Anne Morgan Delia Smith Cauliflower Cheese Recipe is made with tender cauliflower florets, a rich all-in-one white sauce, mature Cheddar, and Parmesan cheese. It is finished under a hot grill to create a bubbling, golden crust and a luxuriously creamy texture. This classic side dish is the perfect accompaniment to a Sunday roast and offers the ultimate comfort food experience.
Delia Smith Cauliflower Cheese Recipe Ingredients
- 1 medium cauliflower
- Salt and freshly milled black pepper
- Whole nutmeg, for grating
- For the sauce:
- 40g (1½ oz) butter
- 40g (1½ oz) plain flour
- 570ml (1 pint) milk
- 75g (3 oz) grated mature Cheddar cheese
- 40g (1½ oz) grated Parmesan cheese
- To finish:
- 2 tbsp grated mature Cheddar cheese
- 1 heaped tbsp grated Parmesan cheese
- 1 heaped tbsp coarse dry white breadcrumbs
- Cayenne pepper
How To Make Delia Smith Cauliflower Cheese Recipe
- Prep the cauliflower: Trim the leaves and stalk from the cauliflower and cut it into florets. Place them in a steamer over boiling water (or boil in slightly salted water) for 4 to 5 minutes. They should be just tender but still retain some “bite.” Drain well and arrange them in a warmed serving dish. Season with salt, pepper, and freshly grated nutmeg.
- Combine sauce ingredients: Place the milk, butter, and flour together in a saucepan. Place the pan over medium heat.
- Thicken the sauce: Using a balloon whisk, whisk the mixture continuously until it bubbles and becomes a smooth, glossy paste.
- Simmer the sauce: Turn the heat down to its lowest setting and let the sauce cook gently for 5 minutes to cook out the flour taste.
- Melt in the cheese: Turn off the heat. Season with salt and pepper, then stir in the 75g of Cheddar and 40g of Parmesan until melted.
- Assemble and finish: Pour the hot cheese sauce over the cauliflower, ensuring it is completely covered. Sprinkle the top with the remaining Cheddar, Parmesan, breadcrumbs, and a pinch of cayenne pepper.
- Grill the dish: Place the dish under a preheated hot grill (broiler) for about 5 minutes, or until the top is golden brown and bubbling.
Recipe Tips
- How to fix a lumpy sauce: Delia’s “all-in-one” method relies on whisking. You must whisk continuously as the butter melts and blends with the flour and milk. If you stop, lumps may form.
- How to prevent watery cauliflower cheese: Steam the cauliflower instead of boiling it. If you do boil it, make sure to drain it thoroughly in a colander for a few minutes before adding it to the dish. Excess water dilutes the rich sauce.
- How to get extra crispy skin: The combination of Parmesan cheese and coarse breadcrumbs is key. Don’t skip the breadcrumbs; they add that essential crunch under the grill.
- How to customize the flavor: For a stronger kick, add a teaspoon of English mustard or mustard powder to the sauce when you add the cheese.
What To Serve With Delia Smith Cauliflower Cheese Recipe
This classic side dish pairs perfectly with robust meats.
- Roast beef
- Honey-glazed gammon
- Cumberland sausages
- Grilled steak
How To Store Delia Smith Cauliflower Cheese Recipe
- Refrigerate: Allow the leftovers to cool completely. Transfer them to an airtight container and store in the fridge for up to 3 days. Reheat in the oven or microwave until piping hot.
- Freeze: Freezing is not recommended for this dish. Sauces thickened with flour and enriched with dairy can separate and become grainy when thawed and reheated.
Delia Smith Cauliflower Cheese Recipe Nutrition Facts
- Calories: 350 kcal
- Fat: 25g
- Carbohydrates: 18g
- Protein: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this cauliflower cheese ahead of time?
Yes, you can prepare the cauliflower and the sauce ahead of time. Keep them separate, or assemble the dish and refrigerate it. If chilling the assembled dish, reheat it in the oven at 180°C (350°F) for 20-25 minutes instead of just grilling, to ensure it is hot all the way through.
Why is my cheese sauce grainy?
This usually happens if the cheese is added while the sauce is boiling. Always remove the pan from the heat before stirring in the cheese. The residual heat is enough to melt it smoothly.
Do I have to use the grill?
No. If you prefer, you can bake the assembled dish in an oven at 200°C (400°F) for 20 minutes until bubbling and brown. This is a good option if you are cooking other items in the oven simultaneously.
Try More Recipes:
- Delia Smith Cauliflower Soup Recipe
- Delia Smith Béchamel Sauce Recipe
- Delia Smith Yorkshire Pudding Recipe
Delia Smith Cauliflower Cheese Recipe
Course: Side DishCuisine: BritishDifficulty: Easy6
servings15
minutes25
minutes350
kcalDelia Smith Cauliflower Cheese Recipe is made with tender cauliflower florets, a rich all-in-one white sauce, mature Cheddar, and Parmesan cheese. It is finished under a hot grill to create a bubbling, golden crust. This classic side dish is the perfect accompaniment to a Sunday roast.
Ingredients
1 medium cauliflower
40g butter
40g plain flour
570ml milk
100g mature Cheddar cheese (divided)
50g Parmesan cheese (divided)
1 heaped tbsp coarse white breadcrumbs
Cayenne pepper
Salt and black pepper
Nutmeg
Directions
- Steam the cauliflower florets for 5 minutes until just tender; drain well.
- Whisk the milk, butter, and flour in a saucepan over medium heat until thick and glossy.
- Simmer gently for 5 minutes, then remove from heat.
- Stir in 75g Cheddar and 40g Parmesan until melted.
- Pour sauce over cauliflower in a serving dish.
- Top with remaining cheese, breadcrumbs, and cayenne.
- Grill for 5 minutes until golden and bubbling.
Notes
- Ensure the cauliflower is thoroughly drained before assembling the dish, as any excess moisture will thin the cheese sauce and make it watery.
- You must use a strong, mature Cheddar cheese because mild cheese will get lost in the white sauce and result in a bland flavor.
- Watch the dish closely while it is under the grill because the dry breadcrumbs can burn very quickly if left unattended.
