Mary Berry Cauliflower Cheese

Mary Berry’s Cauliflower Cheese is proof that simplicity can be rich, warming, and elegant. It’s one of those classic British dishes—creamy, golden-topped, deeply savoury—that lands somewhere between side dish and star attraction.

Mary Berry has long been a master of making humble vegetables shine. This version, based on her trusted method, elevates a basic brassica into something craveable. It’s Sunday-lunch nostalgic but sharp enough for midweek comfort when you need something bubbling, molten, and satisfying.

Whether you’re serving it with a full roast or letting it stand on its own with a green salad, it’s a dish that understands exactly what people want: warmth, texture, and flavour that doesn’t shout—but stays with you.

Why You’ll Love This Dish

• Deep, creamy cheddar sauce that clings to every floret.
• Oven-crisp top that gives way to melting richness.
• Surprisingly quick—ready in under 45 minutes.
• A blank canvas: try it with mustard, herbs, or a breadcrumb crust.
• Equally at home on a holiday table or Tuesday night.

Ingredients That Matter

• 1 large cauliflower, cut into florets
  Freshness matters. It should feel firm and slightly waxy, not rubbery.
• 500ml whole milk
  Gives the sauce body and natural richness.
• 4 tbsp plain flour
  Forms the base of the béchamel. Keep it smooth.
• 50g unsalted butter
  Golden and nutty when melted—your roux foundation.
• 100g mature cheddar, grated
  Bold flavour without greasiness. Mature is key here.

Optional—but excellent:

• 1 tsp English mustard
• Pinch of nutmeg
• Handful of fresh parsley or chives
• Breadcrumbs or extra cheese for topping

How to Make Mary Berry Cauliflower Cheese

Step-by-step Precision:

1. Preheat oven to 200°C (fan 180°C) / 400°F.
2. Blanch the cauliflower: Drop florets into salted boiling water for 5–6 minutes. Drain well. Let steam dry.
3. Make a roux: In a saucepan, melt the butter over low heat. Stir in the flour and cook gently for 2–3 minutes to form a smooth paste.
4. Build your sauce: Slowly add the milk, whisking constantly. Simmer until thickened and velvety.
5. Add the cheese: Off the heat, stir in the grated cheddar (and mustard or nutmeg if using). Season to taste.
6. Assemble the dish: Place cauliflower in a baking dish. Pour over the cheese sauce evenly.
7. Top and bake: Add a little more cheese or breadcrumbs if you like. Bake for 20–25 minutes until golden and bubbling.

Common Mistakes to Avoid

• Overcooking the cauliflower: It’ll collapse into mush. Aim for tender with a bite.
• Runny sauce: Whisk steadily. Let it simmer long enough to thicken properly.
• Cheese added too early: Always melt it off the heat to avoid graininess.
• Skipping the rest: Let it stand 5 minutes out of the oven—sauce sets, flavours deepen.

What to Serve with

Keep the plate balanced. You want freshness, texture, and savoury contrast:

• Roast beef or slow-cooked lamb shoulder
• Proper roast potatoes, golden and crisp
• Steamed greens—tenderstem broccoli or green beans
• Sharp braised red cabbage
• Fresh green salad with mustard dressing
• Crusty sourdough or baguette
• Pickled beetroot or gherkins

Storage and Reheating

• Fridge: Cool completely. Store airtight for up to 3 days.
• Freezer: Freeze portions up to 3 months. Defrost fully before reheating.

To Reheat:

• Oven: 180°C / 350°F, covered with foil, 15–20 mins.
• Microwave (single servings): Medium-high, 2–3 mins, stirring halfway.

FAQs

Can I freeze Cauliflower Cheese?
Yes—cool, portion, and freeze. Reheat gently in the oven for best results.

Q: Why is my cheese sauce grainy?
A: Cheese added over heat can split—always stir it in off the heat.

Q: Can I swap cheddar for something else?
A: Gruyère, Red Leicester, or Emmental work well. Avoid overly mild cheeses.

Q: What wine works best?
A: Try a lightly oaked Chardonnay or dry Riesling—both cut through the richness.

Nutrition Facts (Per Serving)

• Calories: 350
• Fat: 25g
• Carbohydrates: 20g
• Fibre: 4g
• Protein: 15g
• Sodium: 500mg

Try More Recipes:

• Mary Berry Hoisin Chicken
• Mary Berry Chicken Tikka Masala
• Mary Berry Chicken Pasta Bake