Cauliflower Cheese

Great to accompany a roast or winter casserole.

40 mins
Prep Time
Cauliflower Cheese


  • Cauliflower, divided into large florets
  • 25g butter
  • 2 Tbsp Edmonds Standard Grade Flour
  • 2 cups Meadow Fresh milk, heated
  • ¾ cup Meadow Fresh grated tasty cheese
  • Salt and white pepper
  • ½ tsp mustard (optional)


  1. Preheat the oven to 190˚C.
  2. Steam the cauliflower or cook it in boiling salted water until tender, then drain well.
  3. While the cauliflower is cooking, melt the butter in a saucepan, stir in the flour and cook until frothy.
  4. Remove from the heat and gradually add the milk, stirring.
  5. Return to the heat and cook gently, stirring, until the sauce boils and thickens.
  6. Remove from the heat and add ½ cup of the cheese, salt and pepper to taste, and the mustard.
  7. Put the drained cauliflower into an ovenproof serving dish, pour over the sauce and sprinkle with the remaining cheese.
  8. Cook for 20 minutes or until golden.

Add your review


So yummy! I added some broccoli and asparagus just to make it look pretty and sprinkled it with cheese and paprika before cooking. Mmmmmmm.

Matthew james

You can always rely on the good old Edmonds cook book. I remember cooking with mum and so many times there would be a Edmonds Cook book on the bench.