Baby cauliflower cheese

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Baby cauliflower cheese

Best recipe review

Dinky, sminky!


A bit fancy, but rather nice and they do look great.

Paul R Smith
Servings:4 as a snack or first course
Calories per serving:165
Ready in:45 minutes
Prep. time:5 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:17th January 2013

Baby cauliflowers

I normally find baby vegetables rather faddy, but when I spotted some sweet little cauliflowers, I decided to give them a try. I am the only person at home who really likes cauliflower, so buying a large one can be rather wasteful and I loathe frozen cauliflower.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 200° C (400° F - gas 6).


  1. Boil or steam the cauliflowers until they are almost cooked.
  2. Drain, plunge into cold water for a few minutes, then drain thoroughly.
  3. Meanwhile, melt the butter in a saucepan over a low heat.
  4. Add the garlic and allow to sauté gently until golden - do not let it brown.
  5. Stir in the flour and cook, stirring constantly, for 4 to 5 minutes.
  6. Very slowly, add the milk, a little at a time, whilst continuously stirring.
  7. Continue cooking slowly until smooth and thickened (about 5 minutes) - do not allow the sauce to boil.
  8. Add the cheeses and stir until they have melted
  9. Add the mustard and cayenne pepper, adjust seasoning and cook gently for a few more minutes.
  10. Stir in the parsley and remove from the heat.
  11. Pour a little of the sauce into the bottom of an oven-proof dish, arrange the cauliflowers over it, then pour the remaining sauce over them.
  12. Sprinkle with the extra Parmesan and bake for 15 minutes.
  13. Brown under a hot grill.


Instead of cooking in an oven dish, you can bake the cauliflowers in individual ramekin dishes.

Try using a hard Swiss cheese with the Parmesan

See also

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