This delicious and creamy cauliflower cheese recipe by James Martin is the perfect side dish for any meal. It’s easy to make, packed with rich flavor, and topped with crispy Parmesan and Panko breadcrumbs. You can easily adapt it with your favorite cheeses for a personalized twist!
Ingredients Needed
- 1 whole cauliflower
- 250g (1 cup) butter
- 250g (2 cups) plain flour
- 2 litres (8 1/2 cups) semi-skimmed milk
- 300g (2 1/2 cups) mature Cheddar cheese, grated
- 1 onion, peeled & halved
- 5 bay leaves
- 2 cloves
- 10 sprigs of thyme
- 10 black peppercorns
- 1 tbsp horseradish sauce
- 1 tbsp English mustard
- Salt & pepper
- Panko breadcrumbs
- 100g (1 cup) Parmesan, grated
How To Make Cauliflower Cheese
- Prepare the cauliflower: Remove the outer leaves from the cauliflower and cut out the center of the core. Bring a pan of salted water to a boil, then blanch the cauliflower whole for 5 minutes until tender. Drain it onto a resting rack and leave to steam out for 3 minutes. Once cooled slightly, break it down into florets.
- Make the sauce: In a separate pan, melt the butter over medium heat. In another pan, combine the milk, onion, bay leaves, cloves, thyme, and peppercorns. Bring this mixture to a boil, then let it infuse for 15 minutes. Strain through a fine sieve to remove the aromatics. Once the butter has melted, slowly whisk in the flour to form a thick paste. Cook this paste on low heat for about 5 minutes to remove the raw flour taste.
- Incorporate the milk: Gradually add the strained milk to the flour mixture, whisking continuously to avoid lumps. Once all the milk is added, continue whisking until the sauce is smooth and velvety. Allow it to cook for another 7 minutes to thicken further.
- Finish the sauce: Stir in 200g (1 2/3 cups) of the grated Cheddar cheese, whisking until it fully melts. Add the horseradish sauce and mustard, then season the sauce with salt and pepper to taste.
- Assemble the dish: Pour a third of the cheese sauce into the base of an ovenproof dish. Place the cauliflower florets on top, then pour the remaining sauce over them, ensuring the florets are completely covered. Sprinkle the remaining 100g (1 cup) of Cheddar cheese on top, followed by the Panko breadcrumbs and grated Parmesan.
- Bake and serve: Place the dish in a preheated oven at 180°C (350°F) for 18 minutes or until the top is golden and crispy. Serve hot.
Recipe Tips
- Blanch the cauliflower properly: Make sure to blanch the cauliflower until tender but not overcooked. This keeps it firm and prevents it from becoming mushy in the oven.
- Infuse the milk well: Let the milk mixture with bay leaves, thyme, and peppercorns infuse for 15 minutes. This adds a rich depth of flavor to your sauce.
- Cook the sauce long enough: After adding the milk, let the sauce cook for at least 7 minutes to thicken and develop the right consistency. It should coat the back of a spoon.
- Top with breadcrumbs evenly: Spread the breadcrumbs and Parmesan evenly over the top to get a crispy, golden finish that adds texture and flavor to every bite.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover cauliflower cheese cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
- Freeze: To freeze, let the cauliflower cheese cool completely. Place it in an airtight container or freezer bag and freeze for up to 1 month. To thaw, move it to the fridge overnight, then reheat thoroughly before serving.
- Reheat: Preheat the oven to 180°C (350°F). Cover the dish with foil to prevent it from drying out and bake for 15-20 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 serving (270g)
- Calories: 252
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 27mg
- Sodium: 1134m
- Total Carbohydrate: 24g
- Dietary Fiber: 1g
- Protein: 8g
Try More Jamie Oliver Recipes:
- James Martin Mushroom Quiche
- James Martin Yorkshire Puddings
- James Martin Roast Potatoes
- James Martin Millionaires Shortbread
James Martin Cauliflower Cheese
Description
This delicious and creamy cauliflower cheese recipe by James Martin is the perfect side dish for any meal. It’s easy to make, packed with rich flavor, and topped with crispy Parmesan and Panko breadcrumbs. You can easily adapt it with your favorite cheeses for a personalized twist!
Ingredients
Instructions
- Prepare the cauliflower: Remove the outer leaves from the cauliflower and cut out the center of the core. Bring a pan of salted water to a boil, then blanch the cauliflower whole for 5 minutes until tender. Drain it onto a resting rack and leave to steam out for 3 minutes. Once cooled slightly, break it down into florets.
- Make the sauce: In a separate pan, melt the butter over medium heat. In another pan, combine the milk, onion, bay leaves, cloves, thyme, and peppercorns. Bring this mixture to a boil, then let it infuse for 15 minutes. Strain through a fine sieve to remove the aromatics. Once the butter has melted, slowly whisk in the flour to form a thick paste. Cook this paste on low heat for about 5 minutes to remove the raw flour taste.
- Incorporate the milk: Gradually add the strained milk to the flour mixture, whisking continuously to avoid lumps. Once all the milk is added, continue whisking until the sauce is smooth and velvety. Allow it to cook for another 7 minutes to thicken further.
- Finish the sauce: Stir in 200g (1 2/3 cups) of the grated Cheddar cheese, whisking until it fully melts. Add the horseradish sauce and mustard, then season the sauce with salt and pepper to taste.
- Assemble the dish: Pour a third of the cheese sauce into the base of an ovenproof dish. Place the cauliflower florets on top, then pour the remaining sauce over them, ensuring the florets are completely covered. Sprinkle the remaining 100g (1 cup) of Cheddar cheese on top, followed by the Panko breadcrumbs and grated Parmesan.
- Bake and serve: Place the dish in a preheated oven at 180°C (350°F) for 18 minutes or until the top is golden and crispy. Serve hot.
Notes
- Blanch the cauliflower properly: Make sure to blanch the cauliflower until tender but not overcooked. This keeps it firm and prevents it from becoming mushy in the oven.
- Infuse the milk well: Let the milk mixture with bay leaves, thyme, and peppercorns infuse for 15 minutes. This adds a rich depth of flavor to your sauce.
- Cook the sauce long enough: After adding the milk, let the sauce cook for at least 7 minutes to thicken and develop the right consistency. It should coat the back of a spoon.
- Top with breadcrumbs evenly: Spread the breadcrumbs and Parmesan evenly over the top to get a crispy, golden finish that adds texture and flavor to every bite.
James Martin Cauliflower Cheese