Mary Berry Cauliflower Cheese Recipe

This Mary Berry cauliflower cheese is a proper British comfort dish: tender cauliflower tucked under a smooth, rich cheese sauce, then baked until bubbling and golden. The texture is creamy with just enough bite from the cauliflower, and the flavour is deeply savoury thanks to mature cheddar and a gentle hit of mustard. It is straightforward and beginner-friendly, but it tastes like something you would happily serve for Sunday lunch. Total time is about 45 minutes, with only 15 minutes of hands-on work.

Ingredients

For the cauliflower

• 1 large cauliflower (about 900g), cut into medium florets
• 1 tsp fine salt (for the cooking water)

For the cheese sauce

• 50g unsalted butter
• 50g plain flour
• 600ml whole milk, warmed
• 1 tsp Dijon mustard
• 175g mature cheddar, grated
• 25g Parmesan, finely grated (optional)
• 1/4 tsp freshly ground black pepper
• A pinch of freshly grated nutmeg (optional)

For the topping

• 25g mature cheddar, grated
• 2 tbsp fresh breadcrumbs (optional, for extra crunch)

How to Make Mary Berry Cauliflower Cheese Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly butter a medium baking dish (roughly 20 x 30cm) and place a shelf in the middle so it browns evenly.
• Parboil the cauliflower: Bring a large pan of water to the boil and add 1 tsp salt. Tip in the cauliflower florets and simmer for 4 to 5 minutes until just tender, not soft.
• Drain properly: Drain in a colander and leave for 2 minutes so the steam evaporates. This step stops the finished dish from turning watery.
• Start the cheese sauce (roux): Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, until it smells slightly biscuity and looks smooth.
• Add the milk: Pour in the warm milk a splash at a time, whisking well after each addition. Once all the milk is in, simmer gently for 2 to 3 minutes until thickened, stirring so it does not catch.
• Mix in the cheese and seasoning: Take the pan off the heat. Stir in the Dijon mustard, grated cheddar and Parmesan (if using) until melted. Season with black pepper and a pinch of nutmeg if you like.
• Assemble: Arrange the drained cauliflower in the baking dish. Pour the cheese sauce over the top and gently nudge it into the gaps so every floret is coated.
• Top and bake: Sprinkle over the extra cheddar and breadcrumbs (if using). Bake for 20 to 25 minutes until bubbling at the edges and golden on top.
• Cool briefly before serving: Let it stand for 5 minutes. The sauce thickens slightly as it settles, making it easier to serve neatly.

Tips

Why is my cauliflower cheese watery?

It is nearly always from cauliflower that has not been drained long enough, or florets that were overcooked and released water. Keep the simmer short, drain thoroughly, and let the steam evaporate before assembling.

How do I stop the cheese sauce going lumpy?

Warm the milk and add it gradually while whisking. If you do get a few lumps, keep whisking over gentle heat for a minute or two and they usually smooth out. A balloon whisk helps a lot here.

How can I make the topping more golden and crisp?

Add the optional breadcrumbs and use mature cheddar for the top. If you want deeper colour, pop it under the grill for 1 to 2 minutes at the end, but stay close as it can catch quickly.

Can I make it richer without making it heavy?

Use full-fat milk and add the Parmesan. You can also add a teaspoon of mustard and a pinch of nutmeg, which makes the sauce taste fuller without extra cream.

Serving Suggestions

• Serve alongside roast chicken, roast beef, or gammon for a classic Sunday lunch feel.
• Pair with sausages and onion gravy for a cosy midweek dinner.
• Make it a vegetarian main with buttered peas and a crisp green salad.
• Spoon leftovers next to a baked potato and steamed greens.

Storage

Room temperature

Let it cool for no longer than 1 hour before refrigerating. Because it contains a milk-based sauce, it is not one to leave out for extended periods.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in a 180°C fan oven for 15 to 20 minutes until piping hot, or microwave in short bursts, stirring the sauce if needed.

Freezing

You can freeze it, but the sauce may loosen slightly when thawed. Cool completely, freeze in a well-sealed container for up to 2 months, and thaw overnight in the fridge. Reheat in the oven until fully hot and bubbling.

Nutrition

• Calories: 330 kcal
• Carbohydrates: 13 g
• Protein: 15 g
• Fat: 24 g
• Saturated fat: 15 g
• Sodium: 580 mg

Nutrition values are estimates and will vary depending on the brands of cheese and exact portion sizes.

FAQs