James Martin Cauliflower Cheese

Right, so I wasn’t even planning to make cauliflower cheese the first time I did. I had half a cauliflower left from some forgotten healthy plan and a bunch of cheese odds in the fridge. James Martin’s version came up on telly — all bubbling and golden — and I thought, yeah, alright, let’s have a go.

And I swear, halfway through stirring that sauce, something just clicked. It smelled like Sunday dinners in my nan’s kitchen. The thyme, the pepper, the whole “milk with an onion in it” business. I thought it was daft at first — but trust me, it works. It’s not just cauliflower cheese. It’s the kind of dish you start eating with a fork and end up finishing with a spoon, straight from the dish, standing at the counter like a gremlin. Been there. Still proud of it.

Why You’ll Love It

• It’s proper comfort food – The edible equivalent of wearing thick socks.
• Cheese sauce goals – Not gluey. Not bland. Just silky and rich with a good tang.
• Surprisingly posh for how easy it is
• The crispy panko-Parmesan topping will make you emotional.
• Works as a side or a sneaky main when no one’s looking.
• Freezer stash worthy – If you don’t eat it all, which… good luck with that.

Ingredients

• 1 whole cauliflower
• 250g butter (yes, really)
• 250g plain flour
• 2 litres semi-skimmed milk
• 300g mature cheddar, grated
• 1 onion, peeled and halved
• 5 bay leaves
• 2 cloves (the spice, not garlic)
• 10 sprigs fresh thyme
• 10 black peppercorns
• 1 tbsp horseradish sauce
• 1 tbsp English mustard
• Salt & pepper
• Panko breadcrumbs
• 100g Parmesan, grated (or a mystery cheese from the back of the fridge)

How to Make It

Give your cauliflower a little spa day:

Chop off the tough core, tear it into florets, and give them a rinse. Boil in salted water for 5 mins max — you want them tender but not falling apart. Drain and let them steam off on a clean tea towel (or paper towel if you’re low-maintenance like me).

Make your milk smell fancy:

Put the milk in a saucepan with the halved onion, bay leaves, cloves, thyme, and peppercorns. Bring it up to a simmer. Let it sit there for 15 minutes while the whole kitchen starts to smell like something from MasterChef.

Start the sauce party:

Melt the butter in a big pan. Once it’s fully melted (no sizzling), add the flour and stir till you’ve got a thick paste. Keep stirring. Don’t walk off. Let it cook for about 5 minutes. You’ll know it’s ready when it smells slightly nutty — and no longer like raw flour.

Marry the milk to the paste (slowly, yeah?):

Strain the milk (don’t skip this or you’ll bite into a peppercorn later… ask me how I know). Then, pour it into your roux in small batches. Whisk like mad between each pour. It’ll go lumpy before it goes smooth. That’s normal. Don’t cry.

Chuck in the cheese + secret weapons:

Once it’s thick and glossy, add 200g of the cheddar, the mustard, the horseradish. Stir till melty. Taste it. Season it. Taste it again. If it doesn’t make you do a little shoulder shimmy, add more cheese.

Get everything together in one cosy dish:

Spoon a layer of the sauce into the bottom of your baking dish. Add the cauliflower florets. Pour the rest of the sauce over like a warm cheesy blanket. Tap the dish on the counter so it settles in.

Crunchy golden topping time:

Top with the rest of the cheddar, then panko, then Parmesan. No measuring, just vibes. I sometimes drizzle a bit of melted butter on the crumbs if I’m feeling dangerous.

Bake till bubbly and borderline indecent:

180°C (350°F) for about 20 minutes. Or until the top is golden, the edges are bubbling, and your resolve to wait has completely crumbled.

Common Mistakes and How to Dodge Them

“Why is mine watery?”
Overboiled cauliflower is usually to blame. Steam it dry before adding to the sauce or it’ll water everything down.

“The sauce is lumpy!”
You probably added the milk too fast or didn’t whisk enough. Don’t worry — a good whisk or even a quick blitz with a stick blender can rescue it.

“Why’s it bland?”
Season it more than you think. Cheese helps, but mustard and horseradish take it from “meh” to “mad good.”

“Mine curdled!”
Keep the heat low when making the sauce and don’t boil it after the cheese goes in. I’ve split one before by multitasking badly — lesson learned.

Storage and Reheating

In the fridge:
Covered, it’ll keep for about 3 days. It does get denser as it sits but honestly? That’s part of the charm.

In the freezer:
Freeze portions in containers. Reheat with a splash of milk to revive the sauce. Stash it for emergency carbs.

Reheating options:

• Oven: 160°C for 15 mins, uncovered — best result.
• Microwave: Fine for solo slices. Cover it so it doesn’t go rubbery.
• Air fryer: Yes. 6 mins at 160°C. Crunch comes back. Game changer.

Frequently Asked Questions

Can I make it ahead?
Yes! Assemble, cover, and refrigerate. Then bake when ready. You might need a few extra minutes in the oven if it’s coming straight from the fridge.

Can I use frozen cauliflower?
You can, but it might be a bit soggier. Still works in a pinch.

What if I hate horseradish?
Leave it out. Add extra mustard or a dash of Worcestershire sauce instead.

Could I add bacon?
Mate… yes. Fry some up and mix it into the sauce or sprinkle over the top before baking. Heavenly.

Nutrition Facts (Per Serving):

Calories: ~252
Fat: 14g
Carbs: 24g
Protein: 8g
Sodium: 1134mg
Sugar: 4g (mostly from the milk and onion)

Try More Jamie Oliver Recipes:

• James Martin Yorkshire Puddings
• James Martin Roast Potatoes
• James Martin Cherry Scones