[A Flavor of England] Cheese Cauliflower

[A Flavor of England] Cheese Cauliflower

Use lots of cheddar cheese, and serve as a side dish for Christmas dinner!!

Ingredients: about 3 servings

1 (500-600 g)
1/2 teaspoon
1 liter
For the sauce:
2 tablespoons
2 tablespoons
Milk (I recommend whole rich milk or enriched milk)
2 cups (400 ml)
a small amount
Nutmeg powder
a small amount
White wine
2 tablespoons
Cheddar cheese
50 g
Cheddar cheese (as topping)
30 g
Salt (if needed, depending on the saltiness of the cheese)
a small amount


1. Cut the cauliflower into small florets. Bring a pot of water to a boil, add salt and cook the cauliflower.
2. When the cauliflower is still crunchy (after about 5 minutes), drain well and let it cool down a bit.
3. Put the butter in a pan over low heat. When the butter has melted, add flour and mix well, taking care not to let the flour burn.
4. Add milk little by little, mixing well so lumps don't form. Repeat adding and mixing the milk in 5 to 6 batches.
5. When the sauce is bubbling slightly, add pepper, nutmeg and white wine, mix well and turn off the heat.
6. Add cheddar cheese to the sauce (if it's a block, grate first), and mix well.
7. Lightly butter or oil a heatproof casserole or gratin dish, scatter the cauliflower and cover with the cheese sauce. Top with more cheese.
8. Preheat the oven to 375F/190℃, and bake until the cheese on top is golden brown, about 30-40 minutes.
9. Note: The baking time will differ depending on your oven, so just bake until the cheese on top has browned.

Story Behind this Recipe

When the weather turns cold, I remember my time living in England and get an urge for this dish.
If you cook it as much as they do in England it will be much too soft for some people, so I adapted the recipe to our family's tastes by cutting down on the cooking time and omitting the cream from the sauce.