Cauliflower Cheese

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

This is one of my all-time favourite dishes. It’s great comfort food — perfect for family meals and TV suppers. Heads of cauliflower come in various sizes, some with more leaves than others. I prefer to keep and use the leaves in a dish like this - they taste great and give a bit of colour, so there’s no point in wasting them.


  • 1 medium cauliflower
  • 1 litre milk
  • ½ bay leaf


Cut the cauliflower into florets, reserving the leaves and stalk. Bring the milk to the boil in a saucepan, with the bay leaf added, and season well. Add the cauliflower florets and leaves, and simmer for about 7-8 minutes until tender. Drain in a colander over a bowl to reserve the milk.

Melt the butter in a heavy-based pan and stir in the flour. Stir over a low heat for about 30 secon