Recipe by: Jo Osman

Source: Family Recipe

Serves: 6-8



  • 1/3 pack of unsalted butter
  • Approx 2 Tbsp all purpose flour
  • 1 L milk
  • 1 pack strong/vintage cheddar cheese, approx 200 g
  • Mustard powder, to taste
  • Pinch of nutmeg
  • Pinch of salt
  • Ground black pepper, approx ½ tsp
  • Large cauliflower – washed and cut into similar sized florets, approx 450 g


  • Sour cream and onion crisps


Preheat oven to  200 C (392 F).

  • Steam cauliflower florets, ensuring that they don’t overcook and become mushy – they should still be al dente – rinse in cold water to stop them continuing to steam. Drain, and place in a deep oven dish, spread out across the bottom.
  • Melt butter in microwave, then add flour one spoonful at a time and stir until you have a paste. Then add milk slowly, stirring each time until it blends, until all milk has been added.
  • Cover and put in microwave on maximum temp for 3 minutes, then stir with a whisk. Continue to cook, stirring every 3 minutes, until the sauce becomes thicker and smooth (it may go through a lumpy stage but will then smooth out again).
  • Stir in mustard, salt, pepper and nutmeg to taste, plus most of the cheese (save a little for sprinkling on top).
  • Pour the sauce over the cauliflower in the dish, and sprinkle on the remaining cheese.
  • Optional: open a bag or two of sour cream and onion crisps, and holding the top closed, squash the bag until all crisps are crushed into tiny pieces – sprinkle over the top of the cauliflower cheese to add crunch.

Download PDF version here:  British Cauliflower Cheese Jo Osman