Cauliflower cheese reminds me of Sunday lunches growing up. The kind of meal where everyone wandered into the kitchen at their own pace, still in socks or dressing gowns, just in time to steal a spoonful of sauce before it hit the oven. Delia’s version is a bit posher than Mum’s — Gruyère, Parmesan, crème fraîche — but still wonderfully simple. And honestly? That tiny pinch of cayenne gives it just enough sass to stand up to a roast or shine on its own.
This isn’t a gloopy, drowned-in-cheddar type of cauliflower cheese. It’s lighter, silkier, but still indulgent in that “I deserve this and maybe seconds” sort of way. Best of all — it’s ready in half an hour, which is basically magic when you’re craving comfort now.
Why You’ll Love It
- Ready in under 30 minutes — a quick win with big flavour
- That cheese sauce though… — Gruyère + Parmesan = actual velvet
- Lightly spiced, never bland — spring onion and cayenne make it sing
- Perfect side or main — we’ve had it with roast chicken and on toast
- Freezes surprisingly well — future-you will be very grateful
- Customisable to bits — add leeks, swap cheeses, throw in mushrooms — it’s flexible
Ingredients
- 1 medium cauliflower, broken into florets
- 1½ oz (40g) Parmesan, grated — plus 1 heaped tbsp for topping
- 1½ oz (40g) Gruyère, grated
- 2 heaped tbsp half-fat crème fraîche
- 2 bay leaves, torn in half
- Freshly grated nutmeg (just a pinch)
- 2 spring onions, very finely chopped (use the green too)
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
How to Make It
Steam the cauliflower gently:
Bring a steamer to a gentle boil, then toss in your cauliflower florets and a few of the inner leaves if they look fresh. Tuck the torn bay leaves between them. Steam for about 12 minutes, or until just soft. You want tenderness, not mush — think “knife goes through easily, but still some body.”
Make that silky cheese sauce:
In a small saucepan, combine the crème fraîche with 75ml of hot water (you can nab it straight from the steamer). Whisk constantly over low heat until it starts to thicken ever so slightly. Then add both cheeses and keep stirring until they melt into a smooth, creamy sauce. Season to taste.
Assemble the magic:
Lay your steamed cauliflower in an ovenproof dish. Pour the warm cheese sauce over the top. Scatter with chopped spring onion, an extra hit of Parmesan, and a little pinch of cayenne.
Finish under the grill:
Pop the dish under a hot grill for a few minutes, just until the top is bubbling and golden-brown in spots. Watch it — it can go from perfect to burnt while you’re answering a text. (Been there.)
Common Mistakes and How to Dodge Them
Why is my cauliflower cheese watery?
Oversteaming! Cauliflower holds a lot of water. Steam just until tender and don’t cover it too long after — let some steam escape before saucing.
My sauce split — what did I do wrong?
You might’ve cranked the heat too high or stopped whisking. Keep it low and keep it moving.
Why’s it too salty?
Hard cheeses like Parmesan can sneak in a lot of salt. Taste before you add more seasoning.
Mine’s bland — help?
Add a touch more cayenne or nutmeg, or a sprinkle of mustard powder into the sauce next time. Don’t be shy.
Storage and Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Portion into little containers, wrap well, and freeze for up to 3 months.
- Oven Reheat: Bake at 180°C (350°F) for 10–15 mins until hot. Cover with foil if browning too fast.
- Microwave Reheat: Heat on medium in 2-minute bursts, stirring halfway.
Frequently Asked Questions
Can I use other cheeses?
Absolutely. Cheddar, Emmental, even blue cheese if you’re bold. Just watch the salt and melting texture.
Is crème fraîche necessary?
It gives that subtle tang, but you could use double cream or even a mix of milk and soft cheese in a pinch.
How do I keep it from splitting under the grill?
Don’t walk away. A hot grill is brutal if ignored — just stand there for the 3-5 minutes it needs. It’s worth the babysitting.
Can I make this ahead?
Yep. Prep everything and chill, covered. Then just grill when you’re ready to serve.
Nutrition Facts (Per Serving):
- Calories: 237
- Fat: 15g
- Saturated Fat: 8.7g
- Carbs: 17g
- Sugar: 3.2g
- Protein: 11g
- Sodium: 252mg
Try More Delia Smith Recipes:
Delia Smith Cauliflower Cheese
Description
A cozy, golden-topped dish of tender cauliflower nestled in a velvety Gruyère and Parmesan sauce, with hints of spring onion and cayenne.
Ingredients
Instructions
- Steam cauliflower with bay leaves and nutmeg for 12 minutes.
- Whisk crème fraîche with hot water over heat, add cheeses until melted.
- Place cauliflower in dish, pour sauce over, top with onions, Parmesan, cayenne.
- Grill until bubbly and golden. Serve hot.
Notes
- Don’t oversteam cauliflower — it should hold its shape.
- Taste the sauce before salting — cheese adds plenty.
- Grill at the end adds texture and flavour — don’t skip it.
- Works great with other veg like broccoli or leeks too.