I’ve always loved cauliflower cheese, and as a teenager, often when I arrived home from doing my weekend job in our local village shop, my mum would have one waiting for me. It was one of my absolute favourite lunches and always made me feel special too, as I’d generally have a whole cauliflower all to myself.
My mum’s cauliflower cheese was just fab, and despite now needing to follow a gluten free diet, I can still enjoy cauliflower cheese exactly how my mum used to make it, as she used cornflour rather than flour to thicken the sauce.
Whilst the method I use to make cauliflower cheese is the same as my mum’s, I do tend to throw in a couple of extra ingredients to add more depth of flavour to the cheese sauce. For this particular recipe I’ve added in some smoked bacon too which works wonderfully!
Ingredients (2 good portions as a main or will nicely fill 4 large jacket potatoes)
1 large cauliflower, divided into even size florets
250g smoked streaky bacon, cut into 1 inch strips
575ml semi skimmed milk
20g unsalted butter
1 good heaped tablespoon *cornflour (add more if you feel the sauce isn’t quite thick enough)
175g good mature cheddar cheese, grated
1 teaspoon *English mustard (I used M&S which is gluten free. Many English mustards are not gf. You could also use Dijon or wholegrain mustard instead but still check suitability)
Pinch of *Paprika (optional)
Ground *black pepper
Handful of freshly chopped parsley
Method
I recommend if you can, to steam the cauliflower rather than boil it, as it’s a healthier way to cook it and it tastes so much nicer too. Dependant on the size of your cauliflower you may need to use two steaming baskets and then carefully switch them around halfway through cooking to ensure the cauliflower cooks evenly (hope that makes sense!). Steam for about 15 minutes in total.
If you choose to boil the cauli, simply add the florets to a large pan of boiling water, then reduce the heat to achieve a fast simmer and cook for 10-15 minutes. For both cooking methods test the cauli to ensure its cooked to your liking before removing from the heat. Once cooked (and drained if boiled) transfer to a large deep ovenproof dish.
Heat a large frying pan and add the chopped bacon (no extra oil needed as there is plenty of fat on the bacon). Add a little twist of black pepper and continue to fry the bacon until it’s nice and crispy and golden brown. Remove from the heat and set to one side.
Preheat the oven to 200C/400F/Gas 6/Fan 180C.
Pour most of the milk (reserve approx 100ml to blend with the cornflour) into a large pan, add the butter and bring to the boil.
Whilst you’re waiting for the milk to boil, blend the cornflour with the remaining cold milk.
Once the milk has boiled pour in the blended milk and cornflour, whisking constantly until the sauce is nice and smooth. Allow the sauce to come to a gentle boil before you turn off the heat. The will ensure the cornflour has cooked out fully.
Add most of the grated cheese to the sauce (keep enough back to sprinkle over the top before popping in the oven) and mix well until the cheese has melted. Add the mustard, Paprika (if using) and fried bacon. Add more pepper and paprika to taste.
Pour the sauce over the cooked cauliflower and sprinkle the remaining grated cheese over the top.
Bake for 20-25 minutes until golden brown and the sauce is bubbling. Remove from the oven and garnish with freshly chopped parsley.
Recipe notes and suggestions
You can make this cauliflower cheese in advance and it will keep really well in the fridge for 24hrs. Just don’t sprinkle grated cheese over the top until you’re ready to bake it. Allow additional cooking time when reheating and ensure it’s nice and hot before tucking in.
If you are short of time, you can make the cauliflower cheese and pop the dish under a hot grill to brown rather than baking. Just ensure the dish you use is suitable for slipping under a hot grill.
Cauliflower cheese with smoked bacon makes a rather wonderful jacket spud filling. Perfect lunch option for any leftovers too.
Without the bacon this recipe is simply a very tasty cauliflower cheese. A great vegetarian or side dish option.
Another recipe I’ve loved sharing with you. Thanks for checking it out.
For now,
Liz x
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.
