Traditional English Cheddar Cauliflower Cheese Gratin

Indulge in comfort food at its finest with this Traditional English Cheddar Cauliflower Cheese Gratin, a rich and creamy classic that’s perfect for cozy family dinners or special occasions. Tender cauliflower florets are enveloped in a luscious homemade béchamel sauce infused with sharp English cheddar, Dijon mustard, and a hint of nutmeg for added depth. The dish is topped with a golden layer of bubbling cheddar and crispy breadcrumbs for a satisfying crunch in every bite. Easy to prepare, this oven-baked favorite pairs beautifully with roasted meats or stands proudly as a hearty vegetarian main. Garnished with fresh parsley, it’s as visually appealing as it is irresistibly delicious. Perfect for highlighting keywords like "English cheddar," "cauliflower cheese," and "gratin," this recipe is a timeless crowd-pleaser.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 head (about 1.5 lbs) Cauliflower
• 3 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 2 cups Whole milk
• 2 cups English cheddar cheese (shredded)
• 1 teaspoon Dijon mustard
• 1 pinch Nutmeg (freshly grated, optional)
• 1 teaspoon (to taste) Salt
• 0.5 teaspoon (to taste) Black pepper (freshly ground)
• 0.5 cup Breadcrumbs (optional, for topping)
• 2 tablespoons Parsley (fresh, chopped, optional for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Grease a medium-sized baking dish and set it aside.

Step 2

Remove the leaves and core from the cauliflower and cut it into medium-sized florets.

Step 3

Bring a large pot of salted water to a boil, add the cauliflower florets, and cook for 5-7 minutes until slightly tender but not fully cooked (they should maintain some firmness). Drain and set aside.

Step 4

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth paste (roux). Cook for 1-2 minutes to remove the raw flour taste, stirring constantly.

Step 5

Gradually pour the milk into the roux, whisking continuously to prevent lumps. Simmer the sauce for 3-5 minutes until thickened and smooth.

Step 6

Remove the béchamel sauce from heat. Stir in 1 1/2 cups of the shredded cheddar cheese, Dijon mustard, nutmeg (if using), salt, and black pepper until the cheese has melted and the sauce is creamy.

Step 7

Arrange the partially cooked cauliflower florets evenly in the prepared baking dish. Pour the cheese sauce over the cauliflower, ensuring all pieces are well-coated.

Step 8

Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. If desired, add a layer of breadcrumbs for extra crunch.

Step 9

Bake in the preheated oven for 20-25 minutes or until the top is golden brown, bubbling, and crispy.

Step 10

Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley if using, and serve warm.

Nutrition Facts

Serving size	(1512.4g)

Amount per serving	% Daily Value*
Calories	1907.6

Total Fat 129.3g	0%
Saturated Fat 79.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 391.6mg	0%
Sodium 5442.0mg	0%
Total Carbohydrate 112.9g	0%
Dietary Fiber 16.8g	0%
Total Sugars 40.8g
Protein 92.8g	0%

Vitamin D 262.7IU	0%
Calcium 2406.4mg	0%
Iron 6.6mg	0%
Potassium 3121.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 18.7%

Carbs: 22.7%